Shauna, Cheese Monger

What do you get when you stick a bunch of cheese geeks in a room with ten different cheeses and ask for their opinion? A whole lot of loud!

Every other Tuesday we cheese geeks meet at Harmons City Creek and eat, talk and learn. Most of the people who come to our cheese meetings are Harmons cheese mongers, but we also welcome everyone. We have the mongers’ families join us as well as people who work in the industry.

This week we are starting a book club of sorts. We are going to read “Cheese and Culture: A History of Cheese and its Place in Western Civilization” by Paul Kindstedt. I am looking forward to reading this book. The discussion should be fun as well. Once again we are putting a bunch of geeks in one room and talking about their opinions. Should be a lively session! If you are interested in joining us let me know. We welcome all and their opinions.

Shauna, Cheese Monger

Hi Everyone,

Next week is Valentines Day, or for the people in the know, Singles Awareness Day. This year make it the year of “Wine, Chocolate and Cheese” or just cheese. Whatever. My day will involve a little wine, real and emotional, some chocolate for the heart and cheese for the soul. Nothing better. Throw in a viewing of Thelma and Louis and you have a party.

For those of you that have gifts to bring, may I suggest some local chocolate – Millcreek Cacao and Amano. These handmade chocolate bars are the food of the gods. Try the Millcreek Tart Cherry with real cherries, or one of my favorites, Amano’s Madagascar bar. For the people who have a loved one that doesn’t like chocolate (weird) we have a new cheddar. This a 2-year aged Irish cheddar named after Oscar Wilde. Nice sharpness on the tongue with just a hint of sweet in the finish. I’ll have more on this cheese later, so keep on the lookout.

Whatever your plans are for this Valentine’s Day, don’t forget to take a minute and think about the people in your life past and present who make life worth living and give them the greatest gift, Cheese!!

Jason, Artisan Baker

I have terrific news! We are currently working on our Multigrain Bread recipe in our artisan bread department. It will soon be a 100% whole wheat bread! I know this news will make the Harmons dietitians extremely happy to hear. (Right now it is approximately 70% whole wheat). We have made some test batches and are very pleased with the results. Not only will it be a healthier choice, but in my opinion it has a better earthier taste. I think we are taking an already great product and making it that much better. It is great for sandwiches or for your morning breakfast toast. So stop by the bakery and grab a sample of the multigrain or any of our other delicious artisan breads. I will keep you posted and let you know when the Multigrain Bread is 100% whole wheat!

Jason, Artisan Baker

I can’t believe Christmas is already upon us! It can be hectic trying to figure out what to get for your awesome neighbors or what to bring to your Christmas parties. May I suggest Harmons Stollen Bread? Stollen is a fruitcake type of bread with an almond filling. It started back in the 15th century (some say it was even earlier than that) in Dresden, Germany. It was made at Christmas time and was originally made without butter or milk. Oil was used instead because there was a ban on the use of butter in baked goods. After the ban was lifted bakers started putting their own spin on the recipe. At Harmons it is made from scratch and we of course use butter as well as candied fruit and almond filling. I have had some Stollen recipes that were a bit too dense and dry for me, but ours is moist and very flavorful. Stollen Bread will be available from now through December!

Jason, Artisan Baker

Fall Harvest bread is back, and just in time if you ask me. As the weather gets colder and snow is right around the corner, it is perfect for just such a time of year! With cranberries, walnuts, raisins, pumpkin, spices and a small portion of butter it is delicious and satisfying! I enjoy it toasted with a smear of strawberry jam for breakfast, but it is equally delicious just the way it is. Fall Harvest will be available every Saturday at Harmons artisan bakeries. So pop on in and ask for a sample and enjoy the Harvest!

Here’s your chance to meet the people who make the delicious, and ‘looks-too-good-to-eat’, pastries at eight Harmons locations.

Late last fall Chef Adalberto, now the 2012 ACF National Pastry Chef of the Year, and pastry chef Stefanie combined their talents and ideas to help create a new pastry program for Harmons. Focusing on freshness, creativity, deliciousness, and quality they have helped to develop a menu of more than 20 hand crafted pastry specialties. Since the opening of Harmons City Creek in February, the incredible new selections have been expanded to nine locations with lead pastry chefs crafting the delights at each store. Harmons 7th Street, Station Park, Draper, Bangerter Crossing, Brickyard, City Creek, Emigration Market, St. George, and The District stores all proudly create, display, and serve these magnificent pastries.

Come meet Chef Adalberto and the pastry chef at your local store to learn about and try their great goodies:

Saturday, August 25th
10am-2pm at Bangerter Crossing
3-7pm at The District

Saturday, September 1st
10am-2pm at 7th Street
3-7pm at Draper

Saturday, September 15th
10am-2pm at Emigration Market
3-7pm at Brickyard

Saturday, September 29th
10am-2pm at Station Park
3-7pm at City Creek

Jason, Artisan Baker

Ever wonder what’s in our decadent looking Double Chocolate Mousse Cake?

It starts with a layer of our buttermilk chocolate cake, made with the highest quality Dutch processed cocoa, followed by a layer of chocolate mousse, then a layer of white chocolate mousse. The whole cake is then wrapped in rich coat of Belgian chocolate and topped with sweet whipped cream. Perfect for a special gift or a guilty pleasure.

Oh, by the way, did I mention that our Double Chocolate Mousse Cake is made a 100% from scratch!

Jason, Artisan Baker

I just wanted to take a second and tell you about a new product that we have in the bakery, Parmesan Breadsticks! They are made from generous amounts of Parmesan, garlic powder and olive oil that cover our ciabatta bread. May I recommend melting your favorite cheese on them (our cheese island is sure to have the right one for you) and using them for your next pasta meal. Or just dip them in some marinara sauce, either way you can”t go wrong! They are available in all Harmons locations every day for just $2.99!

Jason, Artisan Baker

Did you notice we changed some of our pastry items? One of the newest pastries that is getting a lot of attention is the Paris Brest (pronounced Paris Bres). The Paris brest was was created in 1891 to commemorate the Paris brest bicycle race. The circular shape is representative of a bicycle wheel. It became popular to the cyclists because of it’s energy giving high calorific value. It is a french dessert made of pate choux (just like the eclair shell), and has a layer of hazelnut buttercream and creme chantilly or whipped cream. Our pastry program is now offering to-go services at all pastry locations. The Paris brest is just one of the many options. Make sure to stop in at Bangerter Crossing, The District, Draper, Seventh Street, Brickyard, City Creek, Emigration Market, St. George, or Station Park to try this delicious treat. While you are there notice some of the other changes and remember – Change Is Good!