Artisanal foods are no longer exclusive to
gourmet chefs and urban sophisticates. A rising
number of American consumers are now looking
for high-quality ingredients to use in their kitchens,
shunning the overly-processed, artificially fla-
vored foods that are a staple of many everyday diets.
While many breads, cheeses and wines are
mass-produced, their artisanal counterparts are often
handmade using traditional methods that cre-
ate differences in taste and texture.
"For years, Americans have consumed `imi-
tation' products that substitute color and flavor
for the genuine article," said Scott Conant, author
and award-winning executive chef at two of New
York City's most celebrated restaurants -- Alto
and L'Impero. "Many of these products have very
little nutritional value and contain high levels of
sodium and preservatives to compensate for the
missing flavor and to lengthen shelf life."
But demand for real taste and quality are
growing. According to the International Dairy Foods
Association, or IDFA, American taste is "branch-
ing out into specialty and artisan cheeses, shown
by the substantial growth in supermarket sales
of many smaller categories." Sales of Havarti
were up nearly 40 percent in 2004, while Asia-
go and Gruyère also saw increased consumer
demand, according to the IDFA.
So what's involved in creating "Old-World"
style? In some cases, the processes are centuries-
old.
In France's Franche-Comté region, village
dairies and family farms have worked together
to produce artisanal cheese for over 800 years.
Comté cheese is created exclusively from milk
produced by Montbéliarde cows in the Jura Moun-
tain locale and aged in a special cellar for a time
period ranging from four months to well over a
year. The cheese was one of the first certified by
the French government to guarantee high qual-
ity, true place of origin, and traditional meth-
ods.
The extra care that goes into making any
artisanal food can help to make gatherings seem
more special.
"It says something when you serve specially
prepared foods at a party for many or during an
evening for two," said Marilyn Harris, a radio
and TV personality, cooking teacher and food
consultant. "You're signaling to your guests that
you care enough to do the little things to make
your time together more enjoyable."
Mr. Pizza
69 Wall Street · Auburn · (315) 253-2209
69 Wall Street · Auburn · (315) 253-2209
Tues. - Sat. 10 am - 9:30 pm · Sun. 10 am - 9 pm · No checks please · Prices do not include tax
Free delivery within city limits
Pizzas
1/2 Sheet
Full Sheet
Med. 13"
Large 16"
(16 pieces)
(32 pieces)
Cheese
7.50
9. 00
10. 00
17. 00
Additional Topping
1. 00
1.50
1.50
2. 00
Toppings: Pepperoni, Sausage, Mushrooms, Bacon, Meatballs, Peppers, Onions, Anchovies, Garlic,
Broccoli, Tomatoes, Ham, Pineapple (Chicken extra)
Specialty Pizzas
Med. 13"
Large 16"
Veggie
12. 00
16. 00
Peppers, Onions, Broccoli, Mushrooms, Black Olives, Tomatoes, Red or White Sauce
Hawaiian
10. 00
14. 00
Bacon, Ham, Pineapple on White Sauce
Breakfast
11. 00
15. 00
Bacon, Egg, Sausage, Ham on White Sauce
Buffalo or BBQ Chicken Wing
9. 00
12. 00
Meat Lovers
12. 00
16. 00
Pepperoni, Sausage, Ham, Meatballs, Bacon
Cold Subs
Cheese :Amer, Prov, Swiss, Cheddar, Mozzarella .30
Hot Subs
Chicken Wings
12 Wings
5.50
50 Wings
21. 00
100 Wings
40. 00
Appetizers , Sides
Sausage, Pepper, Onion
5.30
Sausage Supreme
6. 00
Sausage & Egg
5.60
Meatball Parm
5.60
Eggplant Parm
5.60
Veal Parm
5.60
Breaded Chicken
5.60
Grilled Chicken
5.60
Cheese Steak
6.20
Cheese Steak, Pepper, Onion
6.70
Cheese Steak, Mushrooms
6.70
Cheese Steak Deluxe
7. 00
B.L.T.
5.60
Hamburger
5.30
Egg a Pepper
5.30
Fish Fillet
3.50
Ham & Cheese
5.60
Salami & Cheese
5.60
Roast Beef
5.60
Turkey
5.60
Tuna
5.60
Regular Combo :
(baloney, salami, prov)
5.30
Special Combo:
(ham, salami, prov)
5.60
Italian Combo:
(cappy, salami, prov)
5.60
Seafood
5.60
All 1/2 Subs 3.50
Salads
Small
Large
Antipasto:
2.99
5.50
Lettuce, Tomatoes, Onions, Ham, Salami, Prov, Peppers, Black & Green Olives
Grilled Chicken Salad
3.50
6. 00
Tossed Salad
2. 00
3.99
Dressings: Oil & Vinegar, French, Creamy Bleu Cheese, Sweet Italian, Ranch
Fat Free: italian, Ranch, Raspberry vinaigrette
NOW serving deli sandwiches on wheat, white or rye
Whole
1/ 2
5.90
3.50
Sauces: Hot, Med, Mi1d, BBQ, Honey Garlic
Extra Bleu Cheese, Celery,
Sauce & Split Orders .50
French Fries
1.49
Mozzarella Sticks
3.99
Fried Dough
1.99
Soup & Chili Seasonal Bowl
2.50
r
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s
TM
The Citizen, Auburn, New York
Go&Do Wine & Dine 2006
Sunday, June 25, 2006
19
The Art of Food
