Holiday Gift Baskets
The Shop Agora specializes in custom holiday gift baskets. You can either select goodies or give us a budget and we’ll make them for you! We ship to anywhere in the United States.
Holiday Gift Baskets!
December 13th, 2011World Wine Tasting Event Saturday 4/16 1:00-5:00!
April 15th, 2011Subscribe to our mailing list and receive tasting emails!
Join us for some tasty bites and sips!
This Saturday we will be sampling the following:
Gran Reserva Rioja 1998
Rhodos Amoriano from the Island of Rhodes, Greece
Xinomavro Macedonia
Restsina—why not?!
Akakies Rose 100% Xinomavro
Kefalotiri cheese from Greece
Greek Yogurt with Greek Attiki Honey
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We look forward to seeing you this weekend!
Cheers,
The Shop Agora
Acetoria Vinegars: Black Current Vinegar Over Vanilla Ice Cream
March 31st, 2011Some of the most incredible, pure, flavorful vinegar you’ll ever taste, here at The Shop Agora! A few weekends ago we were fortunate enough to have a member of the Reiterer family visit the store.
As provided by Ritrovo:
Acetoria vinegars are the result of an extraordinary collaboration between esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. All Acetoria vinegars are made from fine wine. Reiterer judiciously selects the best basic ingredients then produces a wine with exceptional flavor, body, and acid balance. Then Bauer transforms these wines into vinegars, each aged in such a way as to extol the charac-teristics of its particular type. The result of this collaboration is the creation of intensely flavored, harmoniously balanced vinegars that bring flavor and freshness to anything from salad dressings to meat dishes to desserts.
You would never guess that this would be a hit recipe!
Black Current Vinegar Over Vanilla Ice Cream
Drizzle Acetoria Black Current Vinegar over some nice vanilla ice cream!
The acidity of the vinegar is absorbed by the sweetness of the ice cream for a perfect and very complimentary dish. This will be a unsuspecting hit that you can show off with in no time at your next dinner party!
Try it!
Spanish & Greek Tasting Saturday 1:00-5:00 pm
March 30th, 2011Greek & Spanish Tasting Saturday 1:00-5:00 pm
Join us for some tasty bites and sips!
This Saturday we will be sampling the following:
Gran Reserva Rioja 1998
Rhodos Amoriano from the Island of Rhodes, Greece
Xinomavro Macedonia
Restsina—why not?!
Akakies Rose 100% Xinomavro
Kefalotiri cheese from Greece
Greek Yogurt with Greek Attiki Honey
“Like” us on Facebook here
We look forward to seeing you this weekend!
Cheers,
The Shop Agora
Pine Mouth
March 30th, 2011Some of you may have heard of the term “pine mouth.” This refers to the metallic taste that lingers after consumption of certain pine nuts. Over the past year we have had multiple people come in the shop who have either experienced pine mouth themselves or had close friends experience this very unpleasant sensation. The common thread between all of them was that they each consumed pine nuts that were imported from China. It is unclear as to what exactly causes this, but it is something to consider if you are on the lookout for pine nuts. We are fortunate to work with importers who support small family owned farms. Our pine nuts are of ensured quality, imported directly from Italy. We guarantee no pine mouth!
Visit this link to get your pine mouth free pine nuts! 100% Italian Pinoli Pine Nuts
If you are interested in what the FDA has to say about pine mouth, click here:
“Pine Mouth” and Consumption of Pine Nuts
Sea & Salt as featured in The Wall Street Journal
March 28th, 2011Featured in this weekend’s edition of The Wall Street Journal is Ritrovo’s Sea & Salt, bottarga salt by Cassina Rossa. Michael Tusk, chef and co-owner of Quince Restaurant in San Francisco sprinkles this salt over fish tartare, into a breadcrumb crust for seafood or over a Bloody Mary to give it a smoky, briny note. Try this salt on a variety of dishes to get a true essence and flavor from the sea!
To read more about this article, visit the Wall Street Journal website
It’s listed under “Primo Imports”
CYBER MONDAY Discount Sales Begin Today
November 25th, 2010In support of Cyber Monday, we would like to offer all of our online customers 10% off purchases of $100 or more (discount code CYBMON01) and 20% off purchases of $200 (discount code CYBMON02) or more! Find additional items on sale under our “Special Offers” page. The sale will take place beginning today through Monday the 29th. Enjoy your shopping and thank you for your support!
100% Italian Pinoli Pine Nuts
October 31st, 2010Thanks to Ritrovo Selections we finally have a trustworthy company bringing in quality Italian Pine Nuts. A handful of customers have come into our shop who have experienced pine mouth first hand. True Italian Pine Nuts have become a delicacy, one of which we are grateful to offer both in store and through our online shop. These Pinoli pine nuts are full of robust flavor, use them to finish off your pestos for the season!
Buy them online through our shop: Italian Pinoli Pine Nuts On Sale!
Portuguese Wine Tasting Today!
August 14th, 2010Please join us for a very exciting Portuguese Wine Tasting with Rob Ord! We will have some fabulous wines to sample and an array of tasty bites will be provided on Saturday (tomorrow) from 1:00-5:00pm. Check out the list:
2007 Meia Encosta Tinto
2008 Lello Branco
2008 Lello Tinto
2007 Quinta de San Joanne Vinho Verde
The Best Breakfast Sandwich Ever!
August 13th, 2010Before I start off writing about the BEST breakfast sandwich ever! I have to leave the disclaimer that I don’t have photographic proof of how amazing this really is!
Halloumi, Egg & Avocado Breakfast Sandwich
For those of you obsessed with Halloumi as the latest and greatest new food group, you need to try this out!
Ingredients
1 tablespoon extra virgin olive oil
1 egg
3 one third inch slices Halloumi
3 slices avocado
2 tablespoons hummus
Macrina baguette
Heat up saute pan with 1/2 tablespoon extra virgin olive oil (or grill on panini press). Add Halloumi, let brown then flip. When golden brown and cooked on both sides, remove cheese from pan. Add 1/2 tablespoon olive oil to a same pan and fry egg. Have baguette sliced in half. Spread hummus on bread, add Halloumi, egg and avocado slices. Serve!
Serving size: 1 breakfast sandwich