September 2018

More Fresh Crush for Your Tasting Pleasure

We were fortunate enough to have the opportunity to select two additional Fresh Crush olive oils. These extra virgin olive oils have their highest polyphenol (antioxidants) properties right after crush, so they are the most nutritious and flavorful available.

Here's a look at our two newest single varietal olive oils:

Barnea - Mild
Strongly herbaceous with green apple, green banana and black pepper flavors, plus a strong, lingering mint and cinnamon aftertaste.

Leccino - Medium
Has many complex, green, herbaceous flavors typical of the variety such as fresh cut grass, mint and cinnamon.

Announcing Our New Bottle Label Design

Congratulations and thank you to Marsha Gresso! Her beautiful apple painting will now represent our new Michigan Apple balsamic vinegar.

This balsamic is bursting with the tart acidity of fresh picked Michigan apples. It is a pleasant complement to the spiciness of greens like watercress and arugula and pairs well with Meyer Lemon, Cilantro and Onion, Garlic, Tuscan Herb and any Single Varietal olive oil.

Stay tuned: Michigan Apple balsamic will be available soon!

Sauteed Vegetables

Ingredients

• 2 zucchini
• 2 yellow crookneck squash
• 1 large carrot
• Lemon sorrel
• Fustini’s Avocado oil
• Fustini’s Blood Orange olive oil
• Fustini’s Piedmont Honey balsamic vinegar
• Salt and pepper, to taste

Preparation

Prepare vegetables as desired. Carrots need to be thin enough to cook quickly or blanched first if large pieces. In a very hot pan add vegetables. After a minute of sauteing add a light amount of Blood Orange oil. Sautee a little longer seasoning as to taste. When almost done deglaze with Piedmont Honey vinegar and continue tossing to coat vegetables.

Submitted by Fustini's Guest Chef Jon Kirk

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Holiday Offerings

With the holidays just around the corner, here's a sneak peek at our 2018 Fustini's Holiday Catalog.

Caesar Vinaigrette

Ingredients

• 1 oz anchovy
• 1 oz capers
• 6 cloves garlic
• 2/3 Cup Fustini's Sherry Reserva vinegar
• 1 1/4 Cup Fustini's Single Varietal Robust olive oil

Preparation
            
Add anchovy, capers, garlic and Sherry vinegar to a food processor. Blend until smooth, then slowly stream in oil until emulsified. Yield: 1 pt

Submitted by Fustini's Corporate Chef Sam Brickman

Enjoy Fustini's at Local Restaurants

Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!

Visit us on facebook to tell us how you use FUSTINI'S or to learn more about how to enhance your food with Fustini's.

Give these recipes a try, straight from our Fustini's experts…

• Cedar Planked Salmon

• Herb Roasted Cherry Tomatoes

• Roasted Beet Salad with Toasted Almonds and Goat Cheese

• Roasted Pears with Cinnamon Pear Balsamic

Here are just a few events planned in and around our stores in Traverse City, Petoskey, Holland and Ann Arbor:

ANN ARBOR

Check out Ann Arbor's September/October School of Cooking class schedule here. Please call the store at (734) 213-1110 or email jill@fustinis.com with any questions or to register.

Sept 15 - THIS IS DETROIT with Chef Andy Stewart, 12 pm
Sept 15 - LATE NIGHT DATE NIGHT with Chef Andy Stewart, 6 pm
Sept 19 - QUICK AND EASY SALADS with Chef Andy Stewart, 12 pm
Sept 19 - COOKING WITH CRAFT BEER with Chef Andy Stewart, 6 pm
Sept 21 - COOKBOOK: JAMES BEARD with Chef Andy Stewart, 12 pm
Sept 21 - THIS IS DETROIT with Chef Andy Stewart, 6 pm
Oct 6 - COOKBOOK: ALTON BROWN with Chef Andy Stewart, 12 pm
Oct 6 - FUSTINI’S STYLE TAILGATING with Chef Andy Stewart, 6 pm
Oct 10 - FALL FOOD TRUCK with Chef Andy Stewart, 12 pm
Oct 10 - FULL FALL FUSTINI’S FLAVOR with Chef Andy Stewart, 6 pm
Oct 12 - MEXICAN FIESTA with Chef Andy Stewart, 12 pm
Oct 12 - ITALIAN HARVEST with Chef Andy Stewart, 6 pm

HOLLAND

Take a look at our Holland School of Cooking Calendar for September/October. Please call the store (616) 392-1111 or email denise@fustinis.com with any questions or to register.

The Downtown Holland Live Mannequin Night is September 14.

September 20 is the Local First "Lakeshore Fork Fest" where we will be featuring our new Michigan Apple balsamic vinegar in an appetizer!

Don't miss the Chef Andy Fan Class on October 18. He will be Fustinifying submitted recipes from those who sign up.

Stop into the store on October 25--we'll be celebrating five years of cooking classes at the Holland Fustini's.

Corporate Chef Andy Stewart will be offering a "Holiday Catering Menu," available November 18 to December 29. Please call the store at (616) 392-1111 or email denise@fustinis.com for more information.

Visit us at the Holland Farmers' Market every Wednesday and Saturday through the summer.

TRAVERSE CITY

Traverse City's School of Cooking class schedule for September/October is listed below. If you have any questions or would like to sign up for a class, please call (231) 944-1145 or email liz@fustinis.com.

Join us at Bowers Harbor Vineyards this Friday, September 14, for Dining in the Vines: Fustini's Style. Click HERE for more information, to see the menu and purchase tickets.

Fustini's Fresh Take is open in our Traverse City location. Enjoy a great lunch selection made with healthy, local produce. It's the perfect stop for a quick, delicious meal.

Please join us for a wonderful tasting of Fustini's inspired appetizers and L. Mawby wine
to benefit Food Rescue Program on September 26 during One Delicious Decade.

Groundwork's Harvest at the Commons dinner takes place on October 13.

Join Fustini's Chef Sam Brickman at Rove Estate Winery for the 5-course Rove Estate Harvest Wine Dinner on October 18.

On October 24, we'll be hosting a cocktail hour benefiting the Women’s Resource Center of Northern Michigan. Stay tuned for more details.

The Sara Hardy Farmers' Market is open every Wednesday from 8–12 pm and every Saturday from 7:30–12 pm.

Enjoy the outdoor Farmers' Market at the Grand Traverse Commons on The Piazza (between Cottageview and Red Drive) Monday afternoons from 12-4 pm through October.

PETOSKEY

Check out Petoskey's School of Cooking Calendar for the September/October class lineup. Please call the store (231) 758-3575 or email charlene@fustinis.com with questions or to register.

"Cooking for a Cause" is every third Tuesday of the month from 6–8 pm. Pre-registration is required by calling the store at (231) 758-3575 or emailing charlene@fustinis.com.

Learn more about these and other upcoming events on our events calendar.