Wheatsville Co-op Austin, TX

[Dan Gillotte <gm AT wheatsville.com>]

Hi Wheatsville friends!

Your deli loves Dads!

Father’s Day is just around the corner and your Wheatsville Deli is the place to stock up!

Feed your Dad our manly-man specials this weekend, like beef and pork Meatloaf, creamy Baked Potato Salad with bacon and green onions, and tasty green bean salads.

Check out the fresh selections in the Meat Department for specials on Coleman brisket, perfect as the center of a great dinner.  Looking for some meal starters?  The cheese department will be doing some cheese & beer pairings this weekend.  Couple these with crackers or fruit and you will have a lovely, light addition to a meal.

Grilled ahi tuna, curry lime chicken salad and flavorful lamb meatballs will be on the menu, alongside our “Fresh in the Deli” Stuffed Portobello Mushrooms – a vegetarian’s dream! – and the cool, fresh Insalata Caprese, a delicious Italian-style mozzarella salad, perfect for a hot day! 

And, to satisfy that sweet tooth, three-packs of Chocolate Peanut Butter Cups and slices of Vegan Coconut Cream Pie have been surfacing in the self-serve case, with our regular cakes and goodies! Come on in and eat up!

Cheesy Solutions!

Here’s a great, simple recipe from our cheese department for you to make your own baked brie.  Enjoy!!!!

Summer’s a great time for picnics and parties, and nothing makes a get together more special than brie!  Try this wonderful recipe at your next shindig!  You’ll be the life of the party!  

INGREDIENTS

• 2 tablespoons butter
• 1 teaspoon crushed garlic
• 2 tablespoons slivered almonds
• 1 (8 ounce) can sliced mushrooms, drained
• 1 tablespoon brandy
• 1 teaspoon dried tarragon
• 1 (8 ounce) wedge Brie cheese, coating removed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.
3. Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.
4. Serve with warm baguette slices. 

 

 

The Meat Department has some great sales this next week.  Check them out!

Last chance sale!

Sustainable Pink Shrimp and Sustainable Bay scallops on sale for $5.99 lb ,regularly  $12.99 lb.

Coleman natural boneless Ribeye steaks are on member coupon till the end of the month.

Get $1 off with member coupon.

And here’s the latest from Chill Buyer Mike Crissey:

 

POCKET THEM WHILE YOU CAN

 

Petaluma, Calif.-based Amy’s Kitchen discontinued a trio of frozen items earlier this month. The 20-year-old company is no longer making the Roasted Vegetable or Soy Cheese Pocket Sandwiches and the Spinach-Feta Pizza Snacks. Amy’s didn’t offer a reason for discontinuing the products, but it may have something to do with rising commodities prices.

 

TEXAS PASTURES HALF-GALLONS GET PUT OUT TO PASTURE

 

Texas Pastures, our state brand of Organic Valley milk, will temporarily stop packaging milk in the paperboard half-gallon containers as they prepare to move to a new production facility here in Austin. Calvin Daily, southwest regional sales manager for Organic Valley, says the new facility only produces gallons. Until the new processing plant can make half-gallons, we plan to switch to Colorado Pastures milk in half-gallons, which we can get from both of our major distributors.

 

NEW IN FROZEN: BELL & EVANS CHICKEN

 

The meat door of the frozen section has looked a little bare lately as we try to give more room to our faster-moving items. While we’ve been cutting many products, we feel we’re missing some options for our shoppers. So save some room in your freezer for Bell & Evans Chicken Tenders and Chicken Nuggets. Family-owned and –operated Bell & Evans, based in the heart of Pennsylvania Dutch country, has been selling chickens since the mid 1890’s when Howard H. Bell and Carlton Evans started shipping fresh chicken by train to New York City. The company’s chickens are raised without antibiotics or hormones; fed a vegetarian diet of hexane-free soy beans and corn; and have no fillers, extenders, or artificial flavors. Check them out at http://www.bellandevans.com.

 

In the Beer Aisle....

 

NEW!

Overwhelmingly popular in just the few weeks that we’ve had it, we would like to publicly introduce Dale’s Pale Ale. These 6 packs have already been deemed the ‘best beer in a can’...yes in a can! Dale’s (and it’s relatives Gordon’s and Old Chub) are a new generation of excellent hand-crafted microbrews in the summer-friendly portable aluminum can. Take a few 6 packs tubing this weekend and be the envy of your ‘yellow-beer’ drinking friends! For more information see their website: http://oskarblues.com/

I hope that you have a great week!

Dan Gillotte

Wheatsville GM and e-mail guy!