Leukerbad Village Views

High above the Rhone Valley, I tried not to look as the bus driver deftly navigated the monstrosity around hairpin turns ever climbing. But there’s a thing about precipices where only a 2 foot high metal guardrail separates you from a vertical drop hundreds of feet into a rock encrusted ravine…it’s terrifying but ever so scenic! In this way, terror and enthrallment propelled my journey ever upward…how far was anybody’s guess…through the clouds? At 4593 feet, I reached Leukerbad, a Swiss village remarkably nestled in a valley of its own surrounded by peaks reaching even further to the sky.

Spa Culture

Best known as the largest spa resort in the Swiss Alps, spa culture really took root in Leukerbad during the 1500s although the history of thermal springs in Leukerbad dates back to Roman-Helvetian times. Despite avalanche destruction, public baths (Volksheilbad), a proud tradition still in place today was established in 1556. Water fed by glacier melt from the Torrent filters 3000 meters in the Torrent massif before emerging as thermal water in Leukerbad, the largest outflow being in the St. Lorenzquelle town square. Centuries ago people were already aware of the therapeutic effects of thermal water making what was then an arduous journey along a mule trail to relax and recuperate in the mineral springs. To this day, 3.9 million liters flow from the springs feeding 30 thermal pools at 51 degrees Celsius. Of these pools, 4 are open to the public at all times. 2 of my favorites were the Linder Alpentherme wellness temple featuring both an indoor & outdoor thermal pool, a Roman-Irish bath, and a Valais sauna village while the Burgerbad, the largest thermal spa resort in the Alps has 10 pools with amenities like slides and wading

Burgerbad In-Spa Champagne Breakfast

pools for the children. You’re in luck if you happen to be visiting when the Burgerbad hosts their monthly in-spa champagne breakfast complete with floating trays as you soak in the mineral baths. This unique feature actually originated out of necessity in the early days when doctors prescribed day-long soaks to their patients.

Top Dining

Leukerbad is all about healthy eating with many dishes made using local ingredients like black nose lamb, alpine herbs, mountain rye, and seasonal vegetables. High above the village on the Gemmi Pass, Restaurant Wildstrubel and its accompanying Hotel caters to the outdoor enthusiast with quick and hearty meals prepared from scratch. Views from the dining areas, especially out on their cliff side patio majestically showcase Leukerbad far below with the Valais Alps defining the horizon. I was able to visit the kitchen to see just how the staggering variety of Rosti plates along with fresh baked pastry are prepared.

At the moment, Hotel Les Sources des Alpes is Leukerbad’s only 5-star hotel although manager Pierre Berclaz would like to see that change in the future. “Competition at this level would actually be good for business because it attracts more discerning visitors expecting higher-end amenities and exacting service. To a certain extent, that’s already happening with the 51 Degree project which promises 30 residential suites, many of them with their own in-room spas. But no matter where you’re staying in the village, you can enjoy this hotel’s regal experience by dining in the on site Restaurant La Malvoisie  specializing in French Fusion dishes although the chef’s talents particularly shine through in spur of the moment creativity like arranging a drink mixed table side from scratch.

Great Outdoors

Surrounded by all this high altitude terrain, prime opportunities for skiing and hiking simply can’t be missed. The Torrent Ski area alone boasts over 50 km of trails reaching as high as 8563 feet with the most challenging descent of 3035 feet. An added bonus is spectacular views of the surrounding Valais peaks towering over 13123 feet. At times it can be difficult to focus on the terrain underfoot without gaping into the distance.

Relaxing on the Wildstrubel Sun Deck

Towering 7710 feet over Leukerbad, the Gemmi Pass offers a wide range of excitement from high alpine ski tours, 11 miles of cross country ski trails, groomed winter hiking trails, toboggan runs, and extensive snowshoe trails. Other activities include whizzing down the mountain on monster scooters and paragliding.

A steep (almost vertical at times) gondola ride wisks you from the village of Leukerbad to the Gemmi Pass where you’ll have ample mountain views from the Wildstrubel restaurant’s sun terrace before hiking along the shores of Lake Dauben to Kandersteg. The terrace was recently extended with a dizzying new viewing platform. The steel construction juts out 32 feet over the edge while its open grid flooring and diagonal glass walls afford incredible views of the valley below. And for the more adventurous, the steepest via ferrata (steep mountain path equipped with fixed cables, ladders, and bridges) in Switzerland awaits.

Photos courtesy of Steve Mirsky and Leukerbad Tourism. Videos courtesy of Steve Mirsky

Opening Gala Celebrating Campari's Negroni Cocktail at Manhattan Cocktail Classic

Well, I thought I would make it to the opening gala at the New York Public Library but the following circumstances kept me from climbing the grand marble steps into this iconic temple of learning now outfitted with luxe tasting stations, pulsing light displays and house music:

• It was 12 midnight when I arrived and I didn’t check into my hotel yet…located down in Lower Manhattan next to the World Trade Center. Since I was in town only for Saturday’s festivities across the street at the Andaz, I thought it would be wise to catch some shut eye and make the most of tomorrow.

• To coin a phrase, I was dressed casual chic…meaning I still had my backpack along with my sport jacket paired with t-shirt and jeans. This opening bash is definitely an occasion to break out your classiest most creative outfit…for guys it’s probably your wedding duds stashed to the back of the closet with thoughtful twists like perhaps a top hat or off beat tie. To do any less would simply leave you feeling kind of well…naked.

So it was with my first introduction to the Manhattan Cocktail Classic that I learned a valuable lesson about attending this 4-day long event: Don’t even try to cram it into a compressed schedule if you can absolutely help it. You need a place to camp out for a few days, unfurl, and pace yourself intelligently with the libations. Speaking of which…the most important ingredient…liquor! This is after all a celebration with plenty of opportunities to explore various specialty liquors, how to best mix, and most importantly imbibe them.

Flash to Saturday morning, 11 a.m., Andaz Hotel second floor, site of Manhattan Cocktail Classic’s Industry Invitational. Salons along with a couple outdoor terraces served as home base for the day. Additional tastings and parties across NYC were scheduled in addition to this main event. Luckily there was an app available to keep track of when and where these offsite activities were taking place. With program in hand, I got to meet a lot of the faces behind brands like James Hayman from London’s Hayman Distillers producing a wide array of tasty batch gins; Marc De Kupyer, yes a member of that De Kupyer enterprise who among other liqueurs, has resurrected Mandarine Napolean from the fabled ruler’s personal recipe; and Eric Seed from Haus Alpenz, importers of fine French Vermouths and aromatized wines among other treasures.   I also sat in on some seminars ranging from an uber product PR pitch by Patron Tequila setting the record straight about their authentic production methods to Left of Center, bar consultant Tobin Ellis’ riotous accounts from the art of making a buck selling cocktails in some of the highest end Vegas watering holes. And then there was a studio kitchen chef periodically demonstrating how to incorporate Angostura Bitters into various recipes like burgers and mac & cheese bites…another sampling opportunity complete with take-home recipe cards!

Each seminar had the classic setup of conference room table and chairs but instead of esoteric handouts and boring Power Points, resulting samples or full cocktails embodying each presentation were abundantly available for sipping. Wish my video could transport flavor experiences to you but for that, you’ll have to make your own plans to visit next year!

Photo courtesy of Hanna Lee Communications. Video courtesy of Steve Mirsky

Manhattan Cocktail Classic Revelry

It has been a long running event on my bucket list to attend the Manhattan Cocktail Classic! I’m anticipating this will be a NYC equivalent to Tales of the Cocktail held each year in New Orleans. It all starts tonight at the NY Public Library where instead of books, libations by the cart load with be served up in elegance. A great way to sample many cocktails featuring a wide array of venerable liquors. Although I’m sure to acquire many new favorites, I’m most looking forward to the Campari Bar scheduled for Astor Hall serving 3 different kinds of Negronis: pre-bottled carbonated, classic, and the debut of the New York Negroni featuring Brooklyn-made Dorothy Parker Gin.

Another intriguing development for this year’s Gala experience is a cutting-edge digital component enabling all 3500+ guests to track their drinks, upload photos, check in on Facebook, and more – all with a simple tap of the wrist using NFC (Near Field Communication) enabled bracelets. Then, on Monday morning, everybody receives a customized email curated by TastingTable.com containing detailed recipes for each drink sampled. This sure beats scribbling recipes on the back of napkins or stuffing tons of pre printed brochures into a plastic bag. Stay tuned for real time hijinks and revelry!

Photo courtesy of Manhattan Cocktail Classic

Sangria: Divine and Refreshing

Any season provides a great excuse for mixing up some sangria but somehow spring and summer are best suited for a punch bowl filled with a mixture of tantalizing liquor, fresh fruits and juices. Besides your favorite iced cold beer or a glass of lemonade, what beverage is really more fun and refreshing than sangria anyway? In this video, I show you step-by-step how to make a Quinta Sangria:

The liquor ingredients in this recipe are admittedly very specific and probably not just hanging around in your refrigerator waiting to be mixed. But here’s why it’s definitely worth the effort to procure the following 3 key liquors:

Croft Pink Port

Straight from Portugal’s Douro Valley, Croft is among the oldest original Porto houses founded in 1588. Under new management in 2001, Croft renovated its winery in Roeda expanding production of not only their world renowned tawnies and vintage ports but most notably creating the world’s first pink port. Even though this pink port is made from the same 6 varieties of grapes just like classic port, its distinct color is the result of light contact with the grape skins rather than the full fermentation on the skins that a ruby typically receives. Croft Pink then undergoes a cold fermentation for 7 days which uniquely preserves the fresh fruit flavors.

Don’t be deceived by the lighter pink…this is still a full bodied port…just that it’s a rose. Distinct honey on the bouquet…sweet yet biting on the palate with ripe cherry and wild berry undertones. This port is best served chilled resulting in a refreshing mouth feel.

Pol Rogers Champagne

Pol Roger Brut Reserve averages no more than $40 a bottle yet was remarkably a favorite with Winston Churchill as well as a staple Champagne with the royal family over the years. This “white foil” vintage, a blend of Pinot Noir, Pinot Meunier, and Chardonnay, is the result of more than 160 years of Champagne making heritage. The Pol Roger family is in fact one of only a few Grande Marque Champagne houses that remain family owned and operated. They own close to 50% of the vineyards that supply production needs and once blended, each bottle is hand riddled in the cellars deep below Epernay chateau. In the words of Jean-Paul Kauffman in his book Voyage en Champagne, “Pol Roger is a gentleman’s Champagne. This refinement reflects a whole lifestyle…a soul created by the union of a family’s spirit and the character of a vineyard.”

Camus Cognac

It takes patience and a cultivated palate to truly appreciate fine distilled liquors…especially cognac, France’s distilled beverage of choice. A type of brandy, cognac is made following exacting standards…starting with white grapes harvested in October, distilled by the end of March, and aged in oak casks for varying lengths of time depending on the color and flavor desired. There are many fine brands to choose from but Camus is unique. The last independent family owned distillery with a 150 year heritage, Camus’ doubled matured Ile de Re used in this recipe has fresh and lively marine aromas on the nose leading to an overall bouquet of spicy honey along with hints of sweet blossoms and toasty barrel. Your palate definitely revels in the mellowness of double maturation with orange most readily apparent. Subtler hints of cherry and pear linger long on the palate.

Video courtesy of Steve Mirsky. Photo courtesy of Today’s Nest

Goji Berries Waiting for Harvest

Lately, it seems like we’re hearing so much about Goji and Acai.  You may know that these berries are served in juices, ice cream, trail mixes, and are highly sought after by health aficionados.  But what makes them so unique?

Goji

Goji berries (aka wolfberries) grow on evergreen shrubs in China, Mongolia, and the Himalayas in Tibet. Used by herbalists for over 6,000 years, these berries are usually sold dried and look like red raisins.  Primarily and most effectively ingested as a juice, they are also added to trail mixes.  These mild and tangy fruits have the following health claims:

•    improving eyesight
•    enhancing sexual function and fertility
•    boosting immune function
•    improving circulation
•    have more antioxidants than any fruit in the world, even the acai

Acai

Acai berries (pronounced ah-sigh-ee) have a light chocolate aftertaste and are similar to sour fruits like raspberries or cranberries.

Acai on the Tree

Grown in Brazil on acai palm trees in the Amazon rain forest, these berries have a dark purple color and are about the size of a grape.  Since they are extremely rich in nutrients, Natives have made this berry a major part of their diet for hundreds of years.  Since these berries are highly perishable, spoiling within a few hours after harvest, they are most commonly found in powder form here in the U.S. added to protein shakes, ice cream, and supplement powders.  Acai’s health benefits include:

•    Promote weight loss
•    Boost energy & stamina
•    Support the immune system
•    Promote more restful sleep
•    Fight aging and inflammation
•    Protect against heart disease
•    Increase libido

Recap

A somewhat superficial but helpful distinction to keep these berries straight in your mind is to think of goji more as a tangy fruit that can be eaten as a raisin or imbibed as fruit juice while acai is more of a dessert berry with chocolate undertones mixed as a powder into either protein shakes or ice cream.

Open Air Market Next to 50th St. Subway Station

Head south deep into Brooklyn’s interior on the elevated D train and get off at the 50th Street station. At the bottom of the stairs, an open air market greets you with fresh fruits and vegetables anytime of the year. One block away on 13th Avenue is Borough Park, spelled by locals as Boro Park – the main thoroughfare of one of the world’s largest Orthodox Jewish communities outside of Israel. Here you can learn a bit about Jewish culture by simply walking the streets and picking up a neighborhood newspaper. You’ll quickly scratch beyond the surface of ubiquitous black top hats and discover that this Orthodox community is far from homogenous.

Local Culture

The primary residents of Boro Park are Hasidic and Hareidi Jewish families, although many other sects call this neighborhood home. Each family typically averages six children, creating a localized baby boom. Synagogues and yeshivas (schools) figure very  prominently in the community, but not in the ways you may expect. Many synagogues aren’t separate ornate structures, but instead occupy row houses along side streets. Front entrances are rather unceremoniously marked with simple signs in Hebrew, sometimes outlining the Torah. In time, a good number of Hasidic rebbes (rabbis), as well as other rabbinical personalities, build a following and break away to establish their own synagogues.  It’s not uncommon to see some of these leaders walking through the crowds on 13th Ave. singing praises or making proclamations.

The Hasidic community has developed their own version of a neighborhood block watch by forming a Shomrim, a network of residents who volunteer to prevent crime and handle emergencies. The Boro Park Shomrim was originally established as “The Bakery Boys,” a group of bakery delivery drivers who noticed that crime surged during their late night and early morning deliveries. The group now receives extensive training and has become a full citizen patrol in partnership with the New York Police Department’s Community Affairs Division. Although they don’t carry weapons and desist immediately upon NYPD orders, they maintain constant radio contact with the police department’s central dispatch, investigate suspicious persons, assist residents with police matters, and conduct searches for missing persons.

Amnon's Kosher Pizza and Falafel

Food and Lodging

Boro Park is globally renowned among Hasidic Jews and other tourists for its extensive dining and lodging options. The 13th Avenue district, roughly one mile in length from 39th Street to about 55th Street, is the community’s lifeblood. Among the prominent mix of banks, a staggering variety of shops, markets, and kosher eateries beckon the senses. But don’t label puffy melt-in-your-mouth jelly donuts from The Donut Man, whole wheat personal pizzas and cheeseless calzones from Amnon’s Kosher Pizza and Falafel, or  truffles from Candy Land as junk food. Perhaps these delicacies taste too good to be wholesome, but you’ll notice the flavor and how your stomach isn’t doing handsprings  after indulging. Chalk this up to the use of pure water, only fresh ingredients, and cooking done under strict Rabbinical supervision.

Photos courtesy of Steve Mirsky

Dominos Artisan Chicken & Bacon Carbonara Pizza

Domino’s most recent artisan pizza lineup confirms they are committed to offering better quality while keeping the price competitive as only a national chain can do. I had the opportunity to taste all 3 of their artisan pizzas in the past…Tuscan Salami & Roasted Veggie, Italian Sausage & Pepper Trio and Spinach & Feta. A thinner more flavorful crust and more generous toppings are the main features distinguishing these artisan delights from the regular pies. Within the past few weeks, they’ve added a fourth artisan pizza to their repertoire…Chicken & Bacon Carbonara.

So you may ask, “What exactly is Carbonara pizza? In Domino’s instance, it’s a combination of crisp pieces of smoked bacon, marinara, alfredo sauce, grilled chicken breast, Romano & Mozzarella cheeses, diced tomatoes, and a dash of oregano. Carbonara pizza in general roughly duplicates ingredients typically used in pasta alla carbonara sauce transforming them into a pizza topping.

Domino’s has the flavor combinations down to a science as many global food producing corporations must do in order to grow their razor thin profit margins. Let’s start with the crust…flavorful and crisp with just the right ratio of oregano and Parmesan. The chicken and bacon pieces are lean and succulent in just the right proportion to the cheeses and sparsely spread sauce. I’m impressed but personally would like to see a thicker layer of home crafted sauce. Even though I know their slogan for these artisan pizzas is to just say no (to modifications) since the formula for flavor perfection is meticulously mapped out, I would ask for a bit more top quality sauce. Then this pizza would seriously give the Mom and Pops a run for their money.

Artisan pizzas are a rectangular 13” x 9” comfortably serving 2.

Coverage made possible by participating in a complementary tasting.  Photo courtesy of Steve Mirsky

Coffee-mate Vanilla Ricotta Stuffed Crepes

Yep you saw this correctly…Coffee-mate®…the creamer brand that puts out that powdered stuff you put in your coffee has entered new territory. In case you haven’t noticed, this venerable producer of convenience…break room and repair shop creamer now offers more flavorful experiences like Natural Bliss®, an all-natural dairy creamer made with only a few simple ingredients: milk, cream, sugar and natural flavor. That’s it. No additives, preservatives or artificial ingredients. Available in three delicious flavors and now a low-fat version, I recently tried out their Natural Bliss Vanilla in my iced coffee. The best part is you get an indulgent sweet creaminess at 35 calories per tablespoon. The lightness is actually an asset allowing the full coffee flavors to be showcased rather than being emasculated in sweetness.

But there’s more…beyond being a coffee sidekick, Coffee-mate has offered up some intriguing recipes featuring Natural Bliss as a main ingredient. Here is one dish I plan on trying out for this weekend’s Sunday brunch that’s only 108 calories per serving:

Vanilla-Ricotta Stuffed Crepes With Orange-Maple Syrup - Courtesy of Chef Rocco DiSpirito

Ingredients

6 Tbsp. Coffee-mate Natural Bliss Low-fat Vanilla

Coffee-mate Natural Bliss Vanilla

4 tsp. egg white powder

8 oz. light ricotta cheese

1 navel orange, 1/2 tsp. of zest removed with fine grater, then peeled

1/2 cup calorie-free pancake syrup

Olive oil cooking spray

4 sprigs fresh mint (about 8 leaves), torn into small pieces

Directions

PREHEAT oven to 350˚ F.

POUR all but 2 teaspoons of the Natural Bliss in a small mixing bowl and whisk in the egg white powder until fully dissolved; set aside. In another bowl mix the ricotta cheese with the remaining 2 teaspoons of Natural Bliss and 1/4 teaspoon of the orange zest; set aside. With a sharp paring knife, cut the sections of orange flesh out from the white membrane that encases them in the orange. Place the orange sections, remaining 1/4 teaspoon orange zest and the pancake syrup in small microwave-safe bowl. Cover with plastic wrap and microwave on high until the mixture simmers, about 2 minutes. Carefully remove the plastic wrap on one side to vent but keep warm and set aside.

SPRAY a 10-inch nonstick skillet for 1 second with cooking spray and place over medium heat. Pour one-fourth of the Natural Bliss and egg powder mixture into the warm pan and swirl the mixture so it forms a thin even layer on the bottom of the pan. Put it over the heat until you can see browning at the edges, about 20 seconds, and then place in the oven and bake about 30 seconds or until it has fully cooked. Pull the crepe out of the pan, cover with plastic wrap or parchment paper and set aside. Repeat these steps to make 3 additional crepes.

PLACE a dollop of the ricotta mixture in the center of each crepe and spread it out evenly over the crepes. Fold crepes in half and then in half again and place one crepe each on four plates. Spoon the warm orange syrup over each crepe and garnish with mint leaves.

Tips

Don’t let the skillet get too hot or the crepe batter will cook too quickly before you can roll it around the entire bottom of the pan.

Use a fine microplane to take the zest off of the orange if you have one. Be sure to add it quickly to both mixtures to retain its full flavor potential.

Photos courtesy of Coffee-mate

Slope Side Dining Doesn't Have to be Cafeteria Style

When you’re on the slopes and the conditions are just right, the last thing you want to do is stop and eat. But not to worry when you’re in the Alps, the Swiss have on-slope dining down to a science. Breaking for lunch is an integral part of the experience and not something to be merely endured. Your choices range from top quality grab-and-go to cozy communal table haute cuisine.

Findlerhof

Perched in the tiny village of Findeln, a short ski below the top station of the Sunnegga Express funicular lift, 14 Gault Millau point Findlerhof features gourmet Mediterranean and regional delicacies with an impressive wine list. During summer, owners Franz and Heidi grow lettuce for their salads and berries for vinaigrette and desserts in their own Alpine garden. When visiting during winter, getting down to the front entrance of this antique post and beam eatery can be a challenge indeed! Chances are you’ll be sliding down a steep snow covered path in your ski boots. Luckily a rope railing guides your journey down to their sun terrace overlooking the Matterhorn. Once you enter through the thick wooden door, you’ll feel as though you’ve stepped back in time with rough hewn exposed wood clapboard walls, water served in pitchers from an on-site spring and given the remote location, an amazingly diverse menu featuring fresh seafood and seasonal vegetables. Signature plates seem to magically appear from the tiny kitchen heaped with specialties like Matterkuchen (quiche), lamb fillet with an herb crust, truffle ravioli, homemade pasta, seafood, veal cutlets from a bio-farmer.

Be sure to make reservations because despite Findlerhof’s remote location, this place has a celebrated international following.

Cervo's Outdoor Patio

Cervo

A ski trail literally ends at the restaurant’s doorstep. A large deck outside ensconced in a forest setting overlooks the Matterhorn yet you’re minutes above Zermatt’s action. Inside, the hotel restaurant décor is rustic modern with antlers comprising handrails and festooning portions of the bar’s ceiling. Here I had two appetizers, the first of which was Hobelkase, thinly sliced “planing” cheese rolled up into tubes filled with plum chutney. The other consisted of Roggenbrot (thin slices of crisp rye bread pieces) elegantly arranged like a mini stone henge on my plate and filled with a mixture of cream cheese, apple, pear, and fresh lettuce topped with small pieces of Welsh bacon. Main courses range from roasted breast of quail with Madras curry to black Cod with pine needle and Elderflowers on a bed of black rice. For dessert, move out on the deck in front of the outdoor fireplace with a glass of wine from the Valais paired with pickled apricots and almonds topped with cream of lavender.

Kulmhotel Panorama Self-Serve

Panorama Self Serve Goodies

Part of 3100 Kulmhotel, the highest hotel in the Swiss Alps in Gornergrat, onsite Panorama self-service restaurant offers a range of international hot and cold dishes, including homemade cake and sandwiches. The viewing platform of Gornergrat and the areas around the hotel are car free and only reachable by a regular train service, which takes 40 minutes’ from Zermatt through scenic countryside. Ultramodern and glass-enclosed, this place place is right at the base of a sledding trail perfect for warming up with an exquisite espresso or glass of wine. And if the weather is cooperative, the outdoor patio has unparalleled mountain views.

Photos courtesy of Steve Mirsky and featured properties.  Coverage made possible by participating in a sponsored trip.

igourmet.com's Extensive Cheese Selection

Just hearing the term “specialty food” usually conjures up images of luxury items like rare cheeses, caviar, paté and smoked salmon…things that are nice to have as once-in-awhile treats. In truth, the world of specialty food consists of 1000s of products, many of them staples, ranging from fresh fruit preserves, aromatic teas and coffees, to handmade pastas and sauces. Igourmet.com brings these treats to you to round out your weekly shopping list no matter where you live.

It all started with grandfather Charles Chesman’s cheese importing company back in the early 20th century shipping cheeses back from Europe in passenger liners. He recalls, “They didn’t have refrigerated container vessels or any kind of specialized ships back then for importing perishable foods. To keep goods cool, you had to stow them down below the waterline, as far as possible from the boilers.”

Despite these technological challenges, Chesman’s importing company grew to become one of the largest cheese importers in the United States. Son Fred took over and in the early sixties his wife Marsha established International Gourmet as a catalog-based retailer. Fast-forward to 1997 when the Internet really took off and grandson Spencer launched igourmet.com bringing specialty foods only a mouse-click or later, an i-phone tap away.

One thing however hasn’t changed throughout the years…ongoing direct partnerships with Europe’s best small-scale gourmet cheese and fine food producers. Spencer and his team…lucky folks…spend much of their time touring Europe, developing and maintaining supplier relationships and discovering new products. Believe it or not, even with 800 specialty cheeses, thousands of fine foods, and a complete line of exquisite gift baskets, igourmet still doesn’t consider themselves to have the largest selection on the web but they do pride themselves on the most genuine supply line. Not only do they bring you the best from across the globe like Calvestrano olives, cases of Italian Olio Carli extra virgin olive oil, organic agave nectar, and cheese wheels like English Mature Blue Stilton, they serve as a premiere resource for gourmet food education. Their online store includes detailed product descriptions, recipes and helpful serving suggestions. With large, mouth-watering photographs, paragraph-length product descriptions, and linked recipes, they feel that enlightening is just as important as selling in order to cultivate customer interest.

Most importantly, all igourmet products are guaranteed super fresh when they arrive at your door using a FreshWave system. FreshWave incorporates a styrofoam-lined shipping chest that is chilled by refrigerant gel packs. In ambient conditions of up to 100 degrees Fahrenheit, FreshWave keeps perishables cool for up to 48 hours while in transit.

Photo courtesy of igourmet.com