May 27, 2017

Foggy Ridge Cider Tasting!

Foggy Ridge CiderThe past few weeks we have featured Virginia beer, and left the cider folks out, so this week we have Sue from Foggy Ridge Cider! She will join us 4pm-7pm and will be pouring samples of Serious Cider, First Fruit, and Sweet Stayman. Now’s your chance to find out why Virginia apples make the most superb hard cider!

WHAT?!?!? You’ve Never Tried Tinnell’s Pimento Cheese?

Pimento Cheese

Tinnell’s Pimento Cheese

Pimento cheese.  We’ve all had it.  We all love it.  On the face of things, however, it seems to be a pretty simple affair: some cheese, mayo, canned pimentos.  Oh, but think again Dear Reader!  If you have never tried the pimento cheese at Tinnell’s Finer Foods you will not believe the difference!For decades now our pimento cheese has been the number one selling item in the store, and for good reason.  This stuff is DELICIOUS and unlike any you have ever tasted.  Last Christmas alone we shipped orders to Chicago and Manhattan and it is not at all uncommon for out-of-town folks to stop by the store on their way through Roanoke because they remember it from 10 or more years ago!

Tinnell's Finer Foods

Tinnell’s Finer Foods

How did this all start?  Kitty Tinnell – wife of our founder Russell “Buddy” Tinnell (and grandmother of our current owner, Rett Ward) – had a recipe for pimento cheese that was just a little bit different in composition from more traditional formulas but oh, what a difference that little change made (before you ask: no… if we told you we would have to kill you)!  At the time she was attending what was then known as Radford College and decided to start selling the product to help underwrite her tuition.  She ended up entirely putting herself through college with sales of her delectable cheese spread!  Naturally, her devoted husband decided if it it was good enough for Radford… and the rest is history!

Kitty Tinnell

Kitty Tinnell

Get this: last year Tinnell’s sold 6,590 pounds of Pimento cheese.  That is more than 3 TONSof the stuff!!!  These days we make it at least four times a week and produce not only the original recipe but a “Tex-Mex” version as well, to which we add jalepenos.  Please, PLEASE do yourself a favor.  If you are one of the few who don’t yet know the joy of Kitty’s Pimento Cheese swing on by and ask for a sample… it will be a revelation!

Russell "Buddy" Tinnell (on right)

Russell “Buddy” Tinnell (on right)

ZUMMO! Tinnell’s Has Freshly-Squeezed Orange Juice!

Oranges

Whoo-hooo!  We have been waiting like expectant parents and it is finally here: the Zummo Orange Juicer (CLICK HERE FOR NIFTY VIDEO)!

The Zummo is the latest and greatest state-of-the-art citrus juicer available on the planet.  Manufactured in Valencia, Spain (the orange captal of Europe), the Zummo is the only juicer available on the market that prevents any of the bitter oils from the zest or pith of the orange from getting in the juice.  The end result is an orange juice that is absolutely sublime!  It is lower in acid and sweeter than any commercially available orange juice and, being an unpasturized product, it hasn’t been “cooked” so it is a much fresher, more flavorful product (the lack of paturization does, however, limit the juice’s shelf life to 3 days).  The Zummo also has the distinction of being the only orange juice pressing machine in the world to have achieved “ISO14001” green acredidation.

Zummo Citrus Juicer

Zummo Citrus Juicer at Tinnell’s Finer Foods

 

Although these machines are ubiquitous in Europe, their presence in the U.S. is mostly limited to large metropolitan areas.  Until now, as far as we know, the closest one to the Roanoke Valley is in Charlotte, North Carolina.  The owner of Tinnell’s Finer Foods – Rett Ward – has had an interest in getting one of these machines since he purchase the neighborhood grocery from his Grandmother in 2000.  The final decision to purchase one was made when Ward recently attended the National Restaurant Association trade show in Chicago this past May.  When he saw one operating “up close and personal” he knew we needed one at Tinnell’s!  It arrived June 14th and we started selling juice on Friday the 15th… the response is tremendous!

We use boxes of fresh Valencia juicing oranges.  While Valencias are known for their flavor and inherant sweetnesss, the special “juicing” variety has an even sweeter, fresher-tasting profile and yields a better product.  We are picking them up fresh every week and are making the juice on a daily basis in order to ensure the best juice possible.  Currently we are selling half-gallon containers for $8.99.  We will also be offering quart and pint sized containers in the immediate future.

Smoked Trout Dip at Tinnell’s!

Alright.  Everyone knows that Tinnell’s Finer Foods has a bunch of great prepared specialty foods.  Think ham biscuits, pimento cheese, cheese slaw, country ham… the list goes on and on.  The popularity of the newest addition to our portfolio, however, has surprised even us!  A few weeks ago our Meat and Deli Manager, Daniel Scott, started making Smoked Trout Dip.  On a Tuesday he made a substantial batch.  Wednesday he made twice that much.  Thursday?  You got it: a quadruple batch.  And by Friday he was making twice that!

Tinnell's Meat & Deli Manager Daniel Scott

Daniel - Tinnell's Meat & Deli Manager

We literally cannot keep this stuff in stock.  During a recent Friday evening wine tasting we sampled some out and, without exception, every single person who tried it bought it (even the folks who didn’t want to try it because they “don’t like smoked trout”)!

It’s really pretty straightforward.  Daniel starts with Duck Trap Smoked Trout.  Duck Trap is fantastic product naturally smoked in Maine using no artificial preservatives or ingredients.  He then adds some lemon, scallions, cream cheese, sour cream, etcetera and the end result is sublime!  In texture, it has a mouthfeel more akin to a mousse than that of a dip.  It is light and refreshing and the trout is prevalent but does not overwhelm.

Do yourself a favor:  the next time you are in Tinnell’s go to the meat counter and ask Daniel for a sample… you will not be disappointed!