An olive oil and vinegar shop called Bella Oliva is coming soon to downtown Wayne, next to Gryphon Café. Though details have yet to emerge, one would imagine a similar concept to A Taste of Olive in both West Chester and Ardmore.

Interestingly, though WC and Ardmore both also feature a Carlino’s, there really isn’t a good place in between to get a decent bottle of EVOO or aged balsamico, so this should be a nice addition to the scene. Hopefully they’ll be strict about their oil provenance, as EVOO fraud is rampant in Europe.

Speaking of which, if you’re interested in Olive Oil, or food in general, I highly recommend checking out Tom Mueller’s book Extra Virginity: The Sublime and Scandalous World of Olive Oil. It’s a fascinating history of “liquid gold” and account of the modern day problems facing the industry. Would make a great foodie gift!

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As the last major food truck event of the year approaches – Philly’s Night Market, October 4^th in Chinatown – I can’t help but think about food trucks as a trend in the culinary world and how they will continue to grow as influencers in our suburban communities. The idea of food trucks in general, of course, doesn’t really jive with suburbia. These guys need plentiful foot traffic to survive – especially when they’re serving less than mainstream cuisine, which many often do – and thus are typically located in urban areas.

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Though my favorite pale ale remains Victory Headwaters, Old Forge’s T-Rail – brewed somewhat nearby, in Danville, PA -  is another worthy of consideration. It’s got all the markings of a classic pale: light caramel malts bring a touch of sweetness, while forward (but balanced) hops create a crisp, refreshing finish, perfect on a warm day.

It’s also worth noting the value on display here; a sixer of 16oz cans – that’s right ladies and gentleman, pounders – is only $10.49 at Wegmans. Cans, which were once considered to be the sign of cheap swill, are making a comeback. New lining has been developed to prevent the can itself from imparting flavor, and the better seal and complete protection from light (beer freshness’ foremost enemy) actually make cans the superior vessel to bottles (ProTip: pour either into a glass). As such, more and more craft brewers are distributing in cans (though pounders are less common).

There’s been a lot of hubbub about the closing of Gilmore’s in West Chester this week. The restaurant was once considered the class of the western suburbs by many diners, so its closing is probably the Main Line equivalent of Le Bec Fin closing (and yes, Peter Gilmore worked at LBF for many years). The thing that so many others seem to be afraid to say, however, is that it was past due. Gilmore’s was a dinosaur from another era, and was no longer a relevant player in the local restaurant scene.

Reading between the lines of Peter Gilmore’s comments after the news came out, it’s obvious that the restaurant’s financial results back up this assertion. Though they had a reputation for being a tough reservation, sellouts were far less common over the past few years. Gilmore tried gimmicks like adding small plates, and offering a discounted mid-week prix fix menu to get more people in the door, but nothing could save the business.

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Pesto. It’s one of the great summer treats. Fresh, pungent basil from the garden, mixed with garlic, Parmesan cheese, pine nuts, and a liberal amount of EVOO. Traditionally, of course, it’s used as a pasta sauce, but it also works great on grilled chicken or fish, swirled in dipping oil for bread, as a sandwich spread, and surely many other creative methods.

Nowadays, of course, one doesn’t need a herb garden to get pesto. It’s available in the supermarket year-round, both in the uninspiring jarred form as well as a somewhat better fresh format. In addition, we’re lucky enough to be blessed with quite a few excellent Italian specialty stores in this area, that almost always offer up their own fresh versions. Pondering this one day, I wondered: who makes the best? A taste test was the obvious and inevitable result.

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I love wines with great stories. Does a great story change what is in the glass? No, of course not. But it can change how you perceive what’s in the glass, just how who you are with, where you are, or what you are celebrating can change your perceptions.

The story of Carmenere is a particularly interesting one. One of the “original six” Bordeaux grapes (from Médoc specifically, considered by some to be a Cab clone), it all but died out after the double-whammy of the European Phylloxera plague in 1867 and a susceptibility to coulure, a condition where grapes fail to thrive after a particularly rainy, wet season.

In fact, the grape was widely considered to be extinct until the 1990s, when it was discovered in Chile. It turns out that cuttings of the plant were imported to to Chile in the 1800s, but it was mistaken for Merlot. In 1994, however, a French oenologist found otherwise, showing conclusively that it was indeed Carmenere.

Now, Chile has embraced the grape as its very own, especially considering the fact that other big wines in Chile: Cabernet, Syrah, Chardonnay, Sauvignon Blanc, etc. are not indigenous to the country.Though Carmenere is grown in small quantities in Italy, the US and France, Chile is leading the way with this particular varietal.

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The big news on the Farmers Market front this spring was the announcement that a new, year-round, indoor market will be opening sometime soon in the former Borders Bookstore in Rosemont. Building owner Steve Bajus expects 25 to 30 vendors, open Thursday-Saturday, plus some additional vendors that’ll be open six days a week. For more details, check out coverage on Patch and in Main Line Media News. If you’re interested in joining the market, more info is available at Bajus’ site.

The developers suggest that a fall opening is possible for the Rosemont Farmer’s Market, but keep in mind that “possible” in developer-speak typically means “improbable”. (I’d bet on early 2013.)

In the meantime, here’s a listing of currently open local Farmers Markets:

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Local Cookbooks is a feature at MLD where we share a recipe from a cookbook with local ties. Have a cookbook we should consider? Let us know.

Although Corked & Forked by Keith Wallace lists this recipe under the “Winter” section (not surprising as it is, after all, braised meat), we thought it’d make an interesting late-spring alternative to lamb roast (a popular choice at Easter, no?) Though it is certainly a hearty dish, the sauce is outstanding and this is one of my favorite cuts of lamb when slow-cooked to perfection.

To go with this recipe, Wallace suggests a Pinot Noir from the Eola-Amity Hills region of Oregon, which he calls “one of the greatest wines produced in America”. Interestingly enough, this is the pairing that Wallace gets most excited about in the entire book (each recipe has a pairing), calling it “so beautiful that your tongue may sprout wings and fly to heaven”. We tried 2008 Stangeland Pinot Noir Vermeer Vineyard, the only Eola-Amity Pinot we could find at nearby state stores, but unfortunately it was sub-par (the winemaker was quite heavy-handed with the oak), so there were no tongue wings for us.

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Trying to crown the best American craft brewer would be a thankless, somewhat pointless task. With so many different styles, and so many individual tastes, it’d be impossible to placate everyone. That said, if the main characteristics were consistency and balance, Great Lakes would have to be near the top of the list. Every beer from the Cleveland-based brewery is well-made, achieves a remarkable balance between malt and hops, and is wonderfully tasty.

Though I have yet to have a bad Great Lakes beer, if pressed to pick a favorite, it would likely be The Doppelrock, a Spring Seasonal / bock offering. Like others from Great Lakes, this brew manages to pack a huge amount of malty love, hoppy goodness and alcohol power into a smooth, stunning beer that never seems off-center. The malt brings loads of chocolate, caramel and nutty sweetness, but there are just enough hops on the finish to even things out. Despite it being close to 8% abv, the heat is barely noticeable. This is everything great about a traditional Spring bock, “amped” up in truly American style (hence the dueling guitars on the label).

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One of the reasons Philly is always mentioned among the nation’s (world’s?) best beer cities is the plethora of great craft brewers in the area. Interestingly, though there are a few excellent brewers in town, the greater Delaware Valley is home to even more (and arguably better) than inside city limits. From Victory in Downingtown to Weyerbacher in Easton down to Dogfish Head in Delaware, we can compete with any area for quality.

One brewer that doesn’t often make that list, however, is Old Dominion Brewing Company (maker of Dominion beers), located in Dover, DE. Surely, however, if we include Troegs (Harrisburg), Lancaster, and Dogfish Head (Milton, DE) among the cadre of local brewers, we should also include Old Dominion. Or should we?

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