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| • phone (815) 756-5852 • 1106 North First Street DeKalb IL 60115 • fax (815) 756-6677 | ||
Newsletter for May 27, 2010
Welcome to this weeks Inbodens Newsletter. Were going to start something new and feature an employee of the week. This weeks employee is our new chef, Jon Paton.
Paton has been working in kitchens for the last eight years. The last year and a half he has worked in professional kitchens as a chef. He has lived the last four years of his life in Chicago Ohio
36 FEET OF MEAT
Memorial Day Weekend is this weekend and that means just one thing, grilling. Swing by our savory fresh meat case to take a look at what you can be feasting on this holiday weekend.
Boneless Back Ribs $3.39 / lb.
Burger-Palooza
This is one of Inbodens favorite holidays of the year. Come by our fresh meat case and check out our specialty burgers. They are a great easy item to grill over this holiday weekend. Theyre a meal in themselves.
Black-n-Bleu Burger
A blend of Cajun blackening season and our Maytag Blue Cheese make for a tasty treat. No need for cheese on this burger but if you like extra cheese, crumble some gorgonzola over the top and watch as it melts in your mouth.
Beef Bacon Cheese Burger
The name is a mouthful, as is the burger itself. This beef patty is mixed with Wisconsin Sharp Cheddar and double smoked bacon. Look to add some flair to this burger with either Smoked Provolone or Smoked Baby Swiss.
Santa Fe
Looking to spice up your grill? This burger just may be it. This mildly sweet and spicy burger is made with a mix of peppers, Chihuahua
Dill Burger
The name explains it all. Pick up some Havarti Dill Cheese from the Deli to top it off. Its the most Dill-licious burger you can find!
Herbed Pork Burger
This is an all pork burger with a Mediterranean finesse. Enjoy this burger with Smoked Provolone. To add an extra condiment, you can make a tzatziki sauce from scratch, its easy. Heres what youll need:
Sour cream or plain yogurt, shredded cucumber, a squeeze of lemon, and a pinch of fresh dill, mix and serve.
DELI
Who wants to prepare meals in the kitchen this holiday weekend when you can come by our deli and pick up one of our always fresh, always delicious salads? 90% of the salads we make in our case are homemade.
Cucumber and Feta Salad (New*) $3.99 / lb.
PRODUCE
The weathers getting warmer and the produce is becoming more delicious by the minute. Make sure to ask about how organic items. This week we brought in a new product!
Star Fruit (Carambola)
This fruits name is pretty self-explanatory. Once it is cut into, it forms the shape of a five pointed star. The flesh of the fruit has a yellow tint, crisp and very juicy. It tastes like a cross between a tart apple and a grape. It can be sweet or tart. The general rule when choosing is the more yellow it is on the outside, the sweeter the fruit.
One way to use this fruit can be sliced and grilled with shrimp or chicken.
BEER & WINE
Stop by our beer and wine department this holiday weekend and take a look at some fine wines from around the world. Like they always say, a glass of wine makes the meat taste fine.
2007 Four Vines Old Vine Cuvee Zinfandel $12.95
This is not your childs wine. This decadent zinfandel has a dark candy apple red appearance. A potent aroma of loganberry (a cross between a blackberry and a raspberry), raisins, cola spice and caramelized oak ascend on the nose. It has rich matured fruit flavors with a sweet tart taste on the front with a combination of cola spice and caramelized oak on the finish.
This wine is greatly paired with cheeses such as our Pilgrims Choice Blue Stilton, any Sharp Cheddar, and Edam
2008 Four Vines Naked Chardonnay $11.95
This wine holds true to its natural acid balance. As a result, the nose enjoys a whiff of crisp apple and pear, entwined with clove, mineral, and a hint of anise. The delectable taste of an apple, white peach, and peach mixes on the front end of the palate and ends with hints of citrus to give a nice clean finish.
This tasteful wine pairs nicely with our Black Label Cambezola, Gruyere, and Wensleydale.
ARTISANAL CHEESES
Come by and take a look at cheeses from around the world. We have an assorted array of cheeses from California France
Try our new Salmon Brie. This triple crème imported brie is stuffed with a French cream cheese and cold Smoked Nova Locks topped with fresh dill. Enjoy this cheese on crackers with a bottle of wine.
BAKERY
You cant complete a meal without having some desserts. Our breads are baked fresh daily and are sweets are always fresh. Ask about our homemade brownies as well.
RECIPE OF THE WEEK
Smokehouse Boneless Back Ribs
· Preheat the oven to 250 degrees.
· Generously season your ribs with Spicecraft Smokehouse BBQ Seasoning
· Add two cups of apple juice to a roasting pan that will snuggly accommodate your ribs.
· Place ribs into roasting pan and cover lightly with aluminum foil
· Roast for 4 to 4 ½ hours at 250 degrees.
· Pull out of the oven and let cool in covered pan for 15 min.
· Slather your ribs with Inbodens own Tangy Barbecue Sauce
· Finish either on the grill or under the broiler until sauce is caramelized and the outside of the ribs are slightly crispy.
Newsletter for
Welcome to this weeks Inbodens Newsletter. Were going to start something new and feature an employee of the week. This weeks employee is our new chef, Jon Paton.
Paton has been working in kitchens for the last eight years. The last year and a half he has worked in professional kitchens as a chef. He has lived the last four years of his life in
36 FEET OF MEAT
Memorial Day Weekend is this weekend and that means just one thing, grilling. Swing by our savory fresh meat case to take a look at what you can be feasting on this holiday weekend.
Boneless Back Ribs $3.39 / lb.
Burger-Palooza
This is one of Inbodens favorite holidays of the year. Come by our fresh meat case and check out our specialty burgers. They are a great easy item to grill over this holiday weekend. Theyre a meal in themselves.
Black-n-Bleu Burger
A blend of Cajun blackening season and our Maytag Blue Cheese make for a tasty treat. No need for cheese on this burger but if you like extra cheese, crumble some gorgonzola over the top and watch as it melts in your mouth.
Beef Bacon Cheese Burger
The name is a mouthful, as is the burger itself. This beef patty is mixed with Wisconsin Sharp Cheddar and double smoked bacon. Look to add some flair to this burger with either Smoked Provolone or Smoked Baby Swiss.
Looking to spice up your grill? This burger just may be it. This mildly sweet and spicy burger is made with a mix of peppers,
Dill Burger
The name explains it all. Pick up some Havarti Dill Cheese from the Deli to top it off. Its the most Dill-licious burger you can find!
Herbed Pork Burger
This is an all pork burger with a Mediterranean finesse. Enjoy this burger with Smoked Provolone. To add an extra condiment, you can make a tzatziki sauce from scratch, its easy. Heres what youll need:
Sour cream or plain yogurt, shredded cucumber, a squeeze of lemon, and a pinch of fresh dill, mix and serve.
Who wants to prepare meals in the kitchen this holiday weekend when you can come by our deli and pick up one of our always fresh, always delicious salads? 90% of the salads we make in our case are homemade.
Cucumber and Feta Salad (New*) $3.99 / lb.
PRODUCE
The weathers getting warmer and the produce is becoming more delicious by the minute. Make sure to ask about how organic items. This week we brought in a new product!
Star Fruit (Carambola)
This fruits name is pretty self-explanatory. Once it is cut into, it forms the shape of a five pointed star. The flesh of the fruit has a yellow tint, crisp and very juicy. It tastes like a cross between a tart apple and a grape. It can be sweet or tart. The general rule when choosing is the more yellow it is on the outside, the sweeter the fruit.
One way to use this fruit can be sliced and grilled with shrimp or chicken.
BEER & WINE
Stop by our beer and wine department this holiday weekend and take a look at some fine wines from around the world. Like they always say, a glass of wine makes the meat taste fine.
2007 Four Vines Old Vine Cuvee Zinfandel $12.95
This is not your childs wine. This decadent zinfandel has a dark candy apple red appearance. A potent aroma of loganberry (a cross between a blackberry and a raspberry), raisins, cola spice and caramelized oak ascend on the nose. It has rich matured fruit flavors with a sweet tart taste on the front with a combination of cola spice and caramelized oak on the finish.
This wine is greatly paired with cheeses such as our Pilgrims Choice Blue Stilton, any Sharp Cheddar, and
2008 Four Vines Naked Chardonnay $11.95
This wine holds true to its natural acid balance. As a result, the nose enjoys a whiff of crisp apple and pear, entwined with clove, mineral, and a hint of anise. The delectable taste of an apple, white peach, and peach mixes on the front end of the palate and ends with hints of citrus to give a nice clean finish.
This tasteful wine pairs nicely with our Black Label Cambezola, Gruyere, and Wensleydale.
ARTISANAL CHEESES
Come by and take a look at cheeses from around the world. We have an assorted array of cheeses from
Try our new Salmon Brie. This triple crème imported brie is stuffed with a French cream cheese and cold Smoked Nova Locks topped with fresh dill. Enjoy this cheese on crackers with a bottle of wine.
BAKERY
You cant complete a meal without having some desserts. Our breads are baked fresh daily and are sweets are always fresh. Ask about our homemade brownies as well.
RECIPE OF THE WEEK
Smokehouse Boneless Back Ribs
· Preheat the oven to 250 degrees.
· Generously season your ribs with Spicecraft Smokehouse BBQ Seasoning
· Add two cups of apple juice to a roasting pan that will snuggly accommodate your ribs.
· Place ribs into roasting pan and cover lightly with aluminum foil
· Roast for 4 to 4 ½ hours at 250 degrees.
· Pull out of the oven and let cool in covered pan for 15 min.
· Slather your ribs with Inbodens own Tangy Barbecue Sauce
· Finish either on the grill or under the broiler until sauce is caramelized and the outside of the ribs are slightly crispy.
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You can contact us directly by calling 815-756-5852.
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