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Cheese samples
offered daily
3
Buy Any Mediumor Large
Pizza at Regular Menu Price
& Get a 2nd
Pizza for only
(2nd Pizza of Equal or Lesser Value)
Jumbo 18”
Serves 4-6
$
4 OFF
$
3 OFF
Large 14”
Serves 3-5
Medium 12”
Serves 2-3
$
2 OFF
with the purchase of a Large
Specialty Pizza at Menu Price
Specialty Pizzas include:
Classic Combo, All-Meat Combo, Taco
Pie,Humble Pie, Hot Stuff, Bacon
Cheeseburger, Veggie Pie & Hawaiian
FREE MEDIUM
PEPPERONI PIZZA
Fisher’s Landing • 2100 SE 164th Ave | Vancouver . . . . . . . . .
(360) 256-0000
Lunch Buffet
for only
Includes Pizza &Drink,
Salad ($1 Extra)
Not valid with any other offers or coupons. Sales tax
not included. Expires 1/31/13.
Not valid with any other offers or coupons.
Minimumdelivery order $12. Limited delivery times
and areas. Sales tax not included. Expires 1/31/13.
Not valid with any other offers or coupons.
Minimumdelivery order $12. Limited delivery times
and areas. Sales tax not included. Expires 1/31/13.
Not valid with any other offers or coupons.
Minimumdelivery order $12. Limited delivery times
and areas. Sales tax not included. Expires 1/31/13.
$
22
99
For Only
• Any Medium Specialty Pizza
• Any Medium 1-Topping Pizza
• Caramel Monkey Bread
Holiday Feast
Try our
NEW&
Improved
Online Ordering System!
GODFATHERS.COM
342148.112912 FL
L
et’s face the facts.
Cheese is a luxury.
You don’t have to
have cheese to live,
but it’s something that people
just love,” said Lynn Grundmei-
er, cheesemonger at New Sea-
sons Market.
This cheesemonger is in heav-
en at New Seasons Market Fish-
er’s Landing location. The cheese
counter offers a selection of more
than 100 artisan and farmstead
cheeses and a decadent selection
of local cheese from Black Sheep
Creamery in Adna, Wash., The
Rogue Creamery in Central, OR.,
Ochoa’s Queseria in Albany, OR.
and Rivers Edge Chèvre in Logs-
den, OR.
“We by far have the best
cheese selection the county,” she
said. “We are pretty proud of
what we offer and customers are
always excited about the selec-
tion.”
Grundmeier has worked for
more than 30 years in the food
industry and 17 years working
in specialty grocery stores. Her
speciality — whether at New
Seasons Market or her restau-
rant NicheWine &Art — is pair-
ing wine and cheese. Now, more
than ever, customers are visit-
ing the cheese counter in droves
and putting together speciality
cheese plates.
“I love turning people onto
new cheese but I don’t want to
horrify anyone — especially
with stinky cheeses,” she said.
“We like to get people out of the
envelope a little bit, but the best
thing to do is sample everything
before you commit to buying it.
We offer samples of everything.”
Designing your own cheese
plate and wine pairings is easier
than it sounds. First, ask the ex-
perts. Grundmeier and the New
Seasons Market cheese counter
employees can help you sample
and pick out the perfect cheeses
and condiments. For a simple
platter, think in threes. Pick
three different cheeses with dif-
ferent textures, types of milk,
ages or flavor profiles and com-
plimentary condiments.
The three categories can be
broken down into soft and mild
cheese — like fresh goat cheese
with honey, brie or triple creme
with sliced pear or young gouda
with olives and a crostinie —
semi-soft and bold cheeses —
like blue cheese with fig spread,
washed rind with salami or al-
pine with mustard or chutney
and a baguette — and firm and
sharp cheeses — manchego or
percorino with quince paste,
aged gouda with candied nuts or
cheddar with pickles.
“You want everything to
sort of stand out and play out,”
Grundmeier said. “Just pick a
nice variety of cheeses and in
terms of condiments think sweet
and salty.”
Grundmeier said cheese plates
work best if created in pairs of
threes, fives and sevens, and can
be served as an appetizer or after
dinner. Provide approximately 1
to 2 ounces of cheese per person.
Cheese should also be served at
room temperature to enhance
the flavor profile. Grundmeier
suggests setting out the cheese
plate a half an hour before guests
arrive.
New Seasons Market cheese
counter also offers a variety
of accessories such as cheese
spreaders and knives, tasting
notebooks, cheese paper and
wooden blocks and serving plat-
ters.
“The accessories add a little bit
of class to the presentation,” she
said.
Next comes wine. Grundmeier
encourages customers to pick
two bottles of wine — a red and
a white — or champagne to pair
with their cheese plate. New
Seasons Market wine stewards
and cheese counter employees
can help you select the perfect
pair. Or, bring in your favorite
bottle and they will help develop
a cheese platter around it.
“The most important rule is
you need to have the body of
the wine match the body of the
cheese,” she said. “You want
them to be on the same playing
field. A full body cheese needs a
full body wine.”
As a hard and fast rule, pair
soft and mild cheeses with pinot
blanc, chardonnay, sparkling
wine, pilsner and merlot. Pair
semi-soft and bold cheeses with
gewurztraminer, rioja, beer —
hefeweizen or porter — dessert
wine and ports. Pair firm and
sharp cheeses with sauvignon
blanc, beer — ambers and IPA—
cabernet, merlot and brut cham-
pagne.
“Don’t be afraid to try some-
thing new and something that’s
different,” Grundmeier said.
“Most importantly, don’t sweat
the small stuff. People are al-
ways going to love it.”
New Seasons Market is lo-
cated at 2100 B SE 164th Ave. in
Vancouver. The store is open
daily 8 a.m. to 10 p.m. The store
will be open Dec. 23 from 7 a.m.
to 10 p.m; Dec. 24 from 7 a.m. to
6 p.m; closed Christmas day and
open New Year’s Day from 8 a.m.
to 10 p.m.
For more information visit
newseasonsmarket.com or call
360-760-5005.
Design your own cheese plate,
wine pairings for the holidays
Lynn Grundmeier can help customers pick the right cheese at the New Seasons Fishers Landing store.
A wide-selection of wines are available at the New Seasons at Fishers Landing.
By
JORDY BYRD
Fisher’s Landing Marketplace in Vancouver.
We are located near the Fairview Village Golf
Course in east Vancouver, at the corner of SE
164th Avenue and SE McGillvray Boulevard.
The marketplace houses many fine retailers, merchants and restaurants
specializing in both casual and fine dining. Visit Fisher’s Landing Marketplace
and discover everything we have to offer.
SE 34TH AVE.
SE McGILLVRAY BLVD.
SE MILL PLAIN BLVD.
SE MILL PLAIN BLVD.
FISHERS
LANDING
TRANSIT
SE 164TH AVE.
NE 1192ND AVE.
SE 176TH AVE.
FAIRWAY
VILLAGE GOLF
COURSE
LEWIS & CLARK HIGHWAY
TO SEATTLE
TO PORTLAND
On the corner of SE McGillvray and
SE 164th Avenue in Vancouver
S
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FISHERS
LANDING
VA N C O U V E R
VA N C O U V E R
TO CAMAS
205
205
14
14
Easy tofind.
Publisher:
J. Brian Monihan
Writer:
Jordy Byrd
Graphic Design:
Debra Kirk-Rogers
Advertising:
Christine Moore, J.
Brian Monihan, Tamara Hollenbeck
and Sandi Adams
Creative Services:
Cheryl Duval, Gail Park, Chris
Fowler, Valerie Clarke, Cheryl
Douglass, Kathy Welsh, Gary
Jacobson and Dan Adams
Photography:
Jaime Valdez
6605 S.E. Lake Road | Portland, OR 97222 | 503-684-0360
A Special Publication Of
“Don’t be afraid
to try something
new and
something that’s
different.”
— Lynn Grundmeier,
New Seasons Market
cheesemonger
“