June, 2007 - Volume 8, Issue 8



Angela’s Art: Coffee, Cheese, & Smiles



How can we describe Angela? One Bay Area newspaper reporter wrote about “the gregarious young woman behind the counter.” We knew exactly who he meant.

“Angela wears many hats here,” says Jan. “She is our Deli Manager, Barista, Cheese Monger, and Chalkboard Artist. She has a contagious enthusiasm, and so when she talks about the new coffee and cheese offerings, you can’t help but get excited with her.”

Angela says she loves working at NP, and it shows. “I love to have fun and make people smile,” she says. “I love food, and I love being surrounded by all of this great local produce. My mom insisted on cooking with fresh things, and so I have a strong interest in fresh, delicious food.”

EXCELLENT ESPRESSO
You asked for it, and we listened. Now, when you stop in to shop or eat, you can order your favorite espresso drink. “Espresso is fun because you can put a lot of personality into the different drinks,” says Angela, who created the coffee menu. She was also in charge of researching and ordering the new espresso machine, the Depot Bay espresso, and all the delicious extras, including Guittard Chocolate. Try one of her creations today!

MORE CHEESE, PLEASE
Jan is also grateful to Angela for all her help on expanding and enhancing NP’s cheese offerings. “Angela has been studying the art of cheese cutting, which allows us a much broader range of cheese choices,” says Jan. “We are so thrilled to offer such an array of artisan cheeses.” Here’s a sampling of our new offerings:

From Marin French Cheese Company in Petaluma comes the award-winning Rouge et Noir Camembert. With a fuller flavor and creamier texture than brie, this cheese has a nutty tang that will wow you.

From Bellwether Farms (also in Petaluma) comes a parade of cheeses, including their award-winning Carmody, made from Jersey cow milk and aged at least 6 weeks. Also try their Fromage Blanc—tangy, buttery and easy to spread, it’s a tasty (and surprisingly low-cal) alternative to cream cheese and chévre. “The other day, we enjoyed a lunch with Fromage Blanc on a sliced Truckee Sourdough baguette with Echo Falls Scottish Smoked Salmon, capers, and sweet Stockton Red onion. YUM!” raves Jan. Their Crème Fraîche has a rich, nutty flavor with an appealing tart edge.
From Bravo Farms (in Visalia, CA) comes The Silver Mountain, a bandage-wrapped Cantal Manchego cross. Made with raw milk, this cheese is wrapped and aged for 9 months, during which it is periodically rubbed with olive oil. It is nutty, with a hint of citrus, and has a smooth and silky finish. Also try their Raw Milk Artisan Cheddar (flavored with sage), and their Chipotle Cheddar, made with raw milk and aged more than 60 days.

From the Vella Cheese Company in Sonoma comes their Italian Table Cheese, a California version of Fontina, with a subtle flavor and semi-firm texture. Also try their Special Select, (which is like their Dry Jack but aged longer)

From Matos Cheese in Santa Rosa, try St. George, a Portuguese secret revealed. With a dense, waxy texture and lingering flavor of a good English cheddar, the cheese is aged three months. It has a milky and grassy aroma and a the flavor exhibits a pleasant acidity.

Stop in soon and say “Hi” to Angela (or any one of our other friendly staff members) and enjoy some coffee and cheese! We look forward to your feedback!