Tenuta's Deli. Kenosha, Wisconsin

Since I'm going to be teaching an Italian themed cooking class in the city tomorrow, I decided to take a field trip with my sister, brother-in-law, & nephew to Tenuta's Deli in Kenosha.  My wife and I accidentally found this gem of an Italian deli while missing our exit to see Pearl Jam at Alpine Valley this summer.  They have everything you need to cook authentic pastas and antipasti there.  It's simply awesome, and I encourage anyone that passes Route 158 while going north on 294 to take the detour and stop in.  Their website is https://www.tenutasdeli.com.  As a bonus it's only one exit north of The
Brat Stop.  Go Wisconsin.

They carry liquor, wine (primarily Italian), a premier deli loaded to the gills with proscuitto, soppresata, pancetta, olives, and on and on.  Their anise biscotti is to kill for.  Cheeses abound.  5 & 1 kilogram bags of "00" pasta flour are always stocked.  Good white anchovies.  Aquerello risotto rice.  Frozen, fresh, & dried pastas.  Pasta machines, sausage making stuff and fresh casings!  Olive oils of every type.  Cheap balsamic, expensive balsamic, & REALLY expensive balsamic.  Dried porcinis & morels.  Canned premium tomatoes.  And did I mention cheese curd?  And smoked string cheese? 

You.  Simply.  Must.  Go.

My Favorite Cookbooks, Pt. 2

James Peterson is the man when it comes to cookbooks.  Sauces remains one of those books that continues to inspire me on a daily level.  I've honestly read it straight through at least 6 times, and referenced it countlessly.  He has a concise, brilliant way of breaking down sauces by step and technique, making it easy to adapt, and often gives more than one way of making the same sauce instead of telling you there's only one way of doing anything.  That remains my philosophy on cooking, and is only heightened by my worship of Fredy Giradet's style... but more on that later.

This book is a must have for any serious cook.