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Page 46 of 67

May/June 2018 HOOK Magazine 47 Opposite page: Charcuterie from around the world. fine cheese and charcuterie shop has opened its doors with a thoughtfully designed space guaranteed to please the eye and the palate. The boundlessly en- ergetic owner, with her wavy hair always in motion, Leigh Simard has just embarked on her lifelong dream of combining food and home goods. Barely able to contain her enthusiasm, Simard greets her customers with genuine warmth and willingly shares her keen knowledge of the lovingly stocked pantry. Three sections of the space meld together in a style that Simard calls "Barnyard meets europe". in the far interior, up a few steps, are the carefully chosen en- tertaining accessories and furnishings. in the front, warm, glowing pendant lights hang over the refriger- ated showcase chock-a-block with soft, semi-soft and hard cheeses from italy, France, Spain, Switzerland and Portugal. across the floor are provision-stacked shelves of olive oil, sauces, honeys, pickles, pasta and so much more. and what amazing edibles the shelves contain. Simard (an old French name where the "d" is silent) has scoured the US and europe to locate, not only the most finely crafted products from small providers but, in many cases, decidedly unusual foodstuffs as well. a nyack resident of 20 years, Simard wants to tempt her neighbors with items not found in other "Willie" the pig.

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