BF offers a surprisingly wide range of basic food stuffs and household items
bjt wrote:One thing that's not been mentioned is that once a year, maybe in fall (not sure, memory's a bit fuzzy) the teeny tiny bird-like matriarch of the Bari clan boils down a couple of dozen jars of Fig Syrup, which she sells in the same Mason Jars as the Giardinera but with hand written little labels on them. First of all, this is like the nectar of the gods and is amazing drizzled on just about anything but oh how sublime it is with TRUE aged Provolone (not the bland crap for sandwiches) and also many Spanish cheeses. And I'm not sure how many more moons she'll be making the batches, so I encourage you to ask at the store and if you see some, buy it and enjoy it. It's also lovely on ice cream and fresh whipped cream.
Matt wrote:bjt wrote:One thing that's not been mentioned is that once a year, maybe in fall (not sure, memory's a bit fuzzy) the teeny tiny bird-like matriarch of the Bari clan boils down a couple of dozen jars of Fig Syrup, which she sells in the same Mason Jars as the Giardinera but with hand written little labels on them. First of all, this is like the nectar of the gods and is amazing drizzled on just about anything but oh how sublime it is with TRUE aged Provolone (not the bland crap for sandwiches) and also many Spanish cheeses. And I'm not sure how many more moons she'll be making the batches, so I encourage you to ask at the store and if you see some, buy it and enjoy it. It's also lovely on ice cream and fresh whipped cream.
I stopped by Bari today for a few things (sausage and pepper sandwich is really outstanding, by the way) and the fig syrup is there. I believe it is in pint sized jars and was not cheap at about $15 per jar. Reading bjt's description, however, might make me rethink my decision not to purchase a jar. There were about 8 jars (on the same shelves as the giardinera).
aschie30 wrote:I snagged a jar of Bari's elusive fig vincotto last week
[. . .]
Vincotto means "cooked wine," so what I have must be what's left after cooking figs in wine. And what I have is this sweet, unctuous nectar (to steal bjt's term) that is more syrupy than your average vinegar. It seems like this could be used in the same manner of a high-quality balsamic, on grilled meats, carpaccio, over cheese and, of course, as a salad dressing, which is what I used it for tonight. Unlike a cheaper-quality vinegar, however, the acidity is rather low.
It is pricey at $15.49. There were only a few jars left on the shelf when I was there, so if you happen to see them, and don't balk at the price, don't hesitate to pick one up.
j r wrote:Is this the same Bari that supplies roast Italian beef to Joe Caputo's?
chunker wrote:Excellent: Turkey (with Sundried Tomatoes)
aschie30 wrote:I snagged a jar of Bari's elusive fig vincotto last week:
G Wiv wrote:aschie30 wrote:I snagged a jar of Bari's elusive fig vincotto last week:
Stopped at Bari for a sub yesterday, inquired about fig syrup (vincotto) and was informed they no longer make the syrup. When asked why, they said the person who traditionally made the syrup is 97 and not physically up to the task at present. I noted they still had house-made giardiniera for sale, and was told that's different, making fig syrup is an art.
Enjoy,
Gary
Cathy2 wrote:Letting something like that go so easily is just a shame.
Bill wrote:
I stopped for lunch at Bari Foods today and had myself a prosciutto and mozzarella sandwich -
teatpuller wrote:What was the tab?
Cathy2 wrote:G Wiv wrote:aschie30 wrote:I snagged a jar of Bari's elusive fig vincotto last week:
Stopped at Bari for a sub yesterday, inquired about fig syrup (vincotto) and was informed they no longer make the syrup. When asked why, they said the person who traditionally made the syrup is 97 and not physically up to the task at present. I noted they still had house-made giardiniera for sale, and was told that's different, making fig syrup is an art.
Enjoy,
Gary
She may not do be able to do it, she could very likely supervise and give pointers. Why isn't someone learning from her before it is too late, if that threshold hasn't already passed.
Letting something like that go so easily is just a shame.
Johnsoncon wrote:Do these people work the deli and raw meat counters simultaneously?
It seems they do.
G Wiv wrote:aschie30 wrote:I snagged a jar of Bari's elusive fig vincotto last week:
Stopped at Bari for a sub yesterday, inquired about fig syrup (vincotto) and was informed they no longer make the syrup. When asked why, they said the person who traditionally made the syrup is 97 and not physically up to the task at present. I noted they still had house-made giardiniera for sale, and was told that's different, making fig syrup is an art.
Enjoy,
Gary
justjoan wrote:i was just at bari and asked ralph, one of the owners, about fig syrup. he said his father, 93, is still in good health and might make fig syrup again. he also said that the family has the recipe, so it won't be lost. one of the reasons they stopped making it is because it's very time consuming and expensive to produce. he said they'd need to charge something like $36/quart. i've never tried fig syrup but find it an intriguing concept.... though i'm more likely to give it a whirl if they package it in pints. does anyone remember how much it used to be and if they did pints? (all their other housemade canned products come in pints) .justjoan
Last year it was about $16/pint (and was sold exclusively in pint-sized jars).