Simply Infused Newsletter to our Customers
January Newsletter
http://us11.campaign-archive2.com/?u=53d943d45ff7e19fbb45e6d7b&id=c0d68e58bb
August Newsletter
Sign up for our monthly newsletter to receive information on new products, cooking classes and special events held in our tasting room, event space and cooking loft! Click the link below to read our August newsletter.
http://us11.campaign-archive2.com/?u=53d943d45ff7e19fbb45e6d7b&id=d3319162d8
August classes posted on Facebook...check-out our Aug3 class with Chef Jon
Chef Jon resumes our weekly cooking classes in August! This class will feature fresh mid-summer fruits and vegetables that can be Simply Infused. Your culinary adventure will include:
- Watermelon Smash....yep, what do you do with watermelon, basil, lime juice, and simple syrup? Smash it, infuse it with a 12-year aged Sicilian Lemon Balsamic and ENJOY!
- Balsamic Bruschetta...Chef Jon's homemade French bread with Roma Tomatoes, a bit of garlic, basil, Parmesan Cheese then... infused with Milanese Gremolata Ultra Premium Extra Virgin Olive Oil and our Oregano Balsamic.
- Chilled Cucumber Soup Shooter....'cause if you are going to do shots it might as well be healthy, right?! Chef Jon will create this fun "shot of summer" with cucumbers, minced yellow, green, and red peppers and a twist of Jalapeno Balsamic and Garlic EVOO. A fun shooter to serve at your next pool party!
- Caprese Salad with Avacado showcasing the Northern Hemisphere's most robust Extra Virgin Olive Oil from our recent harvest ~ a Coratina Gran Cru. Chef Jon will accent with a Basil pesto made with our Basil infused Olive Oil and a drizzle of our 18-year Barrel-aged Traditional Balsamic from Modena, Italy.
- Key Lime Tartelettes featuring our Dark Chocolate Balsamic.
$30/person
Offered Wed-Aug3 @ 11a & Thu-Aug4 @ 6:30p
Class size is limited to 9 seats. Please call 205.408.4231 for class details or to make your reservation. Pre-payment is required to reserve your seat.
NOTE: All classes are held upstairs in our loft area. (no elevator available)
Memorial Day Sale! 30% off select Extra Virgin Olive Oils & Balsamics
May 2016 Newsletter
Calling all Chefs & Caterers
The Art of Cooking
"Cooking at its most basic level is a creative act, one of transforming food through the application of heat and the incorporation of other ingredients. But there are different orders of creativity, and merely following a recipe is a creative act of the most basic order, like painting by numbers.."
At Simply Infused, we seek to inspire...and art's main ingredient is inspiration! So it is only natural that we "stir" the two together to offer our community an opportunity to enjoy art & cooking. We are excited to begin showcasing local artists in our loft area as well as local chefs in our Cooking Loft....always part of our goal of "Infusing Life with Health & Happiness"!
Click link below for our latest newsletter
http://us11.campaign-archive2.com/?u=53d943d45ff7e19fbb45e6d7b&id=22c18f513f
Simply Infused offers weekly cooking classes
New Year, New Classes, New Northern Hemisphere Oils
Here's to a Happy and Healthy New Year!
I hope your New Year is off to a terrific start. First, let me start by thanking you, our valued customers, for helping to make the start of our new business in 2015 so successful. We opened with a mission of "Infusing Life with Health & Happiness" in April 2015. We opened with a goal to bring the world's freshest Extra Virgin Olive Oil to the community...to contribute to the community...to grow the community...and to integrate with the community. Thank you for allowing us the opportunity to live our mission and meet our goals. We are proud to be selected as South Shelby County's "New Business of the Year" in 2015.
We have experienced our first Northern and Southern Hemisphere harvests and have enjoyed exploring the tastings, the countries, and the pairings with you as our fresh EVOOs arrive. Ensuring you the freshest olive oil from around the world, we are sourcing from the Northern Hemisphere once again and are excited about our weekly arrivals of fresh Ultra-Premium Extra Virgin Olive Oils from small groves in California, Spain, Portugal and Italy. We also have a few new aged Balsamics in from Modena, Italy.
Please tell your friends and family about us and the upcoming events we offer which are detailed below. Thanks for your continued support as we grow our business in 2016!
"Simply Spa"
Tue-Jan12 @ 11am & Thu-Jan14 @ 6pm
- Fresh Veggie Lettuce Wraps with Japanese Sesame Oil and Blackberry Ginger Balsamic. Our Japanese dark toasted sesame oil is roasted slow and low, and then pressed in small batches. It has tremendous depth of flavor and one of the most flavorful and fragrant oils in the world! Our 12-year aged Blackberry Ginger Balsamic is wonderfully sweet, pleasingly tart and redolent with the clean, natural flavor of Blackberry. It makes a fantastic dressing or marinade and is divine paired with our gourmet Japanese Sesame olive oil.
- Couscous salad with Milanese Gremolata Olive Oil and your choice of any of our specialty gourmet vinegars (Champagne, Red Wine, Pinot Noir). Milanese Gremolata Olive Oil is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint.
- Poppyseed Fruit Salad tossed with Cara Cara Orange Vanilla and Coconut Balsamics. Our 12-year aged Coconut White Balsamic is wonderfully sweet, pleasingly tart and redolent with the clean, natural flavor of coconut. (It's the shop owner's favorite Balsamic!!) Our Cara Cara Orange Vanilla is made from authentic white balsamic aged 12 years in Modena, Italy. Creamy, sultry, pure Madagascar Vanilla and the bright citrus of Cara Cara Oranges combine to delight the senses.
- Almond Smoothies with low-fat vanilla frozen yogurt, almond milk, and our specialty gourmet Roasted Almond Oil.
Class size is limited to 9 so be sure to call and make your reservations early. Advance payment is required to reserve your seat in this class. Please call the shop @ 205-408-4231 to make your reservation.
$30/person
*please note that all classes are held upstairs (no elevator)
Tue-Jan19 @ 11am & Tue-Feb4 @ 11am
- Brat Hoagies with caramelized onions and peppers accented with a smoky flavored Chipotle chili-infused aioli.
- Super Bowl Slaw with Red Wine Vinaigrette featuring our newest arrival of freshly harvested Northern Hemisphere single varietal Ultra Premium Extra Virgin Olive Oil.
- Potato Wedges roasted with the freshest Extra Virgin Olive Oil sourced from the Northern Hemisphere and seasoned with Seasonello aromatic herbal seasoning with Sicilian Lemon dipping sauce. Playfully tart and pleasantly sweet, our 12-year aged Sicilian Lemon white Balsamic is a perfect balance of acidity with a crisp, lemon flavor and aroma.
- Chunky Brownies made with Butter Extra Virgin Olive Oil and drizzled to perfection with Dark Chocolate Balsamic. We will feature our golden, vegetarian, dairy-free Butter EVOO as a butter substitute (possibly changing your 2016 relationship with butter!). The Dark Chocolate Aged Balsamic is rich, thick and resounds with the complexity of three different chocolates resulting in a fabulous depth in flavor.
$35/person
Class size is limited to 9 so be sure to call and make your reservations early. Advance payment is required to reserve your seat in this class. Please call the shop @ 205-408-4231 to make your reservation. (clicking the "Going" button does not register you for the class nor does it reserve your seat)
*please note that all classes are held upstairs (no elevator)
Wed-Jan27 @ 6pm & Tue-Feb16 @ 11am
Join Chef Aimee for "Simply Soups & Stews" cooking class. Our menu will include:
- French Onion Soup (Cheryl's fave!) made with Traditional 18-yr aged Balsamic and caramelized onions, provolone crostini and a drizzle of Black Truffle Gourmet Oil.
- Chicken and Sausage Gumbo infused with our most robust Ultra Premium Extra Virgin Olive Oil from Africa and drizzled with a shot of Cayenne Olive Oil.
- White Chicken Chili featuring Cilantro & Roasted Onion EVOO.
- Mexican Cornbread made in a black iron skillet infused with Baklouti Green Chili Oil from Tunisia.
$30/person
Advanced reservations are required (clicking "going" does not reserve your space). Please call the shop @ 205-408-4231 to reserve your space in this fun cooking class!
Tue-Feb2 @ 11am & Thu-Feb25 @ 6pm
- Bechamel/Mornay sauce made with an Arbosana Roux (aka, "white sauce" known as one of the mother sauces in French cuisine...and Mornay...well that's just bechamel with cheese) Our Arbosana Ultra Premium Extra Virgin Olive Oil is of medium intensity, slightly floral and fruity with a creamy mouth feel....the perfect ingredient for our Bechamel!
- Tomato sauce infused with Tuscan Herb EVOO and Traditional Balsamic. Our Tuscan Herb is the most popular Extra Virgin Olive Oil in the shop with a blend of ...herbs as well as garlic and sun-dried tomatoes. Our finest grade of aged Balsamic from Modena, Italy is the Traditional Balsamic which is the most popular Balsamic in the shop. Made from the Trebbiano grape, it is aged in the ancient Solera style for 18 years in chestnut, oak, mulberry and ash barrels to achieve an intense, yet smooth, flavor profile.
- Hollandaise sauce with Butter Olive Oil and finished with a Black Truffle Oil. Hollandaise, a rich and buttery sauce, is one of the five sauces in the French haute cuisine mother sauce repertoire. We will feature our golden, vegetarian, dairy-free Butter EVOO as a butter substitute (possibly changing your 2016 relationship with butter!) and our savory specialty gourmet Black Truffle Oil for the perfect finishing touch.
- Sicilian Lemon Beurre Blanc (aka, "white butter sauce" with a Balsamic reduction) will feature a playfully tart and pleasantly sweet Sicilian Lemon White Balsamic with a perfect balance of acidity and a crisp, lemon flavor and aroma.
$30/person
Class size is limited to 9 so be sure to call and make your reservations early. Advance payment is required to reserve your seat in this class. Please call the shop @ 205-408-4231 to make your reservation. (clicking the "Going" button does not register you for the class nor does it reserve your seat)
*please note that all classes are held upstairs (no elevator)
Tue-Feb9 @ 11am
- Peach Roasemary Shrub Bellini (non-alcoholic)
- Roasted beef crostini with Baklouti horseradish cream topped with arugula and drizzled with Traditonal Balsamic. Our From the Barbary Coast of North Africa, the Tunisian Baklouti pepper is rare and unique to the region creating a fruity & spicy green chili olive oil. Our finest grade balsamic and most popular is the 18-year aged Traditional from Modena, Italy which is aged in chestnut, oak, mulberry and ash barrels creating an intense depth of flavor.
- Twice-baked potato cakes pan fried in our freshest Northern... Hemisphere EVOO, topped with sour cream, bacon, cheese, and chopped green onion and drizzled with Garlic Olive Oil.
- Cheese and herb stuffed mushrooms accented with Tuscan Herb Extra Virgin Olive Oil paired with Fig Balsamic. Our Tuscan Herb is our most popular infused olive oil with a delicious blend of herbs, sun-dried tomatoes and garlic. Made with all-natural ingredients, our 12-year aged Fig Balsamic from Modena is thick, ripe and bursting with fig flavor.
- Dark Chocolate Mousse with Dark Chocolate Balsamic and drizzled with Espresso Balsamic garnished with fresh raspberries, mint and chocolate shavings. These 12-year aged Balsamics are amazingly complex with layers of deep, rich chocolates and authentic espresso with dark roasted coffee.
$30/person
Class size is limited to 9 so be sure to call and make your reservations early. Advance payment is required to reserve your seat in this class. Please call the shop @ 205-408-4231 to make your reservation.
*please note that all classes are held upstairs (no elevator)
Thu-Feb11 @ 6pm
- Filet Mignon delicately covered with mushrooms and onions sauteed in our Wild Mushroom & Sage EVOO and infused with Fig Balsamic. Our delicious combination of fresh herbaceous sage paired with earthy, savory wild mushrooms is a perfect compliment to our 12-year aged Black Mission Fig Dark Balsamic.
- Polenta cakes adorned with fresh herbs and drizzled with Herbs de Provence Extra Virgin Olive Oil...with top notes of savory, thyme and bay leaf, this all-natural... Herbes de Provence is a show-stopper.
- Stir fry vegetables vibrant with carrots, yellow bell pepper, and sugar snap peas are sauteed in a couple of our favorite EVOO's...Butter Olive Oil and Garlic Olive Oil. Our Organic Butter Extra Virgin Olive Oil is made from premium, ultra fresh, extra virgin olive oil from our collection blended in small artisan batches. Love the flavor of butter, but don’t like the heart-stopping properties? Show you Valentine that you care...this creamy, smooth, sweet extra virgin olive is redolent with the rich flavor of butter.
- Dark Chocolate Mousse drizzled with Dark Chocolate and Espresso Balsamic and garnished with fresh raspberries, mint, and chocolate shavings. Our 12-year aged Dark Chocolate Balsamic is rich, thick and resounds with the complexity of three different chocolates responsible for it's depth of flavor. Our Espresso Balsamic is amazing complex...perhaps like your Valentine! These naturally flavored Balsamics are aged in the traditional Solera Method and imported from Modena, Italy.
Class size is limited to 9 so be sure to call and make your reservations early. Advance payment is required to reserve your seat for this class. Please call the shop @ 205-408-4231 to make your reservation or for more details.
$40/person
*please note that all classes are held upstairs (no elevator)
Thu-Feb18 @ 6pm
Ever wonder how those fancy chefs do it? Slicing and dicing and chopping and creating? Come learn knives skills from Executive Chef Criss Smiley as he teaches you how to master knives in the kitchen. Attendees will slice and dice vegetables that can be taken home at the end of the night to create your own soups, stews, or stirfry. More details to come!
Join us Black Friday!
