Fermin ~ a cut above!

  • By Richard
  • 18 Apr, 2017

Fermin Tasting Event with Eric Stone of Vinea Imports - May 6th Saturday @ 5pm $20

Fermin Tasting Event with Eric Stone of Vinea Imports May 6th Saturday @ 5pm $20

Come taste with Spanish expert Eric Stone. These award-winning salamis and hams are legendary. This is an amazing chance to taste them at one sitting and with an expert guide.  We’ll taste Iberico Paleta Bellota Iberico Chorizo Bellota, Salchichon, Serrano Lomo, Serrano Paleta. The tasting will start at 5pm. Please come early if you wish to purchase beer or wine to accompany the tasting. Discounted pricing on the meats will be available that evening. Only 25 seats available.  Please refrain from wearing anything scented.  Purchase tickets   here .

Eric Stone has worked in the world of specialty food and wine for almost 25 years.   One thing he truly loves is Spain, the culture, cuisine and lifestyle, and has helped to bring many of their finest gourmet foods and wines to the market here in the Pacific Northwest. Among these, Fermin Iberico products reflect generations of tradition, care and artisan craftsmanship. One of the crown jewels of world gastronomy, Iberico jamon de bellota is widely considered to be the finest dry cured ham available.

Fermin is located in the rural village of La Alberca, in the mountains southwest of Salamanca and was founded in 1956. Today it is still owned and managed by the descendants of Fermin Martin and his wife Victoria Gomez.
In 2005 they became the first Spanish producer approved for export to the US. Eric has worked with the Martin family since their first entry into the US market as their ambassador de jamon here in the Pacific Northwest.

The Iberico pig or “pata negra” is a unique animal, the last free ranging and free grazing pig in Europe.   Raised on small farms in the “dehesa” oak forest land of the western Iberian peninsula, with sustainable, traceable and humane practices, it is highly prized for its meat and for the delectable dry cured jamon, chorizo, lomo, salchichon and other cuts produced from the traditional alchemy of clean mountain air, pure sea salt and time. We look forward to sharing a bit of the history, culture and tradition of the world of Iberico jamon.

By Beth Kuchynka 27 Apr, 2017

Join us as we taste 6 wines 'blind'. This is such a fun way to taste, remove your preconceived notions and see what you actually like! First come first served, pouring starts at 5pm. Nosh or our full menu available for purchase.

Get here and enjoy your club perks - FREE WINE!

*Not in the club yet? Guests are welcome! Come along and pay $10 for 6 tastes. If you join the club we won't charge you for the tasting!

By Richard 18 Apr, 2017

Come taste with Spanish expert Eric Stone. These award-winning salamis and hams are legendary. This is an amazing chance to taste them at one sitting and with an expert guide.  We’ll taste Iberico Paleta Bellota Iberico Chorizo Bellota, Salchichon, Serrano Lomo, Serrano Paleta. The tasting will start at 5pm. Please come early if you wish to purchase beer or wine to accompany the tasting. Discounted pricing on the meats will be available that evening. Only 25 seats available.  Please refrain from wearing anything scented.  Purchase tickets   here .

Eric Stone has worked in the world of specialty food and wine for almost 25 years.   One thing he truly loves is Spain, the culture, cuisine and lifestyle, and has helped to bring many of their finest gourmet foods and wines to the market here in the Pacific Northwest. Among these, Fermin Iberico products reflect generations of tradition, care and artisan craftsmanship. One of the crown jewels of world gastronomy, Iberico jamon de bellota is widely considered to be the finest dry cured ham available.

Fermin is located in the rural village of La Alberca, in the mountains southwest of Salamanca and was founded in 1956. Today it is still owned and managed by the descendants of Fermin Martin and his wife Victoria Gomez.
In 2005 they became the first Spanish producer approved for export to the US. Eric has worked with the Martin family since their first entry into the US market as their ambassador de jamon here in the Pacific Northwest.

The Iberico pig or “pata negra” is a unique animal, the last free ranging and free grazing pig in Europe.   Raised on small farms in the “dehesa” oak forest land of the western Iberian peninsula, with sustainable, traceable and humane practices, it is highly prized for its meat and for the delectable dry cured jamon, chorizo, lomo, salchichon and other cuts produced from the traditional alchemy of clean mountain air, pure sea salt and time. We look forward to sharing a bit of the history, culture and tradition of the world of Iberico jamon.

By Richard 30 Mar, 2017

On the evening of March 6th, 2017 a devastating fire destroyed the historic Smith Barn. The clean up from this horrendous fire will be extremely costly. David Day and bayleaf invite you to enjoy an evening of Paella in support of cleaning up the devastation. Proceeds will go to the Smith family to help with this enormous undertaking. 

Read more about Willowood  here .

May 7th Sunday beginning at 4pm
Coupeville Recreation Hall

Paella will be served at 5pm
Cost is $50
Only advance tickets – no tickets sold at the door
Purchase tickets to the Paella fundraiser  here .
Are you not sure what Paella is? Read more  here .

We offer Paella catering over a charcoal and wood fire, we’ll be serving our most popular paella ~ chicken, chorizo, mussels and vegtables.

Please consider bringing some extra cash or your checkbook to this event.
If you have any questions please email beth@bayleaf.us or speak to Beth at the shop, 360-678-6603.

By Richard 29 Mar, 2017

No bunny’s Easter would be complete without sweets. But when just any old candies won’t do, trust bayleaf to have the best quality treats.

The candies and chocolates at bayleaf are always exceptional but holidays are an opportunity for us to stock even better than our best. This year, in addition to our usual but   never   ordinary array of chocolates, we are proud to have a selection of the most decadent jelly beans, malted milk balls, and Robin’s eggs, along with exquisitely handmade chocolate bunnies, eggs, and inlaid bars, all from world renown French chocolatier, Michel Cluizel.

Award winning Michel Cluizel chocolates are skillfully handcrafted from bean to bar, and are made with pure cocoa butter and bourbon vanilla pod and never contain soy or any artificial ingredients, flavors, or fats. These fine chocolates also contain less sugar than many other chocolates because of the use of superlative quality beans and a high cocoa content in the finished product.

All of Michel Cluizel chocolate is sustainably sourced from renowned plantations in the most reputable cocoa-producing countries in Central America, Africa, and the Pacific. Michel Cluizel works directly with the growers to select only premium cocoa beans and then carefully ferments and roasts them to ensure the rich, sumptuous chocolate flavors and aromas from each region are emphasized.

Even the most discriminating chocoholic will be delighted to find an Easter basket filled with Michel Cluizel confections, so hop into bayleaf before these exceptional goodies are gone!

~ Susan Wenzel

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