W're bringing back everyone's favorite Pastoral sandwich - the Nutty Fig!
Pastoral has had the pleasure of serving artisan cheese, bread and wine to Chicago for 10 years and it's all thanks to you! Join us at 2945 - 2947 N. Broadway on Sunday, August 17th from 1 to 4 pm when we'll be celebrating with a day filled with food, fun, music and of course - CHEESE!
Pastoral Artisan Cheese, Bread & Wine has been in the business of serving delicious artisan fare for 10 years now, and we're celebrating with new picnics, sandwiches and salads, plus small production wine and beer pairings that have all been thoughtfully selected and created to celebrate summer in Chicago.
Our new Charcuterie of the Month clubs allow recipients to explore the world of artisan meats from Pastoral. Every month club members will delight in a variety of hand selected artisan charcuterie that highlights the styles and techniques employed by today's artisan charcuterie makers.
New chef Brooks Hart developed Bar Pastoral's creative yet approachable new menu with seasonal, local flavors and house-made ingredients that celebrate warm weather in Chicago. New small and large plates complement Bar Pastoral’s artisan cheese selection, house-made charcuterie, cured meats, bar bites and desserts—plus a newly enhanced cocktail program.
Bar Pastoral launches a new weekend brunch menu, beginning Easter weekend (April 19 & 20, 2014). New Chef Brooks Hart developed the menu with a creative yet approachable take on classic brunch favorites, where seasonal and house-made ingredients are the stars. Guests are invited to join Bar Pastoral's brunch every Saturday and Sunday, 11:00 AM – 3:00 P.M.
Letherbee is an independent artisanal distillery founded as an outlet for a few exceptionally talented bartenders to create unique and signature spirits engineered to enliven the discerning drinker and stock the arsenal of the professional bartender.
Spring Brook Farm in Reading, Vermont runs the Farms For City Kids Foundation providing an outdoor classroom where urban youth explore new dimensions of learning as academics are integrated into everyday farm activities that practice and teach sustainability.
Matthew Rorick is a champion of the lesser-known varietals, he makes small production bottlings from grapes like Verdelho, Trousseau Gris and Alvarelhao that grow clandestinely in small pockets throughout California. Rorick allows the grapes to speak for themselves instead of over- manipulating them in the winery. Forlorn Hope wines ferment via natural yeast, very little sulfur is added and there are no new oak barrels residing in the winery.
Bretzel is a typical Alsation treat based on the folklore that a king once asked a baker to bake for him a treat where he could see the sun 3 times through it – and thus the Bretzel was born. Soft and chewy with a briny, sea salt crust. Loaded up with our housemade Pimento Cheese or smeared with American Spoon Pickled Mustard Seed, it's the perfect savory snack.
The Wisconsin Milk Marketing Board is a nonprofit organization of Wisconsin dairy producers that promotes Wisconsin Cheese—made in 600 varieties, types and styles—along with milk and other Wisconsin dairy products. The board creates and executes marketing campaigns to consumers, food service professionals and retailers throughout the country.
A La Fournette favorite, this 2 pound loaf redefines the meaning of sourdough with its tight, spongy crumb. This is La Fournette’s signature bread made with sourdough starter, long fermentation and rye, wheat and whole wheat flours. It’s large size makes it the perfect crowd-pleaser, used as a bowl filled with savory dip or simply toasted with butter.
Illinois Sparkling Co. is an independent craft winery making balanced, unique sparklers exclusively from grapes grown in Illinois. Each wine is hand-crafted in their Peru, IL winery using the labor-intensive, hands on traditional method used in the Champagne region for centuries.
Quince & Apple small batch preserves are a husband and wife duo making hand-crafted artisan preserves late into the night in their tiny kitchen in Madison, Wisconsin. Matt and Clare Stoner-Fehsenfeld are committed to sourcing local fruits and ingredients with which to concoct their beautiful, not-too-sweet preserves. They do everything themselves, and taste test every step of each batch, allowing them to incorporate and adjust for seasonality and varietal from batch to batch.
Fougasse is a traditional flatbread typically associated with the region of Provence. La Fournette crafts theirs with extra virgin olive oil and kalamata olives. The olives add a balanced saltiness, making this a perfect stand alone snack or as a companion to savory dips and spreads.