Coffee is important to us, but the pot it’s made in and the vessels that we drink it out of are just as important. Polka dot mugs from Portugal make us smile on chilly Autumn mornings. Definitely large enough to keep both hands warm, they also are perfect for serving soup or chili. The copper French press is so beautiful! And it makes delicious, rich coffee.
If you’re interested in purchasing these items give us a call at the store: 608.588.2351. We’d be happy to ship them to you, or wrap and ship gifts to your family or friends.
Lisa Nelson, the Chief Chocolate officer of Roots Chocolates, crafts her beautiful and delicious confections at her kitchen on her Wisconsin Dells farm, often using ingredients that she grows on the farm herself. Convivio is so excited to announce that we now have 4 piece boxes of her truffles. AND she will be joining us for the First Friday of June for a chocolate and wine sampling. Join us on June 5th, from 5 – 8 pm.
The rosés from France have arrived. Dry, crisp and drinkable. One more fruity, another more earthy. Three in stock at the moment. All priced between $12 and $15.
For Spring we have all sorts of interesting items for bike enthusiasts. Doormats, bookmarks, mugs, etc. Ready for Spring!
Convivio is very excited to be stocking bean-to-bar chocolates from Sjolind’s in Mount Horeb. We’re trying to keep several varieties on hand because they are SO delicious and we’re excited that they’re produced locally.
For the Spring season we also have a selection of their Easter Bunnies!
There’s a lot of beautiful merchandise on our clearance tables this year. Not just holiday decor, but dishware and linens, and most of it is 50% off!
So excited to be decorating for the holidays! Lots of felt ornaments for 2014, this snowperson from Sweden is cheering us on as we decorate the store.
While you’re cooking a package of delicious imported pasta (this recipe came from the Benedetto Cavalieri Pasta Company) mix up these ingredients so they are ready to toss on top:
Start with a large bunch of mint with a pinch of sea salt added (it helps keep the green color) and mash it together with a clove of garlic. (you can use a mortar and pestle, or a food processor, or just a chef’s knife and a cutting board). Stir it all together with about a 1/3 cup or extra virgin olive oil and a couple handfuls of chopped nuts.
Saute a few strips of bacon and dice them, along with a couple of garden fresh tomatoes.
Mix it all together on top of the hot pasta, add a bit of grated parmesan and maybe a bit more olive oil. Enjoy!
Doug’s recipe for White Port and Tonic:
3/4 oz. tonic concentrate and same amount of White Port
top with 4 oz. of soda water for the bubbles. Done and delicious!