Balsamic Vinegars

WBZ's Jordan Rich talks with Laura Maloney, General Manager at The Spirited Gourmet, about rich and comforting balsamics.   

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Episode Transcript

Speaker 1 (00:03):
Welcome. This is Condosur's Corner. I'm continuing our conversation with
our good friend Laura Maloney from the Spirited Gourmet in Belmont.
You can explore all kinds of specialty foods, wine, spirits
and more. Today, let's talk about balsamics, which can add
so much to any meal.

Speaker 2 (00:18):
Sanjakamo balsamics haven't made it Italy the old fashioned way
for generations on generations. When it comes to fall cooking,
I always like to get have something rich and comforting
and an easy go to condiment.

Speaker 3 (00:31):
In my kitchen as all as the san jaka mal balsamics.

Speaker 4 (00:34):
We carry both the red label balsamic and for this season,
the apple balsamic, which is.

Speaker 3 (00:40):
Bright and tangy. It's a little sweet, but it's ideal
for fall cooking.

Speaker 5 (00:44):
I love to use the apple balsamic for roasted carrots
and parsnips with a hard apple and then I'll just
roast it with olive oil.

Speaker 3 (00:52):
The apple balsamic and a little bit of fresh herb.
So good.

Speaker 6 (00:56):
And I also love making savory dishes with just the
raker balsamic and one of my fall favorite dishes that
I make with the red label. Sanjak Malvalsamic is a
roast chicken with dried figs and fresh thyme and a
little chicken broth and it is just fabulous.

Speaker 3 (01:13):
I love doing that too.

Speaker 1 (01:14):
Thank you Laura. For more on balsamics, wine, cheese, spirits, sandwiches,
et cetera, you definitely want to visit The Spirited Gourmet
at four forty eight comments feet in Belmont. You can
also check out the website The Spiritedgourmet dot com. I'm
Jordan and that's Connoisseur's Corner. WBZ, Boston's news radio