Change Black Friday to Plaid. Shop Local for the Holidays

By on November 2, 2011

Change Black Friday to Plaid.  Shop Local for the Holidays

Plaid Friday is a concept developed in Oakland, CA to promote shopping at local and independent businesses on Black Friday, the busiest shopping day of the year. Cabot’s version, “Perfectly Plaid,” encourages consumers to shop at local and independent food stores throughout Chicago and the Northeast region including Boston, Hartford, Metro New York and Upstate New York throughout the key holiday season of November 1 to December 31.

When consumers purchase two or more Cabot items at an independent retailer (single food stores, cooperatives and small chains with 15 or less stores), they can go online to the Cabot website – www.cabotcheese.coop/perfectlyplaid – and enter the Cabot UPC from their purchase, where they purchased the item, and their mailing address.  In return, Cabot will send them a sturdy red plaid re-usable shopping bag, valuable Cabot coupons, recipes and instructions on how to obtain other materials for their communities and schools – all FREE!

“Our cooperative is owned by 1200 dairy farm families and one hundred percent of our profits go directly to our farmers,“ says Cabot Senior Vice President of Marketing, Roberta MacDonald. “They understand the importance of supporting small businesses and this holiday promotion is one of the ways we’re helping independent retailers and consumers during the all-important holiday shopping season.” 

And once you get home with that yummy Cabot cheese,  you’ll want to make a great holiday recipe out of it.  Here’s a soup I’ve made for years for the holidays.

 

Beer and Cheddar Soup

 

Cabot  Cheddar and Sam Adams ale balance perfectly in this hearty soup.

 Yield: Makes 6-8 servings

2 medium leeks (white and pale green parts only), chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 celery ribs, sliced (1 cup)
2 teaspoons finely chopped garlic
1  bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
3 cups chicken stock
1 (12-oz) bottle hearty beer, like Sam Adams
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb Cabot Cheddar, grated (4 cups)
4 bacon slices, cooked crisp and crumbled 

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Discard bay leaf.  Remove to a blender and puree, then return to the pot.  Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook just until the cheese is melted, 3 to 4 minutes (do not boil).

Serve sprinkled with crumbled  bacon.





Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

One Comment

  1. travel

    February 10, 2012 at 10:57 pm

    Very nice knowledge. Thanks a lot due to this.