Tourist Information for Leavenworth, WA

On a recent visit to Leavenworth we had the pleasure of visiting The Oil & Vinegar Cellar for the first time and meeting the lovely and gracious owner, Taelor Feinberg. The shop is located in the space that was home to the Cheesemongers Shop for many years. The exposed rock and beam interior is perfect for a shop selling old-world gourmet food like the 18 year-old flavor infused balsamic vinegars and virgin olive oils.

Following Taelor’s suggestions we spent some time dipping bread into the various vinegars and oils and various combinations. There were so many infusions we couldn’t try them all. In The Oil & Vinegar Cellar you’ll find organic extra virgin olive oil and 18 year-old balsamic vinegar. Then there are the flavor infusions. Flavors you’d expect like Truffle, Black Pepper and Garlic infused olive oil, and Blackberry, Fig or Pear infused vinegar. There are also unexpected flavors like habañero olive oil and vanilla balsamic vinegar. But the real magic comes when you begin mixing the oils and vinegars in unlimited ways. When you go, try some combinations like Peach, Mango and Passion balsamic vinegar with Chili olive oil. Taelor also provides suggestions for ways to use her products in dressings and marinades.

We brought home bottles of Bordeaux Cherry and Vanilla Balsamic Vinegar and Orange infused Extra Virgin Olive Oil. Since our trip we’ve used them to dip crusty bread. The cherry vinegar was delicious in the cherry sauce I made for our pork tenderloin. I also drizzled it over my sliced mango and greek yogurt. Yummy!

Prices are reasonable at $18 per bottle for most flavors. The truffle oils are priced at $26. The in-store special while we were there was 3 bottles for $48.

You can shop on-line at Taelor’s website, but visit the shop to try the oil and vinegar. It’s a lot of fun. Be sure you tell Taelor that Scotte and Renae, the Accidental Bavarians, say “Guten Tag!”

This entry was posted on Thursday, April 21st, 2011 at 2:57 pm and is filed under Eat, Shop. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.