{"id":30947,"date":"2017-07-05T19:30:37","date_gmt":"2017-07-05T23:30:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30947"},"modified":"2021-08-24T16:21:33","modified_gmt":"2021-08-24T20:21:33","slug":"shop-talk-provisions-market-hall-eugene-ore","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-provisions-market-hall-eugene-ore\/","title":{"rendered":"Shop Talk: Provisions Market Hall in Eugene, Ore."},"content":{"rendered":"

When he was growing up, Sam Rollins\u2019 parents were in the restaurant business, so he spent much of his childhood washing dishes and helping in the kitchen. It wasn\u2019t until Rollins started working at Provisions Market Hall<\/a> in Oregon\u2019s Willamette Valley, however, that he truly fell in love with food. Now the cheesemonger and specialty foods manager there, Rollins is passionate about cheese customs and history. \u201cYou can never know everything,\u201d he says. \u201cThat\u2019s one of the things I like about cheese.\u201d The shop is the retail arm of the local March\u00e9 Restaurant Group\u2014founded by Stephanie Pearl Kimmel\u2014and stocks products from near and far.<\/p>\n

Depending on the season, Rollins offers 60 to 80 artisan wheels and wedges in his case. \u201cWe try to seek out things that are made on a small scale and by producers who have a story,\u201d he says. Every few weeks Rollins teaches classes, where students can sample 8 to 10 cheeses paired with wine. In addition, Provisions Market Hall offers cooking courses and camps, events, and demos.<\/p>\n

culture:<\/strong> If you could only eat one cheese for the rest of your life, what would it be?
\nSam Rollins:<\/strong> Comt\u00e9<\/a>. You can do anything with it, and it\u2019s consistently really delicious. It\u2019s just one of those flavors that spoke to me when I was first getting into cheese.<\/p>\n

culture:<\/strong> What\u2019s your favorite wine and cheese pairing?
\nSR:<\/strong> As the weather gets nicer, a lightly chilled Lambrusco is amazing with something from northern Italy\u2014Taleggio, caciotta di bufala, or Raschera with a little salami or maybe some prosciutto di Parma.<\/p>\n

culture:<\/strong> If you had to make a meal using items from the shop, what would you include?
\nSR:<\/strong> We have great pastas from Italy, and we have fresh produce that we buy directly from local farmers. Pasta with cheese and fresh vegetables is kind of my go-to.<\/p>\n

culture:<\/strong> What\u2019s your favorite cheesy memory?
\nSR:<\/strong> There\u2019s this little fresh goat pyramid from Rivers Edge Ch\u00e8vre<\/a> [called Humbug Mountain]. I had it in the very back of the cheese case, so I forgot about it for a little while. I found it, squeezed it, and thought, this might still be okay. I went into the kitchen with our chef, our pastry chef, and a couple of other people, and we cut it in half. The inside just pooled out and filled the plate. We all tore off pieces of fresh bread and dipped them in the really, really, really, really ripe cheese. It was a revelatory experience for all of us.<\/p>\n

296 E. Fifth Ave.
\nEugene, OR
\n541.743.0660<\/a><\/p>\n

Daily 7 a.m.\u20138 p.m<\/p>\n","protected":false},"excerpt":{"rendered":"

Cheesemonger Sam Rollins shares his favorite cheesy memory and wine and cheese pairing<\/p>\n","protected":false},"author":86,"featured_media":30985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[2595],"tags":[14055,2106,14053,14051,2579,14057,14049,14056,3016,14048,977,14052,14054,14050],"coauthors":[968],"class_list":["post-30947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shop-talk","tag-caciotta-di-bufala","tag-comte","tag-lambrusco","tag-marche-restaurant-group","tag-oregon","tag-prosciutto-di-parma","tag-provisions-market-hall","tag-raschera","tag-rivers-edge-chevre","tag-sam-rollins","tag-shop-talk","tag-stephanie-pearl-kimmel","tag-talggio","tag-willamette-valley"],"acf":[],"yoast_head":"\nShop Talk: Provisions Market Hall in Eugene, Ore. - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-provisions-market-hall-eugene-ore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shop Talk: Provisions Market Hall in Eugene, Ore.\" \/>\n<meta property=\"og:description\" content=\"Cheesemonger Sam Rollins shares his favorite cheesy memory and wine and cheese pairing\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-provisions-market-hall-eugene-ore\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-05T23:30:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-24T20:21:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/provisionsmarkethall_feature-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Rachel E. 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