“A TRUE DELICATESSEN” STOCKED DELI CASE • Italian Meats • ‘NDUJA Artisan Salumis • Specialty Cheeses • Oils & Marinated Vegetables • Gluten Free & Egg Pastas • Premium Salts & Spices ON-SITE CATERING • Corporate Events • Special Occasions • Weddings & Anniversaries • Fundraisers • Private Dining • Holiday Parties DINE-IN & TAKE OUT • Soups & Salads • Meat & Cheese Boards • Happy Hour Specials • Entrées & Panini • Saturday Brunch! • Beer & Wine (909) 362-5263 www.VCGourmet.com 7223-A17 CHURCH ST HIGHLAND, CA 92346 CHEF VALARIE:

International Chef Valarie Carlone Baker is an award-winning, innovative Chef with an exceptional record of quality, service and experience. Valarie Carlone Baker received her Master Chef culinary degree in Italian Cuisine from the Italian Culinary Institute in Calabria, Italy. Chef Valarie also has international experience at such noted establishments as The Palazzo Arzaga and Le Sablon, along with Membership in the Italian Culinary Federation and Grade II Sommelier awarded. Chef Valarie has taught culinary classes at The Art Institute in the Inland Empire campus and has appeared on the Food Network!

In addition to her delicatessen, Chef Valarie Carlone Baker offers a wide variety of additional culinary services to a broad clientele including; catering, private dining, event planning, menu development, consulting and on-site demonstration chef services. Chef Valarie prides herself in uncompromising standards of high quality service and superb presentation. Catered event for the re-commissioned Rezek Centre at St. Bernardine in 2010

Palazzo Arzaga, Lago Garda Italia (Brescia) • Pastries including artisan breakfast, gelato, traditional cakes & dolce plus savory entrees and sauces.

Le Sablon, Padova Italia (Padova) • Pastries including traditional Padovan cakes, croissants, gelato, chocolate and sugar.

Italian Culinary Institute (ICI), Soverato Italia (Calabria) • Alumni and culinary instructor, slow food, catering, hearth oven cooking, cheese, pasta, and all Italian regional cuisine.

Aquinas High School, California (San Bernardino) • Alumni of the Year Awarded for her class, primary caterer for fundraising events and award ceremonies.

The Art Institute IE Campus, California (San Bernardino) • Alumni and culinary instructor, baking & pastry, culinary arts, culinary management, hospitality food & beverage management.

VC Gourmet, California (Highland) • From scratch kitchen offering small plates, salads, soups, entrées, pastries, and a deli case full of gourmet items from her kitchen and imported from abroad. SALVE! This is what is said when you walk into any food service business in Italy. It is always said with a smile and a warm feeling of gratitude that you came into their establishment. You feel like you are family and this is what VC Gourmet wants their customers to feel. VC Gourmet is owned and operated by Chef Valarie Carlone Baker, a classically trained Chef who holds a Master’s Certification in Italian cuisine and culture.

VC Gourmet is a from scratch kitchen that offers an array of small plates, salads, soups, entrées, pastries, and of course a deli case full of gourmet foods from our kitchen and imported from abroad. VC Gourmet is a true Delicatessen that offers dine-in, take out and catering services. Our goal is to provide every customer with a healthy, no preservatives, made with love and attention to detail meal that is satisfying and delicious.

Dine In & To Go + Online • A unique and delightful assortment of small plates, salads, soups, panini, main entrées, charcuterie and desserts.

Fine Dining Nights • Please come join us for a truly European dining experience. You will be transported to the region of the cuisine through texture, smell and taste.

Delicatessen • large variety of hand picked gourmet meats, cheeses, marinated items, desserts, pastries, plus dry and fresh baked goods.

Catering • VC Gourmet can meet all your catering needs. Let our experienced chef personalize a menu to fit your taste buds and budget.

Private Dining • Offering private dinning for intimate affairs, whether you want a quiet dinner for two or an intimate setting for a group of friends, family or colleagues.

Consulting • For over 10 years, Chef Valarie has specialized in providing unique and innovative culinary solutions for the food service industry. Dine In & To Go + Online

We offer in-house dining as well as to-go orders, just call ahead or order online via Yelp EAT24. We have seating for up to 50 people and will gladly accommodate large parties along with private and corporate dining events.

Saturday Brunch • An Italian twist to typical breakfast and brunch items including; Uova Benedette, Prosciutto Crostini, Tostato di Salmone Curato and Prima Colazione Americana.

Appetizers & Flat Breads • Some of our most popular and flavorful menu options including; Bruschetta, Maryland Style Crab Cakes, Skillet shrimp and Calamari.

Panini • Our panini are made with premium meat & cheese, fresh bread and the highest quality ingredients. Includes house-made kettle chips or a mixed green salad.

Soup of the Day • Served in cup or bowl portions, made fresh daily, selected by our chef with seasonal flavors including Butternut squash and Lobster Corn Chowder.

Entree Salads • Large delicous and wholesome entree salads that satisfy any hunger including our very popular Caprese and Caesar with house-made dressing.

Main Entrees • A wide variety of pasta, meat and fish options with enticing dishes including; Beef Wellington, Truffle Lamb Chops, Ricotta ravioli, Halibut and BOMBA Pasta!

Charcuterie • For a more elegant yet casual dining option great for sharing, choice of gourmet Meat & Cheese, Vegetables & Cheese or the daring Chef’s Choice Board

Desserts • Our desserts are house-made and finished to order with seasonal and traditional options including Pumpkin Mousse Cups, Tiramisu and Cannoli. Fine Dining Nights

VC Gourmet hosts monthly fine dining experiences. Typically held on a Saturday evening starting around 6:30 pm, these events are limited in seating to about 30-40 guests and fill up fast. Reservations and payments are required at least 24 hours in advance, no walk-ins are able to be accommodated the night of the event. You will be transported to the region of the cuisine through texture, smell and taste.

Unique menus are created for each evening and the price is set accordingly per person. There is only a single seating time for the evening because the meal takes several hours to get through. Everyone takes there seats and is served each course at the same time. Private dinners for larger groups are also available. If you would like to be put on the reservation list, please contact us.

Hors d’oevres • Passed around the room before the meal begins, usually consisting of delicious treats like Mini puff pastry with goat cheese or grilled shrimp with avocado relish.

First Course • The meal begins with an antipasto board consisting of an artisan assortment of fine cheeses and prosciutto di Parma. All item stocked and sold daily in-house.

Second Course • A second course of seafood is prepared for the evening, Maryland style crab cakes or Seared scallops are frequently featured.

Third Course • The third course of salad is light and refreshing, a Mixed green salad, burrata and basil cleanses the palate and prepares you for the main course.

Private Dining • The main course, a hearty portion of protein. Served over crispy onions or a parsnip puree, tourne glazed carrots and a demi glace ensure a memorable meal.

Fifth Course • A meal wouldn’t be complete without dessert! Chocolate salted caramel mousse or House-made cheese cake with a berry purée and coffee finishes the evening. Delicatessen

Proudly offering a fully stocked deli case, this centerpiece of the delicatessen displays a large variety of hand picked gourmet meats, cheeses, marinated items, desserts, pastries and fresh baked goods. Chef Valarie only carries the highest quality deli meats like prosciutto San Daniele, bresaola, Soppressata, and cheeses like pecorino Toscano, taleggio, and buffalo mozzarella.

In addition to the deli case, VC Gourmet also showcases a discerning assortment of imported and domestic gourmet olives, breads, seasonings, pastas, peppers, and seasonal items.

The Rustic Loaf - Fresh Baked Breads • Our delicious and healthy, naturally leavened sourdough bread is made entirely by hand in the French process of triple fermentation.

DeCarlo - Oils & Marinated Vegetables • Their recipe has been kept a secret, handed down from generation to generation, in order to produce their “precious” extra virgin olive oil.

San Nicola dei Miri - Tomatoes, Marmalades & Preserved Fruit • All of the products are hand prepared and preserved with care and dedication to the family’s traditional methods and recipes.

Gentille - Pasta di Gragnano IGP • Founded in 1876, the Gentille pasta factory is one of the historic artisan factories that made Gragnano, the “City of Pasta,” famous throughout the world.

Savini Tartufi - Truffle Products • From Tuscany, the Savini family business has been linked with truffles, a passion that started in the early 1920’s and handed down to over four generations.

Greci - Vegetables & Purees • The Greci line consists of over 250 products that have been specifically designed for restaurants, luxury hotels and catering centers.

Caponi - Pasta • Caponi pasta is carefully handcrafted using the best durum wheat semolina and fresh eggs that are delivered daily. ‘Nduja Artisans Salumeria

The old world Calabrian-style salumi are produced just outside Chicago, using only Minnesota and Iowa-certified 100% Berkshire pork, humanly raised on family farms, without antibiotics or hormones and always vegetarian fed. Agostino Fiasche and his son Antonio are the proud guardians of a century-old Italian legacy. As co-founders of ‘Nduja Artisans Salumeria, the Fiasche’s are the culmination of five generations of Calabrian salumi makers.

Like their namesake spreadable spicy salumi, ‘Nduja Artisans is the perfect balance of fire and flavor. A proprietary blend of Calabrian Peppers and 100% Berkshire Pork highlight their focus on simplicity and quality, while paying homage to the Fiasche’s rich heritage. The success of their ‘Nduja has now afforded Agostino and Antonio the ability to dust off the Fiasche Family recipe book to test and unveil additional hand-made salumi. You can taste their family tradition with each bite.

‘Nduja in Orba • As authentic as it gets. The ‘Orba” casing, a hog middle cap, is the original casing used in Calabria. The flavor is much deeper and is aged four to six months.

Finocchiona • Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.

Cremosa Tartufata • Cremosa Tartufata is a first of it’s kind. Made with highest quality Italian black truffles from Savini. Berkshire pork and sweet Calabrian pepper.

Bresaola • Bresaola is a dry cured and aged beef. Its rubbed with sea salt, black pepper, juniper, fennel pollen and fresh herbs. Aged minimum of 90 days.

Guanciale • Guanciale rubbed with sea salt, black pepper, garlic and fresh herbs.

Lardo Iberico de Bellota • Lardo is cured back fat from Iberico de Bellota pigs of Spain. Seasoned with www.ndujaartisans.com sea salt, Black pepper, Juniper berries and lots of fresh herbs. Catering

VC Gourmet can meet all your catering needs. Let our experienced chef per- sonalize a menu to fit your taste buds and budget. We have a 10 year reputation of the highest quality gourmet cuisine and service that keeps our clients coming back for more. Just give us a call and let VC Gourmet be your “one-stop shop”, you can count on us to coordinate all your event needs, such as rentals, staff, valet, etc.

• Holiday parties • Retirement parties • Recognition Events • Open houses • Corporate meetings • Weddings • Fundraisers

Private Dining

VC Gourmet offers private dinning for intimate affairs. Whether you want a quiet dinner for two or an intimate setting for a group of friends or family, VC Gourmet will be sure to take special care of you. Our chef will work with you to design a custom menu just for your event. No need to worry about running to get more wine or butter, with your personal servers you will not have to worry about a thing! Call or e-mail us for more details!

• Anniversaries • Engagements • Birthdays • Graduations • In-Home Dining • Special Occasions • Just Because

Consulting

For over 10 years, Chef Valarie has specialized in providing unique and innovative culinary solutions for the food service industry. VC Gourmet takes great pride in a practical, hands-on approach to overcoming any culinary challenge. Whether you’re in need of a chef for your next trade show or product demonstration, training for your food service employees or menu development, Chef Valarie is at your service.

• Event Planning • Demonstrations • Consultations • Menu Development • Recipes • Training • Trade Shows APPETIZERS MEAT & FISH PANINI CHARCUTERIE

Maryland style crab cakes 15.50 Beef wellington 21.00 Muffietta 11.50 Meat & Cheese Board 14.00 / 26.00 2 super lump blue crab cakes prepared Maryland style, 8oz center cut filet wrapped topped with garlic mushrooms VC Gourmet signature sandwich. Roasted turkey, Prosciutto di Parma, salami, hot capicola, rosemary ham, topped with a butter sauce and served with a mixed and wrapped in puff pastry. Served with mashed potatoes rosemary ham, prosciutto di Parma, soppressata, pecorino romano, taleggio, fontina and tomino cheeses green salad and seasonal veggies, finished with demi glace bresaola, finocchio, genoa salami, spicy capicola, provolone, havarti and sautéed bell peppers and Veggie & Cheese Board 16.00 Bruschetta 8.00 Lamb chops 18.00 lined with spicy bomba spread Imported cheeses, roasted bell pepper salad, marinated Traditional bruschetta with D.O.P extra virgin olive oil Seasoned with truffle and salt, pan seared and served artichokes, mushrooms and olives + burrata and prosciutto di Parma 3.00 with mashed potatoes and seasonal veggies Avocado Grinder 9.50 Baguette, provolone, avocado, shredded lettuce, Chefs Choice Board MP Porcini mushroom puff pastry 10.00 Chicken pot pie 12.00 tomato and Italian vinaigrette Tagliere del Giorno Chefs daily selection of assorted Imported porcini mushrooms in a rich cream sauce Organic, antibiotic free chicken breast, peas, carrots, premium meats and cheeses piled in a light and flaky puff pastry shell, served with potatoes, herbs and sauce served inside a delicious B.L.T. 8.50 a mixed green salad puff pastry crust Crispy bacon, mozzarella, lettuce, tomatoes and mayonnaise on grilled sourdough SOUP OF THE DAY Skillet shrimp 12.50 Catch of the day MP Sautéed shrimp with Calabrian chili’s, extra virgin Pan seared and topped with a lemon butter sauce, Meatball Sub 9.00 olive oil, garlic and serve with bread served with mashed potatoes and seasonal veggies Prime beef meatballs in our house-made marinara sauce Butternut squash 5.00 / 8.00 with melted mozzarella and parmigiano-reggiano cheese Monday Calamari 11.50 Crispy calamari and red bell peppers tossed in a PASTA! PASTA! PASTA! Sausage and Bell Peppers 9.00 Chicken salsa verde pazole 5.00 / 8.00 sweet and slightly spicy chili sauce Sausage, marinara, sautéed bell peppers fresh Tuesday mozzarella and pecorino romano cheese Bucatini Cacio e Pepe 15.00 Tuscan bean soup 5.00 / 8.00 Grilled Veggie 8.50 FLAT BREADS Meaning “cheese and pepper” in several central Wednesday Italian dialects. As the name suggests, the ingredients Bell peppers, onions, mushrooms, artichokes and of the dish are very simple and include only black pepper, havarti, pesto spread. Vegan option available Clam chowder 5.00 / 8.00 Fig and Feta 8.50 Pecorino Romano cheese and pasta Artichoke chicken melt 9.00 Thursday Mozzarella and pepperoni 8.00 Spaghetti with meatballs or sausage 15.00 Organic grilled chicken breast, onions and provolone Lobster corn chowder 7.00 / 10.00 House-made meatballs served in a tomato basil sauce, cheese with artichoke-spinach spread on grilled bread Veggie delight 8.00 Friday Italian sausage and red bell peppers, sautéed in our Lobster and burrata 16.50 house-made tomato basil sauce Apple Brie 9.00 HALF AND HALF! Spaghetti served with two meatballs Prosciutto di Parma, thinly sliced granny smith apple, and one sausage and double cream brie on an open face baguette KIDS PLATES ENTRÉE SALADS Garlic shrimp capellini 17.50 Nonna’s Panino 9.00 Kids Panino 5.00 Sautéed garlic shrimp in a white wine sauce served Ciabatta, buffalo mozzarella, roasted tomatoes, basil, Caprese salad 11.00 over capellini and topped with capers balsamic vinegar and extra virgin olive oil Kids Pasta 5.00 Heirloom tomatoes, burrata, D.O.P extra virgin olive oil, fresh basil, imported apple Balsa Mela and Maldon Capellini with clam sauce 15.00 Luciano’s Panino 10.00 Macaroni & Cheese 5.00 Sea Salt Flakes Red clams in a creamy garlic wine sauce with a hint Baguette, hot salami, soppressata, mortadella, of red chili flakes served with capellini capicola, roasted bell peppers, provolone, red onion, Caesar salad 11.00 lettuce and Italian vinaigrette BEVERAGES House-made Caesar dressing, shaved parmesan topped Artichoke chicken 15.00 with white anchovy + chicken 2.00, calamari 4.00, shrimp 4.00 Organic, antibiotic free chicken breast, artichoke Porcini mushroom grilled cheese 9.00 cream sauce served with spaghetti Imported porcini mushrooms on garlic sourdough Mex. Coca Cola 3.00 Pellegrino Orange 1.50 Chopped salad 11.00 with Havarti and pressed to perfection Romaine lettuce, chicken breast, bacon, avocado Chicken Parmesan 15.00 Soda 2.00 Pellegrino Lemon 1.50 and blue cheese crumbles served with house made Organic, antibiotic free chicken breast, pounded thin, Turkey cranberry 9.00 blue cheese dressing breaded and fried until golden brown. Topped with fresh Turkey breast, cranberry and cream cheese on mozzarella and marinara served with spaghetti sour dough and lightly pressed Apple Juice 2.00 Pellegrino Water 2.36 Eggplant Parmesan 15.00 All panini are hot OR pressed sandwiches. Cold panini available upon request DESSERTS Orange Juice 2.00 Aqua Pana 3.50 Eggplant breaded and fried until golden brown, topped Cannoli 5.00 with fresh mozzarella and marinara served with spaghetti SIDE DISHES Iced Tea 2.30 Bottled Water 2.00 Tiramisu 5.00 Ricotta ravioli 15.00 House-made ricotta ravioli served with a rich mushroom sauce Pasta salad 4.00 Lemon Cocco 2.25 Smart Water 2.00 Pumpkin Mousse Cup 5.00 Butternut Squash ravioli 15.00 Red bell pepper salad 4.00 Pumpkin Pie 5.00 House made ravioli, stuffed with seasoned butternut Coffee 3.00 Cappuccino 3.50 Pumpkin Cheese Cake 5.00 squash served with a brown butter sage sauce Seasonal veggies 4.50 Latte 3.50 Iced Coffee 2.30 Pecan Pie 5.00 BOMBA Pasta! 15.00 Pasta 5.00 Spaghetti in a creamy and slightly spicy BOMBA sauce Apple Cobbler 5.00 served with Italian sausage Lobster mashed potatoes 17.00 Mocha 3.50 Apple Cider 2.30 GOURMET CURED MEATS* DINE-IN • TAKE OUT • DELICATESSEN • CATERING

ABOUT OUR MEAT & CHEESE Bresaola 9.50 / 19.00 Geona Salami 2.00 / 4.00

Italy has been the worldwide pioneer in the techniques of curing meats since ancient Roman times. Curing is the age-old process of preserving fresh Hot Coppa Morta Domestic meat through salting, smoking and air-drying Italian Meats. Pork is the most common cured meat in Italy, although other meats such as beef, venison 8.50 / 17.00 2.50 / 5.00 and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats. Typically, Italian Meats from the south tend to be spicier than those from northern Italy. Finocchiona 10.00 / 20.00 White Anchovy 3.13 / 6.25 These are some of the Italian cheeses VC Gourmet stocks daily, including several DOP cheeses. Italy is one of the most productive cheese regions, rivalling French cheeses in variety, with well over 450. DOP cheese has been recognized for their high quality, local production, and traditional recipes. Guanciale Porchetta Taste the authentic flavors of the Italian countryside in these old-world cheeses, all handcrafted in small batches. 6.75 / 13.50 3.75 / 7.50

Lardo 10.00 / 20.00 Sausage 1.94 / 3.89

Mortadella 3.00 / 6.00 Wagu Salami 9.25 / 18.50

'Nduja 7.50 / 15.00 Rosemary Ham 3.50 / 7.00 BRESAOLA COPPA FINNOCCHIONA GUANCIALE LARDO MORTADELLA Air-dried, salted lean beef Spice-rubbed dry-cured Pork shoulder and cheek Cured, dried spice-rubbed Herb and spice-cured Emulsified sausage of eye of round, aged about pork neck dry-cured salami spiced fatty pork cheeks pork fatback slab pork, garlic ad spices, Prosciutto Turkey three months with fennel, black pepper studded with neck fat and 7.25 / 14.50 2.50 / 5.00 and garlic pistachios and steamed Soppressata 8.00 / 16.00 Hot Capocollo 3.00 / 6.00

GOURMET DELI CHEESE* ‘NDUJA PANCETTA PEPPERONI PROSCIUTTO SOPPRESSATA SPECK Fermented sausage made Herb and spice-season Cured sausage of pork or Air-cured ham, salted, fat- Coarsely ground, extra- Cured, smoked boneless from pork jowl, belly, pork belly, salted and pork and beef, seasoned rubbed and aged for up fatty dry-cured pork sau- ham spiced with juniper, shoulder and back fat, air-cured with ground red pepper to three years sage with black pepper pepper, bay leaves and spiced with chili peppers and other spices and garlic garlic Gorgonzola Dolce 5.52 / 11.03 Buffalo Mozz. 6.70 / 13.40

Cacio Di Roma 5.25 / 10.50 Tallegio 4.00 / 8.00

Cheddar 1.75 / 3.50 Havarti 1.75 / 3.50

TALEGGIO PARMIGIANO REGGIANO PECORINO TUSCANO CACIO DI ROMA CACIO CAVALLO semisoft, washed-rind, smear- True Parmesan cheese with a firm-textured sheep’s milk sheep’s milk, this semi-firm Stretched-curd cheese made Derby 2.13 / 4.25 Sharp Provolone 2.13 / 4.25 ripened Italian cheese with a hard, gritty texture and has a cheese produced in Tuscany. cheese is fruity and savory out of sheep’s or cow’s milk thin crust and a strong aroma fruity and nutty in taste similar in taste to an aged Southern Italian Provolone Bel Tartufo 7.25 / 14.50 Parmesan DOP 4.00 / 8.00

Provolone 1.75 / 3.50 Pecorino Tuscano 5.75 / 11.50

Swiss 1.75 / 3.50 Triple Cream Brie 3.50 / 7.00

Smoked Mozz. GALAVERNA BEL TARTUFO GORGONZOLA DOLCE BUFALO MOZZARELLA RICOTTA DI BUFALA 1.75 / 3.50 1/4 and 1/2 pound portions* Creamy and soft cheese, with Creamy and dense in texture, Aged three to six months A fresh, soft, semi-elastic A firm textured, soft and edible white rind of noble rot. spreadable with salt and truffles producing a creamy, mildly textured cheese made from the melting ricotta made with spicy, earthy flavor milk of domestic water buffalo whey gathered while process- ing buffalo’s milk Saturday Brunch Menu “Evening in Tuscany” September 9th 2017 - fine Dining Night

Uova Benedette $12.00 Rosemary ham, 2 poached eggs, creamy herb sauce and artisan toast

Prosciutto Crostini $9.00 Hors d’oeuvres Prosciutto, poached egg and garlic toast Fried Zucchini Blossoms Lardo di Colonnato Crostini N’duja Crostini $12.00 Finocchiona N’duja, 2 poached eggs and artisan Toast

Tostato di Salmone Curato $12.00 First course Lox, cream cheese, red onion and capers served on artisan toast Grilled Vegetable Antipasto Roasted eggplant, zucchini, yellow squash, marinated mushrooms and artichokes Prima Colazione Americana $11.50 2 eggs any style, house potatoes, bacon and artisan toast Second course Cialda Italiana $14.00 Insalata trevigiana Waffle, 2 poached eggs, guanciale or Italian sausage, minced parsley and maple syrup Fennel and Radicchio salad topped with Gorgonzola cheese

Caprese Crostini $11.00 Third course Roasted tomatoes, fresh mozzarella, basil and arugula salad with lemon vinaigrette Bucatini Cacio e Pepe Literally “cheese and pepper” a very simple yet delicious pasta dish Individual Quiche $9.00 Guanciale, Gruyère, parmesan, Tuscan Kale Fourth course Bistecca Fiorentina with Tuscan Beans Mimosa $6.50 Bone-in Porterhouse steak, 2 inches thick, seasoned with Kosher salt, Sides & Drinks Orange or Pomegranate juice coarsely ground black pepper and Extra-virgin olive oil Endless Mimosa’s $14.00 2 eggs any style $4.75 Fifth course Strawberry Basil Champagne $9.00 Butter Cake Bacon $3.75 Coffee $3.00

Espresso $4.50 House potatoes $3.75 The five course menu is $95.00 per person (not including gratuity). This includes a wine pairing with each course. Additional wine or beer charged separately. You are welcome to bring your own wine, cork fee $8.00 per bottle. Juice $2.00 Artisan toast $2.75 Apple or Orange Prepaid reservations can be made by contacting Chef Valarie: 909-913-2128 or [email protected] We accept cash, check or credit card. GoodTastes

bomba, a Calabrian chili paste that wakes up Features & Reviews: your mouth, this sandwich packs a distinctive punch. Among the chef’s specialties are the meat VC Gourmet was established in early 2017 and has already made quite a splash and cheese boards. We try the #1 and are in the Inland Empire restaurant scene. From almost day one, local food writers, happy with our attractively plated assortment bloggers, and influencial outlets across every major media in the region have of Prosciutto di Parma, salami, hot capacolla reached out to experience VC Gourmet and see what all the buzz is about. As the and rosemary ham along with Pecorino Romano, Taleggio, fontina and tomino reviews and features will tell you “Food find alert!” “Just perfect.” “Awesome vibe!” cheeses. A small jar of imported Italian raw “Great new addition to East Highland” “ This is a hidden gem!” and many more... honey offers the perfect complement to the cheese. Breadsticks are included. For the chef’s take on a traditional Italian dish, try the Prime Beef Meatballs—dense The Fork Report w Neil Saveedra - KFI AM 640 rounds of meat flavored with basil, garlic and olive oil along with Peccorino Romano and • The Fork Report, KFI-AM640’s favorite program for foodies featuring chef mozzarella cheese and served over spaghetti interviews, recipes, cooking tips and tricks, must eat recommendations & more! bathed in a flavorful San Marzano tomato sauce. If you visit VC Gourmet on Saturday, brunch dishes will delight you as well. N’duja Inland Empire Explorer w Joel Green - National PBS Series Crostini features that same spicy spreadable • The Inland Empire Explorer highlights and showcases what the I.E. has to offer salami sausage on artisan toast under two poached eggs that liquidate the sausage in local residents and tourists. Airs on PBS and online to over 50,000 people locally. perfect fashion when poked. It’s a Calabrian take on eggs Benedict. Or check out the Tostato di Salmone Chef Wanted w Anne Burrell - Food Network Curato, a heaping portion of wild-caught sockeye smoked salmon layered over cream • Season 2, Episode 2. Italian Empire Chef Anne Burrell brings in four candidates, Prime Beef Meatballs cheese with red onion and large Italian capers who are tested on their Italian cuisine skills and knowledge. on artisan sourdough toast, a Calabrian version of lox and bagels. PHOTO: TRINA GONZALEZ Finish with a cannoli. Here they are HIGHLAND the Italian Culinary Institute in Calabria, crunchy, soft and sweet in just the right Inland Empire Magazine - Good Tastes Feature Italy, the region from which her grandfather places, drizzled with chocolate syrup for • October 2017 Issue, A comprehensive mix of articles, reviews and listings to emigrated. maximum enjoyment. Her from-scratch kitchen sources as keep readers up-to-date showcasing the best of our region. many ingredients from the Old Country as VC Gourmet Italian Style possible. She sells quite a number of them 7223 Church St., Suite A17, Highland Calabrian roots play out in the in the delicatessen area, which she bills as “a (909) 362-5263, VCGourmet.com Let’s Dine Out Show - KVCR-PBS & AM 590 delicatessen run by a chef.” kitchen of VC Gourmet. A large glass-fronted case showcases some Open • The Let’s Dine Out Show reviews of the best local restaurants to dine and 18 gourmet cured meats, from turkey and Mon.-Thurs. 11 a.m. to 7 p.m. features interviews with celebrity chefs & cookbook authors. rosemary ham to Prosciutto and N’duja, a Friday 11 a.m. to 8 p.m. spicy spreadable salami from Calabria. There Saturday 10 a.m. to 3 p.m. BY PENNY E. SCHWARTZ are just about as many varieties of cheese, from cheddar and provolone to Taleggio and Dishes to Try Highland Community News & Daily Bulletin - Newpapers Triple Cream Brie. Muffietta Sandwich • Coverage of local issues, people and events with strong market coverage to n Tucked into a cluster of stores in East The dining room is small but inviting. #1 meat & cheese board Highland, VC Gourmet is a hidden gem that On our visit, we try Chef Valarie’s signature Prime Beef Meatballs homes and businesses in Highland and the greater Inland Empire. N’duja Crostini deserves to be checked out for its Italian dish, the Muffietta sandwich, cousin to the Tostato di Salmone specialty dishes and well-stocked Italian deli. famous Muffaletta served in New Orleans. Cannoli Opened just a half year ago, the eatery This Calabrian version features a heaping Influencers & Bloggers + Social Media & Online Reviews pile of roasted turkey, rosemary ham and a is the gastronomic domain of chef Valarie Extras Carlone Baker. A San Bernardino native, mélange of cured meats along with provolone Full-Service Catering • The Erns Lab Project, dine 909, Stay Hungry IE, Rancho Cucamonga Eats, she earned a culinary degree from the Art and havarti cheeses and sautéed bell peppers. Drop-Off and To-Go Meals Mr. Inland Empire, Miss Wendy Eats, Behind The Knife, and more... Institute of California, for which she now The ciabatta bread is slathered with spicy Monthly Fine Dining Night (next one is Oct. 21; teaches at the San Bernardino campus. She bomba paste and baked until the bread $120 per person, not including gratuity) • Well reviewed on all the major websites including; Google, Yelp, Facebook, furthered her gastronomic education at is crusty. Between the spicy meat and the Instagram, Trip Advisor, YouTube, Twitter, Wedding Wire, Yellow Pages, etc...

68 | INLAND EMPIRE MAGAZINE OCTOBER 2017

Oct 2017 Good Tastes.indd 68 9/11/17 8:01 AM Website Stats Facebook Stats Instagram Stats

Statistics & Reach: This is a review of our analytics data from Google, Social Media sources, and our website statistics. This data outlines our growth, reach and following starting in March to December of 2017.

Google Stats DINE-IN • TAKE OUT • DELICATESSEN • CATERING

Valarie Carlone Baker Contact: Direct: 909-913-2128 Shop: 909-362-5263 Email: [email protected] Instagram: @vc.gourmet Facebook: @vcgourmetfood Address: 7223 Church St. Suite A17 Highland, CA 92346

Highland Ave.

Suite A17

Baseline St. Church St. Church

HOURS Weaver St. MON - THURS 11:00AM – 7:00PM FRIDAY 11:00AM – 8:00PM Saturday BRUNCH 10:00am – 3:00pm

Greenspot Rd.

(909) 362-5263 www.VCGourmet.com