Pinch and Pour, Fargo

During a recent trip to Fargo, I stopped downtown for a bowl of soup and picked up a copy of the excellent indie rag High Plains Reader. While dining on my humble bowl of carrot dill, I stumbled on this article about a new shop called Pinch and Pour, which procures and sells top quality olive oils and balsamic vinegars. And best of all, you get to sample everything! After getting directions from the guy behind the lunch counter, I immediately scurried over to check it out.

I've read about amazing aged balsamics that culinary folks use as an accompaniment to strawberries or to top a perfect scoop of vanilla bean ice cream. I've also read how olive oils can range in flavors from fruity to grassy to earthy, but never have had to opportunity to actually experience this for myself. That is, until today. This shop is a treasure. I left not only with lovely products, but an inspiring taste experience and renewed enthusiasm for experimentation in the kitchen.

Located on Broadway in downtown Fargo near Atomic Coffee, I walked into Pinch and Pour's beautiful loft-like space with its antique desk displaying some of the best cookbooks out right now (Yotam Ottolenghi, anyone?) and shiny spouted vessels lining the walls. Immediately I was welcomed by a bubbly young woman who didn't seem at all fazed when I told her, "Oh, I just read about you five minutes ago and I HAD to stop in..."  I think she sensed my enthusiasm, because right away we started sampling. With over 40 varieties of vinegars and oils, I knew I wouldn't be able to taste all of them before my tongue was pickled, but I sure had fun trying.

I'd never just sipped vinegar before, but truly, the flavor differences are stunning. From a light white apricot balsamic to a deep blackberry ginger to even chocolatey ones, I could just drink vinegar. At the very least, I now understand the attraction of vinegar and ice cream.

Over to the oils, I sipped tiny sample cups of the oils just as I sampled the vinegars. Some are light and fruity, some are robust and taste of earth and minerals, others taste green and grassy. Many of the oils have fruit or herb infusions as well, like Persian lime and blood orange and a beautiful Herbes de Provence olive oil. I decided upon a fresh-tasting gremolata olive oil, with a lemon/herbal taste that I'm already imagining on this summer's walleye with a side of garden tomatoes drizzled with my lovely little bottle of aged Modena balsamic, and a crusty baguette, to sop up all the juices. And wine. Cold white wine. And fresh peaches and cream for dessert. Yes, I do believe that will suit us just fine.

Pinch and Pour plans to offer spices in the near future (hence the "Pinch"), and the space renovation is not quite completed yet - while I was there, I got to experience a testing of the alarm system, and that baby is LOUD - but I can already see good things cooking at this little shop. I can't wait to go back and refill my bottles...after a few more samples, of course.