Verdello

Located in the heart of Historic Downtown Sheridan, Verdello offers some of the finest olive oils, vinegars, and specialty foods from around the world. The boutique shop’s shelves are stocked with quality ingredients sourced from Italy, Greece, France, Japan, Spain, and even the far-flung reaches of Wyoming. Some of Verdello’s oils were crafted with olives harvested from 120-year-old trees at a family owned estate outside of Tuscany. In addition to a unique and ever-evolving product line, Verdello presents visitors the opportunity to explore a region’s culinary heritage with in-depth product knowledge, samples, and classes.

Verdello’s kitchen doors swing wide open to welcome the culinary curious. Follow your nose to a heady space filled with north Indian spices and hand-craft a healthy, hearty Rajastani curry; learn practical knife skills on sushi night; or learn how to work your way around an open flame on tropical grill night. Guest chefs bring unique technique and character to each experience, and each recipe adds diversity to your cookbook. Be bold with ingredients like Himalayan Pink Jurassic Sea Salt, a salt mined from ancient sea beds deep in the Himalayan mountains, or the Reserva Sherry wine vinegar from the Spanish region of Jerez made with century old traditions.

Classes usually last 2-3 hours; BYOB and an adventurous spirit.

Verdello’s products are used by numerous local restaurants, including Bonafide, the Brinton Bistro, and the Big Horn Mercantile.

This summer, Verdello will begin sourcing their own fresh lettuce from a hydroponic garden to emphasize their farm-to-table ethos. As for the rest of 2019, they will continue to bring in fresh products while further expanding their kitchen to accommodate more guests. A cheese bar will arrive this year, with approximately 50 different flavors of cheese from France, Switzerland, Germany and beyond. Come for Comte, a cheese produced from the Jura Massif region of Eastern France. This savory, smokey, sweet cheese is pasteurized from the Montbeliarde cow, and is left to ripen in a cave for at least four months.

Renowned chef, Clodagh McKenna, who specializes in Irish cuisine, will host a class in August. Clodagh, originally from Ireland, has been featured on the Rachael Ray Show, and has written several best-selling cookbooks and hosted her own television show on PBS.

Come curiously to Verdello, and leave with a glimpse of a new culinary horizon. Verdello is a place to discover culinary curios, enticing ingredients, and new techniques while enjoying a night out with friends and family.

To see Verdello’s class schedule, visit verdellowy.com/book-online.

Jeff Shanor | Sheridan Travel & Tourism