Exploring the menu of life.
Recipes for quick, healthy food.
A blended cheese for a blended wine. Nettle Meadow Kunik also “tastes like elegance defined.” It’s made from a blend of Jersey cow’s cream and goat’s milk on a small farm in upstate New York, north of Albany. Rich and creamy with a white bloomy rind, this kind of cheese is ... Read More »
Tampa’s BBQ scene has been improved by a worthy competitor. Many smoked/cured connoisseurs proclaim their beloved the BEST in our humble Florida community (Jimbo’s? Smoke? First Choice? Kojak’s?) but Holy Hog has arrived in all its delicious pig glory. This quote from Danny Hernandez, ... Read More »
I have been a fan of Malbec for a while, usually from Argentina. But I like French Malbecs from Cahors a lot. I think Bleu d’Auvergne would be an ideal match. This is a cow’s milk blue cheese from Auvergne region in France, just north and east of where Clos la Coutale is made.
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o you painstakingly poke, prod and sniff the avocados, peaches and tomatoes at the grocery store or farmer’s market. But once you have these goodies in your hot little mitts, what now? What is the best way to protect your time and money investment? Cold can ruin some produce but others require ... Read More »
Interview with Edgar Gordon, Cheesemonger at Rainbow Grocery Cooperative in San Francisco. He talks about his upcoming book, his favorite beer and cheese pairings and the future of American cheese.
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Tia Keenan is a Chef Fromager and food consultant based in New York City. In 2007, with a decade of NYC restaurant experience behind her, Keenan opened Casellula Cheese and Wine Café, a pioneering cheese bar, featuring a rotating selection of 40 international artisan cheeses paired with more than ... Read More »
Lynn Love has crossed a threshold — a move that landed him in one of the least successful businesses in our country: Restaurants. A risky decision, at best, since the majority of new food establishments fail within the first five years. But I think he’s being watched over by someone… ... Read More »
I am always cautious of wines with lots of oak, and more so of smoked cheeses. Smoked cheeses often taste fake, like liquid smoke, and all you can taste is the smoke. But there are always exceptions to the rules, like Idiazabal, a firm Spanish raw sheep’s milk cheese (like Manchego) from the Basque ... Read More »
Rising star Chef Hugh Acheson talks about his new cookbook, his background and his love affair with wine and cheese.
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I was in Lower Manhattan heading to a small party, just 3 other people and me, and I hadn’t made it back home to Brooklyn and my cheese stash. I am “Cheeseguy” and obviously expected to bring cheese. So I popped in to Whole Foods Tribeca and threw down my lofty request: I need four ... Read More »
I’m embarrassingly excited by all things food (and drink, obviously). Like a corner bakery wafting its wares down the street, ripe, fresh fruit beckons with its heady, fragrant scent; it basically jumps into the cart. But how do you know if it’s ripe for the eating, or stale and flavorless ... Read More »
Gotta love a well balanced Rhône style red wine. California’s Central Coast makes some great ones. And I’m also a big fan of Cowgirl Creamery cheeses, produced up the coast about 100 miles or so at Point Reyes Station on Tomales Bay — easily one of the most beautiful places in California. ... Read More »