tag:blogger.com,1999:blog-26480290737216019522023-11-16T02:00:53.799-05:00FromagicalA site dedicated to educating, experimenting, exploring, and of course eating all types of cheese.Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.comBlogger1069125tag:blogger.com,1999:blog-2648029073721601952.post-53538421329432994072014-11-27T15:22:00.001-05:002014-11-27T15:22:08.240-05:00Day 1065 : Let's all give thanks to cheese!<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When planning cheese selections these days, I feel it is most important to gear your choices to your host - are they a stinky cheese person? Do they adore blue cheeses? Only like firm crystallized tangy cheeses like a nice Parmesan? Or are they like my Mother, fans of cheeses made with goat's milk?<br><br>Since my Mother always does the cooking for Thanksgiving supper, I figure the obvious way to go is with a selection of goat cheeses. All American and all purchased at my go-to spot for American cheese -- Lucy's Whey.<br><br>Cheese #1 - Cremont, crafted by Vermont Creamery. Vermont Creamery is one of my absolute favorite American goat cheese producers. Their geotrichum rinded, aged goat's cheeses changed the landscape of American aged goat's cheeses. In every morsel of their cheeses, you feel like you are tasting a morsel of France and French cheesemaking. Good cheese making if you ask me!<br><br>So what's Cremont? <br><br>A Double Cream mixed goat and cow's milk cheese with a hint of cream. This is the sort of cheese that just melts in your mouth -- decadent and sweet in all the right sort of ways. Perfect with a glass of Cremant de Bourgogne or if you are not feeling bubbles, a Riesling cuts right through that creaminess in the best of ways.<br><br>Cheese # 2 - Madeleine, crafted by Sprout Creek Farm in Poughkeepsie. Before getting to the cheese, just a quick little note about Sprout Creek Farm. It is an educational farm, offering year round and summertime programs teaching children about farming practices, cheesemaking, and living off the land. The ultimate in farm to table education.<br><br>So what's Madeleine?<br><br>A raw goat's milk cheese that is firm and dense with dainty milky and herbaceous notes. This is a crowd pleasing cheese - easily paired with a wide variety of foods, wines, cocktails, and even beers. You simply cannot go wrong with this cheese.<br><br>Cheese # 3 - Caguya Blue, crafted by Lively Run in Interlacken. <br><br>Most blue cheeses are made with sheep or cow's milk, both of which are milks much higher in fat content with lead to the creamy, rich, roundness that one tends to find paired with the spicy piquance of a blue cheese. <br><br>So what's the flavor profile of Cayuga Blue?<br><br>Dense and flaky but with a bright, milky, grassiness and a citrusy tangy finish. Enjoy with cranberry sauce and a glass of Pinot Noir.</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29eSFQR3cu6G4Qv3MQjXsTivTJ2mpsJzH_k8gN4hq3NsqrFZLmojix4Qa-HeqWj_ac_Jc7teLl5gDaDGoHdsMESAINSNyW402xdkm69pp_D6LfmEk1bEW6WBv8OvUmtEseh54wejxDc8/s640/blogger-image-382325506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29eSFQR3cu6G4Qv3MQjXsTivTJ2mpsJzH_k8gN4hq3NsqrFZLmojix4Qa-HeqWj_ac_Jc7teLl5gDaDGoHdsMESAINSNyW402xdkm69pp_D6LfmEk1bEW6WBv8OvUmtEseh54wejxDc8/s640/blogger-image-382325506.jpg"></a></div><br><br>Happy Thanksgiving one and all! <br><br></span></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-53722741668179167382014-11-26T20:50:00.000-05:002014-11-26T20:50:04.291-05:00Day 1064 : Giving ThanksGosh, it's been forever and an eternity. Life got busy and my musings dissipated, then dwindled, and then just all together vanished. But in walking through Chelsea Market en route home on a rainy, cold, Thanksgiving Eve, I got to thinking, gosh I miss my musings. I really started Fromagical as a journey and a discovery about cheese, about flavors, about how simple ingredients create thousands of different taste sensations. It was culinary art, my expression of that particular moment of creativity in my life - cheese was it. Discoveries, pairings, taste sensations, I shared thousands of stories and life moments through my cheeses. And although I still write, teach, make, and eat plenty of cheese, I decided this afternoon that my art was not just about cheese, but about food, about ingredients, about the sensations of bringing people together to as the old fashioned expression says, "to break bread." Well I don't do so much of that bread breaking literally anymore but I look back at my fondest memories over the past years and you guessed it, food features pretty strongly in those memories.<br />
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Moving forward, there will be more musings - cheese and otherwise because what is life without the ability to share the smiles and laughs with those around you.<br />
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Starting afresh, on this Thanksgiving Eve, I would like to give thanks. Thanks to all my friends and family for making each day brighter, for being there through the good times and the bad, and for sharing in all those morsels of cheese!<br />
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Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-37787558103955783722014-03-31T20:01:00.001-04:002014-03-31T20:01:26.212-04:00Day 1063: Trans Atlantic posting..<div>I know it's been quite the long stretch of silence my friends and I apologize. It has been, well I don't need to say, quite the whirlwind of a beginning of 2014 and it is has left my cheese musings more twitter focused but fret not, there will be more appearances of Fromagical's musings, whether it's penned from the hustle and bustle of Manhattan or somewhere else inspiring....take for example, today's post written somewhere over the Atlantic Ocean. </div><div><br></div><div>Heading in which direction you may be wondering?</div><div><br></div><div>Homeward bound after close to ten days in Paris for work. Let me tell you, there is something supremely special about the Parisian springtime light. It's hopeful, fanciful, and truly magical and it reminds you to savor life's little moments. </div><div><br></div><div>Savor I did, but primarily in the form of produce cooked in the small flat I had rented for my trip. Fret not though, there was some magnificent burrata at my local favorite bistro sprinkled into the ten days for sure. </div><div><br></div><div>French tomatoes sprinkled with just a touch of sel de guerande.</div><div>Girolles and purple carrots lightly sautéed with shallots and fresh thyme with shaved 30 month aged Comte tossed with mâché.</div><div>Roasted Jerusalem artichokes and parsnips with Beaufort.</div><div>Lightly scrambled French eggs with chives and crumbled chèvre.</div><div>And much much much more..</div><div><br></div><div>Each meal was truly about savoring life's little moments through fresh and delightfully local produce for ten days of Springtime in Paris.</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-634203815140395712014-02-10T12:28:00.001-05:002014-02-10T12:28:39.203-05:00Day 1062 : Gosh it's been a while!I know you must be thinking, gosh 2014 has been a ghost year for Fromagical's musings..where did she go? Well my friends, I definitely still exist -- these days much more so on Twitter -- in a more immediate experience basis, connecting with people over a shared love of cheese. Don't get me wrong, that doesn't mean you won't have the pleasure of seeing musings here from time to time, that's for sure. So, if you want to keep up with me and my adventures on a more constant basis, follow me @fromagical.<div><br></div><div>But for the moment, you might be wondering what's happened in the beginning of 2014? </div><div><br></div><div>Where did January go you might ask? </div><div><br></div><div>A blur of busy days, long runs, nights spent enjoying nice red wine and cheeses and good company. There was the fantastic discovery of the new cheese company, Mystic Cheese, hailing from Mystic, CT, and found in the cheese cases at Beecher's; the lovely aged Parmesan and sundried tomato appetizer at Bocca Di Bacco; the elegant cheese selections at Leopard des Artistes and the more casual paired offerings at Dakota Bar, both neighborhood favorites; and of course my first visit to DiBruno Brothers in Philly. Looking back, January was a full month of cheese experiences, enjoying each moment and morsel. </div><div><br></div><div>But now, it's Feburary! Or well, February is almost half over, gosh, where does the time go? </div><div><br></div><div>February is my clean month. What do I mean by that? </div><div><br></div><div>Each year, for one month, I substitute out my red wine and dirty Gin Martinis for green tea and muddled cucumber with seltzer. At the end of the month, I'll be running the Napa Valley Marathon and the cleansing month leading up to it improves my running, my energy, my mental clarity, and has become a tradition. It pushes me to mentally prepare for my race and to stop and savor the small moments in life. So for the remainder of the month of February, I suggest my dear friends, to stop and pause and enjoy. We, as New Yorkers lead very busy, over scheduled, hectic, and stressed lives. So instead of constantly being on that hamster wheel, take a moment to stop and recognize what's around you and how you are truly lucky. Oh and definitely enjoy a nice glass of red wine for me!</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-51624337487051403802014-01-01T17:51:00.001-05:002014-01-01T17:51:20.466-05:00Day 1061 : Welcome to a new yearThe beginning of a new year is a time for hope, for reflection, for goals, and for a whole new start. The end of any given year is a time to celebrate, enjoy, and be with loved ones, and of course to look back.<div><br></div><div>2013 wrapped for me spent in a ski lodge right off of Lake Harmony, PA, with good friends, good times, good food, good wine and of course good cheeses! It was about getting away, simplifying, and closing the year out right.</div><div><br></div><div>New Year's Eve is about the classics -- food that warms the heart and the soul. Classics dressed up for the evening. We started off with a bottle of Veuve Cliquot along with a selection of cheeses - classic aged Parmesan, elegant and refined and always a good choice; the dressy and routinely fabulous Sottocenere, aged truffle and ash ripened cow's milk cheese, and lastly the decadent and luxurious La Tur, a mixed milk Italian cheese that just melts in your mouth in the best sort of ways.</div><div><br></div><div>A few hours later, accompanied by a glasses of red wine, we all sat down to a wonderful homecooked meal to ring in the New Year and to reflect on the year gone by. 2013 was quite the year and who knows what 2014 will bring. On this New Year's Day 2014 my friends, I ask you to take a moment to think back on what 2013 meant to you and what you want to look forward to for 2014.</div><div><br></div><div>Happy New Year all!</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-88991811093109738402013-12-24T11:48:00.001-05:002013-12-24T11:48:37.221-05:00Day 1060 : Christmas Eve CelebrationsEach family celebrates the holidays differently -- some focus on Hanukkah or Kwanzaa, or just a classic New Year's, others have a feast of seven fishes on Christmas Eve or cookies and presents around the Christmas Tree Christmas morning, my family is the sort that does a celebratory Christmas Eve lunch. A home cooked meal, celebratory bubbles, delish nibbles, and of course cheeses!<div><br></div><div>So what cheeses were on the list today?</div><div><br></div><div>The bloomy rinded, raw goat's milk Midwesterner - Juliana. Dusted with Rosemary and thyme, it is festive in every which way. Bright and citrusy, with a airy yet dense paste, herbaceous yet milky, this is the perfect cheese for a glass of bubbles. Elegant and inviting, you can't go wrong here.</div><div><br></div><div>Next up, how about a morsel of the firm aged goat's milk cheese from Wisconsin, Evalon? Subtle yet delectable, rustic yet round, grassy with hints of hay and a nice goaty tang. A versatile pairing partner, you can't go wrong here!</div><div><br></div><div>And lastly, a morsel of Bay Blue hailing from the great blue cheese producers -- Point Reyes out in California. Spicy and piquant, with a milky roundness, this cheese is at perfection right now. And to me nothing says Christmas Eve like a morsel of blue cheese and a glass of port.</div><div><br></div><div>Happy Holidays!</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-59339624905306644342013-12-16T14:56:00.001-05:002013-12-16T14:56:45.303-05:00Day 1059 : Winter nights, neighborhoody hauntsThe Upper West Side surely isn't lacking in wine bars - whether it's the Italian focused Barcibo Enoteca on Broadway or the flatbread pizza focused Riposo 72 or the classic combination of good wines, a warm atmosphere, and tasty nibbles at places like Vai, Tolani, and Bin 71 -- there surely is something for everyone. However, as of late, my favorite of all the choices is Dakota Bar. Opened earlier this year, this space is larger than its other neighborhoody counterparts with a warm and inviting feel. The wines by the glass selections are extensive and the nibbles are broad ranging. They have three cheese selections -- the white wine collection, the red wine collection, and the beer and spirits collection. Each collection features three cheeses meant to be enjoyed with the corresponding beverage of choice. <div><br></div><div>Enjoyed with a nice California Cab, the red wine cheese collection is the perfect bite for a cold wintery night featuring Roquefort, Robiola due Latte, and Prima Donna. Three classic European cheeses that pair wonderfully with a nice glass of red wine. Served with caramelized walnuts and pecans, membrillo, sliced apples and pears along with a bunch of red and green grapes, this is cheese selection is plenty for sharing. </div><div><br></div><div>What Dakota Bar does right is it achieves that delicate balance of comfort, elegance, and warmth which truly is what you look for in a neighborhoody wine bar. </div><div><br></div><div>Dakota Bar</div><div>72nd and Columbus</div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-76546124121696388372013-12-09T17:51:00.001-05:002013-12-09T17:51:06.516-05:00Day 1058 - When in Miami for Art Basel Miami Beach<div>I read somewhere recently that Art Basel Miami Beach is like spring break for the art world -- the fairs, the parties, the dinners, the clothes, the cars, the opulence, the va va voom, all taking place at the beach. The crowds, the scene, the entire experience is completely surreal- it is conspicuous consumption in its ultimate form.</div><div><br></div><div>Over the next few days, stay tuned for the dining experiences, both good, bad, and just plain entertaining and of course much much more.</div><div><br></div><div>Day One - arriving into Fort Lauderdale airport from the chilly winter world of New York, gosh the sun feels nice! After a few wrong turns and a leisurely drive, I arrived at the Deauville Resort, the location of NADA Art Fair, the Beatles first concert in Miami, and my home base for the next six days. Unpack clothes, check! Unpack the booth, check! Time to head downtown for the openings of Art Miami, Context, and Miami Project down in the Wynwood Area of Miami. Two and a half hours later in traffic and in search of parking, it was time for the beginning of Art Basel Miami Beach week 2013. Check out those shoes! Gosh isn't that a nice Deborah Butterfield! The Prosecco was a-flowing, the buzz was a-buzzing, dealers were chatting away with new and old collectors, the red dots were appearing. People from all over the world were reconnecting here on this strip of the design district of downtown Miami. Three fairs later, with the hopes of other events scattered around Miami and Miami Beach, a few of us sat down for a bite and a drink at Michael's Genuine. Located not far from the hubbub of the Design district fair openings is Michael's Genuine - a long standing buzzy yet delicious joint that's known for its fresh and seasonal cuisine sourced from local farmers. </div><div><br></div><div>A lovely glass of Zweigelt hit the spot and then Stracciatella served with heirloom tomatoes, basil tops, fleur de sel, and extra virgin olive oil. The classic preparation done elegantly and supremely well. Wood oven roasted Brussel sprouts and cauliflower were each rustic and flavorful and nice shareable veggies. Pizzas, mains, and larger appetizers were available as well - each with an inventive seasonal twist on classics in a new light. </div><div><br></div><div>Miami dining experience number one was delightful, this was going to be a good week of food. Let's see what's up next tomorrow.</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-78681080146108586872013-12-03T06:55:00.001-05:002013-12-03T07:17:35.674-05:00Day 1058 : A little less cheese, a little more greensIt's that time of year again -- for holiday parties, mistletoe, champagne, chocolates, presents and plenty of holiday cheer! The food and drink options abound in this final month of the year...but sometimes you just want something clean, fresh, and healthy - food that makes you feel good after. Right?<div><br></div><div>If that is what you are in search of then I recommend you go to Ellary's Greens. A natural and organic cafe that's just quality good food in a relaxed calming environment. All about the ingredients and keeping them as true to themselves as possible, this is a great place for breakfast, lunch or dinner during this season of holiday excesses.</div><div><br></div><div>So what did I have yesterday for lunch?</div><div><br></div><div>Their curly kale salad, hold the toasted barley, but with roasted butternut squash and cremini mushrooms topped with a cider vinaigrette. Fresh, clean, and delish, this is the sort of food that makes you feel good..</div><div><br></div><div>A lovely edition to the dining options in the West Village.</div><div><br></div><div>Ellary's Greens</div><div>33 Carmine Street</div><div>NYC</div><div><br></div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com1tag:blogger.com,1999:blog-2648029073721601952.post-41011149944218400712013-11-28T15:55:00.001-05:002013-11-28T15:55:00.675-05:00Day 1057 : A highlight in our Thanksgiving cheese selectionsFirst off, Happy Thanksgiving! Let's all take a moment to be thankful for those around us -- our loved ones near and far. It is a day to be grateful, grateful for others, grateful to be alive, grateful to be enjoying a meal with friends and family. It is a day to pause and stop and reflect but also to celebrate and enjoy. <div><br></div><div>Later on today I will head over to my family's for what promises to be a wonderful meal, my mother always seems to outdo herself, each year is better than the last and of course we all know my contribution takes the form of cheeses. Rather than spoil the selections in full before the meal, I thought I would share with you all my highlight cheese of our cheese course this evening -- Queso de Mano from Haystack Mountain Goat Dairy. This firm aged raw goat's milk cheese is elegant and sophiscated. Subtle milky brightness arrives on the tongue paired with a faint hint of grassy sweetness and an inherent smoothness. This is one of those cheeses that you have to stop and appreciate. It is not going to wow your socks off like a piquant blue but it is truly wonderful. A versatile pairing partner, this cheese could find its beverage partner in a hefeweizen or a medium bodied juicy red wine. On a day of giving thanks, this beautiful and simple yet refined and delectable cheese is surely a highlight in our cheese selections.</div><div><br></div><div>Happy Thanksgiving one and all!</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-73607058853801413152013-11-26T19:12:00.001-05:002013-11-26T19:12:18.309-05:00Day 1056 : Of fairy tales and blue cheeseLooking for something that is only available for purchase at three stores worldwide? Well look no further than at Bedford Cheese Shop in Williamsburg for Lady's Blue -- a raw goat's milk blue cheese hailing from the Drente Province of the Netherlands. The cheese is crafted on one of those farms that exists only in dreams, fairy tales, and fantasies -- completely idyllic in the best of ways. Anya Groenwald's farm boasts one hundred and fifty goats whose milk creates this decadently wonderful cheese. This is a cheese that is all about terroir and you can only imagine that if the farm is fairy tale-esque then the cheese can be nothing short of out of this world. Fluffy and decadent with a round sweetness, this blue cheese is one of the most unique blues out there and would surely be a splash on your Thanksgiving table.<br />
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So stop into Bedford Cheese Shop and grab a morsel of this unique blue cheese before you miss out on the chance!<br />
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Bedford Cheese Shop<br />
229 Bedford Avenue<br />
Brooklyn, NYRebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-34115306701688742992013-11-18T09:10:00.001-05:002013-11-18T09:10:57.881-05:00Day 1055 : Brunch at CorkbuzzLocated a block off of Union Square, this space dedicated to wine enjoyment and education has been a destination since it first opened a few years back. Founded by one of a handful of female master sommeliers worldwide, it received instant acclaim. <div><br></div><div>Now - a few years later, Corkbuzz has started Sunday brunch. All bottles of champagne are 50% off and any wine from their "bucket," is $40 a bottle. A simple yet inventive seasonal brunch menu of classics like poached eggs served with Swiss chard and ricotta accompanied by a green salad; your Benedicts of course; creme brûlée French toast and more comprise their breakfast options. And what of their lunch options? A lobster salad served with chimichurri, citrus, frisée and endive and a bone marrow brisket burger to name a few.</div><div><br></div><div>So what did I have?</div><div><br></div><div>Their spicy carrot salad served with broccoli rabe and garlic anchovy dressing and a side of scrambled egg whites. Highlighting the root vegetables and dark leafy greens of the season, this pairing of flavor profiles was the perfect autumnal salad. Roasted morsels of rustic and earthy carrots were enjoyed side by side with the bright, vegetal, bitter greens and the aromatic tang of the garlic anchovy dressing brought everything together. Overall a wonderful salad that allowed each ingredient to shine. </div><div><br></div><div>A place to return to for brunch - communal tables, delish food, a lovely selection of wines and much more.</div><div><br></div><div>Corkbuzz</div><div>13 East 13th Street</div><div>NYC</div><div><br></div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-47821626846741358372013-11-11T08:20:00.001-05:002013-11-11T08:20:54.708-05:00Day 1054 : The most fantastic pairingAs the temperatures drop, my mind wanders to warming drinks, fires, and cozy evenings. What better than a glass of port to fulfill those desires?<div><br></div><div>How about a glass of 50 year aged vintage Port - Taylor's Vintage Port from 1963? A gift and a huge treat. Smooth and full of warming berry notes on the nose, a sophisticated and elevated balance of flavors designed to delight. This was special.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcxkqbjvFnL-vpnD1uPvUdoy0_ce77rO3s7Fbv7bGzCoHU-cH5XD1Fpq7MihybWePS9lpCAOdBN7RGK7pmkiDsPxqigEpu302sMMv_5_dxmpFoYjQAKthkPIKdL7y1Z4Iniv7vOm7XnY/s640/blogger-image-1384755339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcxkqbjvFnL-vpnD1uPvUdoy0_ce77rO3s7Fbv7bGzCoHU-cH5XD1Fpq7MihybWePS9lpCAOdBN7RGK7pmkiDsPxqigEpu302sMMv_5_dxmpFoYjQAKthkPIKdL7y1Z4Iniv7vOm7XnY/s640/blogger-image-1384755339.jpg"></a></div><br></div><div><br></div><div>How to live up in terms of cheese pairing?</div><div><br></div><div>How about a morsel of Blu do bufala?</div><div><br></div><div>An aged buffalo milk blue that is spicy and tangy yet round and milky and decadent. The balance of piquance and weight that stands up to this wonderful Port. </div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-5906811702834352422013-10-31T06:39:00.001-04:002013-10-31T07:04:56.523-04:00Day 1053 : The most unique cheese pairing, period.<div>Apologies about the radio silence on my end, it has been a whirlwind of a few weeks. London for five days, Paris for ten, but I am back to stateside with plenty of cheese stories and experiences to share.</div><div><br></div><div>The first of which is the most creative cheese pairing Fromagical has enjoyed in long time. In France and elsewhere, cheese is typically served after a meal as a precursor to dessert or as a substitute. Most times there is a selection of a few cheeses or even a tray to choose your own melange from. Not here at Akrame, in Paris' 16th arrondisement. </div><div><br></div><div>Here, they offered a mushroom and Comte pairing that was served as though it was a sliver of cake bathed in an herb mushroom broth. This was umami at its best. Decadent and savory, fragrant and delightful, unique and absolutely lovely - an expansion of the idea of the cheese plate that's for sure.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP5nxKPI_sDBZ7njh8V5iOhlKp2bppJQL6n2YrRGXRpW-JBK_NdKVzskO1VnAEypi7BGy3_OwpGzC8jWKkR6ruLMQEJy3pM_3eDl75sKLR8AHe6WcsKG6n72wGRJb_Dyy6hJpY4SSnnE/s640/blogger-image--306073134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP5nxKPI_sDBZ7njh8V5iOhlKp2bppJQL6n2YrRGXRpW-JBK_NdKVzskO1VnAEypi7BGy3_OwpGzC8jWKkR6ruLMQEJy3pM_3eDl75sKLR8AHe6WcsKG6n72wGRJb_Dyy6hJpY4SSnnE/s640/blogger-image--306073134.jpg"></a></div><br></div><div><br></div><div>Akrame</div><div>19, Rue Lauriston</div><div>Paris 75016</div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com1tag:blogger.com,1999:blog-2648029073721601952.post-89966224080178789782013-10-19T05:18:00.001-04:002013-10-19T05:29:05.583-04:00Day 1052 : Bocca Di LupoGosh my dear friends it has been a while, what a whirlwind of a few weeks! Back in Londontown since this previous Wednesday, I have had the grand pleasure of trying some fabulous eating establishments that I look forward to sharing with you all in the coming days.<div><br></div><div>So let's start with the highlights of Bocca Di Lupo, located on Archer Street, just removed from the Friday evening madness of Soho. Highly rated for its wine list and with a focus on obscure and delectable food highlights from all of Italy's regions, it was the perfect place to catch up with old friends.</div><div><br></div><div>Chianti Classico, check! An excellent and extensive selection of reds, whites, and sparkling wines was on offer.</div><div><br></div><div>I liked how the menu provided the diner with the option of ordering the small or the large portion of many of the shareable starters - allowing us to cater to the size of our group. </div><div><br></div><div>There was a spectacular burrata served with roasted Aubergine, cherry tomatoes, chili and mint that was out of this world. The burrata melted in your mouth and was complimented by the rustic earthiness of the eggplant and the bright juiciness of the tomatoes and the aromatic punch of the mint and chili. Overall an excellent dish and the perfect beginning to the meal.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8C07GQlFLG0_hpl_XX6ItIy55OqDgG5r6s1FtEhlX7htIHnYcoIfDuov5rejlyWebdwoWQwjArhz1XKAYtcqIYEYqsjdvgo-VTejrbjvwAfOzRenypEr-SapcRPwly5erav6WP9mB1A/s640/blogger-image--1643550562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8C07GQlFLG0_hpl_XX6ItIy55OqDgG5r6s1FtEhlX7htIHnYcoIfDuov5rejlyWebdwoWQwjArhz1XKAYtcqIYEYqsjdvgo-VTejrbjvwAfOzRenypEr-SapcRPwly5erav6WP9mB1A/s640/blogger-image--1643550562.jpg"></a></div><br></div><div><br></div><div>Next up a raw watermelon radish, celeriac, pomegranate and shaved pecorino salad topped with a truffle dressing that just delighted. An excellent melange of flavors that highlighted the freshness of the ingredients in an elegant harmony. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSoyQk7kmsiUkLhw-bHs0JnNkwuprVvBNLeJllY4pyF32DAscb6tCppnk9xnqSzm43lYnM_UMqRbwFhiP0FmEYphsevVzNIUjONbxwov9EPMCSNoszeUuDJ6aqTn9zq_kFQxRThaznsA/s640/blogger-image--1247646524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSoyQk7kmsiUkLhw-bHs0JnNkwuprVvBNLeJllY4pyF32DAscb6tCppnk9xnqSzm43lYnM_UMqRbwFhiP0FmEYphsevVzNIUjONbxwov9EPMCSNoszeUuDJ6aqTn9zq_kFQxRThaznsA/s640/blogger-image--1247646524.jpg"></a></div><br></div><div><br></div><div>And for mains - some had pastas, some had meats, some had fish, but everyone was truly pleased with the rustic elevated cuisine.</div><div><br></div><div>And last but not least their cheese selection served with a muscat wine jelly - Zaffero, Rocco al Carbon and Lingotto d'Oro. Truly unique Italian cheeses hailing from Fattoria Corzano and Paterno. What a true treat!</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_vRok5V7P-vVMQxl3Vy8AzevBiCbAnhKJAdhnuTmpl1WaXksJOclgq9MN7yONXfrSuyr4xwSbr53iDKGzJeS0-l38Io07p9C3LgTpibl2cgHpq0w7nhwmGWhlccmsXviZ9cJU9qSPJg/s640/blogger-image-1938081067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_vRok5V7P-vVMQxl3Vy8AzevBiCbAnhKJAdhnuTmpl1WaXksJOclgq9MN7yONXfrSuyr4xwSbr53iDKGzJeS0-l38Io07p9C3LgTpibl2cgHpq0w7nhwmGWhlccmsXviZ9cJU9qSPJg/s640/blogger-image-1938081067.jpg"></a></div><br></div><div>Overall - a delectable meal with some of my dearest friends - what could be better?</div><div><br></div><div>Not much!</div><div><br></div><div>Bocca Di Lupo</div><div>12 Archer Street </div><div>W1D 7BB</div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-81288287451756160432013-10-06T19:18:00.001-04:002013-10-06T19:18:47.998-04:00Day 1051 : HypeYou know when everyone tells you have to try that new restaurant, see that fantastic movie, check out that awesome show and so on? Then you go and the talk is better than the experience?<br />
<br />
I had one of those moments this morning at Good Enough to Eat. Classic Upper West brunch place. Been around since 1981, always a line out front. Supposed to be amazing. But was it?<br />
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No, in one word. It was good, but not great and definitely not worth the hype. Their brunch cocktail list was surely one of the most extensive and it always excites me when a brunch place has my absolute favorite brunch cocktail on the list -- bubbles, Aperol, and grapefruit juice. Check in that department. And what of the food?<br />
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I ordered their Little Italy omelette but with a few amendments. Supposed to be -- roasted mushrooms, sundried tomatoes and fresh mozzarella; I had egg whites with the same filling except instead of mozzarella, gruyere cheese. It was served with their homemade biscuits and strawberry jam -- no salad, homefries, fruit or anything of the sort. The omelette was loose -- allowing you to taste all of the ingredients which was nice. Not too much cheese, good mushrooms and sundried tomatoes as well. A solid meal, but it didn't blow me away. Sure I would go back and enjoy it often but maybe I didn't order the right dish to merit the hype. If I had walked in without the hype, who knows, I would have probably said, that was a lovely neighborhood brunch place worth coming back to. Interesting to see what hype does right?<br />
<br />
Hype fuels fads but doesn't necessary make places and experiences better. Sometimes it is nice to go into an experience blissfully unaware and be surprised.Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-88434119606399227962013-09-30T15:34:00.001-04:002013-09-30T15:47:49.997-04:00Day 1050 : My newest cheese crushYesterday was the New Amsterdam Market's Cheese market featuring a series of local and artisanal creameries along with breads, prepared foods, plenty of end of summer produce, small production chocolates and pickles and much more. <div><br></div><div>On the creamery front there was Jasper Hill with their new release Alpha Tolman, an Alpine style firm aged cheese and of course their classics like Bayley Hazen Blue. There was Vermont farmstead with perfectly delectable Lille and their always wonderful Governor's Cheddar. Edgwick Farm had their wonderful goat's milk cheeses - in particular their Idlewild and of course their Feta and their fresh infused goat's milk cheeses. </div><div><br></div><div>On top of my local favorites, present was a new creamery for me -- Cherry Grove Creamery based out of Lawrenceville, NJ. Their raw cow's mik aged Alpine style cheese -- Havilah blew me away. Nutty and buttery with that classic aged crystallization tang and notes of grassy, farmsteady delight. Aged for a minimum of six months, this is an honest and truly wonderful local new cheese discovery. </div><div><br></div><div>A versatile pairing partner, my top choice would be with a glass of medium bodied fruit forward red wine but a nice pint of Sixpoint's Autumnation would also go wonderfully.</div><div><br></div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-85686746516984656032013-09-25T18:16:00.003-04:002013-09-25T18:16:59.227-04:00Day 1049 : On the note of Vermont Farmstead....Looking for an opportunity to try their line of cheeses and meet the folks behind this wonderful cheesemaking operation, well stop by the New Amsterdam Market this Sunday between 11am and 4pm to sample, chat, and purchase their wonderful cheeses.<br />
<br />
This will be one of four special Fall New Amsterdam Markets!<br />
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Also on hand will be Campbell Cheese, the Cellars at Jasper Hills, Cheese Pops, Cherry Grove, Edgwick Farm, Kriemhild Dairy Fair, Quinciple, Sprout Creek Farm, Twin Maple Farm, and of course our friend at Vermont Farmstead!<br />
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The Market takes place at Newmarket Square, fronting the New Market Building of the old Fulton Fish Market. This unique structure is the last Riverfront Market House constructed in the City of New York, dedicated to public service by Mayor LaGuardia in 1939.</div>
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The Market is held outdoors, under cover.</div>
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Walk, bike down the East River bike path, or take:<br />
the A/C to Broadway Nassau<br />
the 2,3,4,5,J to Fulton Street<br />
or the M15 and M15 Select to the Seaport / Fulton Street<br />
New York Water Taxi to Pier 16 / South Street Seaport<br />
East River Ferry to Pier 11 (Wall Street)</div>
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Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-37835878811973843312013-09-22T18:41:00.002-04:002013-09-22T18:41:55.267-04:00Day 1048 : My favorite early Fall pairingHappy First Day of Fall!<br />
It's time for apple picking, Oktoberfest, leaves changing color, crisp air and much much more.<br />
<br />
Why not grab some of Vermont Farmstead's Governor's Cheddar, crisp apples, pecans, honey and a nice bottle of red wine to ring in the new season?<br />
<br />
Governor's Cheddar is aged for over a year and is nutty and buttery yet warming and full bodied. This cheddar has that classic crystallization and a nice butterscotchy caramelly fruity tang. The Governor's Cheddar is the perfect welcome to Fall cheese.<br />
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Served with crisp fresh apple slices, pecans and maybe a drizzle of local Wildflower honey, this will be an excellent Autumnal pairing.<br />
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I'd suggest a nice glass of French Cahors -- medium bodied, fruit forward and great with the Cheddar!<br />
<br />
Enjoy!Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-81365060038625363092013-09-16T18:55:00.000-04:002013-09-16T18:55:01.732-04:00Day 1047: GlasserieLocated in an abyss of warehouses, factories, lofts, and artist studios sits Glasserie. Named aptly for the building's prior tenant -- a glass factory, this middle eastern inspired restaurant opened earlier this summer. More recently however, they rolled out a brunch menu which I had the pleasure of trying this past Sunday.<br />
<br />
The space is light and airy; the menu Middle Eastern inspired with a sense of creativity; and the cocktails were definitely not of your typical brunch sort.<br />
<br />
So what did I have?<br />
<br />
The poached eggs in tomato stew. Was this going to be their version of eggs in purgatory, the traditional Italian brunch dish? Or was it going to be something completely different? It was warm chopped up heirloom tomatoes, basil, sautéed onions, spices all in a wonderfully comforting simple broth with two poached eggs at the center. On the side were two pieces of bread lathered with tahini and paprika. Warming and filling yet not heavy, this was flavorful and dynamic -- a lovely brunch dish.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-ittYt90LqxpBb38Q_zhwhA5oNNJ7ku70Oe93u1NbXCF5EY-kEyFUwF9bKPXwOB3kpnaSlyhj3QxkyMfUoRyXArpMiBlfd4Edr5YEWhkrnzsBZypn-6Hhlc1YaEz1spZ02GQBH-LdkE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-ittYt90LqxpBb38Q_zhwhA5oNNJ7ku70Oe93u1NbXCF5EY-kEyFUwF9bKPXwOB3kpnaSlyhj3QxkyMfUoRyXArpMiBlfd4Edr5YEWhkrnzsBZypn-6Hhlc1YaEz1spZ02GQBH-LdkE/s320/photo.JPG" width="320" /></a></div>
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And a cocktail to go with?<br />
<br />
How about white wine, aperol and fresh squeezed orange juice?<br />
<br />Refreshing and a little bit different from all those other brunch cocktails.<br />
<br />
Overall a lovely meal in Northern Greenpoint, a really nice addition to the neighborhood.<br />
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Glasserie<br />
95 Commercial Street<br />
<br />Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-21377212358701939662013-09-10T18:47:00.001-04:002013-09-10T18:47:01.209-04:00Day 1046 : In the middle of the Atlantic...<br><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">Well you won't be reading this from the middle of the Atlantic but its being written from the looks of it, somewhere between Iceland and England, approximately 4,067 km from New York where it is a temperature of -53 degrees Celsius. </div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">Yes, I'm headed home, well at least for a little bit. Guess what I'm brining home with me folks-- French cheese of course!</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">So what did I decide to bring home with me?</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">A Chabichou de Poitou - an aged goat's milk cheese from the Loire Valley that was just perfect right now - aged to the point of perfection, still having utilized this summer's milk. Dense and cakey yet light and airy, with notes of grass and citrus and a nice tangy milky finish. Sure you can find this cheese in the US, but it does not resemble the beauty and delicate decadence of its French counterpart.</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">Why you may ask? </div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">My answer is simple transport. That cheese in the US had to travel much farther to reach your plate - the taste profile of a cheese directly correlates to the distance of its commute to your mouth.</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">And what else?</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">Well I had to get two Alpine style cheeses as the Fromagier I purchased them from was known for his excellent treatment of Alpine style cheeses. </div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">The first of which was a 30 month old aged Comté, crafted utilizing milk from approximately March of 2011. Isn't it funny to think back as you taste this cheese, where you were in March of 2011. Take a moment to think back to where you were then, this cheese has been aging since then! Isn't that crazy?</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">The 30 month old Comté is nutty, butterscotchy, and rustic with that fantastic aged crystallization. This an old boy and an old boy with character. Refined and aged to perfection. This needs an elegant red wine to accompany it.</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">And what else?</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">How about a nice morsel do Fribourg d'Alpage - classically Alpine in characteristic - nutty and grassy with notes of honey and hay and a round warming bent. This is crowd pleasing cheese done well my friends and by one of the best producers - this is the perfect cheese to usher in Fall.</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">And that my friends is what has returned from across the pond.</div><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; ">Now it is time for some State side cheese explorations in the coming days.</div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-83686871867693990562013-09-08T11:36:00.001-04:002013-09-08T12:12:39.587-04:00Day 1045 : YOLO<div><font face="Noteworthy" size="4"><span style="line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto;"><b>You Only Live Once and when you do, you should most certainly experience Agapé Substance. Elegance, refinement, creativity, decadence, and delightful ingenuity abound at this petite sleek restaurant space on the Rue Mazarine in the 6th arrondissement in Paris. Helmed by Gaëtan Gentil and Laurent Lapaire, this is French modernist cuisine for the 21st century. </b></span></font></div><span style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><div><span style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></span></div><div>Lunch started with melt in your mouth beet root chips. Followed by an elegant and simple pairing of fresh peppers, Greek feta, homemade lemon and olive oil syrup, chamomile flowers, black olive and sea salt crumbles. Gosh, who knew how delectable these few fresh ingredients could be!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcxotvY8xgVallfK1u0U51sIT3jMFnAGgrL7aUb4XLrNGxePqPcMmnjZWByvDRtSPBL3LYZ7vrmM-vZfEVtgiCE1q1q2k5p11eHbDk3vhblY3WD0mI-0uFxAR6ohMs-Dw8zg_W-2U4Uw/s640/blogger-image--1299497525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcxotvY8xgVallfK1u0U51sIT3jMFnAGgrL7aUb4XLrNGxePqPcMmnjZWByvDRtSPBL3LYZ7vrmM-vZfEVtgiCE1q1q2k5p11eHbDk3vhblY3WD0mI-0uFxAR6ohMs-Dw8zg_W-2U4Uw/s640/blogger-image--1299497525.jpg"></a></div><br></div><div>Next up was the perfect end of summer celebration -- heirloom tomato strawberry gazpacho served with a boule of melon sorbet and a drizzle of basil infused olive oil, topped with the black olive sea salt. All my favorite flavors all rolled into one. Wow. This was pure edible beauty.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PQXyT80HcPeMx-RQFavsIDWtqM2l9aASQWoX7jFWs9mNoz2eKr6Dq3MIV728VVc7BrZ7aPVmV0DuA8SwuEICwwsyLEBBj5oxkE0qvorUYPoEQw0ak1u9upBZIGGeVAQvvOduMhuMD70/s640/blogger-image-828177790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PQXyT80HcPeMx-RQFavsIDWtqM2l9aASQWoX7jFWs9mNoz2eKr6Dq3MIV728VVc7BrZ7aPVmV0DuA8SwuEICwwsyLEBBj5oxkE0qvorUYPoEQw0ak1u9upBZIGGeVAQvvOduMhuMD70/s640/blogger-image-828177790.jpg"></a></div><br></div><div>Next up was just a small portion of artichoke, girolles and hen of the woods mushroom risotto. Earthy and rustic in the most wonderful of ways. This was a meal about tastes, flavors, sensations, delights. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCTuqWvi2mik8SrJDkeEDdGJ89X66RITeg-HwsT0xPhDZn4NCgzrP65Y9dwqf3FDwtcuF4WnPy5fIsWwRk1W9YOBiUkZXhIT6PWa_fs8Tl1aNk7NId0USQoXnabuIfHLrf4RJADfgx48/s640/blogger-image--595512696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCTuqWvi2mik8SrJDkeEDdGJ89X66RITeg-HwsT0xPhDZn4NCgzrP65Y9dwqf3FDwtcuF4WnPy5fIsWwRk1W9YOBiUkZXhIT6PWa_fs8Tl1aNk7NId0USQoXnabuIfHLrf4RJADfgx48/s640/blogger-image--595512696.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Next up was smoked mackerel served with vervenne leaves, a soy and chervil dip, green zebra and herb shaved ice. Unique flavor pairing danced across your palate in this truly French aromatic and dynamic dish. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbfvvKkEN4MUyJDcfeHx_0-ixg3bbJPygWK6VKXg46veFU1KJhpv1c2g34R378sFNGwT0dRuG0c9gabVDKU6S41D47MJQx8c3Q0Cs3eOuQCaP4dgCj2y9Eum8hdokjJi_b9tXwi62zKs/s640/blogger-image-1227410159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbfvvKkEN4MUyJDcfeHx_0-ixg3bbJPygWK6VKXg46veFU1KJhpv1c2g34R378sFNGwT0dRuG0c9gabVDKU6S41D47MJQx8c3Q0Cs3eOuQCaP4dgCj2y9Eum8hdokjJi_b9tXwi62zKs/s640/blogger-image-1227410159.jpg"></a></div><br></div><div class="separator" style="clear: both;">Lastly, roasted turbot, a cauliflower purée, a roundelle of roasted pear, fennel flowers and smoked parsley and chervil. A celebration of freshness and interesting flavors in the most elegant of manners was the perfect way to end this fantastic meal.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaX9kYPzoZP-_xNjmdUd8eQySvxB2KlPeIIJWE86G07mL4VUsa1Vt_0gkDOrqXlmc8daS4DHbI3J2NISAvLbSctR0e-S9RGwole8Tj9ZU2Bqrq7mlSn2aaEf63Wlud_hLPj9PeEvYaQ0/s640/blogger-image--1350821581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaX9kYPzoZP-_xNjmdUd8eQySvxB2KlPeIIJWE86G07mL4VUsa1Vt_0gkDOrqXlmc8daS4DHbI3J2NISAvLbSctR0e-S9RGwole8Tj9ZU2Bqrq7mlSn2aaEf63Wlud_hLPj9PeEvYaQ0/s640/blogger-image--1350821581.jpg"></a></div><br></div></div><div class="separator" style="clear: both;">Looking for a meal that is unique and dynamic yet elegant and fantastic and is a true celebration of each and every seasonal ingredient then look no further than Agapé Substance.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Agapé Substance</div><div class="separator" style="clear: both;">66, Rue Mazarine</div><div class="separator" style="clear: both;">Paris 75006</div><div class="separator" style="clear: both;"> </div></span><div style="font-family: Noteworthy; font-size: 18px; font-weight: bold; line-height: 24px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-text-size-adjust: auto; "><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-87317906607220178342013-09-07T04:38:00.001-04:002013-09-07T04:38:55.369-04:00Day 1044 : Looks can be deceiving...On a busy thoroughfare in the 11th arrondissement sits Le Chateaubriand. From the exterior this French bistro looks like the sort of place you would go for a glass of Bordeaux and a steak frites or a classic chèvre chaud salad but no this was not that sort of bistro. Inaki Aizpitarte and his talented team surely bring Le Chateaubriand to the forefront of French modernist dining. No a la carte here, set menus only, wine pairings available.<div><br></div><div>So what was the meal?</div><div><br></div><div>We started with homemade cheese gougeres with poppy seeds as an amuse bouche. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmSOkl0Nlk4PG67e0XZKr9wAa4tfXSpgpyYYBwI06vE_3F-OtGswUeunixQkDq2EKJzxSGV-lrvcFeLfrTyrhgz6lYd8JEmqnNai2VDnsoks299g3JZVqB6RyaqxYLe4G7bITpAOR9l4/s640/blogger-image--1310763879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmSOkl0Nlk4PG67e0XZKr9wAa4tfXSpgpyYYBwI06vE_3F-OtGswUeunixQkDq2EKJzxSGV-lrvcFeLfrTyrhgz6lYd8JEmqnNai2VDnsoks299g3JZVqB6RyaqxYLe4G7bITpAOR9l4/s640/blogger-image--1310763879.jpg"></a></div></div><div><br></div><div><br></div><div>Then came a flurry of petite plats - ceviche of red mullet and rose water. Sleek and flavorful, sensual and clean. This was paired with a wonderful sake. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWZo_AjKZkJcNR3GyPFxbQIkRFo-dKqqxds1IlSH5SS-nnS3G6ewzhZCvhflB_dcb5IXlTHWCil-zX_073gEWOOrMWAkOu3Ubh4XrdDM-NbExVhFIWbNtYOx7gHzHY7_JvAJZ5KHMQ9A/s640/blogger-image--45501753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWZo_AjKZkJcNR3GyPFxbQIkRFo-dKqqxds1IlSH5SS-nnS3G6ewzhZCvhflB_dcb5IXlTHWCil-zX_073gEWOOrMWAkOu3Ubh4XrdDM-NbExVhFIWbNtYOx7gHzHY7_JvAJZ5KHMQ9A/s640/blogger-image--45501753.jpg"></a></div><br></div><div>Next up mini crevettes served with passion fruit dust. Passion fruit and crevettes in a French restaurant? Well yes, this was a wonderful pairing - salty, briny, fruity, tangy and flavorful. Served with a glass of Georgian orange wine. </div><div><br></div><div>Next up was an heirloom tomato, crab, soup with fresh figs, greens, and morsels of yellow and red tomatoes. An avant garde melange of flavors that just meshed in the most perfect of manners. Aromatic and seasonal, decadent yet light, this was all about the fresh bursts of the end of summer's bounty.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OEY4YTcufbd04alzGyuXsqz2OuENC-suFBxgAor9PQCSKp5XP3LlGriPlJr9JOcxrBaMCFDjWNkn68HBeBhJaYIvlik761w4f4R6zC12ucnqewLInbevactzSmKET07woAOyA7fW1D8/s640/blogger-image-1155463341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OEY4YTcufbd04alzGyuXsqz2OuENC-suFBxgAor9PQCSKp5XP3LlGriPlJr9JOcxrBaMCFDjWNkn68HBeBhJaYIvlik761w4f4R6zC12ucnqewLInbevactzSmKET07woAOyA7fW1D8/s640/blogger-image-1155463341.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Next up was tuna served with girolles, ginkgo leaves, and cacao nibs. Yes, I did just list those ingredients one right after another -- a combination you would never think to combine but boy was it wonderful - the richness of the tuna melts in your mouth while the earthy, farmsteady notes of the girolles are complemented by the green vegetal notes of the ginkgo leaves and all is finished off with the slightly sweet but somewhat bitterness of the cacao nibs. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVy7I2GKWTrpeOg_LJaAwoSUvUzgnGzeDu2DQ5MzVrmqxHR_RwiwlRBQdBYUonxaQ50n4RVMzl-C3SY9hZqxJrmsnM1KzFPHpDuOktVFDZ7mwHUimA-C9-_XVPIDDUc7ML0KSyC17wPI/s640/blogger-image--182805327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVy7I2GKWTrpeOg_LJaAwoSUvUzgnGzeDu2DQ5MzVrmqxHR_RwiwlRBQdBYUonxaQ50n4RVMzl-C3SY9hZqxJrmsnM1KzFPHpDuOktVFDZ7mwHUimA-C9-_XVPIDDUc7ML0KSyC17wPI/s640/blogger-image--182805327.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Lastly was a milky coconut infused broth, red onion, cabbage, loup de mer dish. This was a dish for those of us who love aromatics. Fan of onion? This dish was for you! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4ffhqg4C_JHNI5A2Ygtf4oZt6yUSuZ0C1sspX2V88e8CCadBNv0RMLU5wm3U1JDm3uKGCSSvseMbv_31-84eG7Bjln9Q0aI2lrUnaQhjgLCAaBCJ5yOzrRIb6MyBvvmfU97Gwz69-ZA/s640/blogger-image-1160296209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4ffhqg4C_JHNI5A2Ygtf4oZt6yUSuZ0C1sspX2V88e8CCadBNv0RMLU5wm3U1JDm3uKGCSSvseMbv_31-84eG7Bjln9Q0aI2lrUnaQhjgLCAaBCJ5yOzrRIb6MyBvvmfU97Gwz69-ZA/s640/blogger-image-1160296209.jpg"></a></div><br></div><div class="separator" style="clear: both;">Next up, you had the choice between cheese and dessert -- what do you think I chose? </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cheese of course!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">A selection of classics -- Ossau Iraty, Morbier, Comte, Roquefort, and Crottin de Chavignol. But the best part about the cheese plate was how the Ossau Iraty was served -- in large thin ribbon like slices. The perfect way to taste the rustic nutty caramelly, butterscotchy flavors that this cheese is known for. By serving the cheese in ribbons, the cheese was elevated to a more elegant flavor profile, more delicate and refined. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Overall a truly spectacular meal combining the most unique of flavor profiles. Le Chateaubriand is all about taking risks and those risks surely are huge successes. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Le Chateaubriand</div><div class="separator" style="clear: both;">129, Avenue Parmentier</div><div class="separator" style="clear: both;">75011, Paris</div><br></div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-776166391175418282013-08-29T10:24:00.001-04:002013-09-02T18:25:53.363-04:00Day 1043: East Ender CheeseOn Thursday mornings and early afternoons on the central grassy Plaza of Montauk, Long Island is a farmer's market highlighting all the most fabulous summertime produce of the East End - plump juicy heirloom tomatoes, fresh lobsters, homemade bread, homemade lemonade, fairy tale eggplant, local wines, cheeses and much much more.<div><br></div><div>So what cheese was a must for our Labor Day weekend celebrations?</div><div><br></div><div>How about Mecox Bay Dairy's Sunrise?</div><div><br></div><div>A washed rind aged cow's milk cheese crafted in Bridgehampton, this is the perfect afternoon snacking cheese. Nutty and buttery with an earthy grassy bent. Approachable, yet dynamic. Perfection with a glass of Osprey's Dominion Cabernet Sauvignon on one of the last summertime afternoons. </div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0tag:blogger.com,1999:blog-2648029073721601952.post-60959891587020928422013-08-26T08:54:00.001-04:002013-08-27T08:43:41.028-04:00Day 1042: The new in thingKale is in. <div><br></div><div>That's not news to you I'm sure.</div><div><br></div><div>But it is popping up on menus all around town served as a kale Caesar. Dark leafy kale greens paired with the creamy salty citrusy Parmesan anchovy dressing and grated cheese - it's the perfect light meets heavy salad. </div><div><br></div><div>Simple to prepare but delish and perfect with a glass of Channing Daughter's Pinot Grigio.</div><div><br></div><div>First step - massage kale with lemon juice for ten minutes. It will get the bitterness out of the dark leafy greens. Next step, sauté a shallot. Combine with mashed anchovies and olive oil, sea salt, crushed red pepper flakes, black pepper and half a cup of grated Parmesan. Massage dressing into kale and top with an additional drizzle of lemon and sea salt. Top with grated Parmesan and enjoy with a glass of Pinot Grigio.</div><div><br></div>Rebeccahttp://www.blogger.com/profile/05796871084011270468noreply@blogger.com0