Many of you may be familiar with Tyler as part of the two-man team behind our BBQ grill this past summer. Some of you may also know him as an instructor in our classroom where he teaches classes such as “Cheese 101″ or “Brave the Caves.” Not many though, will be familiar with his behind-the-scenes role as Cave Manager. On a weekly basis, Tyler maintains the cheeses in our caves – flipping them, rubbing them down to get rid of excess mold or cheese mites and patching cracks as needed (among many other tasks). This is no mean feat when you are handling 80-100lb. wheels of Comté, Gouda, Gruyère, cheddar and Parmigiano Reggiano! Continue Reading »
Emily, produce buyer and home chef extraordinaire, brought the apples: 10 different kinds, most of them heirloom varieties. I represented for the bakery and turned each variety into an individual mini-crisp and sliced extras for a “raw” tasting. Our goal? To find out which were the best baking and which were the best eating apples.
Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.”
What better time than the dog days of summer to whip up some fresh guacamole. It pairs well with beer, doesn’t involve any slaving away over the stove and is a great pre-BBQ snack!
Serves 2 as an entrée, 4 as a side dish Ingredients: 1 cup White Quinoa 1/2 cup Red Quinoa 3 cups water 2 tablespoons Shallot, diced 1 teaspoon Lemon Zest 1/2 cup Parsley, chopped A generous squeeze of Lemon 2 packages Sardines, drained Good-quality Extra-virgin Olive Oil Sea Salt and fresh ground Pepper Instructions: In Continue Reading »
Recently, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are a kind of open faced sandwich. Made with a sprinkling of dried Turkish figs and spring blossom honey, they are very more-ish!