Thursday, June 10, 2010

Cheese rules

Time and time again I find customers asking me what to do with a certain cheese; Can you just eat it, do you cook with it, I need something that is just good with crackers. While there are some cheeses that are better suited for cooking, grating, etc., I encourage you to experiment! There are no hard and fast cheese rules. I've eaten most cheeses on their own, with bread, with crackers and even with a spoon! Add spreads, jams or jellies, grab a loaf of bread studded with fruit and nuts. In the world of cheese feel free to play and explore. You never know what you might find.

Friday, June 4, 2010


As some may know I am now a cheese monger again. Hooray! My most recent find is a beautiful Alpine cheese called Wildspitz. Other than a terribly delightful name the cheese has much to offer. A blend of both cow and goat milks this beauty is great for people who like Gruyere but might want to try something new. It maintains much of the nutty, sweet/savory qualities that people love in a Swiss cheese with an added hint of mushrooms and forest.

Sunday, February 7, 2010

Those who know me know I'm a huge fan of Smoque. An inconspicuous storefront on Pulaski was packed on a busy Saturday with people eager for BBQ. Just one whiff of the smoky, spicy air inside is enough to give you the patience to wait in line...just a hint of the good things to come. Pulled pork, chicken and ribs all hit the mark but the brisket is the standout. I was there with a dear friend from out of town and what better way to visit than over that most family picnic of foods...bbq. We finished the meal off with a slice of homemade pie...the only thing missing were the fireflies, sparklers and cool watermelon slices.

Monday, January 7, 2008

I was reading about the origin of champagne the other day. The beverage, which marks special occasions from weddings to new years to births with it's energetic effervescence, was originally considered bad wine due to the bubbles and yeast.

Sunday, May 13, 2007


I've seen articles on this for some time now but I finally have an opportunity to write this post. The Chicago Tribune reported today (though the story has been around for months) that some members of the food industry are lobbying to change what goes into making chocolate. They would like to be able to make chocolate with vegetable oil rather than...CACAO BUTTER. Am I wrong or is this a defining ingredient in chocolate. Please don't let these people hijack our food!!! Click here to make your concern known to the FDA.

I'm still alive

Let me first apologize for my absence these past couple of weeks. Things up here in Alaska are going well but I am very busy every day. I finally had an afternoon off the other day during which I visited some great local food spots. I have a lot I want to write about but I will keep today's entry to a few rants and raves...


-Schools here in Homer, AK are ridiculous. Not only can you longer say you are sitting "Indian style" (it's we say criss cross applesauce...whatever the hell that is) but you also aren't allowed to say "practice makes perfect". It is now PC to say "practice makes permanent"...and don't even get me started on the tag (the game...not the body spray) ban.

-ok, so I got them all into that one bullet point so I really am just putting another point here because I used the plural form of rant at the top


-duck fat is delicious...I had duck breast for the first time in years the other day (one of the luxuries of having dad cook dinner every night) and I fell in love with it all over again. I usually cut fat off of meat due to health and gelatinous texture issues but this is truly hoardworthy stuff.

-I just ate a Hawaiian "plate lunch" dinner of kalua pig, poi, macaroni salad and rice...doesn't get much better than this folks...Hawaiian soul food

-two nights ago for dinner we had halibut that was swimming around our boat, mere hours before we ate it...I can't quite put into words what this feels like. The combination of conquering your own meal as well as having it as fresh and untainted as humanly possible is truly one of the great simple pleasure of life.

-I recently visited Ring of Fire Meadery, just down the street from my current digs. Really outstanding stuff! I don't consider myself a conniseour of mead by a long shot but I know what I like and this is it. All of their ingredients are local and seasonal...the fruit flavors all come from whole, fresh pulp, no "flavors", no purees...just...WHOLE FRUIT!!! The very essence of this land is evident in every last drop. Water, honey from local plants and flowers together with organically grown local produce create a brilliant taste sensation that just screams Alaska.

Also of note here is Homer Brewing Company.

Miss you all...

Sunday, April 29, 2007

dinner last night

you know you're jealous!