Bailar!

Let's dance to the musings of Adam Ezra, our introspective, broodingly attractive young vocalist whose stairway ballads are the perfect accompaniment to any chevre or fourne d'ambert. Wednesday nights on the patio, or a cozy indoor concert if it's stormy--

Jason will tantalize you with his knowledge of foreign cheeses; beware of his proclivity to joke on the phone when dealing with curious patrons--he's been known to tell people they can wear jeans only if "cut off and tightly fitted close to the ass." He also stuck me on a bench for half an hour (admittedly with a delicious glass of red wine) while I waited for a seat at the bar to open up. Then I got commandeered into writing said blog, but I believe chocolates are on the way, so I'm sticking around...
"Loyal patron, Adrienne Eve Bernhard avec Moby Dick livre en bras"

Booze

Are you ready to get wasted?!

Or perhaps pleasantly buzzed?

We now have our beer and wine license. Sorry philistines, no budweiser here. Only the finest American micro brews; South Hampton Double White, Wolavers pale ale, and Rock Art Barley Wine. Belgians like Delirium Tremens, Houblon Chouffe, and fruit spiked lambics; Bavarian Hefe-Weizen, including Ayinger, Franzinkaner & Edel Weissen.

Connecticut Curds

When American artisan cheese is typically discussed, which it typically is in our kitchen, the 203 and 860 area codes usually get no props. Check out this NY times article about Connecticut's cheesiest and look out for some, if not all, of these amazing local selections when we finally open our doors. When?.... keep looking at the very neglected blog for more info.




Mark Gillman of Cato Corner Farm in Colchester CT

Global Cheese Warming

Check out the link to listen how global climate changes make our favorite cheeses taste differently.

LISTEN TO NPR HERE

BBQ and Cheese...

Two of my favorite concoctions, slowly fermented milk and slowly smoked meats. Painstaking patience, love and quality ingredients go into both barbecue and cheese, and when you put them together only great things happen.

Kurt G. a new arrival to F.K. is taking over the weekend BBQ and did the annual cheese and Q' pairing with me. He just got back from the other side of the pond, having spent seven months at the prestigious Neal's Yard Dairy learning everything from affinage to proper English pronunciation of their amazing array of cheeses.

Kurt gave some wonderful tips on which British cheeses melt best and our Chipped Beef Brisket with Mrs. Kirkham's Lancashire (lank-ahh-sure) melted atop of it was a major hit.

Check out the class tasting sheet on the CASEUS classes web-page.
Be sure to email with any questions about custom tasting classes!!!

Bread Head...

Prof. Steven Kaplan is serious about bread. A little to0 serious at times. Check out his interview on Conan O' Brien via YouTube...


I was fortunate enough to see him give this same discussion at BU for the students in the Gastronomy Department. One of the baguettes he completely slammed was made by a local bakery who's owner was sitting in the front row of the class.
It was a great night and yes this guys is for real.

The Perfect Bite

Why the nuts.? Read the blog then you'll be nuts for these two sisters too.

Two great friends, sisters and positively a couple of ladies we will all hear about in the future, the Perfect Bite Sisters, Christy and Suzie are some of my favorite food savvies around. Christy is a private chef who has worked at Formaggio Kitchen and has never cooked, baked, or fried anything less than amazing and her sister Suzie is a food writer and talented photographer working on sustainable agriculture. These two are just getting started check them out on their Perfect Bite Blog.