
We sidled up to the cheese counter to try the evening's free sample, Ubriaco al Vino Rosso from Treviso, near Venice. It's a cow's milk cheese dipped and washed in red wine pressings, giving it a distinctively fruity tinge.

The flavor is pleasantly strong and fills the mouth. A real winner. (The Italian cheese was selected in honor of St. James cofounder Richard and cheesemonger Casey, who were on their way to the Slow Food Cheese event in Bra).

A delightful cheese sampler, composed of what the cheese monger felt looked tasty today. Top left is Garrotxa, a Spanish (Catalonia) unpasteurized goat's milk cheese, with a delicate, nutty, and smooth flavor profile. Our friend in the middle is Shropshire, an unusual English blue cheese with a tangy flavor and a sharp, creamy personality. It is widely considered to be a cross between Stilton and Cheshire cheese, but I am really startlingly under-qualified to comment on that. This one hails from Neil's Yard Dairy Bottom right is Tarantaise cheese, an artisan product hailing from Thistle Hill Farm in North Pomfret, Vermont, with a sharp and distinctive flavor.
We very much enjoyed the sweet and spicy pepper jelly, the fresh figs, and the wheat crackers served with the cheeses. A fine cheese plate, and reasonably priced at eleven dollars.

This was the evening's small plate special: mashed fava beans with lemon, topped with burrata mozzarella. I found this delicious, but my friends weren't so keen on it. I think the combination of uber-green and fresh favas with fatty, rich burrata, good olive oil, and tangy lemon juice was inspired, myself.

A panzanella salad with parmagiano-reggiano, fresh figs, and walnuts, alongside little cubes of toasted garlic french bread, in a muscadine dressing. This was pretty delightful, though I suspect the inherent tastiness of fresh figs cast a positive spin on the entire affair. The muscadine dressing was actually a little too subtle - I know that most gourmet places live in eternal fear of overdressing their salad, but I would have liked to taste it!
They'll be doing these Friday Night Tastings on a regular basis, as well as some special dinners. Get thyself on their mailing list, or lo, suffer the consequences. Something like that.
- F.G
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