'Cheese: A Connoisseur's guide' won a James Beard Book Award earlier this month

I would not have a meal without cheese. Cheese A Connoisseur's Guide to the World's Best Cheese_1 by Max McCalman, Maitre Fromager at famed New York City restaurant Picholine was one of the books that won an award from the James Beard Foundation earlier this month. At 'Picholine' he picked one of the widest and best selection of cheeses a US restaurant could offer. In his book he offers 200 selections and also cheese and wine pairing suggestions.

Since living in the United States, my main issue with some restaurants with a cheese selection is that they refrigerate them right until they are served. This prevents cheese from offering all its flavors in the same way that a white wine overly chilled will not be fully appreciated.

My grandparents used to have a cheese cabinet which contained what would be eaten that day.

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Are good manners out of style?

May 23
Reading a review of The Suit a guide for men on how to dress well by Nicholas Antongiavanni, brought to mind a few things that rile me in the customer service field. Maybe it is because of my european upbringing but I am not fond of hearing people adressing women as 'mam', I would rather they use the old fashioned 'ladies'. I do not care either about 'how are you guys doin'. In most cases...
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Wine Tasting at Tribeca Grill yesterday: Italian and French wines

May 25
Just a quick note to mention that I was lucky to be invited by Jeff of Michael Skurnik wines to their Vinitaly ( Italian Wine)tasting which this year was combined with Daniel Johnnes selections from France. The tasting took place at Tribeca Grill at midday yesterday. I did not see Robert de Niro waiting, just noticed his paintings hanging on the walls. Two producers who especially got my attention were Domaine Saint Prefert (Chateuneuf-du-Pape) and...