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Cheese Plate of the Week August 27th, 2007
Largo: Cow, California, USA- Largo is a unique twist on a French classic. While most triple cream cheeses have heavy cream added to them to increase richness and fat content,...
Cheese Plate of the Week August 27th, 2007
Largo: Cow, California, USA- Largo is a unique twist on a French classic. While most triple crea...
Cheese Plate of the Week August 20th, 2007
Tumin Rutulin:Goat, Piedmont, Italy-Seemingly Italy's answer to Bucheron, Rutulin comes in the traditional three-pound log, but is made by hand with higher quality milk. In addition, it is rolled in...
Cheese Plate of the Week August 20th, 2007
Tumin Rutulin:Goat, Piedmont, Italy-Seemingly Italy's answer to Bucheron, Rutulin comes in the tr...
Cheese Plate of the Week August 13th, 2007
Laguiole Vieux:Raw Cow, Auvergne, France -While the French would never refer to it as such, this is essentially the French Farmhouse Cheddar. The flavor is superb: buttery, earthy and sharp....
Cheese Plate of the Week August 13th, 2007
Laguiole Vieux:Raw Cow, Auvergne, France -While the French would never refer to it as such, this...
Cheese Plate of the Week August 6th, 2007
Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England -One of the prime examples of a cheese that represents the "terroir." Using a recipe that dates to 1745, it is mild, but...
Cheese Plate of the Week August 6th, 2007
Sparkenhoe Red Leicester: Raw Cow, Leicestershire, England -One of the prime examples of a cheese...
Cheese Plate of the Week January 21st 2008
Roccolo: Raw Cow, Piemonte, Italy-A rich, nutty table cheese, Roccolo is prized as much for its flavor as it is for its texture. A firm, natural rind conceals a supple...
Cheese Plate of the Week January 21st 2008
Roccolo: Raw Cow, Piemonte, Italy-A rich, nutty table cheese, Roccolo is prized as much for its f...
Cheese from America's Heartland
This month, we're celebrating cheeses from the lush fields of Wisconsin. In fact, some of the finest cheeses come from the master cheesemakers in that region and we're proud to...
Cheese from America's Heartland
This month, we're celebrating cheeses from the lush fields of Wisconsin. In fact, some of the fin...
JERK CHICKEN
From the Drinker, Biddle and Wreath Food Demo on June 11th.Yield: 4 servings2 lb. Chicken Wings, disjointed½ cup Caribbean jerk seasoning1cup orange juice½ cup soy sauceJuice of 2 limes 2...
JERK CHICKEN
From the Drinker, Biddle and Wreath Food Demo on June 11th.Yield: 4 servings2 lb. Chicken Wings,...
BABY BACK RIBS WITH BACKYARD BBQ SAUCE
From the Drinker, Biddle and Wreath Food Demo on June 11th.1ea. 21/2-3lb baby back rib¼ cup sugar¼ cup old bay seasoning1tbsp. smoked paprika2cups BBQ sauce- recipe follows2cups brine for Pork...
BABY BACK RIBS WITH BACKYARD BBQ SAUCE
From the Drinker, Biddle and Wreath Food Demo on June 11th.1ea. 21/2-3lb baby back rib¼ cup sugar...
Watermelon Mojito
From the Drinker, Biddle and Wreath Food Demo on June 11th.Yield: 1 Drink 2 Tbsp. Sugar cane Juice1 lime6 ea Mint leaves3 Tbsp. Watermelon + 2 ea small cubes2oz. good...
Watermelon Mojito
From the Drinker, Biddle and Wreath Food Demo on June 11th.Yield: 1 Drink 2 Tbsp. Sugar cane J...
Roasted Red Pepper Gazpacho
From the Drinker, Biddle and Wreath Food Demo on June 11th.Yields: 1.5 quarts1 cup red onion (chopped)1 cup red pepper (chopped)1 cup English cucumber (peeled and chopped)3 cup red plum...
Roasted Red Pepper Gazpacho
From the Drinker, Biddle and Wreath Food Demo on June 11th.Yields: 1.5 quarts1 cup red onion (cho...
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