ATLANTA (July 9, 2009) – The Slow Food on Campus Club at Le Cordon Bleu College of Culinary Arts Atlanta (LCB) will host its second "Summer Harvest Market" on August 30, 2009 at the Tucker campus, 1927 Lakeside Parkway, from 10 a.m. until 2:00 p.m. For more information about this event, visit our website www.slowfoodlcb.com.
That hard, sharp, salty pecorino that is intended for grating (see Chefs' Secrets, Page K3) is pecorino nearing the end of its life. To taste pecorino in its youth, try Primo Sale. This pale, rindless wheel has many fans in southern Italy, where it is used in...
Even cheese fanatics occasionally encounter a cheese they simply can't abide. My blind spot is Gjetost (pronounced YET-ost), the Norwegian cheese, and if I don't hear from a few indignant Norwegians, I will be surprised. My late father-in-law loved Gjetost...
Perhaps the most surprising thing about Two-Faced Blue isn't how good it is, but how quickly the creamery behind it has managed to produce cheese of such quality. Willapa Hills Farmstead Cheese is less than 2 years old. Its husband-and-wife owners had no...
Two recent meals keep popping back into my consciousness: The lunch I had Friday at Osteria Stellina in Point Reyes Station, and the dinner that night downstairs at Chez Panisse in Berkeley.
I...
Yesterday I read a piece by Josh Ozersky on Time.com about the departure of Raymond Sokolov, a critic with 25 years experience, who had written reviews for the Wall Street Journal since 2006. In...
Last week, I played tour guide for a colleague I often eat with three or four times a year, when we get together in various cities. In the last few years, we've tackled New York, Seattle, Chicago,...
If disagreement and differing opinions are the spice of life, my life probably registers about a half million on the Scoville heat scale. If I say North, some one is bound to say South. Here's a...
