The summer is slowly cranking up – we are past the longest day. The mad rush of spring catching up on lost time after our extended winter - everything from March to June happening at once - has quieted. Now we want the sedate and orderly progression of seasons. As farmers, we are so reliant on the weather happening at the right time in the right order. We sit on top of natural processes, imagining we control them. The weather gave us a little slap to remind us who’s boss.
This past Friday was the grand opening event for Zensen Sushi Express. Becoming the newest addition to sushi restaurants on Durant Ave., one of Berkeley's go-to food spots, Zensen reeled in enough customers to have customers line out of the door to get in. My friends and I had to wait over 45 minutes just to get seated because the place was so popular! It could have been the novelty of the revolving conveyor belt that wove around the entire restaurant that served sushi right to your table, or the fact that all sushi plates were $1.00; but it could have also been Zensen's unique use of American cheese slices on their sushi.
In this blog series intern Briana finds artisan cheesemakers from six regions around the country that represent our cheese nation. Venture along the ride as she goes coast to coast, discovering what makes the U.S. home to great artisan cheese. Read on and find out how you can win a subscription!
Welcome to the wild, wild west
Although the gold may be long gone, treasures of the West can still be found anywhere you look. From Seattle to San Diego, we have the West Coast to thank for a lot of our food trends (can you say organic?) There's an insurgence of high-quality products, particularly in Northern California, where the chilly temperatures give way to a bounty of good food. This includes a recent boom in wonderful locally made cheese.
Here's a fascinating round-up of sensory research from Discover involving our favorite foodstuf:
Previous research has indicated that showing subjects "geometically sharp" objects before having them sample cheese contributed to the subject's perception of cheese as tasting sharp; a case of a sensory metaphor affecting actual sensory perception. Scientists at Oxford University wondered if the perception of sharpness could actually transfer to cheese to eating utensils, which, after all, are a sharp class of objects.
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!
In this blog series, our summer intern Jackie will interview a variety of cheesemakers, mongers, and buyers, in order to get a glimpse into their day-to-day life. Follow along as Jackie goes behind the scenes and brings you the inside look on the cheese world.
For those of you who live in the Boston area, I can only hope that you have found your way over to Kendall Square in Cambridge to eat at Hungry Mother. Hungry Mother specializes in upscale southern cuisine, with a relaxed vibe, absolutely amazing food, and outstanding service (their drinks are pretty awesome too!). To get behind the scenes of this neighborhood eatery I met with Pastry chef Rachel Sundet to see what a day in her life looks like.
Have Your Beer & Eat it Too
This is the mantra of Jackie Dodd, whose blog The Beeroness is dedicated to cooking with craft beer. From beer and chicken stew to chocolate stout cake, Jackie knows how to make beer's flavors shine. She caught up with culture to talk about her love of all things craft beer. Her first cookbook, The Craft Beer Cookbook, will be released in October. I spoke with Jackie to learn more about the world of craft beer.
For these ten restaurants and bars, cheese is not just an ingredient, it's the main event. From grilled cheese joints to superstar restaurants, we've got the list on where to go for meals dedicated to cheese.
1. Melt Bar and Grilled, Ohio, several locations
Beer and cheese united to form Melt Bar and Grilled, complete with an astonishing array of grilled cheese and craft beer. Up for a challenge? Try finishing the monster grilled cheese, a whopping 5 lb. sandwich of 13 cheeses.
My second day of work was a blast. Can you guess why? Well, obviously from the title, you can deduce that yes-- there was a party. More specifically, it was our launch party to celebrate the release of the new Beer and Cheese: Perfect Pairings Guide for Kindle and iTunes. I've never participated in anything resembling a cheese tasting before-- unless you count those coveted sampling tables at the super market-- and was so excited to arrive at the office and find it filled with boxes of large cheeses and a myriad of beers!
Her work on the trippy and poignant Adventure Time should give you a clue for what to expect.
Can't wait to see what she comes up with next.