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Pamela Vachon is a freelance food and beverage writer and educator based in Astoria, New York, whose work has appeared in Bon Appétit, Wine Enthusiast, and VinePair, among others. Formerly a bartender and captain at New York’s two Michelin star restaurant, The Modern (where her cheese education began as a driver of a tableside cheese trolley), she is also a certified sommelier, and leads cheese, wine, and cocktail tastings through Murray’s Cheese and Night Inn.
Your Sweet Tooth Will Love This Spring Candy Cheese Plate
Cheese proves its versatility with eggs, no matter their form Celebrated food writer M.F.K. Fisher once wrote: “Probably one of the most private things in the world is an egg until it is broken.” What better symbol of springtime and renewal than an egg? It’s inarguably a perfect form—an austere vessel, smooth and tranquil but […]
