On March 5th, I visited Anne Saxelby at her artisan cheese warehouse space in Red Hook, Brooklyn. We discussed the nature of the artisan cheese movement in America. Continue reading
Latest Entries
Cheese in the City Supper, Summer Edition. A Photo Experience.
a summer evening of house made cheeses, local meat, and fresh produce. all hand crafted. Continue reading
Cheese in the City Supper. Friday, August 1st. 7:00pm
A new and exciting venue, fresh house made cheeses, summer produce, free range meat. All will be celebrated with goblets of regional wine and good cheese-y conversation. This is what we have to look forward to this coming Friday, August 1st at 7:00pm. 61 Local has graciously offered their Brooklyn brick exposed walls and beautifully … Continue reading
Pop Up Dinners: Homemade Cheese Fridays
Happy New Year everyone! Fresh beginnings call for fresh cheeses, and recently, I have been digging my hands deep into the curd and the kitchen. Have a craving for homemade cheese? Every Friday at SkytownBK in Bushwick, I am crafting a dinner menu inspired by my winter creamery creations: mozzarella, ricotta, and crème fraîche. The hand crafted … Continue reading
Presentation Party Night on Artisan Cheese
At the most recent Presentation Party Night at the Bathaus in Brooklyn, I was able to share in 10 minutes some of the key musings on artisan cheese in relation to American identity. It was a charged 10 minutes, to be sure, as words such as “artisan” and “industrial” or completely loaded with multiple interpretations and … Continue reading
A Photo Journal of the Speakcheesy
All photography by Fran Sanhueza, a New York based Food Stylist Photos taken on November 8, 2013 Continue reading
Defining Molecular Gastronomy in the Context of Cheese
Amazing Photograph by Wil Edwards The two faces of molecular gastronomy, the scientific and the culinary, represent a conceptual split that I have also experienced. Despite the culinary world’s intentions to view the field as an expression of an evolving cuisine that embraces innovation and new technique, its platform in a bourgeois marketplace had never … Continue reading
