Word: menus
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Saying cheese has acquired new gastro-cachet. a temperature-controlled cheese room is the latest must-have at fine-dining restaurants around the world. So are cheese sommeliers (or "frommeliers"), who compile multicourse cheese menus, regale diners with tales of bucolic settings and artisanal production methods, and pepper their tableside conversation with terms like hand-stretched and cave-aged. Love cheese? Put these restaurants on your itinerary...
...unusual wine pairings, on the last Tuesday of each month. Ali Cherif's knowledge, built up over 20 years, is formidable and his repartee amusing, inspiring and impressively practical, with advice on how to look after cheeses and when to enjoy them at their seasonal best. Cheese and wine menus from each event are also offered alongside the main menu. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...
...from fromager Sonia Cousins' extensive menu, which changes seasonally and is divided into fresh, white-mold, washed-rind, semi-hard, hard and blue cheeses from Australia and Europe. Accompaniments include truffled honey, muscatel raisins and novelties like hibiscus chutney. There's an excellent choice of paired cheese-and-wine menus with tasting notes - even a single-malt-whiskey-and-cheese menu - as well as monthly master classes...
...talking your ordinary PB&J-station-with-windfall-fruit brain break. We're talking themed ones, maybe with birthday hats or paper plates in special shapes or leather-bound menus in the future...
...Sterns, technology has made local food more vibrant, with people trading recipes and restaurant suggestions online. If anything, the Sterns are confused as to why many of these dishes are still regional - why, for example, the Midwest's sour-cream raisin pie hasn't joined Texas' nachos on more menus. They also think the U.S.'s local cuisine is kept fresh since it is always being tinkered with because of our lack of a food canon. While there might be only one right way to make bouillabaisse in France, there's always a new argument about how to barbecue...