Oh Christmas cheese tree, oh Christmas cheese tree, you're so ravishing on our table. Our guests will cheer, tip wine or beer, and devour you while watching cable. Cabot Cheese posts this and more merry dairy recipes to make this your cheesiest holiday season ever!
Raleigh News & Observer journalist Andrea Weigl covers culinary action equilaterally in all three corners of N.C.'s Research Triangle - Raleigh, Durham and Chapel Hill (beyond Wolf Pack, Blue Devils and Tar Heel tailgates). If you're headed there or trying to hone in on some Carolina recipes, follow her on Twitter (@AndreaWeigl). For more, visit the News & Observer Mouthful blog.
Hey Santa, gift givers and recipients are drooling over a wonderland of kitchen gifts and gadgets. For those who have been extra good, we posted a few selections on Pinterest.
It was the late 70s. Two guys start a microbrewery in Chico, Calif. One guy is an avid backpacker so they named their venture after his favorite hiking place, the Sierra Nevada Mountains. And now the Sierra Nevada Brewing Co.
beers enjoy landmark quality akin to their namesake. Come see for yourself on Thursday, December 6 as Woodfire Grill Chef
de Cuisine E. J. Hodgkinson crafts a four-course dinner paired with
Sierra Nevada brews -- Torpedo Extra IPA, Ovila Quadruple, Ovila Golden
Ale and Narwhal Imperial Stout. The evening begins with a 6:30 p.m.
reception followed by dinner at 7 p.m. $80 per person (plus tax and
gratuity). Call 404-347-9055 to reserve your spot.
Mondays during the holiday season are reminiscent of weekend
shopping and cooking. Not many have motivation and plowing through work seems
to drag out the day. Why not take a mid-morning break to meet and taste with one
of America’s finest chefs, Thomas Keller (of French Laundry, Per Se, Ad Hock,
Bouchon and Bouchon Bakery.) Aria
was specifically chosen by Keller as his only Atlanta Bouchon
Bakery book signing because of the outstanding baking abilities of Pastry
Chef Kathryn King. This Monday December 3 from 11 a.m. to 11 p.m., sample a
variety of pastries and desserts straight from the pages of the book , prepared
by Keller, King and Sebastian Rouxel, co-author and executive pastry chef for Thomas
Keller Restaurant Group. A perfect way to start your week, the midday meet and
greet is $35 a person and includes sweet treats, coffee, and mimosas. Copies of
the book are available for purchase for $50. Tickets are available online.
As exhilarating as the experience was, Virginia Willis says being a "Chopped" chef-testant was one of the hardest things she's ever done. This coming from one of the South's grand dames of cheffing, a hard worker who has worked her way up through the culinary world since age 16! We're sure Virginia handles the challenges of this high-pressure competition with true southern grace and some fast-thinking chutzpah. We hope you'll join us in cheering her on to victory! The episode premieres tonight at 10 p.m. on the Food Network.
Thanksgiving quickly came and went, leaving us full of turkey and holiday cheer. Now, it is time to gear up for the holiday fun around Atlanta, with Fleming's Prime Steakhouse and Wine Bar holiday-inspired cocktails, Chef Thomas Keller's Bouchon Bakery book tour and tasting at Aria and much more, all in this week's Dish.
