A few weeks ago I wrote about the most expensive cheese in our case on Salt Lake magazine’s blog. I feel I did fairly well describing the delicious flavors, aromas, ...
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Healthy Italian Cooking
Teaching a class called ‘Healthy Italian’ struck panic in my heart. What could I make for people adhering to one of the infinite choices of oddball diets in this country? Are carbs still the devil’s food? Who would be afraid of olive oil? Is cheese off limits? I called my grandfather in a panic. He [...]
What You’re Missing Out on If You Only Drink Dark Coffee by Levi Rogers
Written by Levi Rogers: And God said, “Let there be light.” And there was light. -Genesis 1:3 For many years now, dark coffee has reigned supreme in coffee shops, grocery stores, and restaurants alike. To order a large dark drip coffee is almost as American as McDonald’s or baseball itself. Many of us equate “dark” [...]
Looking Back at Battle Blond
LinkedTube Remember this night? If not, then you seriously missed out. By way of background, when I left my daytime legal gig to “help out” with the family biz, I thought I knew what I was getting myself into. Not so. I thought I had removed myself from imminent deadlines and unanticipated surprises of the courtroom. [...]
The Beauty of Beer & Cheese Pairings
When most folks think of cheese, the beverage they think of first is usually wine. Makes sense. Valencay or Selles sur Cher with a wine from the home region is equivalent to tastebud enlightenment. But if you were to think that wine is the only game when it comes to enjoying cheese, you’re missing out. [...]
An Ode to Pasta
I could write sonnets about pasta. I could create Grammy winning tunes, marketable jingles, and Food Network spots all based on my favorite starch. I love pasta, it was my first love. I survived college depending on the stuff. Mind you, my idea of pasta does not include Easy Mac, Chef Boyardee, or Prego. Gone are [...]
Evan’s Weekly Cheese Musings: Mahon Riserva
As we discussed a few weeks ago, terroir is a crucial element to appreciating a fine imported cheese. Although it is lovely to enjoy a bite of cheese and a sip of wine, the best cheeses transport you to the land that produced the cheese in the first place. This is the beauty of terroir [...]
Evan’s Weekly Cheese Musings: Pecorino Fiore Sardo
There are fewer than fifty cheeses that have earned the coveted Italian DOP protection, each of them is fantastic and they all are vivid reminders of Italian history and culture. If most of these protected cheeses are reminders of culture, then Fiore Sardo is a college textbook on Sardinian history. Few things truly stand the [...]
Evan’s Weekly Cheese Musings: Lou Bergier Pichin
When we talk a region’s flavors what we are discussing is terroir. Terroir is the reason that European cheeses have various protections (AOC, DOP, etc.) that are tied to the region where they are produced. Terroir conveys the flavor of the land and the climate, it makes Highland Scotch taste of honey, caramel, and salt, [...]
Evan’s Weekly Cheese Musings: Garrotxa
I will be teaching a class on War and Cheese on April 23. This post is a little bit of a preview for that as well as a discussion of another of my all time favorite cheeses. Also, I promise that this will be the last Goat’s milk cheese for a while, my weakness for [...]
Risotto: A Few Tools for Success
Risotto scared the living daylights out of me as a young cook. I have tackled more food projects and experiments in the past five years than I had ever hoped to try in my lifetime. Attempting risotto was possibly the most traumatic and the most rewarding endeavor I have ever encountered. I made every single [...]
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