You won’t find a soul more passionate about his bourbon than our long time customer and connoisseur Steve Berry. Nor one more knowledgeable.
With bourbon bungs in the smoker and new labels on the shelf, Steve (Blind Tastes in the food blogosphere) humored us with a little schooling on this uniquely American spirit and its home at MGFD.
Bourbon and cheese? You heard it first here.
Bermuda Triangle, a pasteurized, soft ripened goat cheese from California, is the cheese of the week!
Posted in Cheese of the Week
Rather than a traditional cheese plate, we feature a new cheese each week at the restaurant. The current selection is St. Agur, a pasteurized blue cow’s milk cheese made in the mountainous Auvergne region of central France. A scoop from the 2-kilogram octagonal cylinder of this mild, creamy, and approachable blue arrives to the table with slices of Sous Chef Matt’s housemade fig salame.
Dried figs are run in the food processor with reduced balsamic vinegar and almonds, then fashioned into logs with whole almonds to rest for a little over a week, and sliced to order.
Enriched with cream, St. Agur is a double-cream cheese (containing 60 percent butterfat) and is heavily-ribboned with mold veins that enhance its melt-in-your-mouth texture.
Posted in Cheese of the Week
