Paul Lowe did a wonderful job putting together his current issue of Sweet Paul.
Check out my series included in this issue.
February 16th, 2012 § 0
Renard’s Cheese Algoma Wisconsin
I grew up on cheese curds from Renard’s.
Every holiday, every household held an item or two from Renard’s Cheese, at least that was the case where I grew up.
During my last visit to Wisconsin my sister and I decided to visit the factory where this delicious cheese is made.
Often times we forget to explore our immediate areas, we venture off looking for the next unique location but don’t pay attention to what’s right in front of us.
I lived near this cheese shop for about 18 years of my life but never thought to see how those amazing, squeaky snacks were made or who made them.
The Renard family was happy to show us what they do best and that day we ate the freshest cheese curds possible. Yes, for breakfast.
If you’ve never had the pleasure of eating a cheese curd, don’t worry, you can change that right now.
Click here to order Renard’s award-winning curds.
December 14th, 2011 § 0
Once a month Roberto Cortez‘s most recent masterpiece is revealed during his CR8 dinner.
Not a detail is left out. He even chooses specific music for each course.
He is a true artist with the kitchen, food and your palette being his canvas.
I found myself saying after every course, “No, this one is my favorite.”
CR8 is not just a meal, it’s a very unique dinning experience.
This month’s concept was textures and how we react to and feel about them.
November 21st, 2011 § 4
Tequila, Jalisco, Mexico
I left Los Angeles with no expectations, the perfect way to approach a trip like this, the perfect way to be in the moment and appreciate everything that is about to come your way. What came my way was an amazing group of people, delicious, authentic Mexican food and of course lots and lots of quality tequila.
Guillermo Sauza, the owner of Fortaleza is without a doubt the most gracious and generous host I have ever met. He welcomed me into his home and his life, and shared with me the history and traditions that after 5 generations have made Fortaleza what it is today.