Feb
08
2008
Last June a friend and I visited the Westhampton Farmers Market. There among stands selling candy striped beets and bundles of lavender we came upon a new addition to the fray, a stand devoted to promoting the best in American artisanal cheese; Lucy’s Whey. We sampled mouthwatering cheeses, chatted with proprietor Catherine Bodziner, loaded up on chevre wrapped in Hoja leaves and a truly decadent ewe’s milk blue. We instantly became Lucy’s Whey devotees.
Ever since the market closed for the season I have been experiencing what can only be described as a serious jones. You can imagine my excitement when my friend and fellow cheese addict called to say that Lucy’s Whey would soon be opening it’s doors in East Hampton. Last week, my husband and I braved howling wind, soaking rain and a slow moving Cadillac to experience this new American style fromagerie. It was worth it.
Continue Reading »
Dec
21
2007
Several months ago, I heard about an organization in Italy dedicated to the preservation of regional Italian food heritage. Home Food is collaboration between the Association for the Guardianship and Exploitation of the Traditional Culinary-Gastronomic Heritage of Italy, the Ministry of Agriculture Politics and the University of Bologna (whew!), all dedicated to keeping familial culinary traditions alive. Home Food is unique in the fact that your host or *Cesarine will not be a graduate of Le Cordon Bleu, but a home cook with vast knowledge of the food and local product history of her region. On a recent trip to Rome I had the opportunity of taking part in one of their events.
After the registration and acceptance process you are invited to dine at the home of your Cesarine. We were fortunate enough to be welcomed into the home of our cesarine, Nella and her husband Luigi. Not only was Nella a tremendous cook and knowledgeable about the cookery of Lazio, but she was one of the loveliest people I have ever had the privilege to meet.
Continue Reading »
