Sheana Davis & The Epicurean Connection
Cheese Courses
Salute to the Arts |
| Menu Created & Served by Sheana Davis & Matt Ogaz The Epicurean Connection |
Buchette De Chevre, Citron extra virgin olive oil and fresh basil, Paired with David Noyes Tocai Fruilano Buchette De Chevre & Sonoma Valley Jimtown Fig & Olive Tapenade Served with Laura Chenel Chevre Paired with David Noyes Pinot Noir Spanish Manchego & Guava Paste Paired with Wild Blueberries and Pumpkins Seeds Paired with Basque Boulangerie Sourdough Baguette |
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Cheese Courses... |
Salute to the Arts 2007 |
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| Tips
on Creating a Cheese Course Select cheeses with variety and flavors that blend and make choices that compliment one another. Work with 3-4 cheeses. Assemble a cheese course with cheeses from cow, goat and sheep milk cheeses. Assemble a cheese course with cheeses from one producer, using 3 different cheeses. Create a theme, such as California, Vermont, Mid West or Pacific North West. Be cautious with strong cheeses, as they can over power delicate cheeses. Add in accompaniments, such as nuts, dried fruits, compote, chutney Serve with breads, crackers, toasted breads, sweet or savory toasts Pair cheese courses with wines or ales. Most of all enjoy & have fun! |
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Copyright © 2008 Sheana
Davis & The Epicurean Connection
All rights reserved. May not re-print
without written permission.