While learning how to make cheese at Cal Poly, it was such a treat to visit the Rinconada Dairy, near San Luis Obispo, CA.
“It’s all about finesse.”
Kristy’s green blouse and black slacks match the dish.
New Crop Potatoes, Savoy Cabbage Coulis, Shaved Black Truffles
Moulard Duck Foie Gras in Terrine, Field Rhubarb Relish, Sicilian Pistachio Miettes
A law prohibiting the sale of foie gras in California in 2012?
I guess we have to go to Vegas.
Sabayon of Pearl Tapioca with Beau Soleil Oysters and Russian Sevruga Caviar
“Aunt GeeGee, what the heck are these?”
“Those are parsnips for the soup to feed 32.”
No aging here! Right, Anne?
A week long cheese making course at the Dairy Products Technology Center. This course exceeded our expectations, I highly recommend it, and then I recommend going to Paso Robles to do some wine tasting and celebrate your graduation from “cheese school!”
Our cheese professor, Arcangelo, is teaching us how to make Stracchino.