1) The Rustic-to-Elegant Continuum
Nothing divides the world of apple pie as cleanly as this factor. You can see it right away: the producer’s fantasy was either 1) I’m somebody’s Grandma making pie in the most rustic way imaginable and cooling it on the window ledge at the back of the farm kitchen; or 2) I’m a trained pastry chef making upscale apple pies for elegant dinner parties. You will see this dichotomy play out in many of the factors below.
I haven’t been denying it to anyone: my favorite experience during a nine-day gastronomic juggernaut through South Africa was rolling into the poverty-stricken but completely joyful township of Guguletu with Cledwyn Tyler, my guide for the week, old apartheid-fighter and new best bud, to grab us a tower of freshly grilled meat at the improbably famous Mzoli’s, a humble restaurant which everyone throughout this spectacular country dreams about.
10/1/12 – 10/7/12
The autumnal travel orgy is over; I’ll be getting home from Johannesburg tomorrow after a straight month (practically) of European and African road. It has been gastro-giddy, believe me!
If I were a comic book superhero, I might be called “The Decanter”…or “The Corkscrew”… or perhaps “The Human Riedel”…..you pour it, I can take it! I do get to do some incredible things by virtue of my wine bona fides. This week’s DRTV segment shows me in my element, for those who’ve wondered what a pro wine tasting is really all about.
There are many small decisions to be made when serving a cheese course; making the right choices adds immeasurably to your cheese enjoyment. It can be as simple or elaborate as you wish. One great cheese, all by its lonesome, can be a cheese course. Or, you can bring together multiple cheeses; some people find that three is the limit if they wish to focus on the cheeses, others are happy to taste five or more.