Poached Quinces and Mascarpone

The quince has always intrigued me. It appears on cheese boards in the form of membrillo, or fruit paste, alongside hunks of Spanish cheeses. Its sweet tangs lifts fatty Manchego out of its torpor (I always picture Manchego as an oaf, a lunk). Raw, though, the quince is inedible – it dries out your mouth, […]

Notes from Techmunch

I love any scene with food and laptops. (This may be why I secretly like airports, especially Milwaukee where you can score a rocking chair and a bangin’ grilled cheese in the lobby). Needless to say, Saturday’s Techmunch conference in Philadelphia was my kind of place. I was stoked when my friend Marisa of Foodinjars.com […]

Noble Road in Cooking Light

Noble Road painting by Mike Geno

A few months ago, I got an email from the editors at Cooking Light magazine with an unusual request. They wanted to commission a cheese portrait by Mike Geno for their anniversary edition. The cheese had to represent artisan American cheese, and it had to be “creamy.” It also had to be available quickly so Mike could […]

Jack’s Hoop House Suppers

Jack Goldenberg grows veggies in his yard and sells them to Philadelphia restaurants like Le Bec Fin and The Farm and The Fisherman, where he works part time. His garden, which grows in hoop houses alongside his Kensington rental house, also inspires pop-up dinners that tend to draw a vibrant crowd, from hipster kids to […]

Affairs with Wisconsin Gruyere

A few weeks ago, my friend Mike Geno received an 18-pound wheel of Grand Cru Gruyère from Wisconsin in the mail. The American Cheese Society (ACS) had commissioned him to paint a series of award-winning cheeses, but after he finished the portrait, he was left to scratch his head. What does one do with a […]