Pairings: Alpine Cheese and An Old Fashioned

One of my favorite drinks in The New Cocktail Hour — the recent book I wrote with my brother André — has to be the Old Fashioned. Its flavor profile is aromatic, earthy, and sweet-spicy, thanks to a mix of whiskey or brandy, bitters, sugar, and orange peel. That, friends, is a true Old Fashioned, the first cocktail […]

The New Cocktail Hour Book Release

In a few weeks, the basil will be abundant. You’ll spend your day at work dreaming of fresh mozzarella, of compact goat cheeses that can be eaten in one sitting, like a petit fillet. May I present a lovely combination – a Gin Basil Smash with a gooey Cremont? Today, I am celebrating the official […]

Ouleout and Endive

I’ve been meaning to tell you about my new favorite way to eat stinky cheese. With endive. Each leaf is a perfect cheese canoe. Here, I am using Belgian endive leaves to portage Ouleout, my latest beefy dreamboat. I’ve added a sprig of dill and a sprinkling of walnuts for freshness and crunch. Glorious. Forget […]

The Greensgrow Mule with Goat Cheese

With The New Cocktail Hour on the brink of release, I find myself in a frenzy of cocktails and cheese pairings. What could be better? The weather is dreck, and a person needs bright drinks, bright dairy. I offer you my notes from the weekend, where I served an all-local cheese board with a mostly local cocktail […]

The Curd Convention + Mike Geno Happy Hour

Friends in Philadelphia, I have two book events for The New Cocktail Hour this month for your calendars: the Curd Convention (April 10) and a special Happy Hour at Mike Geno’s painting studio (April 23rd). Please read on for details! The Curd Convention (April 10) This Sunday marks Philadelphia’s first Curd Convention — part of the Philly Farm & […]