Tastewithus

Ask Marilyn – “Salts of the Earth”

by Marilyn Markel in Learn

Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?
Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people,… read more

Organic, Bio-Dynamic, Estate, Low Sulfite….so many choices, what do they all mean?

by Elizabeth Cooper in Learn, Wine & Beer

This is, of course, a vast subject that could literally span volumes; but in the interest of expediency and keeping this blog somewhat short and readable, I plan to just cover the highlights. I have, over the past months, had several inquiries regarding the questions, so I will do my best to answer them. Let me start by stating with absolute clarity: I am not a medical professional, I hold no degrees in science/chemistry,… read more

Dad wants cheese…duh!

by Matt Hart in Learn, Wine & Beer, Cheese

With Father’s Day approaching, it seems one could cut the nervous energy in the air with a knife (preferably a cheese knife). Although men contend they’re the more easy-going of the sexes, it is my humble opinion that we men are far pickier than our female counterparts when it comes to receiving gifts from loved ones. I can see it now: frantic, last-minute shopping by Mothers with children in tow, desperately scrambling… read more

Ask Marilyn – “Smoked Onion Jam”

by Marilyn Markel in Learn, Wine & Beer, Cheese, Learn

Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?
Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people,… read more

Ask Marilyn – “Quick, Easy and Impressive”

by Marilyn Markel in Learn, Wine & Beer, Cheese, Learn, Learn

Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?
Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people,… read more

As we spring into summer…

in Learn, Wine & Beer, Cheese, Learn, Learn, Wine & Beer

Here in the South, springtime is quickly fleeting with summer nipping at its heels. Before we know it, school is out and Father’s day is quickly approaching. Picnics become barbecues and barbecues become cookouts – so the question begs, “what do we serve?” Well, for beer and white wine drinkers, the options are endless: pale ales, shandys, lambics, seasonal – Pinot Grigios, Gascony blends, Sauvignons and,… read more

ben_barker

Ben Barker

Get to know the Chef
What are your top 5 kitchen tools?
Nenox Japanese chef’s knife, wooden spoon, microplane zester, Chinese skimmer, Peltex fish spatula.
What is your favorite culinary destination?
San Francisco.
What smell evokes a wonderful memory?
Lemon poundcake; it reminds me of cooking with my grandmother.
What do you have that is interesting in your refrigerator?
Confit turkey necks.
When did you… read more

Cow, Goat & Sheep’s Milks… but what about di Bufala?

by Matt Hart in Learn, Wine & Beer, Cheese, Learn, Learn, Wine & Beer, Cheese

Caseificio Quattro Portoni (Four Gates) is a dairy farm located in Cologno al Serio (in the province of Bergamo), Italy. They specialize in fifteen different cheeses made from milk of the domesticated Mediterranean Water Buffalo. Buffalo milk is not only higher in fat, protein and minerals than cows’ milk (making it an ideal candidate for cheese), but the buffalo requires far less land to graze upon to produce… read more

An Homage to Mothers

by Elizabeth Cooper in Learn, Wine & Beer, Cheese, Learn, Learn, Wine & Beer, Cheese, Wine & Beer

This is the time of year we celebrate our mothers and reflect on the wondrous responsibility and gratification of being a mother. I grew up the youngest of five children with only my mother as a parent so, needless to say, she had her hands full! I attribute many of my character traits to my mother: My passions for friends, food, wine and family (not necessarily in that order); my work ethic, my gratitude and ability to see… read more

Ask Marilyn – “Slow Cooking”

by Marilyn Markel in Learn, Wine & Beer, Cheese, Learn, Learn, Wine & Beer, Cheese, Wine & Beer, Learn

Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?
Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people,… read more