Tastewithus

lionel vatinet

Lionel Vatinet

Get to know the Chef(s)
Lionel Vatinet is a skillful Master Baker and owner of La Farm Bakery in Cary, NC, and one of the best bread producers and bread baking consultants in America. Lionel began his illustrious bread baking career when he joined France’s prestigious artisans’ guild Les Compagnons du Devoir at age 16, where he began training for 7 years to become a Maitre Boulanger (Master Baker). His goal is… read more

joe_yonan23

Joe Yonan

Get to know the Chef(s)
Joe Yonan is a two-time James Beard Award-winning food and travel editor and writer for The Washington Post, famed for his column about cooking for one, and he most recently authored the cookbook, “Eat Your Vegetables: Bold Recipes for the Single Cook.”
Upcoming class: Eat Your Vegetables on 3/8 at 5 p.m.
What are your top 5 kitchen tools?
1. My cook’s knife, of course!2. My Clever coffee… read more

February Is for Lovers

by Matt Hart in Cheese

Although I could be wrong, I am fairly certain that February is for lovers.

Am I too cynical for Valentine’s Day? You can ask my wife Jenean and she will likely say yes. I’ve grown into other holidays as I’ve gotten older with little-to-no resistance, but I’ve yet to fall in love with Valentine’s Day. I don’t skip it by any means, but I must confess that Valentine’s Day is barely a blip on my holiday… read more

Hong Kong

by Elizabeth Cooper in Cheese, Wine & Beer

I spent a wonderful vacation at the end of January in Hong Kong. It was truly an eye-opening experience with such cultural diversity—I was able to try a mix of cuisines both local and multi-cultural. My traveling companion and I arrived late on Wednesday evening, so our trip really did not begin in earnest until that following Saturday. We were visiting my friend Lee’s daughter, Rae, and her husband, LY, who have been… read more

Mac and Cheese for the Soul

by Matt Hart in Cheese, Wine & Beer, Cheese

It’s 2014 people. Happy New Year! What’s there to be happy about? Well, for starters I’m happy to say we at the Southern Season Cheese Counter survived the holidays! Woo-hoo!
So this blog entry should be short and sweet (just like me… well, I’m more short than sweet), as I’m busy tying up loose ends before heading to San Francisco for the Cheesemonger Invitational West as well as the Fancy Food Show where… read more

New Year’s Resolutions

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

Well it’s that time of year—resolution time… Ugh.  My resolution this year started out with no resolutions, I just didn’t want to let myself down… again.  But then I started thinking, what I resolve does not have to be painful, difficult or self-sacrificing. In fact, if I’m creative, it should be something self-fulfilling, even allowing for a bit of luxury. So here goes:

Get more exercise and reward… read more

Ask Marilyn – “Easy Appetizers”

by Marilyn Markel in Cheese, 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… read more

Ask Marilyn – “Freezing Dough”

by Marilyn Markel in Cheese, Wine & Beer, Cheese, Wine & Beer, 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… read more

The 2013 Harvest

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

It is a time that every winemaker anticipates—a culmination of a year in the vineyard at the mercy of Mother Nature. Every year brings new gifts, new problems and new questions. For the wine lover and/or collector, it is important to have some knowledge of the vintage to assist you in your purchases.

Here is a quick overview of the 2013 vintage across the world:
In California overall, 2013 was a good, solid vintage.… read more

Ask Marilyn – “Royal Icing”

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