Casellula Plate & Cookbook : Dishing Dish | You Are What You Consume pt. 16

Stephen has been to Casellula NYC a few ties & blesses us with some cheese goodness! We discuss a Cheese-plate he had & some excerpts form the Casellula cookbook.

00:00:00- intro
00:10:09- the plate
00:15:54 - o’banon with apple butter & almond crunch
00:20:12 - ewereka with carrot & cumin puree with edible cornflower
00:24:04 - finger lakes gold with cashew brittle
00:26:57 - canestrato with oven roasted tomatoes
00:31:06 - zimbro with pickled beet & beet dust
00:38:25 - stilton with chocolate-guinness ganache
00:41:31 - wine pairing castello di volpaia, “nika” passito zibbibo
00:58:13 - 5 categories of cheese
01:00:07 - herbes de provence caramel corn with roquefort
01:04:59 - lovely lemon saffron marshmallows with cana de cabra
01:10:47 - passionfruit basil-seed curd with chevre
01:12:28 - deviled-egg cream with kunik
01:15:16 - red wine shallots with ameribella
01:17:33 - bloodorange fennel chip with red hawk
01:21:29 - mixed rhubarb sides
01:27:08 - cardamon poached butternut squash with rosso di langa
01:30:49 - anise meringue with barely buzzed
01:35:46 - kiwi mostrada with ewe's bleu
01:38:27 - conclusion

links:

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Thank you for your time & almost any input is appreciated

#cheese #casellula #dishingdish