Sliced grilled chicken with sauteed cabbage.
I just started serving - and I am loving - this ‘Jersey Blue’ from Blythedale Farm in Corinth, Vermont. I have used their Brie and Camembert for some time but had not to looked beyond those.
Glad I tried their blue. It’s toward the dry side, but still very smooth and not crumbly; it actually holds together great in big chunks and so looks beautiful on a board. The flavor is definitely blue but a mild version. Great for a bigger crowd where some may be hesitant around blue’s.
Just another really, really nice Vermont cheese.
Love making flat breads on the hot griddle… use ‘em as a pizza base; for hot sandwiches; turn them into chips; smother them with dips…
Posole in Broth from 101 Cookbooks blog… this looks great; very warming. I like ‘soups’ like this that are more a brothy dish than a soupy soup
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Some good cooking ideas in this video from Crispin Cider, which is helpful since cider is often overlooked in cooking
Our very own Cider Kitchen shows you how to pair and prepare food with cider!
People like the author of the linked blog entry do hard work and are essential to a successful catering job. We are fortunate to work with lots of great clients who show the type of appreciation described to the great Delicata staff…
Someone really made my day yesterday.
I work in catering, when I’m not at college. I’m basically a bus boy. I run the buffet, I rack glasses, take dirty dishes to the dish room, and do whatever my boss tells me to. Basically, my job is to set up, run, and clean parties. I work late hours. It’s…
