Bard

Traveling though the city with food on my mind... Finally got to eat at the amazing Jean-Georges. A truly influencial wonder of a meal. If at all interested please read on at: http://curdfromwhey.blogspot.com/2007/04/j...s-new-york.html Thank you.

If there was only a way to have this everyday: A warm, fluffy, soft and richly flavorful orange brioche from Belle Epicurean . A magnificent place with a talented crew that produces delicious delights. The coffee is also amazing, my cappuccino was created from the hands of an expert. No matter where I go throughout the day, I always seem to end up back at DeLaurenti in the market. Lunch was, yet again, another selection of cheeses; Abondance and Sainte-Maure De Touraine with (shallow flavored) bread from Le Painer and a ripe pear. The Abondance is a raw cow's milk from the French side of the Alps. Sweet at the beginning with a deeply flavorful lactic finish. It tasted of fresh milk and satisfied just like a glass of one. The Touraine is an old school style goat cheese from the Loire Valley in France. Famous appearance from the straw that runs through the middle, it was semi-soft in texture with a pronounced goat's milk flavor. A few days underaged but still enjoyable. A snack, because I could, from Le Painer (Bought earlier in the day). A 'chocolatine' croissant filled with chocolate and hazelnut cream. A decadent item that reminded me of nutella but much sweeter. Sat heavy on the stomach. I awaited the dinner that was recommended by many as being one to 'not miss' while in Seattle. 1st Ave. really seems to have a lot of restaurants...

A meal to be remembered. CRUSH: http://curdfromwhey.blogspot.com/2006/10/weight-of-art.html

After my inspiring meal at Mistral, I wanted to celebrate and reflect with some chocolate. French pastries are suitable for any occasion, but this was a morning where they were essential. Le Panier was like a warm breath of sweet yeasty air. The choices were many but I could not be swayed away from the classic pain au chocolate. Fluffy interior concealed by the crisp (but not crunchy) surface of buttered pleasure that had a certain amount of 'give' when pressed. The bar of semi-sweet chocolate created structure throughout the wrapped layers of delicate dough. This is comfort food in all it's glory. A 'cafe-Macchiato' was just the right thing to follow. I walked away debating whether or not a second sweet treat was needed. I chose to save myself for later but did allow a nice cappuccino at Cafe Ladro. A good blend with spoon scooped foam. Not being able to shake my thoughts from food, lunch was to be had at Salumi. I think the salami section is very nice but I don't believe it lives up to the nation wide acclaim that has been received. The product is much better than that of other cured meat companies and I deeply respect what is being done in attempting to preserve this form. So, when in seattle... The sizes are just massive. The oregano-salami was the lightest of the few that were sampled and the one that went into my sandwich. I though my portion was large until I saw how ridiculous the Porchetta was. The bread alone could feed a small village. A great little place with delicious slami in a fun and cozy environment that caters to locals, workmen and gastronomics alike. With a great deal of walking done, 3 o'clock came with a great idea of MORE PASTRIES! Thinking of the items at Dahlia's Bakery, I made my way down to that little storefront for a simple butter croissant. Smaller than others and a bit darker, I found it to be very good. Sweet and rich and soft and smooth, it brought the child out in me. The watery espresso brought only disappointment. Feeling scattered and happy, I went indoors to recuperate and prepare for that evening's meal at the home of a new resident on North Madison street... (review to be posted tomorrow).

A few hours where I truly felt alive: Mistral. http://curdfromwhey.blogspot.com/2006/10/personal-touch.html. Wow.

My second day in Seattle started at the famous local bakery: Macrina. Their pastries look great and the selection holds many different options. I settled with an 'Italian plum roll', a very dry Cappuccino and a demi baguette. I had pain au chocolate on the mind but change is good and this alternative did not disapoint. Sweet little delight that was tart enough to allow the presence of the plum to be known. Lovly bakery that I will return to. Back at the market, I was just blown away at the cheese selection in DeLaurenti. Many of the favorites to be found, as well as some hard to find Italian Pecorinos that just took my breath away. Cheese is one of my favorite aspects of eating. Curdled milk holds so many characters and personalities. The world of formage is so large and wonderful in it's ever changing way. If I had to, I would choose cheese over chocolate. If I lived in this city DeLaurenti would be that place where I would have a tab. The staff would know my name and eventually grow to become aggravated with my presence, mainly because I would come off as not having a life (aside from that of cheese consumption.) I walked away with just a small selection, mainly because I knew dinner that night would be grand... A small bloomy-rind goat cheese from Piemonte named 'Bocconcino' gave Saint Marcellin a run for it's money. Soft and mild with an unmystakable goat's milk flavor. Soft and nearly runny with vegatable flavors that ended with a savory grass quality. I love eating personal rounds such as this, mainly for the sake of having every part ready for observation. If one likes goat cheese this was a pleasant experience with simple but distinct aromas. The second cheese was a Sheep's milk called 'ROS'. A firm textured cheese similar to that of Zamorano or Ibores. Much sweeter than Manchego and I felt a greater example of just how brilliant Sheep's milk is. Not as luscious as Abbaye de Belloc but similar with the level of richness. If I ever see this one again, I will buy as much as my pocket can allow. These were eaten along with a pear/apple combo (altered or natural?), slices of finocchiona from SALUMI (purchased at DeLaurenti), and the demi cut bought that morning. Great selection for lunch that satisfied for hours. And then... Gelato was calling. I saw a place earlier in the day named Gelatiamo that offered house made sweets along with highly raved Gelati. I'm a sucker for small portions. White chocolate, dark chocolate & caramel and nutella. Decent butter crust for the tarts but the cookies (which were filled with raspberry and grape) had a much better chew. Gelato was chocolate and almond. Smooth and well balanced but shallow character being from a box mix. A great espresso pulled in just the right amount. 3 sips with a great deal of crema. I felt like I was back in the city of Catania, only without the looming volcano. Dinner that night was hyped greatly. I was very excited and joy-filled when walking down 1st Ave. near the 100 block of Blanchard street... (Review will be posted tomorrow.)

pedalaforte, will you be traveling with a personal vehicle or just train-hopping? Sicily is a majestic land with large amounts of history that differs from town to town. Palermo would be a great city to start with. Spleen sandwiches and great gelato await. If you have any interest in ruins/art, Palermo would not disappoint. One of the greatest mosaics in all of Europe is a 15 minute bus ride from the center of Palermo. Trapani and Marsala are obvious other choices. If you just want to stay on the western side, do not miss Agrigetno. This small city has an incredible culinary scene. The Greek temples are rivaled only by those in Athens and possibly Paestum. One of the best places to see a sun set over the actual Mediterranean. March should have almonds and fruit. Although there is vegetation year round in Sicily. 9 days would get you a lot, but you would soon realized that 9 life times would not be enough to capture all of which is in Sicily. Emilia-Romagna would be the other part of Italy (other than Sicily) that would give your taste buds such a wonderful experience. Rich dough that represent what pasta is defined as. Sauces that fill but don't cause sickness. Brodo and belly-buttons, this is a large place to get lost in. Parma is one of those, small but very nice and cozy cities to be inn. Find a great bead & breakfast and just live like the Italians. Bologna has wonderful churches and similar structured cities of those in parts of Tuscany. This region holds so much for the palate, cheese in one city, vinegar in another and the greatest meat product on earth in the other. From the little roadside stand to the three star service within the cities, Emilia-Romagna is on of THE best representations of the Italian 'life'. If you don't have enough undivided time to give to Venice, don't go at all. It is not the kind of city that can be rushed though. 5 or 7 days could give a nice picture of the lagoon but anything less would just feel scattered and rushed. I hope you are satisfied with either decision. My personal experience would have me going to Sicily. It is so different in all ways that even Sicilians from the eastern side get confused with the dialect of that in the west. You will not find food that is as unique as that in Sicily.

I love to travel. I feel alive breathing the air of a new location. I love the people and the small cultural differences that make each place unique. I also love food. When I get to combine these two passions of mine, there is nothing but smiles to be had. Coming to the Pacific Northwest is coming to an area where cuisine is plentiful in its simplicity. The amount of growth on the sides of major highways is more than that of some green houses. With this in mind, I was excited to come to the seven hills of Seattle. I wanted to see the markets as well as the Chefs who walk though them. I wanted to eat an apple in it's sun kissed beauty then see how the obsessive mind of a cook could transform it into something different. (Not better, but different). I made my list, called ahead and got ready for the local bounty of this beautiful city. My arrival was early, Monday the 9th. A clear sky with that crisp air of an autumn morning. Taking the bus into the city was such a great welcoming. Lush plants, cascading mountain veiws, and the shimmer from numerous bodies of water made me realize this was going to be a week of pure pleasure. I took off for the incredible Market at Pikes Place. I don't need to go into detail for let me just say that coming form Denver and being a fan of fresh fish, this was AMAZING. That smell of a fresh catch is unlike anything else. I was hoping to go to MATT'S AT THE MARKET, but they were suddenly closed. Instead I went to the MARKET GRILL. A Salmon sandwich with the rosemary mayo, chowder and pepper covered slaw. The freshness of the fish made up for it being a touch overcooked. The mayo was nice although I could have gone without the lettuce (it muted the ingredients). Chowder was luscious and wonderful when it cooled down from its lava-like state. Slaw was crispy, messy and completely enjoyable. A bit expensive, but the tourists will pay (I sure did). Went down the streets and found many of the establishments of Tom Douglas. Still trying to narrow down where my dinners are going to be, I thought out my week over a wonderful tart from DAHLIA BAKERY. Fresh figs and pastry cream made for a rich smoky flavor. The shell was storng and had a great crumbly bite. Being Monday, not many places were open for dinner. UNION was my first sitdown experience of a true Seattle restaurant. http://curdfromwhey.blogspot.com/2006/10/i...-but-do-it.html That being said, tomorrow is a new day.

Cheese is one of those magically changing pleasures of life that has found its way into nearly every meal of my day. I can't imagine a sandwich without that lactic sensation of a sharp or smooth piece of fromage. I think I would take a piece of cheese over a piece of chocolate, but I try not to think too hard on that decision. I recently went to New York and finally got a chance to experience Artisanal on Park ave. We started with a toasty and quite large pot of macaroni and cheese. Soft noodles and a very nice Vermont Cheddar with a good amount of butter and prosciutto made this enough for three. I love mac and cheese when it has that toasty, crunchy, bread crumb topping and this delivered in such a nostalgic way. From a selection of around 70, I was able to compose a small tasting of three properly aged cheeses. Starting at 6 o'clock and moving clockwise is Wabash Cannonball, Serra and Durrus. The Wabash Cannonball has been a cheese I have wanted to try for a long time, and finally getting it did not disappoint. It is a small goat cheese from Indiana with such a wonderful balance of 'goaty-ness' and citrus. It has a smooth texture that does not chalk up on the palate. Full of flavor, smooth at the end and strong lactic moment make this one of my favorite cheeses. The Serra is a traditional Unpasturized sheep milk's cheese from Portugal. It is served by the spoonful, for it can only be properly portioned by slicing off the top and scooping it out. In Portugal they would keep the rind of this cheese and later fill it in with meat, roast it all together and have another meal. The flavor is very intense. I was the only one at the table who not only ate it but also enjoyed it. A very 'pucker up' moment when first eating. A yeasty and pungent concentration of flavor. Very smooth mouth feel that goes down with a tingle on the tongue. The Durrus is a Raw cow's milk cheese from Ireland. Soft on the initial deliver with hints of rich cream, Grassy one the finish that made me think of looking over a field of pleasant greens. There were moments of wheat within the rind that was actually where the most flavor was to be had. Very nice. A wonderful selection that reinforced my obsession with the ever changing world of cheese.

A great sounding meal with a good deal of work to go along with it. It will pay off in the end. For a salad course, with stay in the relm of cured meat as a focus, you could do a Bresaola and arugula (rocket) salad with fresh lemon juice and shaved Parmigiano-Reggiano. There is also the classic bread salad-Panzanella. Heavy with the basil and simple with the ingrediants would make this a tasty and fresh course. If you feel that the bread would fill too many up at this point in the meal and would rather stay with greens, think of braising. The Tuscans cook Calvo-nero, the dark kale, with garlic and olive oil then top grilled slices of bread to make a great Bruschetta (odmitting the bread in this case and using polenta or eating as is.) If you feel this would be too messy and uninterising for the guests think of Banga Cauda. Bagna Cauda is from Piemonte in North Western Italy. It is a garlic and anchovy dip for the freshest veggies that is traditionally made for large groups. The flavor is deep but not harmful, and it is incredable how great it accentuates the crispness of the vegetables. Other possibilities could be: A great Mozzarella cheese with local tomatoes and olive oil, A chilled orzo (I hope it doesn't conflict with the risotto) 'salad' with cherry tomatoes, ricotta salata, basil lemon juice and olive oil, A nice goat cheese spinach salad tossed in a citrus vinagrette with toasted almonds and roasted peppers. I hope some of these suggestions can help or inspire you to create your own mid course magic.