36 min listen
Episode 291: Developing a Restaurant Cheese Program
FromCutting the Curd
ratings:
Length:
38 minutes
Released:
Feb 20, 2017
Format:
Podcast episode
Description
Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant.
Released:
Feb 20, 2017
Format:
Podcast episode
Titles in the series (100)
Episode 11: Steve Jenkins: Steve Jenkins, the man behind Fairway Market, joins Anne Saxelby on this weeks edition of Cutting The Curd. They talk about cheese idioms, etymology and the American phenomenon of cheese naming. by Cutting the Curd