Liam Callahan and his wife, Diana, now run Bellwether Farms, located about an hour north of San Francisco in the beautiful hillsides of Sonoma County.  It would be fair to say that everything relating to this farm is beautiful, from the family’s mission of creating a perfect American Pecorino to the care of their flock of 200 East Friesian sheep.  To sum up: Their cheeses are absolutely stupidly fantastic.

“Our philosophy?” asks Liam, who, in turn, answers his own question: “Use the highest quality milk available to make the best cheeses possible. Period.”  It’s really that simple folks.  There may be a shit ton of hard word behind it, but there is pure simplicity in striving to create such a perfect product.

California’s original sheep dairy, Bellwether Farms’ raw milk San Andreas is a Bellwether original.  The smooth straw-colored paste is dotted with tiny eyes with rich flavors reminiscent of butterscotch, nuts and hay.  Flavors that have garnered them a few gold medals in the World Cheese Awards.  At once sweet yet clean, you can taste the quality of the milk in every sumptuous bite, as the luxuriousness of fatty sheep’s milk coats your tongue like a Snuggie.

Bellwether Farms produce a number of award-winning cheeses.  I’m also a huge fan of their Pepato which is pretty much the San Andreas studded with peppercorns, however, it gives off an almost citrus bite.  I didn’t take a picture of it because I was too busy eating a whole wheel of San Andreas as though it were a personal pizza, but picture this cheese with bits of big, bold peppercorn dotted throughout.

East Friesian sheep are known for producing some of the best milk in the world.  Recognizable because of their tall limbs and long, pointy ears, Bellwether ewes are happy sheep, free to roam the pasture year round.  However, when it comes to milking, these mamas can be downright stingy little scrooges.

Sheep’s milk ain’t easy to come by, averaging less than a half gallon a day, unlike cows whose prolific milking earned them a nasty reputation of giving it away for free.   And since Bellwether believes in ‘letting nature do her thing as she sees fit’ they would never, ever inject their sweet, yet sometimes selfish, sheep with hormones to increase production.  Sheep like to play hard to get.

A little backstory ….Bellwether Farms first started to age sheep milk cheeses in 1992. After a couple of years of fromage blanc-making, Cindy and Ed Callahan toured Tuscany, returning with a desire to try their hand at an American Pecorino.  Although the results were promising, years later Liam returned to Italy to perfect their technique.  He learned how to better control the moisture level and acid development which lent itself to a smoother mouth feel and more complex depth of flavor, while still being utterly, deliciously, wonderfully sheepy.

This is definitely a cheese for the books.  Now y’all know you can find it at the shop.  And I hope y’all already know you can come in and sample any time.  But, be prepared, it’s a game changer.

Especially when you take a childhood favorite – warm, buttery, cheesy crescent rolls that were always served at some adult’s holiday party that your mom would drag you to and you would hate until that little platter of meat-wrapped crescent rolls would make its debut alongside some artery-clogging cheese dip and deviled eggs.  Ahh, the 90s were the best! – and spin it with a more gourmet twist using artisanal, small batch ingredients.

Charlotte tells me, “Normally I wouldn’t dare buy a can of crescent rolls from the grocery store out of fear of what hidden (and not so hidden) ingredients are in them, but when I found this organic, certified non-gmo, no hydrogenated oils, and no to a lot of the other stuff that scares me away brand at Whole Foods, I gave it a shot.”  That extra step of buying the best possible version of the necessary ingredients helps to turn this treat from Pigs In A Blanket to cookbook-worthy Cheddar & Smoked Onion Rolls with Bacon.

Charlotte used ingredients from our shop, Artisan Cheese Company, which means the mustard, onion jam and cheddar were made by passionate producers making products in small batches using a very finite amount of ingredients.  Nothing processed, nothing manufactured.  The point of this was to share an uber-yummy recipe with you, not lecture you on the importance of quality ingredients.  But, I feel it is actually important to denote the difference.  Are you going to make crescent rolls every day?  Probably not.  So, when you do, grab the best ingredients you can find (including the bacon!) it’s not just an indulgence, it’s a high quality indulgence that your body will appreciate because it knows how to process the non-processed ingredients.  That way, when you go over the top, and with these you most certainly will go over the top – seriously, I quintdoublequadrupledtripled this recipe – you can know you didn’t cut corners to get there!

Anyway, more importantly, eat these.  You don’t have to wait for the holidays!  My suggestion – throw on a pair of Bongo Jeans (please tell me anyone else remembers those), put on a little ‘Clarissa Explains It All,’ and bring back the best part of the 90s – the incomparable crescent roll!

Cheddar & Smoked Onion Rolls with Bacon
Recipe and photos by Charlotte Abrams

makes 8 rolls, which serves 2 in my house

4 slices amazing bacon, cut in half crosswise
1 tube crescent rolls
1 1/2 tablespoons awesome mustard (like Lusty Monk or Tin Mustard)
3 tablespoons smoked onion jam
3 ounces excellent cheddar cheese, cut in 8 slices

Heat oven to 375 degrees. Place bacon in a medium skillet over medium heat. Cook until fat starts to render, but it’s still very pliable and not crispy, about 2 minutes. Drain on paper towels. Unroll crescent rolls flat onto a work surface. Spread each triangle with a smidgen of mustard, about 1/2 teaspoon each. Top with a bigger smidgen of onion jam, about 1 teaspoon each. Place a slice of cheese on each triangle. Roll up to form crescents. Wrap with par-cooked bacon and place seam sides down on a baking sheet. Bake until golden and cheese is oozing, 10-12 minutes.

So, I figured I’d ‘re-visit’ Venice via photographs taken from my trip to Italy a few years back.  Please feel free to join along.

Venice:

Our hotel:

Venice’s famed canals:

To this day, these are the best clams I have ever been in the presence of.  You can’t find these in the states.  Well, maybe you can find them.  I couldn’t.  If you get your hands on them, please let me know immediately!!  Although, now, years later, I have no clue what they’re called nor do I recall how they were made.  So, good luck with that.

The breathtaking Rialto Bridge:

What would Venice be without gondolas?  Why can’t every city have gondolas?  Wouldn’t Kansas City be better with a few gondolas lying around?

Ok, this drink is ludicrously delicious.  It’s called ‘sgroppino’ and it’s a mix of lemon gelato, simply syrup, prosecco and vodka.  It tastes sugary and citrusy and may be one of the most palatable drinks I have ever imbibed.  It’s not necessarily thick, but it’s definitely rich – so it’s more of a dessert drink than an all-out cocktail.  With heat waves headed our way, you should seriously consider making this your Summer staple.

The glorious Doge’s Palace in famed Piazza San Marco:

We took a short boat ride to Giudecca, located across the Venetian Lagoon.  Some historians claim that Giudecca was so named (a corruption of the Latin term Judaica or ‘The Jewry’) because it was where the Jews were segregated to as their town’s quarters. Many others claim that Jews never even lived on Giudecca and that the island was actually a lush area filled with palaces in gardens.  I dunno – that seems like a big difference to me.  And I also find it hard to believe that Italy isn’t quite sure if this area was occupied by palaces or ghettos.  Thus, with a name like Greenberg, I’m inclined to take sides with my brethren and assume (everybody loves assumptions, yes?) that this was once a land of my peoples.  Either way, the boat ride sure was pretty.

I loved how the Venetian people beautified their living quarters no matter how little space they had.  Everything was covered in plants, every window showed blown glass from nearby Murano (the Venetian island famed for it’s long, rich history of glass making), and every face was covered in a smile.

I’ve often heard travelers poke fun at Venice, calling it the Disney World of Italy.  Which is fine by me because I love Disney more than most five-year-olds.  But, how one could snub Venice is beyond me.  Is it a tourist destination?  For sure.  Is the food as good as other areas of Italy?  Hardly, although if you look you can find some truly stellar seafood dishes that could rival any dish out of Rome.  But go on with the Disney comparisons, because, just like Disney, this town is where dreams come true.

Have you been?

Charlotte says “The star of this sandwich is the Chipotle Slaw.”  Which is great because, as you know, I’m a vegetarian.  Yes, I cheat for pulled pork.  And Pho Cali.  And sushi.  But that’s it.  After that I draw the line and return to my roots as die-hard vegetarian.  Ok, maybe I did eat a homemade Niman Ranch blue cheese burger last week.  But, other than that, die-hard vegetarian.  ;)

If you’ve been frequenting your local markets you’ve probably noticed that cabbage and carrots are abundant right now and just begging to be turned into this super addicting slaw.  You should be stocking up on these super-healthful veggies as cabbage is a major cancer fighter loaded with vitamin C, fiber, potassium, and other nutrients, as well as having the fewest calories and least fat of any vegetable.  Meanwhile, carrots are big time fat-fighters filled with fiber that lowers cholesterol and beta-carotene that wards off cancer and heart disease.  And y’all already know they aid in eye health.

This recipe has some incredible flavor combos happening.  Brown sugar and paprika, chipotle and honey, brioche and maple syrup, and anything with garlic.  This sandwich is bold and flavorful with just a touch of sweet heat.  Plus, anything served on brioche is bound to be good.

Pulled Pork and Chipotle Slaw Sandwiches
Recipe and photos by Charlotte Abrams

 serves 4

For the rub
2 tablespoons packed brown sugar
1 tablespoon smoked sweet paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 pounds boneless pork shoulder

1 onion, quartered
1 ½ cups apple juice
½ cup water
⅓ cup apple cider vinegar
2 tablespoons sweet and spicy pickle juice (such as Wickles)
2 tablespoons pure maple syrup, grade b
1 bay leaf
1 loaf brioche, sliced and toasted, for serving

Combine sugar, paprika, chili powder, garlic powder, and salt in a small bowl. Rub spice mixture evenly over pork. Wrap and refrigerate pork overnight.

Combine onion, apple juice, water, vinegar, pickle juice, maple syrup, and bay leaf in the insert of a slow cooker. Add pork. Cover and cook on low until pork easy falls apart when pierced with a fork, about 8 hours.

Transfer pork to a platter and shred into large, bite-sized pieces. Strain liquid into a medium sauce pan. Bring to a boil and cook until syrupy, about 15 minutes. Meanwhile, make the chipotle slaw. To serve, toss pork with sauce and serve on toasted bread topped with slaw.

For chipotle slaw
¾ cup mayonnaise
1 small chipotle pepper in adobo sauce, seeded and minced (about 2 teaspoons)
1 clove garlic, minced
1 scant tablespoon honey
1 small head cabbage, shredded (about 4 cups)
1 large carrot, peeled and shredded
Salt and pepper

Combine mayonnaise, chipotle, garlic, and honey in a large bowl. Add cabbage and carrots and toss to combine. Season with salt and pepper.

Last issue I was burdened with the oh-so-horrible task of eating all of the delicious pizza in Sarasota and her neighboring towns. What a chore!

Each pizza joint had something different to offer.  Thus, if you’re moody like I am, there’s a pie to suit your every whim.  Super cheesy, authentic Neapolitan, pizza by the yard, grilled, baked, or covered in truffle – there’s a plethora of pies ready to make your acquaintance.

Here’s my take on some of our best pizza makers:

LIFE OF PIE

In a world where most of us have been told “You can’t please everybody,” pizza proves that sentiment is, in fact, a bald-faced lie. Whether thin crust, New York style, white, red, small or by the yard, local pizzas made with passion aim to please and they never miss. Not even once.

Goodfellas Cafe & Winery
You may be a Floridian now, but chances are you hail from the North. In which case you will feel right at home at Goodfella’s, where Bostonian Frank Vespa has captured the quintessential essence of a New England Italian market (think fresh pastas made daily, homemade roasted coffees and their own winery) in a Cheers style restaurant setting, where they will, no doubt, remember your name and be glad you came. Pizzas come either large or small with their signature super-charred thin crust from the wood fire oven in the kitchen. The dough is fermented, not leavened, and made with double zero flour. Although you’ll be tempted to order their famous mussels, don’t miss the opportunity to scarf down the California Dream – a crispy and holy-moly-delicious white pizza covered with fresh basil, sun dried tomatoes and artichokes hearts.

4571 Clark Rd Sarasota, FL 34233; (941) 538-6535; goodfellassarasota.com

Leone’s Ristorante & Pizzeria

Leone’s has been keeping pizza eaters happy for nearly twenty years. With live entertainment several nights a week, a large dining room and a menu brimming over with zuppe, insalate and antipasti, this traditional Italian restaurant is the perfect place for families to gather and make memories. Opt for the Margherita Pizza, named, of course, after famed Queen Margherita visited Naples, Italy in 1889, where pizza maker Raffaele Esposito created the now infamous tomato, basil, mozzarella combination to represent the colors of the Italian flag. Thick and cheesy with a delightfully crunchy crust, the real standout are the local tomatoes that taste as though they were picked ten minutes before they adorned your pizza. Pizzas are made to order, so you can adjust the crust to your liking, but why mess with the masters who, with two decades of experience, have hit the nail right on the pizza.

1266 Jacaranda Blvd Venice, FL 34292; (941) 496-9148; www.leonesvenice.com

Francesco’s NY Style Ristorante & Pizzeria

Eh, goombah, you want a slice of real New York style pizza? Alright, wise guy, you got it. Francesco himself promises ‘A slice of New York right here in Sarasota,’ and he’s not joking. This homemade, hand-tossed dough is made, and topped, with the most expensive products in the pizza industry as Francesco spares no expense in recreating the pizzas he remembers from his New York youth. Cheese lovers, the Quattro Formaggio will blow you away with a melty mouthful of mozzarella, ricotta, parmigiano and gorgonzola – wait, what? Gorgonzola? Yes! Gorgonzola! Subtle, yet significant, this surprise element adds a delightful depth and zing to an otherwise traditional slice of pie. Topped with a garlic oil sauce, this pizza is one you will return for time and again. Francesco’s delivers every single item on their menu, so give your family the heads up on what they’ll be eating for the next four months.

3664 Webber St Sarasota, FL 34232; (941) 929-7600; www.francescospizzasarasota.com

Flavio’s Brick Oven and Bar

Flavio, who has been at the helm of Siesta Key’s beloved Bella Roma for over twenty years, expanded the restaurant so he could add a full bar and a brick oven to further wow patrons with his authentic Italian cuisine. Although this eatery is small and elegant, it’s the perfect place for beachgoers to mosey in, belly up to the eclectic bar and order a pizza per person. Yes, per person, as the lovely waiter Arturo, who hails from Venice, Italy explains “In Italy, pizza is your dinner. You eat it hot and you don’t share.” It has nothing to do with greed. When the pizza is this tasty, you’ll want one of your own. Order the neapolitan style Pizza Quattro Stagioni with mushrooms, mozzarella, artichokes, ham and olives. The toppings are light with a hint of saltiness, the pizza is perfectly thin and chewy and the marinara sauce will make your mouth water for days on end.

5239 Ocean Blvd Sarasota FL 34242; 941.349.0995; www.bellaromaitalianrestaurant.com/flaviosbrickovenbar.html

The Broadway Bar

The very first pizza place, and oldest bar, in Sarasota, The Broadway Bar has been serving locals and visitors, including famed guests like The Black Crowes, The Allman Brothers and Rita Moreno, for 86 years. With dough that takes two to three days to ‘proof,’ fresh herbs from the garden and true Italian recipes that have been handed down from generation to generation, it’s easy to see why. “Big Tony” and his wife, Mimi, bought Broadway in ‘63 and handed over the local institution to their niece, the unbelievably lovely Carolyn Heath, in 1990, allowing Broadway to keep its beloved family recipes in tact. Get their traditional, super thin crust pizza with caramelized onions and bright, flavorful basil picked that day. Ordering for one? Their small is the perfect size to please, although so tasty you may end up ordering two.

1001 Cocoanut Ave Sarasota, FL 34236; (941) 953-4343; www.broadwaybar.com

Solorzano Bros Old-Fashioned Pizza

These New Jersey boys are giving New York pizza a run for its money. With signature pies like ‘Garden State,’ ‘Bada Bing’ and ‘Hoboken Heart Attack’ these brothers aren’t afraid of a little whimsy, but when it comes to their pizzas, they aren’t kidding around. Solorzanos’ parents and grandparents were pizza makers, too, with family ties leading back to Naples, meaning pizza is in their blood. Made with local produce and the finest ingredients, these hand stretched, hand tossed pizzas are fanfreakingtastic. This is one of the few joints that you can get pizza by the slice. If available DO NOT MISS the eggplant parmigiana pizza with perfectly breaded pieces of eggplant and ooey, gooey gobs of ricotta. Sprint to the walk-up window and place your order. If the weather permits, sit outside on their signature red and white benches and thank the stars for slightly chewy, slightly crunchy, buttery pizza crusts.

3604 Webber Street Sarasota, Fl 34232; (941) 926-4276; www.solorzanobros.com

Valentino Pizzeria Trattoria

By the slice or by the pie, Valentino’s offers homemade pizzas with flavors from every region of Italy. Whether it’s dine-in, take-out, delivery or catering, Valentino Pizzeria has one goal: ‘Prepare simple, no fuss, made from scratch dishes in a way our grandparents and ancestors would be proud.’ So, in case you were wondering if they were passionate about what they do, now you know. Tiny booths allow for intimate meals, while spacious seating allows for family-style eating. Although the Josephine Grandma’s Pan Pie and Bruschetta Pizza (pronounced brus’ketta by the way – for those of you turning the ‘sch’ into a ‘shh’) sounded delightful, the time-honored, classic slice of mushroom will satisfy any pizza lover. A super crunchy crust and the kind of melty cheese that stretches a mile from your mouth, this traditional pizza is downright gratifying.

4045 Clark Rd Sarasota, FL 34233; (941) 921-9600; www.valentinopizzeria.com

Il Panificio

Although they offer salads, subs and sandwiches, Il Panificio has become synonymous with pizza in Sarasota. In fact, it’s a requirement if you want to be a resident here. The Main Street location is always buzzing with diners wolfing down a slice or two. This is the kind of pizza you’ve been accustomed to your whole life – big, triangular, hand-tossed, thin crust slices with the perfect amount of pizza grease that leaves your mouth looking like you just applied a fresh coat of lip gloss. Their brick pizza oven is coated with twenty years worth of seasoning, and without any preservatives or artificial flavoring, it doesn’t really matter which topping you get as you’ll be pleased any ol’ way they slice it. But, we suggest going old school – order a slice of sausage and a draft beer and call it a day.

1703 Main St Sarasota 34236; (941) 366-5570; www.panificiousa.com

Made in Italy

Made in Italy? They aren’t lying. From the ingredients to the Da Gigino ‘pizza al metro’ concept to the wood fire oven to Chef Giuseppe Del Sole himself (known as ‘Pepe’ to his legion of loyal followers) almost everything under the gorgeous Made in Italy roof has been imported from Naples, Italy. The concept of serving pizza al metro, or by the yard, allows a group of friends to order a yard of pizza with each ¼ yard being a different type of pizza. So, if you order pizza Fresca and your friend orders pizza Romana you would get a half yard of two different pizzas. Get it? But, get neither. Opt for the Tartufella with tomato sauce, mozzarella, porcini mushrooms, sausage, truffle oil and shaved parmesan, garnished with big, bold leaves of basil. There’s a good chance this is the best pizza in the country, both Italy and America.

117 West Venice Avenue, Venice Florida 34285; (941) 488-8282; www.madeinitaly-venice.com

So, I picked up a couple of bags of ‘Go Raw‘ products on a whim. I was looking for an easy snack we could keep in the pantry that would have a healthier impact than the chocolate chips we’ve been eating straight out of the bag. I also noticed a bag of ‘Somersault‘ nuggets loaded with grains and seeds. I opted for the Dutch Cocoa flavor as we were obviously going to need something to quell our sweet tooth.

It seems dramatic to say that I was shocked by how good these products were. But, hey, I’m a dramatic kind of gal. I was truly taken by surprise at just how delicious the Spirulina Super Chips were. I assumed the forest green chips would have a small amount of sweetness, from coconuts and dates, but ultimately taste gritty and bitter with the delightful texture of a poker chip. Wrong. So, so wrong. Slightly chewy, with an intensely banana flavor, these raw, organic chips are silly good.

And the Somersault nuggets – yum. Yum yum yum. Although dry, these sweet, little morsels are nowhere near chalky. The texture is more reminiscent of a crunchy cookie. Score.

And can we talk health benefits? The whole reason I snagged these snacks was to load up on organic, raw ingredients with the extra health boost from seeds, grains and spirulina.

Go Raw touts that their snacks are living products with zero weird shit in them. Meaning, no processed ingredients, no chemicals, no nothin’ but healthy, pronounceable, good-for-you ingredients. Their site explains: ‘Eating raw food is all about the enzymes—one of the most essential elements in our bodies. They are required for our bodies to function properly, including basic activities like breathing, swallowing, eating or digesting. When we’re young, we have an abundant supply of enzymes, but as we age, our enzymes slowly become depleted. Eating enzyme-rich raw foods is a great way to sustain good health and well-being.’

And seeing as I’m days away from 32, it has become time for me to admit defeat against the clock and accept that fact that ‘as we age’ is a term meant for me. So, loading up on enzymes = good idea. Plus, eating raw foods has a crap ton of awesome benefits like: reducing disease-causing stress, increased energy and mental clarity. But, let’s be real, I’m here for the weight loss and clearer skin aspects.

Somersault focuses on the power of seeds which can have a profound effect on heart health, cell turnover, blood pressure, nerve and muscle health and your immune system. Ok. Sweet. I like where they are headed. Sunflower seeds, Somersault’s main ingredient, are loaded with antioxidants, protein, vitamin E, minerals and healthy fats.

Most importantly, though, they taste fuckin’ great. This is not a big surprise considering most truly healthy food is naturally delicious. However, sadly, ‘health food’ spent many years cultivating a bad reputation for dry, bitter, flavorless (or horribly flavored) snacks. It seems, though, the tide has turned and the trend for tasty treats is on the rise.

What I love is that these companies aren’t trying to be anything other than they are. Sure, Go Raw has pizza flavored flax chips, and, yes, even I opt for Dutch Cocoa over Sea Salt Somersaults, but still – they are just small rounds of simple ingredients done right. Low in calories and fats, yet high in vitamins and minerals, these marvelous nibbles beat out a bag of potato chips any day.

Have you had them?

Oft portrayed as an ‘oonz, oonz, oonz’ nightclub town, Miami may wield some of its famed Art Deco Miami Vice backdrop, but the sunny city offers much more than the glitz and glam the TV portrays….

We generally skip the late night scene and opt for daylight hours where we bike around town, stopping at hidden spots, downing Acai Bowls at Pura Vida, meandering through vibrant alleys where the smell of Cuban coffee is stronger than the Cuban accents,  and jaunts to touristy spots alike – with a must-hit Lincoln Road visit to stock up on a zillion boxes of Nespresso like we are about to embark on The Oregon Trail.  (PSA: Get a Nespresso machine.  It will exponentially improve your life.)

Then we ride our bikes around town until the relentless orange circle in the sky demands we cool off by the big blue….

Then we double back into the city to smash as much La Sandwicherie bread and sauce into our faces as our gullets can contain and tool around town to check out the newest street art.  Miami is oozing street art out of its every alleyway.  It’s such a treat to see what’s new and the unbridled talent coming out of these kids.  I liked this one because it reminded me of my long hair.  When I had long hair.  Why did I cut my long hair?  Ugh.

And then, of course, we eat.  We couldn’t NOT stop at Pubbelly, named Best New Restaurant and the winner of a Golden Spoon Award, and its counterpart, PB Steak.  If you find  yourself in Miami, please do right by yourself and stop into one of these haunts.

PB Steak…

The photos are horrible.  Really.  Thus, I won’t show you too many. I’m truly sorry.  But, I only have an iPhone 4 and not the glorious, awesome camera-ness that is the iPhone 5.  Thus, taking pics of your food in a room that has less luminescence than moonlight can prove difficult.

That mound of meat was made to perfection – no knife needed.  And the sauce, oy!  The sauce!  The miso bacon glazed brussels sprouts on the right are so fucking stupid.  Forget a Golden Spoon, that chef needs a golden star tattooed to his forehead.  Some of the most delicious, flavorful veggies I’ve ever had.  The sprouts just melted in your mouth and the miso glaze coated your tongue like a perfectly tailored jacket clings to your body.  And that amorphous blob on the bottom made me want to stab myself in the neck.  Truffle polenta with a poached egg, goat cheese and syrupy balsamic.  What?  What!!!!!  I die.  The textures, although all soft, melded together to form this perfectly unctuous bite that left me near tears with its faultless culinary execution.

We ate so very much more, but I won’t disservice the restaurant with my cave dweller pictures.  Here’s all you really need to know:

Fine, if you insist.  Here’s a little background info straight from the source: “Pubbelly is the collaborated creation of Andreas Schreiner, Jose Mendin & Sergio Navarro. These 3 young entrepreneurs and hospitality professionals have joined forces to make their dream a reality creating the first Asian inspired Gastropub in Miami.  This tavern like restaurant will feature true gastropub fare such as homemade pate’s, duck and pork rillettes, specialty terrines, braised dishes, homemade sausages and pickled vegetables along with it’s signature and innovative haute Asian street food.”

They go on to say:  ”The ‘gastropub’ is the next evolution of the concept making the food as important if not the most important part of the establishment. Often referred to as a “chef driven bar” the gastropub is just that.”

Don’t miss these restaurants.  So damn delicious.  And, ps, don’t miss the Negroni at PB Steak – made with Prosecco in place of gin, this delightful drink sipped in these ambient surroundings beats out an ‘oonz, oonz’ club any night of the week.

Have you been?

Heavily influenced by Temple Grandin’s (please tell me you know who Temple Grandin is) approach to animal husbandry and rotational grazing, Sweet Grass Dairy cows are always on pasture, which, as you cheese lovers know, means richer, more complex milk, thus richer, more complex cheese.  Decadent might be the best word to describe this beautiful soft and bloomy.  (What is a soft and bloomy?  Think Bries and Camemberts and the like – thin, white rinds cradling young, soft cheeses.)  At times, when it’s still young, it’s like eating softened salted butter, but as it ages and breaks down a bit, the denseness turns into a thick creamy center…it’s like eating velvet.  Personally, I prefer it when it’s super ripe – it’s like a mini fondue.

Sweet Grass Dairy is a family affair.  After decades of getting the ball rolling, Desiree and Al Wehner (who started as dairy farmers) sold their farm in 2005 to their youngest daughter, Jessica, and her husband, Jeremy Little, who had been helping form this remarkable farm for years.  Since 2005 the Littles have turned Sweet Grass into something big.  It’s worth reading this sweet background story on how this award-winning Southern farm, famous for their cow’s milk cheeses, started with 11 goats and a German immigrant.

So, how are cows always on pasture in the hot, hot South?  Sweet Grass utilizes New Zealand style rotational grazing which moves herds ‘regularly, strategically and systematically to fresh pastures in an effort to maximize the quality and quantity of the each paddock.’  Umm, what?  Pretty much they have different plots of land in which they water at varying intervals so the grass is always growing on one area at a time, allowing the cows to always eat what’s best for them.  You guys already know how I feel about keeping animals happy.  Happy animals = better cheese.  Better cheese = a better world.

Their site says, ‘Rotational grazing reduces the amount of animal waste and allows farmers to have more pastures at their maximum peak production.  Having a constant water source that the farmer controls helps increase the herd’s productivity, reduces runoff, and limits erosion.  At Green Hill Farms, we have anywhere from 600 to 800 cows spread over three separate farms. The majority of the herd are Jersey cows and are moved every 12 to 24 hours depending on the needs of both the animals and the farm.’  Let’s review.  Jersey cows – awesome.  Meeting the farmers’ and animals’ needs – awesomer.  Rotational grazing – awesomest.

They go on to proudly say their ‘family-owned cows are treated like they are supposed to be treated: out on grass, free to run around and enjoy nature as intended. We never use hormones and we rarely use antibiotics and even then it’s strictly on a case-by-case basis. We treat our animals like we would treat members of our family, because to us they are.’  How sweet is that?  I love you, Littles!  Thanks for caring so much, it shows in your cheese!

And, back to that beautiful cheese, Green Hill has won a shit ton of awards.  Which awards?  Eight awards from the American Cheese Society, mainly first and second place for simply being the most ridiculously delicious cheese ever.

Each batch of Green Hill takes approximately five hours. Every wheel is hand-ladled and ripened for two weeks before being shipped out to their respective destinations.  Hey, guess where you can find some?  Come see me at Artisan Cheese Company where we’ll rip open a wheel and binge until Louise tears us away.

Of course Charlotte just whipped this up out of nowhere – in case you haven’t caught on, the girl has flavor flair.  This dish is super bright and zingy with a delicious bite from the garlic, vinegar and lime, and a rounded out sweetness from the honey.  Oh, and it seriously takes about 19 seconds to make.

As we’ve been blueberry picking at King Family Farm the last few weekends, we have a surplus of fresh blueberries in the house. Which is great, as they are consider a perfect food, a ‘superfood,’ meaning it has a high phytonutrient content with a ton of health benefits.  For instance, did you know blueberries have the highest antioxidant capacity of ALL fresh fruit?  They can also prevent cancer and heart disease, aid in digestion, preserve vision and brain health, ward off free radicals and help you lose belly fat.  Showoffs.  And while all that is well and good and all ….it wouldn’t mean a lick if they didn’t taste so damn delicious.

I have a feeling this recipe will become one of your favorites, as it is mine.  Toss it with proteins, pour it over rice, stick some plantain chips in it and call it a dip.  It doesn’t matter how you eat it, just get it in your face.

Blueberry Chimichurri
Recipe by Charlotte Abrams

 
makes 1 cup

 
3/4 cup blueberries
1/2 cup cilantro
1/4 cup extra virgin olive oil
1 teaspoon coarse salt
1 tablespoon honey
2 tablespoons white wine vinegar
1 tablespoon lime juice
2 scallions, rough chop
2 garlic cloves, smashed and peeled

Combine all ingredients except water in bowl of food processor or blender. Process until smooth. Add 1 tablespoon water, if needed, to reach desired consistency.

Kiddos, I assure you, sweet roasted cauliflower in a rich creamy gruyere sauce with fresh thyme and earthy sage mixed with fresh pasta and placed under the broiler until browned and bubbly …this dish will make you an absolute star.  This is, by far, one of my favorite flavor combos and I have yet to serve it to somebody, anybody, who doesn’t end up obsessively loving it as well.  The addition of the herbs really brings it to life and turning the cauliflower into its own sauce is just plain genius.

Did you know a whole head has under 30 calories?  I mean, not in this recipe …you can’t cover something with cream and gruyere and hope for 30 calories, but you can rest assured that the veggie is.  (Although, raw milk gruyere can have a surprising number of health benefits… come see me at the shop to find out more about raw milk – it can boost metabolism, lower cholesterol and fight off allergies.)

Cauliflower is also lacking in fat and cholesterol but prolific in antioxidants and vitamins, plus a couple of grams of fiber thrown in for good measure.   Not to mention it has about 80% of your daily recommended value of Vitamin C.  Who knew?  And it has a ton of other natural healthy elements that have proven benefits against prostate, breast, cervical, colon and ovarian cancers.  Ugh, cancer’s a real downer.  Let’s skip ahead to something more uplifting, like this recipe.

Charlotte used fresh rigatoni from our local market but you can use any short pasta.  I recommend Sfoglini, which holds sauce better than any other pasta I’ve used.

Cauliflower & Rigatoni Gratin
Recipe and photos by Charlotte Abrams
Serves 4

10 ounces fresh rigatoni
1 cup milk
1 cup heavy cream
1 clove garlic, smashed and peeled
1 medium head cauliflower, chopped, about 4 cups
1 teaspoon minced fresh thyme, plus leaves for topping
Fresh sage leaves for topping
1/2 cup grated Gruyere
Sea salt and freshly ground pepper

Cook pasta in a large pot of salted water according to package instructions. Drain and set aside. Combine cream, milk, garlic, and a pinch of salt in a medium saucepan over medium-low heat. Bring to a gentle simmer. Add cauliflower, cover, and cook until just tender, about 4 minutes. Remove half the cauliflower and reserve. Continue cooking remaining cauliflower, covered, until soft, about 8 additional minutes. Remove garlic from cream. Working in batches, transfer cream-cauliflower mixture to a blender and blend until smooth.

Heat broiler. In a large bowl, toss pasta with cream mixture, reserved cauliflower, pasta, and thyme. Season with salt and pepper. Divide pasta among four gratin dishes. Top each with a quarter of the cheese, thyme leaves, and sage. Broil until cheese is browned and bubbling, about 5 minutes.