Live on the Boston-Providence corridor and want to take a cooking class? Visit a farm? Host a class? Let me know!! email me at bobATbobland.com (and remove the "AT" of course, that's just written that way to block spam).
Menu Item 1: Cheese Assortment: Cambozola Cheese ( a crowd favorite)Wine: Mulderbosch Chenin Blanc - South Africa: Pale yellow in color with a hint of green. On the nose, pineapples, guavas, lemon and lime aromas are abundant. A clean, lively wine wiht nuances of nutmeg and cloves. Well balanced and elegant. From the Western Cape area of South Africa.
Group note: This was one of our most favorite pairings. Many guests including myself had never had Cambozola cheese ( think: triple cream cheese mixed with Gorgonzola) and it really brought out all the flavors of this wine. This is one of Chef Esser's favorite cheeses and now we know why. Delicious!
Menu Item 2: Cheese Assortment: Cabot Cheddar and Hooligan Cheese
Wine: San Jocopo Chianti Classico Sangiovese - Italy: Intense layers of ripe red fruit with bold cherry flavors. Soft, pleasant but very discreet tannins complete this fine wine.
Group note: The cheeses were all top shelf in the group's opinion and were provided by Boston Cheese Cellar in Roslindale, MA. Cabot cheddar is a first rate cheese but the Hooligan cheese if you've never had it is really a nice cheese as well and went really well with the wine. This Chianti was a hands-down favorite of all the wines this night and can be found at The Swirling Vine's website.
Menu Item 3: Goat Cheese Poached Fig Tarts in a Port Wine Reduction
Hey!We're starting to figure out what classes to offer so if you have an idea, please let us know!
Other times, we try to get a high quality chef for as little as $15-20 per person.