Fwd: Specialty Department Tasting

[Joel Cure]

---------- Forwarded message ----------
From: "April Moate" <April...@wholefoods.com>
Date: Mar 28, 2010 2:27 PM
Subject: Specialty Department Tasting
To: "joel...@gmail.com" <joel...@gmail.com>

Joel-

 

Below I've listed a few suggestions for cheese tasting themes.  I would recommend choosing one or two categories at the most.  I would also recommend doing no more than 8 cheeses total.  I discussed it with Randall and we both think you should consider letting us do at least a few wine or beer pairings with the cheeses.  Not that you don't have some savvy folks in your group but without some planning you could end up with a pairing disaster!

 

 

Possible themes:

 

Herve Mons - examples: Persille de Malzieu, Persille de Beaujolais, Camembert, Pyrennes Brebis, Gabietou, Blue de Casses, Cazelle de St Affrique

 

American Artisanal - examples: Roth Kase Private Reserve, Cabot Clothbound Cheddar, Landaff, Meadow Creek (Grayson, Mountaineer, Appalachian), Capriole (Obannon, Wabash Cannonball), Wright's Dairy (Wanda, Canebrake Gouda)

 

Across the Pond - examples: Kerrygold (Black Wax Cheddar, Ivernia, Dubliner with Irish Stout), Neal's Yard Dairy (Strathdon Blue, Cornish Yarg, Cheshire, Colston Bassett Stilton), Borough Market Cheddar

 

Different takes on the same style - examples: Soft ripened, blue, sheep/goat, firm cow, washed rind

 

This last one is the most open-ended suggestion but I would still limit the number of cheeses you try to taste at one time.

 

Some of the specific cheeses I listed may not be available at that time but that's why I gave several examples.  We just never know what is going to come in when we order it.

 

Let me know what you think!

 

April Moate

Associate Team leader

Specialty Department

WFM-Mountain Brook

april...@wholefoods.com

205-912-8400

[Big Daddy]

It's time to talk cost and portions with them. Their ideas for
tastings sound good, although a bit limited. If what they serve is
akin to what you get on a cheese plate, then I wonder if we'll walk
away satisfied.
We also need a feel for costs with or without wine/beer pairings.
There's also another issue: Not all of us drink. Plus, I greatly
prefer cheese with beer. But not all of us like the same beer. Perhaps
the better move would be for them to recommend several beers and wines
(for us to buy/share as we choose) that would match the tasting flight
we do.
Another issue: Will their time be factored into the cost or a separate
charge? And simply as a matter of etiquitte: Do we tip and how much?

BD

On Mar 28, 8:14 pm, Joel Cure <joelc...@gmail.com> wrote:
> By the way, April, you know me (I think). I am the fat bald bearded guy that
> comes in and gets cheese recommendations from you all of the time. I hope
> that doesn't describe too many other people.
>
> JC

>
>
>
> On Sun, Mar 28, 2010 at 2:44 PM, Joel Cure <joelc...@gmail.com> wrote:
> > ---------- Forwarded message ----------
> > From: "April Moate" <April.Mo...@wholefoods.com>
> > Date: Mar 28, 2010 2:27 PM
> > Subject: Specialty Department Tasting
> > To: "joelc...@gmail.com" <joelc...@gmail.com>
>
> >  Joel-
>
> > Below I've listed a few suggestions for cheese tasting themes.  I would
> > recommend choosing one or two categories at the most.  I would also
> > recommend doing no more than 8 cheeses total.  I discussed it with Randall
> > and we both think you should consider letting us do at least a few wine or
> > beer pairings with the cheeses.  Not that you don't have some savvy folks in
> > your group but without some planning you could end up with a pairing
> > disaster!
>

> > *Possible themes:*

>
> > Herve Mons - examples: Persille de Malzieu, Persille de Beaujolais,
> > Camembert, Pyrennes Brebis, Gabietou, Blue de Casses, Cazelle de St
> > Affrique
>
> > American Artisanal - examples: Roth Kase Private Reserve, Cabot Clothbound
> > Cheddar, Landaff, Meadow Creek (Grayson, Mountaineer, Appalachian), Capriole
> > (Obannon, Wabash Cannonball), Wright's Dairy (Wanda, Canebrake Gouda)
>
> > Across the Pond - examples: Kerrygold (Black Wax Cheddar, Ivernia, Dubliner
> > with Irish Stout), Neal's Yard Dairy (Strathdon Blue, Cornish Yarg,
> > Cheshire, Colston Bassett Stilton), Borough Market Cheddar
>
> > Different takes on the same style - examples: Soft ripened, blue,
> > sheep/goat, firm cow, washed rind
>
> > This last one is the most open-ended suggestion but I would still limit the
> > number of cheeses you try to taste at one time.
>
> > Some of the specific cheeses I listed may not be available at that time but
> > that's why I gave several examples.  We just never know what is going to
> > come in when we order it.
>
> > Let me know what you think!
>
> >  April Moate
> > Associate Team leader
> > Specialty Department
> > WFM-Mountain Brook

> > april.mo...@wholefoods.com
> >  205-912-8400- Hide quoted text -
>
> - Show quoted text -

[curej]

Can I get a vote on which of the suggested "themes" you'd all prefer?
I vote for the American Artisanal.....

[Big Daddy]

That one works for me, too. I also was intrigued by Herve Mons, who is
an affineur, or guy who ripes cheeses for a living. He's supposed to
be the best. These probably would be (or mostly be) French cheeses.

BD

[Dax]

Would work for me. As of right now, I'm in town that night.

On Mar 29, 9:54 am, curej <joelc...@gmail.com> wrote:

[Jannae]

You know we're good with any of the suggestions above. This is a
tasting adventure for us, and while I tend to lend toward the
different/exotic, the husband is generally more mainstream, but
willing to venture outside his norm during the Chowdowns. We're not
big into wine or beer, but we may be interested to taste the
combinations of wine or beer pairings with the cheeses to get a full
flavor experience. But, we'll probably stick with water to wash it
down.

It would be nice to have an idea of what the non-cheese expenses will
be.

Thank you Joel for all the planning for this event!

> > I vote for the American Artisanal.....- Hide quoted text -

[curej]

Still waiting to hear about pricing from April at WF. I talked to
Randall at WF today (as April was off and hasn't returned my email
yet) and asked that we take wine and beer off. Folks can buy what they
want to drink. The price will be based on food cost. Randall didn't
think there'd be any facility-related charge, per se. There may be a
charge for the cheesemonger's time rolled into the per-head price. But
we're talking two hours wages max divided by heads. Shouldn't be
outrageous. If the price comes out too high we can revisit the cheese-
at-home option.

[curej]

Here's the latest from April at WF. This sounds good (?perfect) to
me....Hope you all agree. Can we call it a "go"? I think this will be
great. Please print out copies of the cheese form if you want
them....If you have a suggestion for changes to the form, please let
me know and I'll make them.

Thanks.

Hi Joel-

We're excited that you are leaning towards American Artisanal because
this is one category of which we are all particularly fond. The cost
will be $10 per person, which would include everything except for
beverages. We will provide a sampling of 6-8 cheeses (approximately .
5 - 1 oz. per person of each cheese). We will also include a sampling
of crackers, sliced baguette, nuts, charcuterie and fruit.

I checked with Randall and we can get Pleasant Ridge Reserve.

As for the wine/beer recommendations, we'd be happy to put a pairing
list together to make available to your group.

Let me know what you think...thanks!

April Moate
Associate Team leader
Specialty Department
WFM-Mountain Brook

april...@wholefoods.com
205-912-8400

[curej]

I added a two page version of the Cheese Tasting Notes Document. See
if you like it better.

[Jannae]

Can you please repost the cheese tasting notes document? The one I'm
seeing to download is still one page.

Also, I'm all for saying this thing is a "go!"

[Joel Cure]

Look on the Google Groups page under "files". Don't you see two different files there?

On Apr 1, 2010 6:00 AM, "Jannae" <cscogg...@hotmail.com> wrote:

Can you please repost the cheese tasting notes document? The one I'm
seeing to download is still one page.

Also, I'm all for saying this thing is a "go!"

On Mar 30, 8:21 pm, curej <joelc...@gmail.com> wrote:

> I added a two page version of the Cheese Ta...

[curej]

Perhaps the confusion is that I said "two pages". It's a one page
document that incorporates the form for two cheese samplings....Sorry.
My bad.

JC

On Apr 1, 6:03 am, Joel Cure <joelc...@gmail.com> wrote:
> Look on the Google Groups page under "files". Don't you see two different
> files there?
>

[Jannae]

Ah, found it! I like this second one.

Thanks for devising it!

> > > I added a two page version of the Cheese Ta...- Hide quoted text -

[curej]

I now have my wife and myself as well as two guests. Jannae and her
husband, Big Daddy and wife, (additional couple BD?), and Dax have
said they'd be there. Anyone I'm leaving out? I'd like to get a head
count if possible.

Thanks!!

[curej]

I have asked April if we could get Uplands Cheese Company Pleasant
Ridge Reserve (got a yes on that one) and Major Farms Vermont Shepherd
for the April 15th tasting, as well as a copy of the proposed list of
cheeses. I'll post the list as soon as I get it.

[Dax]

I'm now 50-50 at best. I forgot I have a mini-vacation scheduled for
that weekend and might head out Thursday right after work. Count me
out for now and I will advise later if I can make it.

On Mar 28, 2:44 pm, Joel Cure <joelc...@gmail.com> wrote:
> ---------- Forwarded message ----------
> From: "April Moate" <April.Mo...@wholefoods.com>
> Date: Mar 28, 2010 2:27 PM
> Subject: Specialty Department Tasting
> To: "joelc...@gmail.com" <joelc...@gmail.com>
>
>  Joel-
>
> Below I've listed a few suggestions for cheese tasting themes.  I would
> recommend choosing one or two categories at the most.  I would also
> recommend doing no more than 8 cheeses total.  I discussed it with Randall
> and we both think you should consider letting us do at least a few wine or
> beer pairings with the cheeses.  Not that you don't have some savvy folks in
> your group but without some planning you could end up with a pairing
> disaster!
>

> *Possible themes:*

>
> Herve Mons - examples: Persille de Malzieu, Persille de Beaujolais,
> Camembert, Pyrennes Brebis, Gabietou, Blue de Casses, Cazelle de St Affrique
>
> American Artisanal - examples: Roth Kase Private Reserve, Cabot Clothbound
> Cheddar, Landaff, Meadow Creek (Grayson, Mountaineer, Appalachian), Capriole
> (Obannon, Wabash Cannonball), Wright's Dairy (Wanda, Canebrake Gouda)
>
> Across the Pond - examples: Kerrygold (Black Wax Cheddar, Ivernia, Dubliner
> with Irish Stout), Neal's Yard Dairy (Strathdon Blue, Cornish Yarg,
> Cheshire, Colston Bassett Stilton), Borough Market Cheddar
>
> Different takes on the same style - examples: Soft ripened, blue,
> sheep/goat, firm cow, washed rind
>
> This last one is the most open-ended suggestion but I would still limit the
> number of cheeses you try to taste at one time.
>
> Some of the specific cheeses I listed may not be available at that time but
> that's why I gave several examples.  We just never know what is going to
> come in when we order it.
>
> Let me know what you think!
>
>  April Moate
> Associate Team leader
> Specialty Department
> WFM-Mountain Brook

> april.mo...@wholefoods.com
> 205-912-8400

[curej]

We.., sorry to hear that. You'll miss all of the Swedish models I
invited. Enjoy your mini-vacation.

[Jannae]

We're still in. Tried to get a friend to come along, but the timing is
bad. So, just the two of us!

> > > 205-912-8400- Hide quoted text -

[Joel Cure]

I'm glad you're coming. That' makes at least 9, counting you two, us, a non-hound couple that I invited, Big Daddy and his wife, and "tqui".

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[Joel Cure]

Please review and weigh in. Thanks!!!

---------- Forwarded message ----------
From: "April Moate" <April...@wholefoods.com>
Date: Apr 9, 2010 11:29 PM
Subject: RE: Specialty Department Tasting
To: "Joel Cure" <joel...@gmail.com>

Joel-

 

Here is a list of suggested cheeses for tasting that we have come up with.  There are a few classics, a few recent additions and a few of our personal favorites:

 

Pleasant Ridge Reserve

Meadow Creek Mountaineer

Vella Dry Jack

Dancing Cow Bourree

Roth Kase Private Reserve

Jasper Hill Bayley Hazen

Cabot Cellars Clothbound Cheddar

Cypress Grove Midnight Moon

 

What time would you like to start?  It should last about an hour to an hour and a half.

 

Thanks!

 
April Moate
Associate Team leader
Specialty Department
WFM-Mountain Brook

april.moate@wholefoods....

---

From: Joel Cure [joel...@gmail.com]

Sent: Wednesday, April 07, 2010 11:48 AM

To: April Moate
Subject: Re: Specialty Department Tasting

April,
Please send me a list of what you are currently planning to include in the "American Artisan...

[curej]

Is a 6:30 start time good with y'all?

> ------------------------------

[Jannae]

The line-up sounds good. 6:30 is fine with us.

> > "American Artisan...- Hide quoted text -

[Big Daddy]

My wife and I are coming. So are our friends, Hannah and Randy.
There's a remote possibility of another couple. We'll let you know by
Wednesday evening. But four from the Big Daddy camp for sure.

> > - Show quoted text -- Hide quoted text -

[Jannae]

Sounds like a great group for Thursday!

[Big Daddy]

Last minute snafu: My wife won't be able to come, because we could't
find someone to stay with our children. I think they, ages 5 and 7,
would be a distraction at the Cheesedown. But our friends still plan
to come.

Big Daddy

[curej]

Well, I think things went very well tonight. A very nice cheese
selection with nice accompaniments including some nice chocolate for
dessert!

I'm sure you all got this down, but here is the list of "American
Artisanal" cheeses we tasted:

1. Appalachian (Meadow Creek) Tomme style, cow's milk, VA
2. Nancy's Hudson Valley Camembert (Old Chatham Shepherding Company),
sheep's milk with added bovine cream (I was dying to use that word)
3. Dry Jack, (Vella Cheese Company), cow's milk, CA
4. Roth Kase Private Reserve, Alpine style, (? like Beaufort) cow's
milk, WI
5. Pleasant Ridge Reserve (Uplands Cheese Co), Alpine style, WI
6. Cabot Cloth Bound Cheddar, cow's milk, Cabot Creamery, VT
7. Bourree', (Dancing Cow Farm), raw cow's milk, VT (Similar to Saint
Nectaire)
8. Mountaineer (Meadow Creek), cow's milk, VA
9. Piedmont (Yellow Moon Dairy), cow's milk, AL
10. Bayley Hazen Blue, cow's milk, Jasper Hill, VT
11. Red Hawk, washed rind triple creme (PU), cow's milk, Cowgirl
Creamery, CA

I think I loved them all. I'm delighted that there are so many
excellent American Artisanl cheeses!

Thanks for coming! I hope you all had as much fun as I did.


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[Jannae]

Glad to see you guys show up. Your children are adoreable!

Joel, thank you so much for working with WF to put the cheese tasting
together. Jerry and I had a great time, even though he's not a fan of
the Red Hawk.

Maybe we can shoot for another cheese tasting closer to Thanksgiving
to see what their fall offerings hold.