a visit to the chestnut hill cheese shop

I recently spent a summery weekday morning haunting around the Chestnut Hill Cheese Shop. The operating duo (Daniel Weiss & John Ingersoll) are the kind of gentlemen you want slicing and shaving your cheese — friendly and knowledgeable, respectful of the product and incredibly helpful in pinpointing what you’re looking for.

Click here for my full tasting report of my recent visit. Be warned—co-owner Daniel does tip you off to many of his cheesy favorites.

brick oven bread and cheese shoppe opens

Back in April, I blabbed over the excitement of a brick-oven bread company opening on Bridge Street in Phoenixville. After being extremely impatient for a few short months, opening day has finally arrived!

I swung by the fresh, just-opened space early this afternoon, eyeing up the gorgeous in-house constructed brick bread oven and gazing upon the crave-worthy loaves flooded throughout the bakery.

Located next door to Iron Hill Brewery and Restaurant, the bright yellow interior also trots an assortment of artisan breads from Sweet Water Baking Co. of Camphill Village of Kimberton Hills, as well as their deliciously-crafted granola blends.

Of course, as the name assumes, cheese will be aplenty soon in the locale's counter, although the stock is still being compiled as we speak. However, Shellbark Hollow Farm's, of West Chester, goat cheeses are already proudly plopped within the soon-to-be-booming case.

Brick Oven Bread & Cheese Shoppe, 138 Bridge Street, Phoenixville, 610-933-3003

my obsession: the cheese cave of murray's

 

Excuse while I ski back to my recent trek to New York City, which I tried to recap in a timely fashion. (As seen here and here.) 

As any of you, my foodie friend readers know, once you are obsessive over other cities' chow and notable imbibers—or in general at every location, even your own—your trips transform to mobile food fests, always tackling the next-best-thing to deliciously shove in your desiring chops.

So, that being said, if you have ever spoke heavily with me on cheese, you know that my dearest dream would be to dunk within Murray's noted sensation, the cheese cave, and live there until my last dying day. I am sure, with such an edible, life-long adventure that I may not smell so sweet, but being gratefully in love with cheese, I am willing to accept such a compromise.

Yet, recently I actually made it to Murray's, BUT I was not able to escape into my constant daydream. However, a visit within their creamy pleasured shop was still an adored venture, and the intoxicating whiffs of artisan, aged chunks made me float temporarily in a cheese-lover's paradise.

As the oldest and the best locale for top-notch, multi-milk sensations, I obsess over the quality of their varieties and will, without a doubt, admire and aspire to possess incredible knowledge as Murray's go-to cheesemonger, Liz Thorpe. I additionally find it so valuable that she is packed with the most impressive knowledge on America-based cheeses, besides knowing a thing or two of world-crafted blends.

So, if you have yet to journey your lil' cheese-loving self to Murray's, you are in luck.

You may watch their adorable webisodes here, hosted by Director of Cheese Education, Taylor Cocalis. Also, y'all should now be giddy like school girls because the rest of the adorable staff of cheesemongers have leaped over their counterspace to virtually help you make thee tastiest of selections. Visit here for more!

But, don't worry Murray's, I'm coming back soon with my eyes on the prize—the glamorous cheese cave!

new holland brewing co. & calkins creamery's beer and cheese night

 

Gary Fry, owner of Craft Ale House, is confident that he, through the complex world of beer, can help you indulge in a hopped concoction ideal to your tastes.

Fry and his wife, Melissa, have maintained their beer fanatic business on Ridge Pike for over a year's time, and have continued to reveal that there is a beer for everyone, reiterating that there is "much more to beer than Coors, Miller and Budweiser.”

Since the couple is fond of all things found in a frosty pint, it is appropriate that besides offering top-notch gastropub fare and hard-to-find sips, they also host a slew of food and drink events.

Most recently, on Wed., May 19, the Frys invited Joel Armato of New Holland Brewing Company and Jay Montgomery of Calkins Creamery to premiere their beer and cheese flights to the evening's guests.

Armato of Phoenixville, working with Montgomery of Honesdale, sculpted a pairing promoting five of New Holland's most approachable samples aside five of Calkins' most diverse raw cheese pleasures.

New Holland Brewing Co., based in Michigan, promotes creative, artisan concoctions that are driven to improve everyone's beer experience. As a small microbrewery, currently only providing for 13 states, New Holland excels in crafting interesting blends, such as their El Mole Ocho, as seen at Wednesday's tasting.

Part of the High Gravity Series of the Michigan-based brewery, the rich liquid explores the flavors of the legendary central Mexico sauce while being ridden in cocoa, coffee and Pocono-grown chiles.

As a spiced sipping beer, El Mole Ocho paired beautifully with Calkins Creamery's Udderly Hot, a 60-day aged American Havarti produced with hot peppers. Calkins Creamery, based near Scranton, has been a mainstay of Craft Ale's cheese menu for over a year, as well as a regular provider for Talula's Table, the Fair Food Stand at Reading Terminal Market and Di Bruno Bros.

The aged, raw milk cheeses, with production led by Jay Montgomery's wife, Emily, are made “using only the freshest milk possible from our very own herd of registered Holstein cattle” in several micro-batches that do not exceed 180 pounds. With over 16 varieties, the couple allows their natural creamy pleasures to be aged across the street from their farm, in the caves of Calkins Creek Vineyard.

Additional matches made for this week's local affair included New Holland's Golden Cap Saison with Calkins' Skinners Falls; the Mad Hatter IPA with a Welsh cheddar, Misty Morning; Poet Oatmeal Stout with a semi-soft brie, Noble Road; and, the Imperial Hatter IPA with a Montasio painted with olive oil and tomato, Lida Gold.

Next on the agenda for Craft Ale includes an “Iron Chef” competition, held Tues., June 1 from 7 to 10 p.m. The contest is sculpted around the art of homebrewing, where entrants are required to brew with a defined list of ingredients, plus a mystery ingredient (this month, honey), and then, bring finished product in for competition.

Craft Ale House, 708 West Ridge Pike, Limerick, 484-932-8180, Mon. - Thurs., 11:30 am - 11:00 p.m., Fri. - Sat., 11:30 a.m. - 12 a.m.


Also published here. 

pizza, deliciously from 2D to 3D

 

Honestly, I'm not the type to go gaga over a gimmick. Yet, if the proclaimed food fab seems almost too fun to deny (and tasty, too), I may become a little gushy in craving the chance to experience this new edible pleasure.

On a recent trip to New York City this past weekend, my lady friends and I had to try coned-shaped pizza. Isn't everything better in a cone, anyway? I mean, ice cream is always addicting, as are those pumped with fluffy cake and prettily sprinkled with jimmies, but a cone plump with gooey fresh mozzarella and basil-spiked tomato sauce? The idea is too good to ignore!

There is only one location on the East Coast that spouts pizza in a perfect 3D triangular shape. The Midtown Manhattan locale is narrow and radiant, and maintained by the friendliest group of folks that are overwhelmingly nice in the comfiest of ways.

Their handheld, on-the-go novelty is available in small and large sizes, offered with either pesto or tomato sauce, and packed with as many ingredients as you desire. From selections like bbq chicken, prosciutto, spicy salami, jalapenos, scrambled egg, green peppers, mushrooms, plus many more, the cone crafters pop your taste array inside the parbaked brims of the conical crust and load it into a specialty oven that takes about five minutes for completion.

Toasty and crunch-worthy, the K! cone is worth the slight wait, and my whirled fresh mozzarella packed inside the thick exterior, marveled amongst my tastebuds, hit the sultry spot dead-on as we soon embarked on the lively nightlife of NYC. 

It's important to confess that this obscure slice doesn't necessarily match the tastes of your most favorite pizzeria's pleasure, but it's still darn delicious. We asked what's the "K!" about prior to their exclaimed "Pizzacone," and they relayed that since the West Coast already nabbed the singular "pizzacone" name, this is how these pizza makers add pizazz to their only-spot-in-New-York stop.

If you're pleading for a legit slice of perfect Italian-styled pizza, skip along to the nearest authentic eatery. But, if you're jonesin' for an edible experience unlike any other, swing by K! Pizzacone for 3D at its best!

K! Pizzacone, 325 Fifth Avenue, New York, NY 10016 (between 32nd and 33rd St.), 646-823-9318.

cheese for me? yes, please!

In honor of her first-ever stink-a-versary on her satisfying-stenched cheese haven of a blog, Madame Fromage of Philadelphia invited cheesy fiends to participate in her lil' celebration. 

Of course, I could not stop myself from congratulating one of my most favored bloggers from reaching her one-year mark, and in honor of her celebratory festivities, she hosted another first-ever — a cheese giveaway! 

Tenaya, the lovely lady who originated the blog and also, shares an intense cheese love like myself, required participants to proclaim their most loved creamy pleasure, ever, and also, required that you'd suggest what cheese in the well-populated log of hers that you'd love to win.

I tapped away on my keypad that, as much of a hard decision it may be, I am entirely obsessed with Yellow Springs' Farm's Nutcracker Cheese, which is a delicious goat milk blend made of an exterior of black walnuts.

But, to choose a cheese she's reviewed? Now, that's an intense decision! I couldn't choose just one (sorry, Tenaya!) so, I blabbed that it would be incredible to chomp on hunks of either the Monte Cabra, a Spanish goat cheese with a charcoal black butter exterior, or the Prima Donna, which she detailed as a "salted caramel."

AND, (drum roll, please) I WON! 

After much thought, I decided that I'd opt for the choice of the Prima Donna, but that doesn't mean I don't plan on trying the Monte Cabra very, very soon. It arrived speedily too, in the mail on Friday. Although we had planned to meet around Fishtown's parts, everyone's lives are chaotic, and appreciated her sending me the gorgeous hunks that'll are now my favored pleasures, via snail mail.

I also must mentioned that as much as I want to scream from the mountain tops and brag of my recent delicious prize, I do have to excitedly reveal that through the contest and cheese-love, I have also gained a new food-fiended friend. I anticipate meeting her soon for some fantastic forkfuls of cake, or of course, some milky marvels of newly experienced cheese.

fascination with fork(s)

On my 23rd birthday (June 2008), a close friend and I embraced my love for all things cutlery, and dined at Old City's Fork. Then, I recently completed my time as an food-tern for Philadelphia City Paper, where I'd pass the alluring eatery on my way to the train too many times to note, and couldn't help but gush over their large-sized fork displayed on their entrance way. (Also during that time, I had wrote the What's Cooking column, and my oh my, Fork tended to have an impressive handful of programs and edible events.)

Around then, during which the above and below pictures are from June 5th of that year, I was just shaping into the food-obsessed fiend that y'all know today. And, I also have to say, that my beer-love was soon to unravel (before, I was a proclaimed wino). Below, I am sipping on my first likable IPA, the 60 Minute from Dogfish Head.
Dining at Fork on your birthday is a perfectly pleasuresome too, for the fact they serenade you with a free glass of bubbly and a dessert of your choice. I opted for the banana bread pudding with a delicate caramel sauce (seen below).

BUT, the point of this post, fast-forward two years to February 2010, and there I am, back in Fork finally attending one of their foodie frenzies that I wrote so vividly about in CP.



This one, part of their Thursday evening programs, was focused on the making of mozzarella cheese. And, as exciting as any cheesy course could be for this adoring lady, this one in particular was not what I anticipated, but more so, a bit simpler than I had assumed.

However, in all fairness, preparing mozzarella in an hour or less from complete scratch is impossible, so the teachings from Fork's Executive Chef Terence Feury were as informative as they could be. (Although, if anyone knows where to purchase mozzarella cheese curd, do tell!)




Below is a photographic recap of our mozz making experience:




Feury suggested that we all slip on disposable gloves to protect our lady fingers from the heat of the boiling water and also, to assist in the smoothness of the cheese.

Here, B and I give cheese making a chance, standing aside the chef.
The process went as follows: Fork's Feury chopped up a cube of mozzarella cheese curd (available for purchase at Fork, Etc.) until it appeared almost crumble-like. Then, dividing it in separate bowls for all of the attending public, he individually poured a ladle of boiling water over the solidified cheese.
Each guest was asked to work the water with the dairy lumps until they formed beautifully into a round ball. The frenzied fun of its making then began, as we all took our balls from the warm water and worked it into a gorgeous cheese ball.

After the smooth-shaped ball was near-perfection, we all placed the mozzarella in a bowl of brine, which Feury suggests adding salt or other seasonings to, in order to enhance the flavor of your cheesy creation.

I have to admit, I never made mozzarella before, so the overall experience at Fork was a great bookmark in my life novel. Coming up, they will offer other Thursday programs like ones with topics of home brewing, pizza making and simple soup recipes. I care to attend another soon, and, by the way, they are FREE!

To conclude this fork-fiend's post, I felt the need to share that I also love silverware so dearly that in the fall of 2008, I was inked with the first tattoo, crossbones of a knife and a fork. Since, I have followed a theme of food-adoring tattoos, but the below, was my first and although the picture is terrible, I do love it. (The knife is a fish knife, for I obsess over seafood, especially snazzy sushi.)

an ode to apples and cheese, please

As an obvious lover of apples and cheese, it seems very appropriate to share the above artist's representation of my top food love!

Sketched by Cakespy, the Seattle-based illustrator and freelance writer, food blogger and exceptional baker, Jessie Oleson regularly produces food-friendly images paired with quirky edible-and-informational tidbits.

The Queen of cupcake love, she also sells sassy screen prints of her cake spies, including the top-notch investigator, Cuppie. I happily obtained a tee a few months back, detailing hipster baked goods waiting for the subway in the super-hip Williamsburg neighborhood of New York City.

a fall flavored harvest pizza

Once the month of September draws near (heck, even late August), I can't help but embrace the autumn season with open arms. Although these scrawny, hungry fall arms may appear to the average daily chomper as already overdoing it with the fall flavors, I honestly consider, is that possible?

Recently, B had anxiously arrived at the idea of an autumn pizza. Sprinkled with the always-addicting pumpkin pie spice, swirled sweetly with some pumpkin puree, and plopped with an overabundance of fresh fall vegetables, it was obvious that such a light bulb in the beau's brain was something that could not be ignored. Taking an old recipe we had from a healthier alternative to Auntie Anne's pretzels, we tackled the challenge of converting the season's best tastes into a doughy and satisfying suppertime sphere of freshness.

Whole Wheat Pizza Crust

makes 1

1/2 cup warm water

1 tablespoon yeast

1 teaspoon honey

1 1/4 cup milk

1/2 stick butter

1/4 cup honey

2 teaspoons salt

3 teaspoons pumpkin pie spice (or, an even amount of allspice, nutmeg, cinnamon, ginger)

4 cups whole wheat flour

In a large bowl, mix warm water, yeast and honey. Stir together and mush around the yeast. Let sit.

Melt the butter in a large saucepan. Add to honey, salt and milk to pan, and heat to 120 degrees.

Pour milk mixture into yeast mixture and stir. Then, add flour to mixture, a cup at a time (add more flour if needed). Sprinkle in pumpkin pie spice. Knead dough for 5-10 minutes and when able to roll into ball, plop it into a bowl. Cover and let it rise for 1-1 1/2 hours.

Pull the dough out of the bowl and knead for a few times to release the air. On a floured surface, roll wad of dough into desired size and shape of your soon-to-be-made pizza. Set aside.

Select a colorful assortment of fall veggies (see above: green and yellow zucchini, and butternut squash) and to be chopped and placed attractively atop your sauce and smoked cheeses.

For the pizza's sauce, take 8 oz. of tomato sauce and whisk with 8 oz. of pumpkin puree. The saucy blend will appear a gorgeous burnt-orange.

Assemble the sauce, choice of cheese (we selected a mozzarella-and-smoked provolone blend) and chopped fall vegetables atop the pumpkin-spiced crust. Bake at 350 degrees for 20-25 minutes until toppings are browned and crust appears crispy.

The result: A seasonally-appetizing dinnertime crunch that's accented fall flavors may have you never again craving a cheesy Sicilian snooze.