and
Giles Schnierle
of
The Great American Cheese Collection
and
The Pump Room
Omni Ambassador East Hotel
invite you to meet
Author Laura Werlin
&
Cheesemaker Robert Poland
Tuesday, April 22, 2003
Noon Wine & Cheese Reception
(Camembert and Colorouge)
and Book Signing
12:30 PM Luncheon
Berkeley, California-based foodwriter Laura Werlin is the author of the award-winning book The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese (Stewart, Tabori, & Chang 2000). The book is the first of its kind to focus on American cheesemakers, their extraordinary cheeses, and cooking with cheese. It was named best cookbook in the American category by the International Association of Culinary Professionals (IACP) in 2001. She is also the author of the forthcoming book, The All American Cheese and Wine Book: Pairings, Profiles & Recipes (April 2003, Stewart, Tabori & Chang). The book features 50 cheesemaker and winemaker profiles, comprehensive information about how to pair American cheese and American wine, and creative cheese recipes. The book also contains extensive color photography.
Werlin has appeared on Martha Stewart Living Television, Cooking Live! with Sara Moulton on the Television Food Network, San Francisco KRON-TV's "Bay Café," and numerous local television and radio segments from coast to coast talking about American cheese. She also writes for national magazines, including Cooking Light, Fine Cooking, Saveur, Cooking Pleasures, Country Living, Self magazine, and San Francisco magazine.
Werlin is on the board of the American Cheese Society and is an active member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, the James Beard Foundation, the San Francisco Professional Food Society, and the American Institute of Wine and Food.
Robert Poland of Fort Collins, CO is the only cheesemaker in the USA who makes an authentic lactic Camembert. The Colorouge is a unique soft ripened cheese that has both a washed rind and a bloomy rind at the same time. It is referred to by cheesemakers as a "red cheese."
Special thanks to Binny's for their generous contribution of wines!
Guest Chefs Pete Manfredini & Greg Darrah
Featured Wines
Andrew Rich Late Harvest Gewurztraminer
Gruet Blanc de Noir
Mason 2001 Sauvignon Blanc
L'Ecole 200 Walla Walla Merlot
Featured Luncheon Cheeses
Fleur de Lis - Bittersweet Plantation Dairy - Gonzales, Louisiana - Michael Levy
Bandaged Cheddar - Fiscalini Farm - Modesta, CA - Mariano Gonzales
Colorouge - MouCo Cheese - Fort Collins, CO - Robert Poland
Serena - Three Sisters - Visalia, CA - Marisa Hilarides
Cayuga Blue - Lively Run Dairy - Interlocken, NY - Susanne Messmer
Rustic Blue - Bingham Hill - Fort Collins, CO - Tom Johnson
La Petite Blue - Marin French Cheese - Petaluma, CA - Howard Bunce
Lumière - Sweet Grass Dairy - Thomasville, GA - Jessica Little
FIRST COURSE
Shaved Artichoke and Arugula Salad
Topped with Shaved Serena (Three Sisters) and Serena Crisps
OR
Baked Colorouge (MouCo)
with Baby Spinach
and Pancetta Vinaigrette
SECOND COURSE
Brick Roasted Free Range Chicken
Lumière (Sweet Grass Dairy), Oil Cured Olives and Oven Dried Tomatoes
DESSERT
Port Poached Pear and (Bingham Hill) Rustic Blue
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