Bache-Gabrielsen (pronounced BAKA) has been making Cognac for more than 100 years. Yet, until recently, it has never been available in the United States. It is, however, the most purchased brand of Cognac in Norway…of all places.
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Recently by Philip Dorwart
Bache-Gabrielsen (pronounced BAKA) has been making Cognac for more than 100 years. Yet, until recently, it has never been available in the United States. It is, however, the most purchased brand of Cognac in Norway…of all places.
 One more round in the saga of American Kobe (Wagyu) beef, its culinary validity, and the premium price tag it commands. Recently, I sampled burger patties sent from Snake River Farms in Boise, Idaho.
 Last week I received a sample pack of Verterra disposable dinnerware. Verterra might be the coolest new product in the somewhat oxymoronic world of sustainable disposable products. They have a natural beige wood-like appearance with clean rounded edges and they are rigid. The dinnerware is made from the discarded palm leaves of the betelnut tree.
 Quinoa (pronounced keen-wah) could be the most underutilized and misunderstood grain in the pantry. It has been a staple food for more than 5,000 years in the Andes Mountains of South America. It may finally be catching on in somewhat civilized modern day world.
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 While you can’t eat chef Steven Brown’s food at a venue locally right now, you can travel to and throughout Tuscany for 10 days and enjoy his culinary talent. During most evenings of this culinary excursion, Steven will be creating dishes with locally sourced Italian foods.
What do you get when you gather five chefs, one chicken farmer, a retired mechanic, a nurse, a writer/ photographer, a graphic designer and $600 worth of seafood, Summit beer, and Perrier Jouet Champagne? A Minnesota-style clambake, of course.
 If you happened to see Anthony Bourdain’s No Reservations about Baltimore, you may think it is a rundown city with little in the way of culinary traditions and void of local culinary talent. I wholeheartedly disagree with Bourdain and think that he maybe watched one to many episodes of the The Wire.
Is it possible to get good coleslaw in this town? While researching the now famous burger issue, we must have had coleslaw at twenty establishments and maybe one or two were passable, but not one was near crave-able.
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 July 30 is National Cheesecake Day, who knew? (I imagine the folks at Cheesecake Factory did.)
 If you have not pulled your own mozzarella, you should. Fresh mozzarella is a wholly different being than the shredded pizza cheese, string cheese, or even the “fresh” mozzarella found in stores. The only specialty item you will need is mozzarella curd, which can be purchased at co-ops and Lund’s.
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