We went, we saw, we ate

We found the American cheese pavilion and were bowled over by its wonderfulness. Sure, China can kick our butts in electronics manufacturing, but have they ever produced a Buttermilk Blue Affinee cheese worth weeping over?

Paula Lambert bowled us over with her warmth as well as her Goat Cheese wrapped in Hoja Santa leaves, which has a slight fennel flavor. She makes a seemingly endless variety of cheeses, every one excellent as far as our (by then) overworked palates could tell.

More is forthcoming about the NASFT Fancy Food show, but until then, Good Night.

-Sue

Who are we?

Visionary, founder and president, Sue Davis (right).
Vice president (because Sue said so), and spokesmodel (my idea), C. C. Gaitan (left).
The lowly sales manager, warehouse guy, and chauffeur, Ish Sales (silent partner) (with toothbrush).

Mission Statement: To seek out culinary adventures; expand our palate.

We're in San Diego, and gearing up this morning for the Fancy Food show.
The nexus for where we want to go at the convention is still up for discussion. Organic foods is a no go (there's a Lassen's in Ventura). But we all agree that we will visit the American Cheese Society.

– CC