ChefJune's Profile

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A sort of stupid, overly obsessive, last-minute question re: Angelina

next trip...

Apr 18, 2014
ChefJune in France

A sort of stupid, overly obsessive, last-minute question re: Angelina

I think you'd like the bar called Cote d'Ivoire. Even tho it's high on the cocoa butter side, it has the most amazing sweetness.

The description "rounded" is very apt.

Apr 18, 2014
ChefJune in France

Short trip, long-ish recap

Ooh what a delicious report! Thanks so much. Included some spots I haven't tried yet. :)

Apr 18, 2014
ChefJune in France

Favourite fruit and cheese pairing.

a few years back a friend from So Carolina gifted me a bottle of muscadine wine. I kinda looked down my nose at it until we opened it and had it with some Camembert! What a pleasant surprise.

Apr 18, 2014
ChefJune in Cheese

Dinner and live jazz in Jersey City?

Liberty House has a Jazz Brunch on Sundays, but I don't know about dinner.

Apr 17, 2014
ChefJune in New Jersey

Cheese for a Flight

First of all, cheese is not really meant to be served out of the refrigerator. It should be removed to come to room temperature (usually at least 1 hour) before consuming. and none of it will spoil (most cheese doesn't spoil, anyway) before you can eat it.

What you should choose depends upon what you like to eat. My choices might not suit you at all. So you should say what you have in mind, and anyone who wants to then has some basis for comment.

Apr 17, 2014
ChefJune in Cheese

Lunch Near Bergdorfs & One Dinner in May

Love the Bar Room at the Modern.

Apr 17, 2014
ChefJune in Manhattan

A sort of stupid, overly obsessive, last-minute question re: Angelina

If you're looking for the ne plus ultra of chocolates, I suggest you'll find that at Patrick Roger on the Blvd St. Germain (not far from Blvd St. Michel).

Apr 17, 2014
ChefJune in France

Appropriate Dress in Paris

FWIW, there is no smoking in Paris restaurants, either. You haven't seen that for a number of years.

Apr 17, 2014
ChefJune in France

American Blue Cheeses -- Cheese(s) of the Month, April 2014

I'll be looking forward to your report on those blues.

Apr 17, 2014
ChefJune in Cheese

Best street food city in the US (other than NYC)?

There are lots of cities with great street food, but when I saw your question my thought turned immediately to Portland, Oregon. They have a food truck culture that is truly amazing. It's possible to get almost any kind of food at any time of day at one or another of Portland's many food trucks. Amazing diversity and quality.

Apr 15, 2014
ChefJune in General Topics

Tasty Tuscany Trails

Badia a Coltibuono in Gaiole in Chianti is a spectacular place. They make wine and olive oil, and also have cooking classes. It is also a B&B. One of the most beautiful places I've ever seen. And the wine is tasty, too!

Apr 14, 2014
ChefJune in Wine

Conflicting Opinions Regarding Bistrot Paul Bert

Interesting that it is still on Patricia Wells' current list of favorites. Could we be getting old?

Apr 12, 2014
ChefJune in France

in Lyon May 2 - 5

Wish I were going to be there then, but no...

Where are your cooking classes? Plum Kitchen?

Apr 12, 2014
ChefJune in France

American Blue Cheeses -- Cheese(s) of the Month, April 2014

I'm having a helluva time finding Bay Blue in New York. Whole Foods doesn't seem to carry it here. Anyone know for sure of a place that does?

Apr 12, 2014
ChefJune in Cheese

Chablis vegetable pairing?

<Beets with Chablis might be a mortal sin.>

Oh dear, that sounds awful!

Apr 11, 2014
ChefJune in Wine

Butter-Cheese Combo

where can I find that, DCM? or do I have to wait until I get to France?

Apr 11, 2014
ChefJune in Cheese

Freezing cheese

wish I could keep some of mine that long. Still longing for that 3-year-old Comte....

Apr 11, 2014
ChefJune in Cheese

Freezing cheese

I'm curious why you want to freeze these cheeses. Cheese keeps very well without freezing, and the texture is always compromised.

Apr 10, 2014
ChefJune in Cheese

Need Help in Provence foodie itinerary!

You WILL need something light for lunch between l'Oustau and Christian Etienne! In the center of Old Town are a number of stands where you might choose a Pain Bagnat (traditional Provencal sandwich -- very delicious) and eat at one of the picnic tables in the Place de l'Horloge.

Apr 10, 2014
ChefJune in France

Steven Shaw's death

He was an innovator, as well as an instigator. He will be missed.

FWIW, his funeral is happening now. So sad to lose such a creative, well-meaning person.

Apr 10, 2014
ChefJune in France

Bordeaux 2013: Chateaux forced to chaptalise in toughest vintage for years

hmmm why do I think 2013 won't be declared the "Vintage of the Century?"

Apr 08, 2014
ChefJune in Wine

Wedding wines

I agree with waitress those three are worth a try. I'd probably look to a Sauvignon Blanc (even tho I love chardonnay) bc they're likely to go better with the food you're serving. so check out a couple of varieties of each color and see what tastes better to you. If you can approximate the dinner for your tasting, so much the better.

And remember, it's not about the wine that day, it's about you and your celebration!

Apr 08, 2014
ChefJune in Wine

Chablis vegetable pairing?

I would prefer cooked vegetables with the Chablis -- regardless of which type of Chablis you choose. And if you must do a vinaigrette, please use lemon juice (fresh) as your acid rather than vinegar.

The roasted cauliflower suggested in this thread would be a good choice, or mixed roasted vegetables (cauli, broccoli, carrots, pearl onions).

another tasty dish would be creamed new potatoes, peas and pearl onions. really delicious with village Chablis.

Apr 08, 2014
ChefJune in Wine

Chablis vegetable pairing?

sorry, Tombstone, but Chablis is not "any chardonnay." It is a good bit flintier than most, even in its "lowest" permutations.

Apr 08, 2014
ChefJune in Wine
1

Chablis vegetable pairing?

nononononono to asparagus with Chablis! The asparagus will make the wine taste like vinegar!

Apr 08, 2014
ChefJune in Wine
1

Hack my Paris Trip!

Pommery may not have the best Champagne, but they surely have a spectacular tour. and if you've read the book, "Champagne," by Don & Petie Kladstrup beforehand, it will take on new meaning, historically.

Apr 08, 2014
ChefJune in France

American Blue Cheeses -- Cheese(s) of the Month, April 2014

Thanks for the tasting notes. Hoping to scope out some Bay Blue this week.

Apr 08, 2014
ChefJune in Cheese

Hack my Paris Trip!

The food at Assiette is more inventive than at Les Crayeres. Both good. Reserve early for lunch at Assiette. You won't be sorry.

Apr 07, 2014
ChefJune in France

Help a Canadian out..what on Earth is "American cheese"?

I believe I said in my post that was what the OP was referring to.

However, it doesn't really matter what the "official" definition of "American Cheese" is, because like it or not, any cheese made in America IS American Cheese. without the quotes.

Apr 05, 2014
ChefJune in Cheese