I spent Sunday at the NASFT Fancy Food Show, where I mostly ate a lot of cheese. Two really stood out as being among the best things I had ever tasted: a creamy Sardinian Sheep's Milk Pecorino Romano, smooth enough to spread; and a lively, exciting Wisconsin aged Buttermilk Blue Affinee.
All of the wonderful foods that we consumed led CC, Ish and I to compose last menus. Mine included grilled artichokes, plain raspberries and a fennel-chestnut confit from Joël Robuchon.
What would be on your last meal menu?