Monday, November 30, 2009

A Perfect Dinner

Tonight, I got home and realized that my DVR was 90% full. Now I could just delete junk that I'll probably never watch (that "The Soup" episode from August probably isn't topical anymore"), but instead, I decided to watch a few things that I hate to miss. In my sights: missed, Sunday morning episodes of Wisconsin Foodie (filmed right here in Pittsburgh!). So, sure enough, I watched a couple of episodes. It's always a good show and I feel a certain sense of pride watching my home state produce world-class products with such passion and dedication [].

My real mistake? Watching Wisconsin Foodie on an empty stomach! Yup. After 2 epsisodes I had a hankering for some of Wisconsin's finest cheese and a glass of red wine. Going many years back (more than I care to admit), my wife (then girlfriend) got me to understand the simple pleasure that is a nice wine, fresh bread, and good cheese. Our tastes have matured over the years (Cabernet has replaced White Zinfandel; Gouda has replaced Colby), but my appreciation for this simple dinner staple has never wavered. So off to my local Sendik's I head [] and, in the spirit of Wisconsin's Deer Hunting Season, I came home with an 18-pointer!! Sartori Reserve Bella Vitano. We paired this with a 2000 il Leopardo - a Californian Nebbiolo. It's a wine that's deceptively light (Pinot Noir-like), but packs a punch at 13.9%. We had a couple of blocks of cheese from Madison's awesome Fromagination (, a must-visit the next time you're in Madison) to dice up too. These were Roth Kase Gran Queso (3-time American Cheese Society winner; 2-time World Cheese Gold medalist) and Marieke’s Foenegreek Gouda (voted "Best of Class" in the Wisconsin Cheese Makers Association United States Championship Cheese Contest; 2nd place in the 2008 World Championship Cheese Contest). I was in heaven!! My favorite of all is the Gran Queso, but all 3 are stellar Wisconsin cheeses. To complement these fine cheeses I added a few slices of dry, herbed salami and some fresh-baked French bread. Truly, an evening meal from God!

In summary, I will never, ever cringe at being called a "Cheesehead" again. In fact, I will accept your "Cheesehead" compliment with gracious appreciation and pass you a knife so that you may have the opportunity to cut the cheese!


  1. Nice job! Keep up the good work.

  2. Great blog, Mike! And now I'm hungry for your dinner.

  3. We just discovered Wisconsin Foodie a few weeks ago! Great show.