Chad Witham, the “cheese whiz” at Moxie, told me that they’re introducing a new cheese menu today. Chad seemed particularly enthusiastic about a blue cheese that will be debuting with the new menu. I asked whether it was strong and his answer involved some cheese lingo that I don’t recall but the obvious gist of his answer was “Yes, phenomenally strong.” Blue cheese aficionados should consider themselves duly challenged.
OBEY THE SIGN
Some sushi chefs gruffly dictate sushi etiquette to their customers and even eject violators. I’m bringing this article to Pacific East. I’d love to see Freeman toss someone for using too much soy sauce or wasabi, notwithsanding the fact that the wasabi is actually horseradish. Actually, I’d love to see him toss someone for ordering a California roll or a spicy tuna hand roll, notwithstanding the fact that both items are on the menu.
I’ll also bring this article about American artisanal soy sauce being brewed in discarded bourbon casks in Kentucky. It doesn’t scratch my foodie snobbishness like the sushi bully article but it’s interesting anyway.
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