last night i was treated to a miraculous tour de Président cheese at

French Cheese Board courtesy of
Lactalis where all of my wildest

dairy-induced fantasies came true. the events that occurred had to

be documented. here is
what went down:

the evening began with a
cheese and butter appetizer table aka the

most beautiful thing i had ever laid
eyes on. there were unlimited

varieties of Président makes from cinnamon brie
to valbreso feta,

bleu to camamebert. oh, and the butter. the sea-salty,
creamy, rich

butter. i paired that cow’s gold with raisin-nut bread, sweet

spreads, and more cheese, because why not?

after consuming what was
definitely an unhealthy amount, i met the

man of the hour, the myth, the
legend, chef gavin kaysen [or gav, as

i nicknamed him].chef gav got straight to business, and

business i mean cooking, which is way more fun than business.

it all happened so fast.
first, there was a wheel of brie in a mini

cast iron skillet, which we topped
with fruit [i had grapes], thyme,

shallot, garlic, grape-must reduction, and
olive oil. then it

disappeared, and i got really sad. luckily, i immediately

about that when another hunk of brie was put at my station, which we

in half and sandwiched with sliced figs, pistachios and fig jam

[really??? come

then, gav brought me a slab
of slate [yes, the rock] and started

spreading Président rondelé herb cheese
all over it, topped it with

orange slices, fennel, fennel seeds, and fresh honey
comb, and i

shed a tear. i scooped up that concoction with fresh baguette and

tears quickly subsided.

after all that tasty
distraction, the mystery of the disappearing

brie was solved when a hot, gooey,
sweet, steamy cast iron skillet

was placed on my board. our baked brie was
ready, and my baguette

was immediately drawn to it. that melted brie got all over my

baguette, my camera, my phone, my face, my hair, and thankfully, my

mouth, because it was the best thing i’ve ever tasted.

i didn’t even blink an eye
and dessert was already being assembled.

fresh crepe batter was poured onto my hot, buttered skillet [i

don’t know who turned that thing on] and sizzling away. next thing i

knew, my crepe was
perfectly golden and being filled with marinated

apples. we topped it with
raspberries and mint, and it lived a very

short, but sweet life.

so after all that, i am
sitting here feeling utterly groggy, but

undeniably satisfied.  i deserved all of that cheese, even if it

me weird dreams and some sort of dairy hang over. Président

cheese, you are too
good to me, and i am so happy to have

experienced the flavors you offer at such
a wonderful event. life

really is better when it’s well-paired with cheese, butter, and more




1 Comment

  1. Breaking Mad
    October 4, 2016 / 11:51 am

    If you have to organize corporate event venues San Francisco, know that verbal communication might cause misunderstandings and problems later. So, it is always a good idea to get things like invitations sent and confirmations received in writing.

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