The Paupered Chef: Connecting over cheese
We’re hanging out in the press room with Bobby Flay and Ted Allen drinking Pommery Champagne and sampling cheese. Everyone’s a little quiet and polite, maybe even nervous. Dan Barber is standing around, Bobby Flay is splayed out on the couch answering questions into a microphone.
In the corner they’re pouring Champagne and pulling espresso shots–take your pick. The cheese table is manned by Artisanal Premium Cheese, and everything on offer is from American producers.
The friendly guy manning the table goes through the exhaustive definitions of precisely where the cheese comes from and how it was made, then casually mentions Wabash Cannonball from Indiana. We asked where exactly in Indiana it came from he said that it came from a town just 20 miles north of Louisville that was so small it didn’t have a name. That happens to be remarkably close to the small town Nick grew up in some 45 miles north Louisville.
Brilliant cheese, by the way. A soft goat cheese with a dry texture and a thick richness. It has an ash and mold rind. We’re heading into the fray to check out who’s cooking what.