Sunday, May 17, 2009

Nantucket

My blogging rhythm has slowed this last week due to a crazy week.

Matt & I spent 4 days in Nantucket working the Nantucket food & wine festival. Gala on Thursday was great fun, we were paired with Dole Wine and our Foie Stuffed Black Mission Figs were a hit! The dinner on Friday night with Jorge Ordonez was amazing! First the price tag was about $450 per person. So the pressure was on Matt & I to make sure that every detail was perfect.
I think we nailed it.

We had such a great array of ingredients to work with, Mr. Ordonez was gracious enough to bring me a 5 pound chunk of True Jamon Iberico de Bellota as well as Chorizo Iberico made from the black footed pig. both extremely flavorful, have a sweet acorn flavor due to their diet and extremely expensive. I am fortunate enough to have been given the chance to take it home with me!

I also was fortunate enough to get my hands on Spains most expensive cheese, Torta de Casar, is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Cáceres, its city of origin. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside.

In 1999, the cheese was given protected-origin status, regulations that stipulate not only where it can be produced, but also that it can only be made with the milk of Merino and Entrefina sheep. These breeds have a low yield of milk, and it takes the milk of 20 sheep to make a 2.2-pound wheel of Torta del Casar.

Torta del Casar is produced commercially today by eight family-run dairies. Only about 10 percent of the production is exported from Spain.

What a great dinner and unreal wines.

We had such a great time, but were so busy that all though we had a camera at the ready, we didnt take one photograph...agggghhhhhhhhh.

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