How could I pass up the Wisconsin Cheese Mart? The store has been here since 1938, after all.
Inside I found a cornucopia of cheese. The manager was very helpful and encouraged me to try the wide range of samples arrayed around the store. A few of their cheeses at the far end of the rack are imported but pretty much everything you see there is Wisconsin.
I ended up with a large assortment of cheeses. Everything I've tried so far is outstanding in flavor and texture. I am set for cheese for the next few months.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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