L'Espalier's Cheese Tuesday - Cheese and Champagne

With a theme like Cheese and Champagne, it would have been difficult to not have a good time this past Cheese Tuesday!

Things started off very well, with the always elegant place settings, the delicious bread and butter, and my favorite tea, the Anniversary blend.

The first course was a tasty Apple Street Farm green salad with beets, green apple, citrus and Maxx Extra cheese. The cheese was excellent! This paired very well with the first champagne of the evening, Beaumont des Crayères, a Grande Rosé from NV Champagne.

Canard-Duchêne, "Cuvée Léonie" from NV Champagne was the next champagne to try. It was light and crisp, and paired well with the East Coast halibut with English peas, oyster-spinach emulsion and compressed fennel; walnut oil and plankton fumet. This was some of the best cooked halibut I've ever had.

Assiette of duck with rhubarb, green garlic, and lentil ragout was up next, and it was delicious. I don't think I've eaten nearly enough rhubarb this spring, so this was a very welcome dish. It paired wonderfully with the champagne, Villa di Corlo, Lambrusco di Sorbara.

The final course of the night is always the decadent and amazing cheese course; this evening, it was paired with Laurent-Perrier Demi-Sec from NV Champagne. The champagne went especially well with certain cheeses, like the Humble Pie from Vermont.

Lake's Edge, a goat's milk cheese from Blue Ledge Farm in Vermont, started everything off. Magic Mountain was next, a sheep's and cow's milk cheese from Woodcock Farm in Vermont. I might have to do a bit of a cheese tour this summer in Vermont - so many excellent cheeses are made there!

Pierre Robert and Humble Pie were next. Pierre Robert is a cow's milk and cream cheese from France, and Humble Pie is a cow's milk cheese from Woodcock Farm in Vermont. Pierre Robert is wonderfully creamy, while the washed rind on the Humble Pie makes for a deliciously stinky cheese.

Taleggio Riserva, a classic cow's milk cheese from Italy, was next, followed by an excellent blue cheese, Caveman Blue, a cow's milk cheese from Rogue Creamery in Oregon. I can't forget to include a picture of the sweet s'more macaron they give away at the end of the evening, since it's ridiculously tasty. As always, Cheese Tuesday is awesome, and totally worth the cost.


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