Not like I’ve had any chance to play it, but I am VERY happy that there is a baby grand piano in the cheese shop. Actually, it’s behind the twiggy screen between the cheese store and the bar area, but just knowing there’s a piano only 10 feet away from me at any given time makes my heart sing! Maybe one day I can plunk on the keys, after having washed the cheese from my hands. I have always played the piano, with varying degrees of seriousness, and I feel so lucky to work in a place that can say it has live music every night, and likes to support local artists. With a baby grand. We do have a piano player, Elliot, who comes Fridays and Saturdays. I finally had the chance to speak with him at some length today. We just talked and talked about classical music, singing, pop music, and got to listen to some arias. Maybe we’ll get around to a musical project one day. I am still working on my mission of converting more people to fans of Handel! And why shouldn’t the Cellar folks engage in a musical project? Everyone who works here has some special talent, and they’re a great group. Plus, we’ve got a venue (right? ;) ), something of an audience (even if it might only be Adair, Crystal at the bar, Carlos, and Paige), and some fun orange lighting. Maybe I am just dreaming, but I do love making music. Maybe we could convince our server Jess to sing some jazz, too. And then Adair can do makeup. It would be the Cellar gala! However, it would probably have to take place during the week, when the place is empty.
Today was a busy day, but another person, Eric, was there to help out. That was a good thing, too, because people came in all afternoon long asking for wine and beer flights and cheese, and then more cheese to take home. We were two busy bees! I made some cheese plates, and found it’s getting easier and easier to pair the sauces with the cheeses. We had some mimosa confiture and apple confiture with calvados. THAT definitley made my cheesemongering/fromagering day! I paired the mimosa confiture with the d’affinois cheese to create a sort of breezy, light first taste. The apple confiture probably would have been good with some camembert, but since we don’t have one open, I paired it with the Mimolette, which seems to be my signature cheese of the moment, although I still am awful at cutting it. Luckily, before everyone came in, I had the time to make more shallots in the port wine reduction. We had already used up the other batch I made two days ago. I paired that one with the new Stilton we just received a couple of days ago, which turned out very well indeed! Later this evening, I had the chance to make a 5 cheese plate for a couple celebrating a wedding anniversary. Their plate consisted of:
*d’affinois with mimosa confiture
*Etorki with fig chutney (the lady’s favorite)
*Humboldt Fog with pear butter and toasted caraway seeds (which was the gentleman’s favorite)
*Manchego and quince paste (the traditional pairing)
*Stilton and shallots in port wine
The couple were so happy with their plate, they wanted me to write everything down for them. Moments like that make me feel so satisfied with my work. I love providing clients with a good experience, especially since so many of them come in to celebrate things like anniversaries and birthdays. At the store and bar, we get to share in some great events; we’re there as clients go on first dates, or get promoted, or whatever reason they have to celebrate. Although my feet might feel tired at the end of the day, I feel invigorated and enormously satisfied from being able to share in our clients’ joys.
P.S. Some other random pairings of the day included:
*Red Dragon and Pecorino Romano with sundried tomatoes
*Pleasant Ridge Reserve with apricot and black currant chutney
*This was just a thought, but I want to try Manchego with something soaked in Madeira, or some Madeira-based sauce. We don’t have any Madiera, though, so this will have to wait.
Slowwwwly, this art is growing on me. I have been trying to advance armed with cheese plate books, but I keep getting stuck because all the names of the different wine and cheeses start running together.
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