Holy yum! I used colby jack shredded cheese and some white cheddar. If I were a rapper my name might be “White Chedda”. I like to tell that to my students. Eddie Otis brought in a frozen hunk of snow and played with it:
I grew up eating Dimock cheese. My favorite is the Colby cheese. Some grocery stores carry it in Sioux Falls. I buy a block every week. Today, they make several varieties of cheese including tomato & basil, black pepper cheese, and even ghost pepper cheese. I'm sure ghost pepper cheese...
and is being produced byTracey Mayer,who shared her own inspiring story recentlyhereinFete Magazine. I'm very proud and excited to be the honoree. (To buy tickets and for more info,please click here!) Also, please try to join us for the kick-off party ...
even if the locals do resent having to hustle so hard for a table. Mike Lata and his executive chef Jason Stanhope buy seafood from local fishermen and surround them with deft Italian, French, and New American flavors. The breadth of influences doesn’t diminish the sense of place engendered...