Methinks it’s time for a night off.
Poke, on the UES, seems like it might be a good bet for dinner tonight (BYOSake + sushi = good).
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The concept for today’s shoot was that one of Casellula’s employees would teach me how to make the perfect cheese plate (a la a “Domestic Bliss” episode). Unfortunately, there was a little snafu with the woman who was supposed to be my on-air “instructor,” so I ended up having to do the episode on my own. This entailed me learning all about the cheeses and how to create the condiments in approximately five minutes (that’s me studying my notes up there), and then sharing my newfound expertise on camera. Which, you know, made me a little nervous.
But?!
One take. That’s right…ONE. TAKE.
Yee!
Owner Brian explaining to me how to work with proportions for larger parties (the cheese plate pictured above serves 2).
This afternoon, Megan, Eric and I headed over to Casellula with BetterTV to shoot an episode on “The Perfect Cheese Plate.” Above, I’m having a pre-shoot chat with our wonderful producer, Rebecca, and our cameraman, Mike.
Casellula, as I’ve said before, is one of my absolute favorite restaurants in the city; what makes them so special is the fact that each and every cheese is paired with a perfect and unusual condiment. Today, for example, we had a goat’s milk cheese paired with red wine cherries, a cow’s milk cheese from Wales paired with roasted mushrooms, and an Oregon blue paired with brown sugar fudge (my favorite by FAR).
Vince cashmere sweater (I changed into something that popped a little more shortly after this was taken).
The decadent spread my friend Lauren brought over from the Corner Bakery for lunch. Devilled eggs, fresh fruit, Greek salad, roast beef sandwiches…she really knows how to spoil a girl.
