Let's talk cheese. Because cheese is where my head's been at for the past week. We're wrapping up our cheese tastings and cheese service decisions for Restaurant R'evolution, and I'm really getting excited to share our program with everyone.
At R'evolution, we're going to have four carts – custom carts we’re designing. They’ll have granite counters with beautiful drawers that pull out for plating, clear domes to showcase the cheeses. The cheese will be stored in a series of floor-to ceiling cheese caves in our Market Room.
|A mock cheese service for Restaurant R'evolution|
We're planning to have 20-30 cheeses on each of our four carts (with a possibility of doing different ones on each cart). Blues, goats, cows, sheep, but also with reference to the seven nations – German cheeses, French, Spanish. John even tells me we can source some African cheeses, which will be exciting to try. So we’re going to tie all that in as another layer of interest in our cheese program. Same with the fruit breads, mostardas, and other accompaniments to the cheese cart.
In addition to having a rocking stand-alone cheese program, we'll also be able to use these artisanal cheeses to do some great salads and pastas, which pushes us to be creative..
I’m excited to keep the cheese offerings rotating. You find these great little artisanal, small-production cheesemakers, and I love that we’ll be able to keep showcasing the ones we're passionate about. I’m also excited to showcase some of the cheeses being made at John’s Bittersweet Plantation Dairy, like his Fleur de Lis, his Bayou Blue and his Holy Cow (Vache Sante). Fleur de Teche, a triple cream cow's milk cheese with a layer of vegetable ash, is a showstopper. Oh man. Having his dairy in our corner will also allow us to explore making some exclusive R'evolution cheeses, which would be very cool.
|Some cheese knives we're|
|A mock-up of our signature|