Tuesday, May 25, 2010

Whose Big Basket in the Lake at the Cheese Factory?

We've had some crazy requests to do events on the Cheese Factory grounds through the years, although this past weekend was one of our more wacky ones. Lawrence Batterton from Woodacre emailed us to see if he could float test a giant Picnic Basket in the lake, which he is racing in the upcoming Kinetic Grand Championship," the Triathlon of the Art World." The race, which goes from Arcata to Ferndale, is 41 miles long and covers sand dunes, bridges and even the Humboldt Bay. It is quite an event, taking place Memorial Day Weekend. They arrived with a team of people and put the 14 feet long by 7 feet wide basket in the water. Success!!!

Monday, May 3, 2010

Triple Crème Brie, Fruit and Nut Delight

Serves 5

1 - 8 oz. Rouge et Noir Triple Crème Brie
2 – kiwi fruits
5 - strawberries
1 – small basket of blueberries
5 – glazed walnuts
5 – glazed pansies
Lavender or other honey – enough to lightly drizzle on top of Brie
Seasonal fresh fruit that is sweet and not too acidic (sour), may be substituted

  • Cut Rouge et Noir Triple Crème Brie into 5 equal wedges and place on a dessert plate.
  • Wash all fruit.
  • Slice strawberries and kiwi into approximately 3/16” slices
  • Arrange fruit around the Brie.
  • Place walnut and flower in the center of the brie.
  • Lightly drizzle honey on top of the Brie just prior to serving.
  • Can be prepared up to 8 hours prior to serving if covered in plastic.
  • Best served at room temperature. May be taken out of refrigeration up to 60 minutes prior to serving. Keep wrapped in plastic in order to prevent the fruit from drying out.

Serves 5