fine dining – Butter, Bourbon, and Other Sins

Le Gruyére AOP: A Gourmet Cheese from Switzerland

January 31, 2024October 3, 2026Leave a comment

three blocks of gourmet cheese — Photo Credit: Le Gruyere Switzerland

I once said if a doctor ever tells me I must give up cheese or it will take years off my life, my immediate response would be, “How many years are we talking?”

Cheese is on the same playing field as butter in my world — two things that make life worth living. I’ll eat cheap cheese in a pinch, but I’m a bit of a cheese snob and prefer a gourmet cheese that makes me want to chew slowly with my eyes closed to enjoy every layer of flavor.

Tasting cheese is similar to wine or bourbon tasting. Each one is different, and many kinds of cheese have layers and subtleties that can’t be hurried.

I recently enjoyed two exquisite cheeses from Le Gruyére AOP: a 5-month Gruyere and a 12-month Reserve. Le Gruyére AOP is a raw cow’s milk cheese hand-crafted by skilled makers since the 1100s and continues today in the Gruyères region of Switzerland. Many age-old techniques are still used in producing Le Gruyére AOP cheese. Simplicity mixed with the highest quality ingredients yields the finest results.

AOP stands for Appellation d’Origine Protégée in French. In English, the term is Protected Designation of Origin (PDO). To be awarded the ability to wear AOP on a label, a product must be produced, processed, and refined only in its place of origin.

I was excited and honored to receive this beautiful gourmet cheese from Switzerland. I let them both sit out for an hour since cheese is best eaten at room temperature. I immediately thought of my Mother since she appreciates fine cheese, too, and brought them to her place to share.

Here’s what we found:

The 5-month has a wonderfully soft texture and is sweet on the palate with a slight nuttiness. It was the best Gruyére I have ever tasted, and I have tasted many. It was fabulous on its own, but I am anxious to turn my next Le Gruyére AOP into a delectable fondue.

The 12-month Reserve has more of a grainy, crumbly texture, which I would expect from an aged Gruyere. The taste is still nutty but with more of an earthiness to it. My Mom prefers this one, and I was not surprised since she usually prefers earthy flavors more than I do.

I plan on ordering the 5-month to enjoy as a fondue and a block of the 12-month Reserve so Mom can enjoy it with a glass of wine.

The flavor of the Le Gruyére is perfect; however, it’s more than the flavor I love and appreciate. The production methods are highly respectable. Here are a few of the highlights of how Le Gruyére is produced:

High-quality cow’s milk from cows that are only fed grass in the summer and hay in the winter. There are no additives in their diets.
Using raw milk prevents the milk from being heated before the vat curdling process. This creates a cheese with a better aroma.
After the vat, curdling, cutting, molding, and marking, the cheese is stored in a cellar for three months.
Finally, after three months, the cheese moves to the caves d’affinage (maturing caves), where it matures for 5 to 18 months.

You don’t have to travel to Switzerland to enjoy gourmet cheese. Le Gruyere AOP is on the shelves at Costco, Trader Joe’s and other stores.

The Barn

March 11, 2023March 14, 2023Leave a comment

Fairhope, Alabama’s Farm-to-Table Restaurant

Today I had the pleasure of speaking with Robert Evans, owner, and Chef Adam Stephens, Executive Chef, of the exciting new restaurant, “The Barn” in Fairhope, Alabama. If you’re fortunate enough to visit the small coastal town of Fairhope, you’ll experience the beauty, friendliness, and pride of the community at every turn. The Barn is a reflection of that fellowship and charm.

Sitting on the same premises as The Hope Farm, which grew from a son’s knowledge and passion for farming and healthy living, and a father’s love of wine and good food, The Barn is the next natural step for the farm and the community. And when it comes to community, it’s everything to the father and son team and Chef Stephens. While speaking with them, it was clear that each decision they make is based upon how it will affect the community of Fairhope and the surrounding areas. When asked if The Barn has any signature dishes, Chef Stephens replied, “The community will make that clear as time goes on.” And as co-founder Bentley Evans said about the opening of The Barn, “We can’t wait for Fairhope to experience this beautiful space.” It has never been just about themselves and never will be, no matter how big they get. Owner Robert Evans explains that if they ever expand beyond Fairhope, the goal will always be to keep a “small town” feel to the restaurant.

Although The Barn is similar to The Hope Farm because they reside on the same premises and both are built on the same values, it definitely has its own personality. Chef Stephens points out that with an open kitchen and the tables full of people enjoying themselves, The Barn exudes a vibe of energy and togetherness. The menu focuses on in-house-made pastries and bistro-style weekday lunches. One of the main attractions at The Barn is the premium coffee from Nova Espresso, a local craft coffee shop based out of Mobile, Alabama. It’s another reminder of the emphasis the team at The Barn places on supporting local businesses and sustainability.

You can expect farm-to-table and seasonal selections at The Barn, just as at The Hope Farm. Chef Adam Stephens says, “It’s like a chef’s playground,” referring to the joys of creating a menu from a sustainable farm. Don’t expect just any lunch while dining at The Barn. Instead, plan on taking your time to enjoy menu items such as Grilled Hanger with Frites & Chimichurri, Jambon Beurre, or Chilled Lobster Salad. And expect fun changes to the menu as the seasons change. To celebrate the coastal life, there’s even a raw bar with seafood and caviar service. In the mornings, grab a cup of Nova Espresso coffee and a homemade cinnamon roll with candied pecans or a fresh croissant.

As a part of the restaurant business during a pandemic, the entire team at The Barn looks back at those tough times and is so grateful and aware of how lucky they are to see great success and to give not only the local community but visitors from all over the country a new place where they now experience farm-to-table dishes that are elegant and accessible. It takes a unique group to create a casual atmosphere with a menu that can compete with the world’s finest restaurants. And best of all, it’s in the prettiest little town, Fairhope, Alabama.

Hardware Restaurant

February 18, 2023March 11, 2023Leave a comment

Let me tell you about the most amazing restaurant you haven’t heard of. I live in the far west suburbs of Chicago. I mean, there’s a cornfield behind my house. An hour west of Chicago feels like a few days from the city. However, we can drive about 30 minutes east and find incredible restaurants. Enter…Hardware Restaurant.

Sustainability

Hardware is in North Aurora, Illinois. It’s sort of out in the middle of nowhere, but with plenty of other restaurants and shopping nearby. Every time I eat there I think to myself, They should be in the city. Their food is almost too good to be way out here. The thing is, they need space for their place.

Hardware has a greenhouse right onsite where they grow their own produce all year round. When you sit in the bar area you can see all of the beautiful greens growing in the greenhouse. It’s refreshing to see on a cold northern Illinois winter day. They also have little micro-orchards around the property where they grow their own nuts and fruits. Have you ever met a restaurant that does that? In the summer, when you pull in and see all the foliage, much of it in containers on the exterior walls, it just looks pretty. Then when you get closer and realize they are actually growing a good amount of the food you are about to eat, it’s fascinating. The list goes on.

Image Credit: https://www.instagram.com/hardwaregastropub/

https://www.instagram.com/hardwaregastropub/

Sustainability isn’t just a hip term at Hardware. They take action. Hardware brews their own beer, and the hops are grown on site. They even have their own well, so they know where the brewery water comes from. I haven’t even mentioned the food and already you can see, this place is beyond cool.

The Interior

The interior of Hardware is smart and it represents sustainability as well. If you love a warm atmosphere that makes you question your interior design abilities, this is the place for you. Some of the walls are covered in wood that’s been charred, which matches the fabulous aromas coming from the area where the restaurant is smoking meats. Tables and chairs are arranged so you feel the energy of the crowd yet can hear each other speak at your own table. They’ve done well with the acoustics in such a large setting. Everything from the light fixtures down to the flooring are artistic and well thought out. You’ll know as soon as you pull into the parking lot that you’re in for a unique experience. Hardware has managed to create a vibe that’s rustic, warm, yet hip and modern. Literally, you’ll even enjoy the restroom experience where sinks sit atop old kegs. Hardware is one of those restaurants where you can enjoy a lovely evening out in a little black dress or a sport coat, but you can also take a seat in your favorite jeans.

The Food

About the food — it’s incredible. We are sort of food snobs and feel Hardware is some of the best food you’ll taste anywhere. The charcuterie boards are beautiful and we tend to stuff ourselves on one every time. They include sausages and meats made in house.

Hardware is the only place, ever in my life, where I get excited about a salad. On their salad menu is a smoked gouda tart salad. We tried it one day out of curiosity because, you know, it had cheese in it. What shows up is a tiny little tart filled with smoked gouda and caramelized onions, hidden under a bed of Hardware’s microgreens that are tossed in a lovely vinaigrette dressing, pickled red onions, and some fig jam. First of all, just the salad is the best tasting salad you’ll ever have. I love a chef who understands flavor. Then, after being good and eating all your greens, the gouda tart is like dessert. My husband and I say, “Mmmm” an embarrassing number of times while eating it.

There are fun small plates to share, and I guarantee you’ll see offerings there you’ve never seen before. The entrees are delicious, and I appreciate that the portions aren’t ridiculous (less waste). Everything served at Hardware focuses on which fresh ingredients are available. Everything is seasonal while many items, of course, can be served all year round.

I could go on about every unique and perfect menu item, but I’ll let you see for yourself. However, please also try the teriyaki bacon with watermelon. On to the drinks…

Cocktails

If we want a cocktail made the way it should be, we go to Hardware (sometimes after church which feels a little wrong). Truth be told, my husband has become an amateur mixologist because the following weekend I usually ask him to recreate what we drank at Hardware. No pressure.

They have all the classics as well as their own creations. I have a vintage soul so I tend to order anything that sounds like it would be on the set of Casablanca or bring me a step closer to looking like Ingrid Bergman. Just trust me, the cocktails here do not disappoint. Then there’s the whiskey and whisky collection. If you sit at the bar, they all decorate the wall and it’s pretty fun to read as many as you can and look for new one’s you haven’t tried. Hardware boasts 400 whiskeys from all over the world.

Hardware Restaurant

Hardware Sustainable Gastropub and Brewery – Google Maps