JimMcKen: Hi Jim McKen of Ornamental Flowers, for years we and shadow with the
staples of my parties. But I extended my horizons to do impart with some
wonderful meals that are familiar in New York City. Today we have with
this Terence Brannon the Chef Proprietor his here to introduce us to a fine
selection you choices and provide us with the tools we need to properly
serve so you’ve ever I said burning question as mango go with time shake,
stick around and you should find out.
Allison Chase: Hi there everyone, welcome to celebrations, I am your host Allison Chase.
My friend Ken is an avid entertainer and well known hostess here in the
east tent. And today she’s decided to have a few friends over for a wine
and cheese tasting and I have just the gourmet for heard and meet.
Terrence Brannon is the Chef and Proprietor at Artisanal Restaurant in
New York City, let’s go to meet Terrence and see what he has and store
for us today.
Allison Chase: Kim this is Terrence Brannon.
Kim: Hi, nice to meet you.
Terrence Brannon: He is the guy they talk too about this wine and cheese party you are doing
tonight.
Kim: Oh great.
Terrence Brannon: Yeah so cheese and wine party.
Kim: I thought that would be great if we just had an enormous use plate with all
the equation months and that’s dinner. The problem is we don’t know
what cheeses are for summer and goes with one, what you serve with it.
Terrence Brannon: Where I love most about entertain with cheese because that’s so easy. An
arties party that you remember to come back in the rapid of hour for you
serves and that’s the most difficult part of them. So I have a couple of
place that we can go, not get cooking but we get on laughing and cutting.
Kim: Terrific, let’s go.
Terrence Brannon: Hey Michael, how are you doing?
Michael: Great to see you again.
Terrence Brannon: We will have a wine and cheese party night.
Michael: Excellent.
Terrence Brannon: So want stock of different cheese it’s maybe five, six or seven.
Michael: Okay alright.
Terrence Brannon: What I like to do with cheese is like these four different countries and
about texture. So, we are going to start at 12 o’clock the cheese is go
clockwise the mild is just strongest. Then our next strongest will be the
Mozilla I think and then we are going to serve a Garrotxa will be next and
then they misses to cheesy. And we will finish the cheese burger with the
glass. Everyone they expect greats with this kind of visually, this is a pizza
I mean is going with all the juices.
Kim: Everytime?
Terrence Brannon: Yeah to made our jam, tomato jam from Portugal. One of my favorite is
Queen’s paste charcoal crackers. We are going to have some nuts and
dried fruits, cranberries, apricot we are going to have a presentation with a
little bit of drink. This drink is very well with some of the cheeses, we also
have some bread and crackers to blow the cheese with the shower
presentation.
Kim: This is beautiful.
Terrence Brannon: Is that?
Kim: Yeah.
Alison Chase: Thank you so much.
Terrence Brannon: My pleasure.
Alison Chase: For helping out my friend, this is a beautiful this way, thank you. Thanks
for watching, I especially want to thank Chef Terrence Brannon for
enlightening us on cheeses. Until next time, I’m Alison Chase.
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