Writing to you from my balcony, looking out at Punta de Mita beach on the west coast of Mexico. I’ve been jetlagged and waking up with the sunrise, but what else is better than a quiet morning accompanied by a strong espresso shot? I have been overwhelmed with gratitude this weekend. I’m at The Conrad for a pop-up, where I’ll be hosting two events and curating a cheese board to be served on the restaurant menu. I must admit, I was a bit intimidated entering the kitchen with a group of top-trained Mexican chefs at a 5-star hotel, but they were so kind and thoughtful, making me feel right at home. This is the beauty of travel - Having the opportunity to meet people from diverse backgrounds and cultures, connecting through the universal language of food.
Yesterday I selected the supplies for the cheese plate and drink pairings for Sunday’s workshop. The team styled a stunning display of cheese, cured meats, vegetables, fruits, chutney, bread and edible flowers - It was actually almost too pretty to touch. Once we went through the options I put together this plate:
On the plate (clockwise from top)
Oaxaca: A cow’s milk cheese from the Oaxaca region. The cheese has a salty and tangy flavor profile with a texture similar to mozzarella. It was definitely one of my favorites and an excellent melting cheese for quesadillas.
Tomme Con Mosto: A semi-hard goat’s milk cheese infused with red wine, aged for two months. It’s from the Guanajuato region and tastes similar to a fontina cheese with pockets of fermented grapes.
Camembert: This cheese was called camembert, but pretty different than the French version other than the bloomy rind. This is a soft-ripened goat’s milk cheese from the Guanajuato region similar to Bucheron. The inner paste is tangy and a bit chalky like a fresh goat cheese.
Herbed Goat Cheese: A fresh goat cheese with herbs also from the Guanajuato region. It’s tangy and bright with notes of minerality and lemon zest.
Guanajuato is a popular region in Mexico for cheesemaking, especially French-style goat’s milk cheeses. This area is also renowned for its sweet desserts such as cajeta (goat’s milk caramel).
Tonight I’ll be hosting a cheese party / happy hour, and tomorrow is the workshop! I will be sharing updates on my Instagram story all weekend. In the meantime, here are a few more photos to give you a little virtual vacation.
ICYMI: SPRINGTIME PASTA SALAD
Celebrate spring with my favorite Lemon Ricotta Pasta Salad, the perfect way to welcome in spring. The zesty lemon brightens up the creamy ricotta dressing, while the peas and asparagus add some vegetal sweetness. Freshly shaved parmigiano reggiano brings a hint of salty sharpness to create truly a perfect pasta salad.
RECIPE:
10 oz mezzi rigatoni
12 oz marinated mozzarella balls
1/4 cup parmigiano reggiano, shredded
1 cup cooked peas
2/3 cups blanched chopped asparagus
Fresh basil, lemon juice, salt and pepper to garnish
DRESSING:
4 oz fresh ricotta
Juice from 3/4 of a lemon
2 tablespoons olive oil
3 tablespoons of fresh basil, chopped
Salt and pepper to taste
INSTRUCTIONS:
1) Bring salted water to a boil, cook pasta for 10 minutes until al dente
2) In a bowl, combine pasta, mozzarella, parmigiano reggiano, peas, asparagus, basil, salt and pepper
3) Top with dressing and mix until combined. Garnish with salt, pepper and a squeeze of lemon
4) Serve immediately or chill up to 3 days
That’s all for now! Have a lovely weekend :)
Marissa