Last weekend I invited four food professionals for wine and appetizers at our house. It was family weekend at Amherst College and I was to be a moderator for a session called “Rewarding Careers in the Food World.” Ted Lee, part of that celebrated duo, The Lee Brothers of Southern cooking fame, Jenny Rosenstrach author of the just released How To Celebrate Everything, Joy Howard, a talented food stylist, and Caitlin Leffel, my terrific food editor at Rizzoli for Soup Nights were the panelists.
So what to serve them? I wanted the nibbles to be simple, seasonal, and reflect our local food scene. Roasted Grape and Goat Cheese Toasts, French radishes (from my farmers’ market) served with sweet butter and sea salt, and a platter of New England cheeses including two Grafton cheddars from Vermont and an artisanal blue, were on the menu. The most popular appetizers of the evening, though, were the savory palmiers with white cheddar, pears, and cumin. Continue reading