Chew On This – Jan’18

Chew On This – Jan-Feb, 2018

What better way to kick off a year of culinary exploration that trying to match various types of cheeses with rare and imported leaf teas?

Thanks to member Cynthia Gold, who actually holds the title of Tea Sommelier at Boston’s famed L’Espalier restaurant, more than 20 curious members were treated to an in-depth discussion of teas from China and beyond, while nibbling Alpine, triple creme, blue and cheddar cheese. Revelatory!

The photos below show how the tea was brewed and served, in member Maryanne Muller’s sprawling family room.

 

 

 

 

 

 

 

 

 

 

 

Another way to ensure that the year 2018 shines is to expend more effort on wellness and balance in life.

Towards that end, member Alexis Crawford taught us how to connect our minds, bodies and souls through the ancient Hindu practice of ayurveda, which dictates exactly the right diet, yoga exercises and breathing for serenity that can coalesce to bring your sense of wellness together. It’s all based on your body type and personality, and there’s much to learn, but Alexis made ayurveda sound simple and sensible. Contact Alexis thru the Guild’s membership directory if you’d like a consultation.

 

 

 

 

Beer! Need we say more? The February Let’s Dish featured homemade food made with beer and for beer, and it was held in a facility that makes beer, Medusa Brewing Co. in Hudson, MA. Members sampled almost a dozen fresh beers and ales on tap, while digging into the likes of: Buffalo Chicken Dip, Broccoli-Beer Soup with Two Cheeses, Soft Pretzels with spicy Russian mustard, Beer-Braised Bacon Strips (yummy), Blondies with Stout Caramel, and more.