New York City Wine-Cheeses of Louis XIV at Casellula

Date:	Aug 06, 2007 (Mon)
Time:	6:30 pm
Cost:	$35

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Place:	Casellula Cheese & Wine Café 401 W. 52nd St. New York, NY 10019 View Map

Phone:	212-247-8137
Email:
Id:	#136440

In the 17th-century the French developed not only Haute Cuisine but also modern cooking. Salt and pepper became basic "table spices," St. Nectaire, Cantal and Roquefort were the foodie cheeses of choice and the first Champagne was made by Dom Perignon. This new French cooking emphasized sensual motifs and called for a complete surrender to the body's desires at the table. In fact, cooks intentionally used salt in different parts of each meal in order to bait and seduce the appetite. Tonight, Maximiilian Shrem of Fromaggio Essex will discuss the different characters at the court while serving champagne & cheese and listening to Baroque music. 6:30 PM . $35 includes baiting, seducing and harpsichord.

More Info: Casellula
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