Crap! I thought I'd posted this last week, but a lot of sun in Seattle has a way of working its crazy dreamlike magic on the brain, what can I say?
I'm just now coming down from a full 48 hour cheesegasm, thanks to The Seattle Cheese Festival.
This was my 4th year cruising the Pike Place concourse for nibbles of curd, however this time I took advantage of the inevitable waiting to slip Calf & Kid cards into the hands of everyone I could. I also left little piles of them on several tables, so hopefully you either got one or saw them around somewhere. Strangely enough, I got the stink-eye from an old cheesemonger at the very first booth I approached. I was about 3 layers of people back from the booth, and tried as unobtrusively as possible to slip people a card saying "new cheese shop coming to Seattle". I think I handed out 3 or 4 when I looked up and she was glaring at me like I'd taken a slice of her cheese, wiped my ass with it, and handed it back to her. It was kind of funny, and I moved on with fantastic girlfriend in tow, and I cannot even begin to count how many warm responses I received from fellow cheese lovers. My favorite remark was from a woman several years my senior who gingerly plucked the card from my hand, sneered at it over her low-riding glasses, and said "Well it's about time!" Then she gave me a very warm smile, complemented the logo and that was that.
The rest of the afternoon was spent tasting sooo many cheeses that invoked physical reactions - most of them already known and a good smattering of new rinds on my pallet. With friend and fellow cheese lover in tow, I hit some of the seminars hosted by cheese hotties Tami Parr of PNWCP and Daphne Zeops, cheese guru. How I love to see other women marking their terrior in the cheese biz! All in all it was awesome, how could be otherwise? I am still reeling a tad from so much fromage in this glorious city, and cannot wait for more, more, more!
Monday, May 18, 2009
Thursday, May 7, 2009
Chevre avec Ritalin?
Just a quick post to let you all know that I'm not dead, just un-hibernating, or whatever you might call thawing out from the winter slowly and enjoying the tad bit of sunshine and fun we all covet this year.
There is certainly nothing like starting your own business to induce the most extreme ADD symptoms. Every day holds the potential to send me soaring or pull me crashing back down to reality, sometimes both. A few weeks ago I was over the moon about a space right down the street, perfect location, just the right size and price, and then in one fell swoop the air was let out of that potential bubble by owners and their crazy ideas of when and how to renovate space. Every day brings another tidbit of news that either elates or crushes me, and every day I'm learning to flow with it a little more.
Mostly I'm twiddling my thumbs, figuratively and literally, waiting for a good space to come along. I am very seriously heeding the advice not to jump on anything too soon just for the sake of having it; my inner Goldilocks can wait for the spot that's just right.
In the meantime, I'm feeling very fancypants-ed at winning a Twitter contest today for tickets to the Seattle stop on The Celebrity Chef Tour benefiting the James Beard foundation, and in this case, my belly.
I'm also getting very bouncy about the upcoming Seattle Cheese Festival this weekend. I'm making hundreds of little Calf & Kid fliers to hand out, attending a couple of seminars, and meeting a handful of fellow Seattleites who I've only known online just yet. So far this week is shaping up famously.
Vive la fromage!
There is certainly nothing like starting your own business to induce the most extreme ADD symptoms. Every day holds the potential to send me soaring or pull me crashing back down to reality, sometimes both. A few weeks ago I was over the moon about a space right down the street, perfect location, just the right size and price, and then in one fell swoop the air was let out of that potential bubble by owners and their crazy ideas of when and how to renovate space. Every day brings another tidbit of news that either elates or crushes me, and every day I'm learning to flow with it a little more.
Mostly I'm twiddling my thumbs, figuratively and literally, waiting for a good space to come along. I am very seriously heeding the advice not to jump on anything too soon just for the sake of having it; my inner Goldilocks can wait for the spot that's just right.
In the meantime, I'm feeling very fancypants-ed at winning a Twitter contest today for tickets to the Seattle stop on The Celebrity Chef Tour benefiting the James Beard foundation, and in this case, my belly.
I'm also getting very bouncy about the upcoming Seattle Cheese Festival this weekend. I'm making hundreds of little Calf & Kid fliers to hand out, attending a couple of seminars, and meeting a handful of fellow Seattleites who I've only known online just yet. So far this week is shaping up famously.
Vive la fromage!
Sunday, April 26, 2009
Home sweet home?
The perfect beginning to a fantabulous spring weekend in Seattle; I checked out a new space on 12th ave in the 'hood that really hit the "just right" spot for my inner cheese bear. Then moments after tweeting it, the news popped up on The Capitol Hill Seattle blog, color me stoked! This morsel of free press has been great, every day I'm sifting through new emails from fellow cheese-loving Seattleites, singing the praises of this venture. Thank you all for the words of encouragement, and keep it coming!
Today I signed up for the upcoming Food by Hand seminar: Becoming a Cheesemonger. Come June I'll flee the crazy rollercoaster that is my life here for a few days and immerse myself in everything cheese. Now it's back to the laptop to fine tune the 'ole business plan for this new space on 12th.
Today I signed up for the upcoming Food by Hand seminar: Becoming a Cheesemonger. Come June I'll flee the crazy rollercoaster that is my life here for a few days and immerse myself in everything cheese. Now it's back to the laptop to fine tune the 'ole business plan for this new space on 12th.
Friday, April 17, 2009
Batteries recharged
Whew, it's been a while since a post! Mostly due to the lack of anything going on, which has been a blessing while I've been wrapping things up at the day job. In the meantime, I'm super stoked to attend a couple of seminars at the upcoming Seattle Cheese Festival later in May. I'm checking out "Washington's Artisan Cheese Renaissance", hosted by none other than the fantastic Pacific Northwest Cheese Project blog. I'll be delighted to finally meet her in person and solicit the hell out of the shop. Also on the agenda is "The Cheesemonger(Fromager)" which will undoubtedly be inspiring and very educational.
Speaking of inspiring and educational, I had a couple of drinks and some cheese last night with Shannon of City Stimulus and In Your Head. I needed her help working on my "spiel" and she also got me all set up on Twitter, so feel free to tweet at me to your heart's content! We also shared a delightful toasted goat cheese crottin at Oddfellows, which was prepared very well and served with sliced apples and pears.
Later this weekend I'll be heading back to the farmer's market for some more Naughty Nellie from River Valley Ranch, I just can't get enough of that stuff. It's made in a tomme style, but it's airier and a little more tart than any tomme I've come across, yet it does have that lovely smokey quality that carves a special place in my heart for tommes. I also have a list of some highly recommended wines from a coworker who is no novice to the Washington wine scene, so I'll be holing up inside with my cheese and wine diary and calling it a "research weekend". It's tough, I tell you.
Speaking of inspiring and educational, I had a couple of drinks and some cheese last night with Shannon of City Stimulus and In Your Head. I needed her help working on my "spiel" and she also got me all set up on Twitter, so feel free to tweet at me to your heart's content! We also shared a delightful toasted goat cheese crottin at Oddfellows, which was prepared very well and served with sliced apples and pears.
Later this weekend I'll be heading back to the farmer's market for some more Naughty Nellie from River Valley Ranch, I just can't get enough of that stuff. It's made in a tomme style, but it's airier and a little more tart than any tomme I've come across, yet it does have that lovely smokey quality that carves a special place in my heart for tommes. I also have a list of some highly recommended wines from a coworker who is no novice to the Washington wine scene, so I'll be holing up inside with my cheese and wine diary and calling it a "research weekend". It's tough, I tell you.
Wednesday, March 18, 2009
Keeping the faith
This month has been like being stranded in quicksand. So much movement, work, activity was happening for a while there and now it's like I've hit a brick wall. Well, maybe not that dramatic, it just feels that way.
My loan officer strongly advised me to seek out an investor, and I'll be damned if I don't heed the advice of those who've watched this happen a hundred times. I'm a very independent thinker 99% of the time, but I know when to back off and do what I'm told when it comes to things that I'm fairly ignorant about, like, oh I dunno, starting a small business?? Luckily for me, my loan officer is really awesome, and very straightforward with me. According to him, I'd have about a 50/50 chance of getting exactly what I want as is, and if my application is rejected then I'll have to wait 3 months before re-applying. That will simply not do. So it's time to put on my dancing shoes and make someone else believe in this as much as I do, or at least $20,000 as much as I do. Lucky, seriously lucky me has no less than 2 people to approach right off the bat, and if they aren't interested they will surely be able to refer me to those who may. We will see.....
In the meantime I've been relishing some fantastic tomme style curdage from River Valley Cheese. We tried the Naughty Nellie, a lovely raw cow's milk bathed in Naughty Nellie beer from the Pike Brewery. Also tasted the Valley Girl and one not on the website that was wrapped in crushed Cabernet grapes. Mmmmmmmm......all fantastic.
I'm also playing with grilled cheese, so far ingredients involved have included: aged Gruyere, anchovies, rosemary boule, fresh pumpernickel, smoked onion mustard, roasted red peppers, black olives, carmelized onions, aged gouda, fresh buffalo mozarella, and garlic pickles. Not at all in that order.
My loan officer strongly advised me to seek out an investor, and I'll be damned if I don't heed the advice of those who've watched this happen a hundred times. I'm a very independent thinker 99% of the time, but I know when to back off and do what I'm told when it comes to things that I'm fairly ignorant about, like, oh I dunno, starting a small business?? Luckily for me, my loan officer is really awesome, and very straightforward with me. According to him, I'd have about a 50/50 chance of getting exactly what I want as is, and if my application is rejected then I'll have to wait 3 months before re-applying. That will simply not do. So it's time to put on my dancing shoes and make someone else believe in this as much as I do, or at least $20,000 as much as I do. Lucky, seriously lucky me has no less than 2 people to approach right off the bat, and if they aren't interested they will surely be able to refer me to those who may. We will see.....
In the meantime I've been relishing some fantastic tomme style curdage from River Valley Cheese. We tried the Naughty Nellie, a lovely raw cow's milk bathed in Naughty Nellie beer from the Pike Brewery. Also tasted the Valley Girl and one not on the website that was wrapped in crushed Cabernet grapes. Mmmmmmmm......all fantastic.
I'm also playing with grilled cheese, so far ingredients involved have included: aged Gruyere, anchovies, rosemary boule, fresh pumpernickel, smoked onion mustard, roasted red peppers, black olives, carmelized onions, aged gouda, fresh buffalo mozarella, and garlic pickles. Not at all in that order.
Sunday, March 1, 2009
Hiccups
I hate hiccups, both in literal and symbolic form. As for the latter, it looks like I still don't have enough money to qualify for the loan I want. I love that in order to procure a loan, I need to front so much cash that I could ostensibly take all the money I have and just ask for a loan about 1/3 of what I'm currently seeking. And then it sort of all stops making sense anyway. Suffice it to say that things are slightly on hold until I can find an investor to inject that last $20K or so necessary to see this cheese baby to fruition. So if you know anyone with far too much disposable income who might like to own 5% of a kick-ass cheese shop, please do send them my way.
In better, and for more entertaining news, I held my first official cheese tasting last night at Chez LaVigne. While Mr. LaVigne and I have held many a cheese session on our own, it's high time I get friends to come over for copious servings of dairy decadence. In return they eat the stuff I can't stand, and help me come up with witty and often terribly inappropriate descriptions of the cheese(s). See, back at in Brooklyn at The Bedford Cheese Shop, descriptions were half the fun of spending an afternoon tasting and spending far too much of a weekend allowance. For example, this is what they have to say about a goaty Crottin: "Can be enjoyed in the younger, fresh state or in the aged, hard-as-a-f%#king-rock-stage."
They are now slightly famous for their wacky descriptions, and I'm sure they won't mind if I take a page from their marketing book to that end. Last night a good helping of a dozen or do cheese-loving friends arriving avec various beers and wines to graze on a delicious selection of goat cheese. Among some of the descriptive hits were:
"This cheese reminds me of a Frenchman I once dated; he never bathed but was a great lover."
"Like making out with a gang of billy goats."
"This cheese could beat you at Rock Band." -- still not sure exactly what this means but hell, it sounds good!
"This cheese is the naughty that needs a nice."
And the list goes on, and yes, you will have to come to the shop to see, taste, and purchase the fantastic fromages that elicited such an outpouring of adjectives.
*Note to self: next time take a picture of the beautiful cheese board before letting everyone devour it. This morning I thought of it but our kitchen had been taken over by an army of empty wine glasses, bottles, and one hunk of wood with a few scraps of dried cheese on it.
*Note to self #2: disregard anything after cheese #4, because by that time we've all "tasted" far much booze to come up with anything beyond the intellectual level of Beavis and Butthead. Case in point - Pave de Jadis, an absolutely transcendent log of fluffy, lemon-infused paste covered in a layer of delicate ash. We ended the night with this and this is what I've got to show for it:
"Like a premature cheese ejaculation!"
"Like a quality hooker, it goes away right after you've enjoyed it but you'll always welcome it back for another round."
"Dude, this cheese is GOOD!"
Coming up in a few weeks for the next lucky selection of my peeps - an evening of blue's.
In better, and for more entertaining news, I held my first official cheese tasting last night at Chez LaVigne. While Mr. LaVigne and I have held many a cheese session on our own, it's high time I get friends to come over for copious servings of dairy decadence. In return they eat the stuff I can't stand, and help me come up with witty and often terribly inappropriate descriptions of the cheese(s). See, back at in Brooklyn at The Bedford Cheese Shop, descriptions were half the fun of spending an afternoon tasting and spending far too much of a weekend allowance. For example, this is what they have to say about a goaty Crottin: "Can be enjoyed in the younger, fresh state or in the aged, hard-as-a-f%#king-rock-stage."
They are now slightly famous for their wacky descriptions, and I'm sure they won't mind if I take a page from their marketing book to that end. Last night a good helping of a dozen or do cheese-loving friends arriving avec various beers and wines to graze on a delicious selection of goat cheese. Among some of the descriptive hits were:
"This cheese reminds me of a Frenchman I once dated; he never bathed but was a great lover."
"Like making out with a gang of billy goats."
"This cheese could beat you at Rock Band." -- still not sure exactly what this means but hell, it sounds good!
"This cheese is the naughty that needs a nice."
And the list goes on, and yes, you will have to come to the shop to see, taste, and purchase the fantastic fromages that elicited such an outpouring of adjectives.
*Note to self: next time take a picture of the beautiful cheese board before letting everyone devour it. This morning I thought of it but our kitchen had been taken over by an army of empty wine glasses, bottles, and one hunk of wood with a few scraps of dried cheese on it.
*Note to self #2: disregard anything after cheese #4, because by that time we've all "tasted" far much booze to come up with anything beyond the intellectual level of Beavis and Butthead. Case in point - Pave de Jadis, an absolutely transcendent log of fluffy, lemon-infused paste covered in a layer of delicate ash. We ended the night with this and this is what I've got to show for it:
"Like a premature cheese ejaculation!"
"Like a quality hooker, it goes away right after you've enjoyed it but you'll always welcome it back for another round."
"Dude, this cheese is GOOD!"
Coming up in a few weeks for the next lucky selection of my peeps - an evening of blue's.
Sunday, February 22, 2009
Holding pattern
Last week just a bust on the cheese shop front. After applying for licenses and permits galore, I learned that, in a nutshell, I can't get a liquor license that will give me the freedom I want in the shop. I appears that in order to have public tastings, I would either need a liquor license that dictates more than 50% sales from alcohol, or I sell unopened bottles and have no ability to give people tastings. There is one other option I'm going to discuss with my lawyer tomorrow morning that will hopefully resolve this issue, but if it doesn't work then I'm back to spreadsheets and business plan drama, editing everything I've worked so hard on to create a different type of store. But I'm not going to count on anything yet.
This weekend we got away for a bit and shot down to Newport, OR for the Annual Newport Seafood and Wine Festival. We ate the best Penn Cove mussels I've ever had, downed many a Rogue ale, trooped through two tent's worth of drunken, post Mardi-Gras idiots to taste dozens of wine, and then stuffed ourselves silly with more yummy things from shells out of the ocean. I now have a very good selection of Oregon wines to add to the inventory list. Among the shining stars of the afternoon were a Willamette Valley Syrah and a Columbia Valley Merlot, both of which are absolutely toe-curlingly fantastic.
Then I took advantage of the drive home to shove my nose back into my library of cheese porn; books full of the most luxurious photos and descriptions of cheeses the world over. That, a relaxing Sunday evening back with the furry children, an ice cold Brutal Bitter from the Rogue warehouse sale, and a hunk of Seastack I'd forgotten about, and call me good.
This weekend we got away for a bit and shot down to Newport, OR for the Annual Newport Seafood and Wine Festival. We ate the best Penn Cove mussels I've ever had, downed many a Rogue ale, trooped through two tent's worth of drunken, post Mardi-Gras idiots to taste dozens of wine, and then stuffed ourselves silly with more yummy things from shells out of the ocean. I now have a very good selection of Oregon wines to add to the inventory list. Among the shining stars of the afternoon were a Willamette Valley Syrah and a Columbia Valley Merlot, both of which are absolutely toe-curlingly fantastic.
Then I took advantage of the drive home to shove my nose back into my library of cheese porn; books full of the most luxurious photos and descriptions of cheeses the world over. That, a relaxing Sunday evening back with the furry children, an ice cold Brutal Bitter from the Rogue warehouse sale, and a hunk of Seastack I'd forgotten about, and call me good.
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