AT & MS started out at the Chinatown Farmer’s Market, but walked past the convention center to Historic Morrison Clark Inn (1015 L St. NW). From the NBC4 Blog: Enjoy the hotel’s happy hour by relaxing on the veranda, sipping Big Easy-themed cocktails, and snacking on southern specialties. 5:30-7:30 p.m.; $8 cocktails. After a Mint Julep and a Steel Magnolia, Wendell made his way over with Cheese from Whole Foods at Tenley. Wendell ordered a basket of bread, and we tried to discretely sample the cheese. It was a sheep night, and all was good. The staff were all so nice, but MS idea: A blog on how to best get served at local restaurants / bars — Do you wait at the table? Look for the host? Belly up to the bar?
Pastore (14.99 a lb). Raw sheep milk: Pastore Sini is a semi-hard sheep’s milk cheese with a firm texture and a nutty finish. Pastore is covered in a brown wax, which is indicative of the tradition to preserve cheese by rubbing mud on its exterior. This cheese has been produced by Sini Fulvi for more than twenty years in the Village of Nepi, Province in Lazio, Italy. 4 Stars WWT.
Fiore Sardo: Raw Sheep milk: Siore Sardo is banded by a hard, black, natural rind. This semi-hard cheese is sharp and savory and the slightest shavings of it brings simple, olive oil-dressed pasta alive.
Persille Du Malzieu (from Hever Mons). Origin: Lozère, France. Raw sheep’s milk, the other Roquefort, months spent in the caves of Peyrades produces a salty edge, wild mushroom flavor.