Cheese, Please - Luscious Rush Creek Reserve gets baked with garlic, sautéed pancetta, and a splash of Champagne for an irresistible appetizer served with toasted baguettes.
Before dinner, Trudi Wagner (far left) and Patty Floersheimer (far right) greet guests with glasses of rosé on the porch of their downtown home.
A soft cow’s milk cheese wrapped in spruce bark, Rush Creek Reserve is extra indulgent when baked with garlic and savory pancetta. If the cheese isn’t available (its typical season is November through December), Jasper Hill Farm’s Harbison, produced in Vermont, will also work.
Leftover lamb tastes great in sandwiches with mayo and toasted onion bread.
The ladies toss Greek salad with marinated Meredith Dairy feta (which they call “crack cheese” for its addictive nature), an Australian product packaged in olive oil and herbs.
Friends raise glasses of wine around the candlelit table while Wagner gives a toast.
Wagner suggests pairing the dessert with Cerdon du Bugey, a sweet bubbly from Domaine Renardat-Fâche. “It goes perfectly with berries or chocolate,” she notes.
