Fiddle Head Ferns East Coast West Coast
Spring is around the corner how do we know March madness,
Easter eggs in the store. No, it’s the West coast fiddle heads arriving
From Portland Oregon
They look great with there tinge of purple and fresh bitter taste
Second only to the East coast and with there much greener look
And elevated flavor once again East coast takes the West.

Coach Farms Triple Cream Cheese

Triple Cream Wheel: (approx. 3 1/2 lbs.) A very special cheese with an unbelievably rich, “buttery” taste that sets it apart from all other goat cheese.

I love this cheese we get it in the small 5oz pieces all the time but I think the large wheel we just got in is better for food service with in this case I think bigger is better

Faithful to the traditional methods of the French farmstead cheese maker, this farm is turning out authentic, artisanal goat cheeses that were once found only in the remote villages of France. There farm is located in a small Hudson Valley village, just two hours outside of New York City. They have, at present a count of over 900 French Alpine dairy goats, born and raised on our farm.

Couronne Lochoise

Just arrived from France not a jelly donut but its sure tastes fantastic
This little farmer's cheese, with its original form and tender soft heart, is made in the region around Loches in the Loire Valley. The Couronne Lochoise is like the moto of the region : "douceur de vivre"The cheese has a generous flavour of the rich pasture lands of the Touraine. If allowed to mature to its peak of perfection the cheese will have the texture and taste of buttered pastry. The Couronne Lochoise has a creamy texture.

Bloody Mary In Jackson Hole

I have to share this Photo i took it with my cell phone
and to this day can not beleive how well it turned out.
We had taken a drive and a well deserved rest after
a hard nights cooking in Jackson Hole Gods Country

Yesterday I had the pleasure of hanging out with Wolly pigs at the farm. Can not wait to taste them 20 days from today. No, for real we are about 60 days from them been ready; anyone ready for half a pig about 100lb per half. Torm is the man, he knows a bit about Wagyu grass fed beef also.

Day one

Today we embark on our first blog. We plan on blogging about all the great items we have here at Culinary Classics and what others are doing with them. We have many customers in Florida and most of them are in Orlando. We'll try to share some stories. Here we go! Visit us at ccifood.com


Snail caviar anyone?