The Maitre d’ of Cheese

by Kendra Bailey Morris on

I must confess. I want Carolyn Stromberg’s job. She spends all day surrounded by stinky cheese, nibbling away her work hours immersed in plethora of funkiness. There’s no three-walled office cubicle for this former Cowgirl Creamery apprentice. Only a butcher’s block and a stainless steel cheese slicer, along with one of the ultra-coolest gadgets I’ve seen in a long time– a glass-enclosed cheese cave built right into the wall of the Old Hickory Steakhouse restaurant at the Gaylord National Resort and Conference Center in National Harbor, Maryland.

And, these are no ordinary cheeses, mind you, so get that grocery store smoked gouda and that plastic-wrapped havarti out of your head. Carolyn, whose proper title is Maitre d’Fromage, spends much of her time working with a variety of local and international purveyors in search of the very best seasonal cheeses to present at their ultimate peak.

Each cheese is carefully selected based on origin, texture, taste and appearance, and is housed in the restaurant’s own cave which is kept at just the right temperature and humidity (60 degrees and 80 percent humidity) in order to preserve its optimum ripeness and moisture level. The cave, which is the only one of its kind in the D.C. area, can best be described as a sort of humidor for cheese.

For diners at the Old Hickory Steakhouse, a classic tasting platter might begin with selecting from a fruity cow’s milk Piave from Italy or a piquant Lord of the Hundreds sheep’s milk from England or perhaps an earthy Irish Cashel Blue might be your savory ticket. U.S. artisan cheese makers get a well-deserved nod on Carolyn’s list as well, whether you’re craving a buttery Nettle Meadow Kunik from New York or an Up in Smoke goat’s milk from Oregon.

Boasting more than two dozen artisanal cheeses, the collection can be worth an estimated $8,000 to $10,000 on any given evening.

And, these rare cheeses don’t come cheap. Boasting more than two dozen artisanal cheeses, the collection can be worth an estimated $8,000 to $10,000 on any given evening. With this in mind, cheese lovers are encouraged to choose wisely, which is where Carolyn as Maitre’d comes into play.

After spending all day ordering, slicing and tasting some of the most respected dairy producers in the world, Carolyn fills her evenings catering to the inner-cheese junkie in all of us. Pushing along her trolley of goodness (a custom-made cheese cart), Carolyn presents fifteen or more varieties table side for guests to choose from.

What results is both delicious and educational, as diners are first asked about their personal taste preferences and then offered several options from the trolley. As choices are narrowed down, Carolyn offers her take on the history of the cheeses along with pairing suggestions. The presentation culminates with guests customizing their own cheese plate, which can serve as a tasty beginning or end to a carefully-crafted meal built for the passionate cheese lover.

As part of the Old Hickory’s dinner menu, which is an impressive collection of delights in and of itself courtesy of Chef Wolfgang Birk, the customized artisanal cheese option, is just the beginning. With views overlooking the Potomac and a contemporary design take reminiscent of a Georgetown row house, the restaurant boasts a collection of 130 award-winning wines designed to pair with hearty cuts of grain-fed Black Angus beef (which can be decadently topped with lobster tail or foie gras) and signature dishes such as pepper crusted organic Scottish salmon with butternut squash risotto and truffle leek sauce. Birk, a former chef of the five-diamond awarded Casa Casuarina (a.k.a. the Versace mansion) often culls from local farms and producers in an effort to keep the menu fresh and contemporary.

Service is tight here as well, and the little details make all the difference, such as presenting a wedge of unsalted butter on cold salt stone to accompany the basket of bread. Yet, the most unique aspect of the resort’s restaurant is Carolyn’s table side cheese presentation, which is a foodie adventure not-to-be-missed, so when you’re ready to get your cheese on, hit the Gaylord National for an experience tailored to those who crave a little more pungency in life.

—Kendra

Shark shutdown looms in Hawaii

by Tom Johansmeyer on

Some native Hawaiians are looking to bring an end to shark tours, despite their popularity among tourists. They cite cultural concerns, according to a report by MSNBC, while surfers and environmentalists are worried that the animals could begin to associate people with lunchtime. Meanwhile, federal regulators are doing what they do best … investigating.

Of course, tourists don’t respond all that well to arguments made from cultural sensitivity. But, the notion that they could wind up fish food is gaining some momentum. George Burgess, who researches sharks at the University of Florida, believes that sharks will go where they are fed daily, which could deplete other forms of marine life in these areas … and leave populations elsewhere unchecked. There is conflicting research from the Hawaii Institute of Marine Biology.

Federal law generally doesn’t allow shark-feeding off Pacific island territories and Hawaii, but this doesn’t stop the tour operators, which claim to be operating within the law.

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Gadling Exclusive: Blickling Hall to open 17th century cabinet!

by Tom Johansmeyer on

The dates have finally been announced! I know there are at least a few people out there who have been dying to know when Blickling Hall would open the doors to its famous 17th century cabinet. The designs on the inside, I’m told, are a sight to be hold, yet so rare that even the National Trust volunteer working the room had only seen it in photos.

The doors of the cabinet will be opened from Wednesday, October 14, 2009 through Friday, October 19, 2009 – from 11 AM to 5 PM – according to a comment left by Claire Graves, of the National Trust. If all goes well, the gentleman who showed me the photos will be around to see the real thing this year.

While you’re at Blickling Hall, be sure to ask about the footman and the odd man (particularly the latter). All joking aside, the gardens outside are nothing short of stunning. Inside, however, every answer raises only more questions, such as, “Why didn’t the footman return to his £1-a-week job after serving in World War II?” and “What did people do for exercise in the 17th century?”

This announcement is the first of its kind, from what I’m told, as the doors are usually opened without fanfare … so, you saw it at Gadling first.

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Hitler: Scary wax dummy or radioactive monster?

by Sean McLachlan on

While this isn’t one of Jeff’s features, only a news piece, it really stuck in my mind. Perhaps it was the surreal nature of the story, or the issues it brings up. How to make a museum about the Third Reich without it becoming a shrine to neo-Nazis? How far should protesters go to make their voices heard? Why didn’t someone rip off the real Hitler’s head?

The trippy photo is cool too, and fits perfectly with the odd subject matter of the story. If you scroll up so that only the top centimeter is showing, it looks like a nuclear explosion. If you scroll down so that only the bottom centimeter is showing, it looks like an infrared image of a naked woman lying on a bed. Or maybe that’s just in my mind. My wife’s out of town, you see, and I’m a bit lonely.

So long, Jeff. We’ll miss your sense of humor and eye for weird detail. You were one of the good ones.

Last year I wrote about the ill-fated Adolf Hitler exhibit at Berlin’s just-opened Madame Tussauds museum.

A man obviously unhappy with the museum’s decision to have a wax likeness of the 20th Century’s most evil leader waited patiently in line on opening day before rushing, tackling the wax Hitler and ripping off its head — all the time shouting, “Never again!” Several security guards were also injured in the fracas.

So, how much will Germany fine you if you decapitate Hitler?

The man known in the local media here only as “Frank L” was in court today, where he was given a suspended sentence and fined 900 euros, or roughly $1,200.

Was he sorry? No. He told the court that he’d do it again.

As for the Hitler statue, it is back at Madame Tussauds, in a more secure location.

Postcards from strangers

by Sean McLachlan on

One of the coolest things about having lots of friends who travel is getting postcards from around the world. Sadly, letter and postcard writing don’t seem to be as common as they used to be. Much of the stuff coming through the mailbox these days is either bills or junk mail. Going to the mailbox has gotten to be a drag.

An organization called Postcrossing is trying to change that. This free group allows members to trade cards with strangers. You log in and request to send a card, and someone’s address is sent to you, along with a unique country-coded number. You pick a card, write a nice message with the code included, and pop it in the mail. Once the recipient gets the card and registers it on the site by using the number, you’re put next in line to get a card from a different stranger. There’s also a forum where people can arrange “private swaps” for particular countries or images.

With more than 100,000 members in 196 countries, the idea is catching on. I’m a member, as is former Gadling blogger Abha Malpani. Earlier this year Postcrossing reached the milestone of two million postcards received and one active member has racked up a thousand just by himself.

Various Postcrossers have created interesting spinoff blogs about their obsession, such as Wild Postcards and A Postcard a Day. Warning: Wild Postcards is occasionally not work safe, as the blogger likes old pin-up cards. Nude women with mom hair. Yipe!

Postcrossing is a great way to get cards from around the world and set up trading exchanges with people you may never meet. Consider it a form of staycation. It’s fun for kids too. My three-year-old son is learning a lot about the world. He specifically wants postcards of cars and trains and about half the cards I get are meant for him!