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| May 2008 | Volume 05 Issue 5 | ||||||||||||||||
 HAPPY ANNIVERSARY TO US! Mark your calendars for the celebration… on Wednesday, May 7th at Who Cut The Cheese
Mahalo for your continued love of cheese, wine, & Who Cut The Cheese!! Calendar for May call us at 808-874-3930 for details
 Chef's Cheesy Recipe of the Month Recipe compliments of featured chef: Chef Jana McMahon tel: 808-281-8393, wildlily@hawaiiantel.net Chef Jana McMahon is a degreed horticulturalist and cuisine savvy. Her dishes utilize locally grown fresh Hawaiian product, simply yet elegantly prepared. Jana tailors her private chef services to meet her client's needs. She can orchestrate an entire event, create beautiful dinner parties, prepare "make ahead" meals using healthful local ingredients, or be an extra hand in the kitchen. Jana also offers a grocery shopping & stocking service. She specializes in clients with food allergies and dietary needs. Her 20 plus years of cooking experience spans from working in Denver and Vail's fine dining restaurants, a partner in Glorious Food Catering on Maui, an Executive Chef onboard the Hawaiian Yacht Kakela, to owner of Wild Lily Services… a private chef service. Jana has appeared on The Travel Channel and Hawaiian Moving Company. She is a Hawaii Master Gardener and grows organic produce and herbs for her client’s meals. Blue Cheese Stuffed Apricots with Almonds I love this pupu. It’s everything an hors d’oeuvre should be…easy, colorful, bite-size and delicious. The amount of blue cheese and rosemary can be altered to your preference. The butterscotch notes prevalent in the Roaring Forty Blue Cheese from Kings Island Dairy, Australia is a perfect pairing for the apricots and herbaceous rosemary.
Preheat oven to 375F. Toast almonds for 4-8 minutes. Keep an eye on almonds as they can burn. Cool almonds to room temperature. In a food processor, combine blue cheese, cream cheese and rosemary. Use a spatula to fill a quart sized ziplock bag with cheese mixture. Cut corner of baggie on diagonal to create a type of “pastry bag”. Line sheet pan with apricots, pit side up. Squeeze a dollop of blue cheese onto all of the apricots. Top each blue cheese filled apricot with toasted almond. Serve and Enjoy! Ph. 808.874.3930
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Monthly Tasting
 ' ' ' ' ' ' ' ' ' ' 5 wines paired with 5 cheeses This Month: Wonders from Down Under! Aussie red and white wines, paired with global cheeses. When: Sunday, May 25th, 3-5 pm Where: Stella Blues Cafe (in same center as Who Cut The Cheese) Cost: $28 per person, including tax 2008 Tasting Calendar -Last Sunday of Every Month
Wine & Cheese of the Month
 ' Innocent Bystander Moscato Innocent Bystander's pale pink moscato is dressed to impress, making it an ideal Mother's Day gift and why, of course, we have it in our special this month. Flirting a beautiful label, a convenient pop-top crown seal, and a gentle mouth-tingling fizz, this wine is sure to keep you cool. This refreshing sipper offers delicious aromas of watermelon, red apples, and soft rose petal characters. On the palate, strawberries and hints of sherbet ice cream are backed by a clean acid zing. Delicious on its own or paired with a variety of fare. ' Truffle Tremor by Cypress Grove
The flavor of truffle meets perfectly ripened goat's milk cheese in this new creation from Cypress Grove (who are some of America’s most talented artisanal cheesemakers). Earthy, elegant and sophisticated, it’s sure to make the taste buds shimmy! To maintain Truffle Tremor's condition, always wrap it in wax paper. Never use plastic wrap; ripened cheese needs to breathe. For a decadent appetizer, enjoy Truffle Tremor with a dry white wine. For cooking, consider adding an ounce per serving to your favorite polenta or risotto recipe or place a thin layer of Truffle Tremor over mashed potatoes and parsnips. Enjoy!  ChicoBags Coming in May to Who Cut The Cheese Colorful, strong and ultra-compact, ChicoBags are a stylish and sustainable alternative to single-use plastic and paper bags. Stuff it into its integrated pouch and throw it in your pocket, purse or glove box. After testing these out ourselves, we love ChicoBags! Their compact nature makes them better than other re-usable bags. Here are a few tips we've picked up that help us to use them regularly, and to rid us of the guilt that single-use plastic bags brought on:
COOL FACTS
What's better than a ChicoBag? A ChicoBag with Who Cut The Cheese' Stuey logo on it. Stuey ChicoBags will be at the shop in May and available online at www.WhoCutTheCheese.net in June along with other great logo Who Cut The Cheese gear!
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