Heavy Breathing – I Just Want (Brin) D’Amor Cheese
Well before this blog came into beng, I would frequent the cheese counter of a food hall within a hotel in Doha called La Cigale. I would spend Friday afternoons, and a good chunk of my earnings from...
View ArticleFromage to Eternity
As we slide (or stagger) into the business end of the year, I find myself looking for distractions. So when I got a message via the Twitter that went something along the lines of “We have a new menu...
View ArticleMaking the World a Cheddar Place
They say that familiarity breeds contempt. This is perhaps why I always forget about cheddar as a legitimate contender in my own pantheon of great cheeses. I mean, it’s one of the first cheeses we come...
View ArticleLooking for Truffle
Looking for truffle! I’ve put on the record previously my love of simple food, but there is one luxurious ingredient that always gets me going – the truffle. The earthiness really appeals to my savory...
View ArticleJust Leave it Brie
*Warning this post contains bad puns about cheese. I am a bit of a conservative when it comes to my cheese. The more unadulterated, the better. The only exception being truffle brie. On a recent...
View ArticleThat’s Amore – Revisiting Porcini at Ritz Carlton Doha
In a galaxy far, far away, when I first arrived in Doha, believe it or not there were only a handful of five star hotels and dining options were more limited. I used to spend a lot of time at Ritz...
View ArticleWho moved my cheese?
My grand plan to launch the blog with the much discussed truffle brie melted faster than a Kraft Single on white bread under the griller. I forked out close to $15 for a hunk of the prized cheese but...
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