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Article: The cheese course comes into its own.(Special Advertising Section)(Advertisement)
- Article from:
- Chain Leader
- Article date:
- November 1, 2003
CopyrightCOPYRIGHT 2003 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The old world tradition of the cheese course has come into its own in America, spurred on by the widespread availability of outstanding domestic specialty cheeses and the demands of well-educated, well-traveled diners seeking new taste experiences.
Growth has been "explosive," according to Raymond Hook, Atlanta's cheese "guru," who works with chefs at restaurants across the nation. "I deal with restaurants that may showcase one incredible, perfectly ripe cheese so diners get a singular experience. Or they may showcase up to 20. Either way, the cheese course is profitable" he says.
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