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Article: He hopes to wedge cheese into meals: ; Customers were slow to take cook's new dessert option
- Article from:
- Charleston Daily Mail
- Article date:
- May 9, 2001
- Author:
CopyrightCopyright 2001 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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When Jeffrey Renkl worked at some of New York's top restaurants -
Union Square Cafe, Aureole and Les Halles - a cheese course was part
of the menu. "It was much more common in New York," Renkl says of
the European custom of eating cheese and fruit at the end of a meal.
But when Renkl, now the chef and a co-owner of Cafe Routier in
Old Saybrook, Conn., added a cheese course to his dessert menu last
year, customers were slow to order it.
Although a composed cheese course is not on his current dessert
menu, Renkl is undeterred. "I find that the clientele along the
shoreline is becoming more sophisticated," says the chef, who
continues to keep half a -dozen cheeses in the kitchen for people
who ...