It was an adamant priority, a couple of weeks ago while we were in Vegas, to get back to Enoteca San Marco for a cheese plate. CHEESE PLATE. This is the place that really introduced me to this amazing dish, and I’ve been on sort of a mission ever since to find others and sample as many cheeses from as many places with as many flavors as possible. Sometime, I’d like to take a class – a cheese-tasting class, much like a wine-tasting class, and learn of the different regions and types of milk and textures that makes my favorites my favorites.
This restaurant in the Venetian opened my eyes to the idea of not simply cheese on a cheese plate, but the accompaniments that, well, accompany, the cheeses. These side dishes of sweet and savory, light and textured, bring out the flavors and really highlight the different inflections in each of the cheeses.
My favorite pairings ever have been Truffle Oil Honey (OH MY GOD) and these beautiful brandied cherries. BRANDY. They’re sweet, but not too sweet. They’re rich, saucy, and for a dessert wine-lover like myself, the brandy flavor is decadent.
And they photograph well, don’t they?
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