Home > Magazine Archives > Sept. 30, 2008 Issue > Features
Tastes: IN THE KITCHEN with Sam Gugino: Say Cheese Plate
Issue: September 30, 2008
Serving cheese, whether as a separate course right after the entrée, before dinner with drinks, or as a casual lunch, requires as much attention and care as serving any other course. After all, cheeses can be expensive, and what's the point of spending $150 on them if they're going to be presented like cake and ice cream at a kid's birthday party? This means that you should invest in attractive, quality equipment, and the appropriate garnishes and condiments.
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