Chef Clark

The debut of this special cheese is 11 years in the making! These are actually some of the first wheels on the market since this project began.

Rey Sulo Azul Mamá Marisa is a new and different Spanish blue cheese, matured for six months in an underground cellar on the banks of the Nalón River in Asturias. Raw cow’s milk curds are cut by hand with blue green Penicillium roqueforti, salted, kneaded, and molded for aging.

Creamy, spreadable, and definitely blue, but not overpowering or too strong. It is so special. You gotta’ try it.

Cool Radio Show Alert!
I have the honor to be the guest on KFMG's "The Kitchen Insider" radio show this Saturday, December 27 at 10AM. This will be my "Third Time's a Charm" episode.
I hope you will tune in and listen.

Hosted by George Formaro
Let's talk food. Cooking it, serving it, loving it. Chef George Formaro, along with Jim Duncan, food editor at Cityview/Relish, and their friends celebrate all things food, drink, and great times in the kitchen. This is FUN radio. You do eat and drink, don't you?

You can catch the show on 98.9 FM or through one of these live streaming options links:
KFMG 98.9 FM at FM Radio Free
https://www.fmradiofree.com/kfmg-lp-989

KFMG 98.9 FM at Online Radio Box
https://onlineradiobox.com/us/kfmg/?cs=us.kfmg

KFMG 98.9 FM on TuneIn Radio
https://gemini.tunein.com/embed/player/s67008...

KFMG-LP 98.9 live Listen to KFMG-LP 98.9 live. Music, podcasts, shows and the latest news. All the best US radio stations.

A beautiful rendition of the classic Beef Wellington.

72-Hour Beef Wellington - The Chef's Circle I usually make this once a year since it takes a while, but I think it's quite fun! Costco also had a sale on beef tenderloin, which made me very excited.