tradtional balsamic vinegar from modena, italy

[cape chef]

Hi Eddie...

Yes I am both Bradchef and capechef
CC from home and bradchef from work. I hope it's not to confusing.
Eddie...sometimes we do sauteed cherries over vanilla ice cream with balsamic in a tuile,it's really good. I will be sure to check out your articale.
Have a great day,
cc aka bs LOL

[cape chef]

Hi Eddie...

Yes I am both Bradchef and capechef
CC from home and bradchef from work. I hope it's not to confusing.
Eddie...sometimes we do sauteed cherries over vanilla ice cream with balsamic in a tuile,it's really good. I will be sure to check out your articale.
Have a great day,
cc aka bc LOL

[shroomgirl]

Figs, gorgonzolla (sweet) and basalmic..ummmm

Thanks, cc....Snow, first day of spring and there was snow in chicago....I saw Paul Prudhomme at the Fancy Food Show, we were talking azaelas in La.....boy it is probably gorgeous this time of year....La Springs are not to be believed.
chef Paul is absolutely one of my all time favorite people...the joy and love he brings to cooking and sharing is inspirational.

Basalmic, I missed the IACP taste test a couple of years ago, but that was one that almost (almost) got me on a flight to Arizona for an expensive conference....just to taste the differences in basalmics...they had the aged ones...
Aw welll, maybe it will be the impetius to do a special event for one of the groups I'm in....