How to make the ULTIMATE cheese board

welcome to Rish Club it's before sh so the specialty today will be Dairy here with Chef Austin excited to be back what's going on yeah it's going to be super fun we're going to be building a uh a cheeseboard uh today um should be great and then we're going to pair it with some phenomenal wine I'm super excited about that and then we come with some Noki Chef special some Noki yeah great thank you for joining us here today for this episode of rashes Club [Music] [Applause] [Music] all right welcome back this is Chef Austin here at tier with our fearless leader Joseph and we're going to be doing a uh a cheeseboard today right um so I kind of have these all laid out in kind of strongest to to mildest I guess um and we're going to start placing things um um and cutting stuff so uh we're going to start with the cheddar now the cheddar um because it is uh it's a stronger cheese um it's also hard and kind of crumbly um and you want to work with different textures um and things on your board instead of just doing slices right so the cheddar I actually like to stick the tip of my knife in to the block and kind of crumble it up into these chunks cool just to kind of give a little more texture slices cubes chunks got it okay exactly I'm thinking this so I have recently I always like to add my my commentary over here uh my commentary here but I have gotten into cheese lately and I always liked picking up ideas Clues and so for me it was always sliced triangular cubes and that was I like I learned I already learned something right at the start of the show so this is going to be the cam bear um this is going to be if you if you're into cheese for sure pick this up if you're new to cheese and you and you're adventurous pick this up um absolutely delicious uh it's a sheep milked cheese um kind of like a Bree uh but as you can see there's a rind all the way around depending on which one you get it could be this one's a little firm sometimes they're a little um uh soft warms up it's a little bit runny in the inside yeah so this one I'm just going to Simply cut in half um on your board you're going to want to place you know uh couple pics n uh small cheese knives things like that for people to cut into things so you see we're going to do this with red wine because we're going all this for a bigger cheeseboard meal kind of sh is the dairy concept the kidish but when I do this for Sunday brunch you know what wine I call it oh yeah bubbles met cha but today since we're going to be doing this into a meal leading into the meal we're going with a red wine I chose a red wine on the lighter side so we could still bridge the gap but with the funky cheeses really we could go into bigger red wines um but for now I'm going to start actually Chef while you're having fun I need to keep myself busy I'm going to open the Pino and I'll be tasting those cheeses and drinking along the wine while we taste those cheeses if you don't mind thank you so uh I went ahead and put on the blue cheese um I'm going to kind of the method to my madness right is put on the big things and then we can put in some smaller things and then some smaller things to kind of fill in the board um make it look abundant um and the uh the larger ones um um are going to be kind of these ones that we're going to keep whole right so um same with this goat cheese now tell me if you could educate me please cheeses I'm good where does the idea of the fruits the pickled vegetables the jams the honey all these where do they play what what are the rules I think our audience is quite new to this concept of cheeseboards but you want to give me kind of rules what goes with what honey what goes with more spicy what goes Savory what goes fruit what goes pickled where do you how do you kind of play around what are what's playing on your head when you do these things yeah so it's less about by the way look at that zoom in and get how he's doing the angl and cutting that cheese so that's yes we're just doing little little triangles um so so when it comes to what you're going to your your kind of accompaniments um it's less about what goes with what and more about things breaking breaking things up um right so uh cheese is very very rich um and uh they all have I mean depending on what you're going to put on your board there could be just like with wine right there could be subtle flavor differences and you have to have things that are going to cleanse your p palette um and and interest your palette to want to go try other things so uh we're going to put some fresh fruit on there we're going to put um some pickles um we're going to put some some candy nuts and some toasted nuts um to to bring in some crunch um as well as the crackers um things along those lines that are just going to and then you can also completely change flavors like your blue cheese is going to be so good with honey or with um with the jam yeah uh because it is a a strong a very blue cheese is a is a strong flavor that's very and and depending on which one you get whether it be a Stilton or something along those lines they can they can go from very strong to kind of more mild right and so uh to to if you're if you're trying to get into these stinkier cheeses uh things that I love put mildly no uh to kind of soften those is is T to to accompany them especially with the jam or something along those lines so what I'm getting here and correct me if I'm wrong the wine with the cheeseboard is the totally opposite the effect of it is the totally opposite of what you would usually have wine pairing with a meal so usually your wine is what brings the meal together and it's a perfect balance of the steak or the fish or whatever with that wine over here we're using all these components to break up the cheeses and to add texture because the cheeses basically it's it's in one way or another it's a soft or mush it's easy there's no textures there's no the flavors are all over the place but there's a lot of it's potent so by bringing in these fruits vegetables nuts jams and wine that's what you're breaking up and adding textures and adding different stuff into the into the mix mhm so I'm actually going to grab some of your cheese with some wine yeah I want to see how that actually so we chose the pin Noir either the lineage pin Noir you want to go a step up it's the herac reserve pin Noir but the idea is it's not a white it's a red it's a fruity red so it's actually the red wine that says cheese I want to see actually how the idea of the Peno is to me Peno is all it's gentle it's elegant it's fruit it's flowers it's a rose petal it's perfect it calls for the sh time and it calls for the lighter meal meal when you're having kidish you're not having the full-blown meal for those of you who are going to make the cheese your main meal maybe with a blue chees maybe my mind is spinning I might challenge Chef I might I might go for something big but and this is as I'm talking here but the idea is I want to see how the lighter elegant wine is going to go with those cheeses Chef I don't know if you want to do this while you're cutting or doing but for it so this is the 22 P more beautiful I mean you getting the roast petals right nose I think I think you're going to want this with that so wine you can definitely pair with cheese and that is the uh smoke cheddar yeah interesting why did you pick smoked cheese with a peanut um I don't know I just I just tasted the wine and and beforehand beforehand I tried all of these um and as soon as I tasted that I just instantly thought of this um and you kind of get that so but it works in the concept and I'm making this up while I'm talking but this is simply going with opposites the whole idea of the cheese and everything on there is that Opposites Attract and I think the concept with a cheese board very different than we've done in the past these are opposites the cheese are One Direction and it's not you need to break it up and the wine or the Pino in this case is the opposite and kind of opposite attract so I think I think that's what we going [Music] with so I get where it brings in its the finish of the cheese where you have that little spicy Smoky Note coming through where actually that's where per it binds perfectly with that peanut yeah [Music] all right so we're probably just going to pick pick one more of these um so right now we have the lure over here um we have the GL I'm butchering these names I'm sure the glister over here the cam bear this one that I just put here was the goua which is fantastic um one of my favorites um yeah I would actually yeah I would actually say it's it's kind of leaning towards that stinky cheese which I love stin uh cam bear the goat and the blue and then that smoked Che of that blue I want to taste it cuz I I'm thinking about a different wine of course thank you absolutely okay this is a whole different world Jonathan could I challenge you I need a batttle of the Double Creek chill the new J thank you all right and last cheese I think we're going to throw on here we'll just do some cubes uh is this Edom um this one is of all of these is definitely the softest I would say so and that's the name of these are all names of cheeses correct now in wine I can give you education of names of what they are in terms of shedar I think I guess that's also a type of cheese or where it comes what are where do names for cheeses what are all these names what do they do you know the history I'm just throwing it out well I know a lot of them are uh uh can be Regional right so ler and gler those are definitely Regional uh cheddar is um actually the the style of uh uh making it's cheddaring a cheese it's the the larger curds um that are left and then they're pressed mhm yeah um but I believe a lot of them uh are Regional uh and and that's I I mean cam bear comes from cam Bear right uh uh so it's almost like in the one it's almost like the wine the different like in France the shab the the sere the berau the regions that make those different wines or have those different that's the reason of the wine not necessarily varietal same thing as probably with cheese yeah so a lot of you know and you want to educate us please leave us some comments give us the let us know so we could educate ourselves better yeah absolutely I know that a lot of them are actually protected so just like champagne and Champagne France right parmesan Reg can only come from that region in Italy otherwise yeah and that specific region in Italy otherwise it's not it can't be called that so we actually have what do we have we have we don't have any parm here like that but we do have English cheese and then we have swiss cheese I believe Holland cheese Holland okay so cheeses are on the board right and now it's kind of time to to get fun and creative and and move things around thank you thank you so I'm going to take some of this honeycomb and we're just kind of going to kind of fill in the empty spaces you can see I put down some parsley um and that's again just to try to fill in those those empty spaces so honeycomb here um we're going to take a couple strawberries and this is theck so all these greens all the vegetables everything is out of the kitchen we're working out of here because we're doing Dairy so that's why we're not doing anything in the kitchen although the the uh Noki that we're going to be doing will be doing there and finishing here but everything checked cleaned rinsed in the restroom just I'll move this out of the way so what I'm doing Chef while you prepare that this is totally out of the box we just released a new wine a new wine in the level of generation 8 yeah it's not necessarily for what we're trying to do at the RCC but Club but that blue cheese is calling for this one so this is our generation a that we have out the pis that's Napa Valley the new generation 8 is out of Chalk Hill so what we've been doing in the past is we've been building that Napa Ava sub Ava which is the Appalachians and now we're digging into somoma and special into CH Hill and the special single Vineyard newly planted Vineyard fantastic site and this one speaks for itself and that's going to stand up to that big funky cheese as you said awesome well funny enough I actually have some of those grapes that you gave me you kidding me oh right here yeah these are exactly the the wine grapes I remember when I brought them in so these are the Double Creek that we took off the Soder and you and we we took them and pickled them y they taste nothing this is pickled so I'm not going to have the war with pickled but coincidence pickled Double Creek cabernet sa Young grapes with the Double Creek cabernet on right here super fun that is looking beautiful yeah yeah we're getting there right so we have that's a goat cheese right this is a goat cheese here and you said cam bear is also goat cheese uh so cam bear I believe is sheep's cheese cheese yeah but goat cheese doesn't have to be the goat cheese can be it's just any cheese made from goats milk right but when when you say goat cheese everybody that traditionally yeah so uh pickled carrots um what I put here was some uh apricots and pickled apricots so we got grapes so we got fresh pickled and then you're adding the component of nuts to it absolutely yeah now there's no rules of what cheese with what you just want to keep your mouth you just want to keep the flavors yep and mixing I mean you can eat it by itself you can eat it with a strawberry I mean look that that blue cheese to me I want to eat it with that strawberry right now uh you can you can kind of pick and mix and match and do stuff if you're the type of person who uh doesn't like your food to touch this probably isn't the thing for you to do um but uh but I think if you're okay with all these cheeses and with the smelly of of funky cheeses you're okay with that to yeah that's true [Applause] some hazelnuts those were some um candied uh uh yes walnuts I was going to say pecans but those are walnuts those are some candied walnuts um some pistachios one fun things the the the honeycomb seems to be a little odd but I would tell you honeycomb with some of these cheeses are a fantastic pair really fantastic not the honeycomb cereal though so this is uh the tuscanini lemon ginger Jam that we have here a lot of cheeseboards have jams or fruit preserves um on them um Quint for instance is is very traditional orange marmalade mhm beautiful we're going to put that on there and then oh we're going for the chili yeah I think I'm quite sweet so it has this and spice I think I'm going to drizzle this on our goat cheese cuz I think it's going to be really tasty shout out to Charles on that new product that's skini new product amazing and that's one thing too that you can do with your cheeses and and your boards right your cam and bear or a Bree you could totally um um keep that hole and heat it in the oven first really uh-huh yeah it's really delicious you get it more runny and then you could just shmear it on the crack Y and so what you do is you heat it in the oven when it comes out take a pairing knife and and cut cut around take that off and then it's almost a dip now really nice so for if you're going to serve a room temperature or if you're going to do it as a dip you put it back in into that I don't want to call it moldy um the r rind yeah so the Rind you keep the Rind you either r on its own or you put it back you warm it up and you put it back in the r uh you you heat the whole thing so if you're it up with the Rind it it acts as a bowl got it so that St so you you do eat that I mean you don't have to my wife doesn't like to eat that but if you're going to eat a regular yes you cut a slice and you eat it yeah yeah yeah which crackers do you want with that uh I I'll let you pick I'm going to go with either the plain or the Rosemary I don't Rosemary sounds great truffle is going to be a little bit overpowering I think but either these uh crackers you can absolutely put on your board but if you're anything like me my board is always full of cheese and other fun things and I always forget about the crackers um so uh you can leave them in the packaging or get a wonderful basket and put them on the side you can also um like when I make uh cheeseboards and things at home um I make little christinis um and we have uh all different kinds of crackers y slice it up toast different flavors things like that um but um but yeah all right now I saw you uh brought some plastic spoons because we don't have dairy regular spoons yes sir all right so I think it's time to dig into this right let's go I'll move this out of your way perfect o i you got the peanut I do have the peano if I could get a little bit more that' be awesome thank you so much there we go this out of the way done with this got some spoons here going to come in handy for some of these softer cheeses here I'll actually we just pretend like these are uh these are cheese knives right thank you all right so yeah that's delicious I love sweet and goat cheese and then the spice kind of kicks it up really nice I have a fun family story about cheeseboards my cousin every time we have a family event we always my mom always puts out a big cheeseboard and I I kid you not my cousin could probably put this thing hold down the the Whole Thing Down by himself it's impressive every single time I see it it's interesting but cheese grows on you as you do it you do the first time the next time yeah it's definitely more of a can be more of an acquired taste I promise you feedback we're going to get the brunch idea it's going to grow in all of them okay herey I shouldn't be going into this now some honey for this honey for blue cheese yeah why not okay see how that overpowers the peano mhm that honey on that blue cheese yeah but totally it doesn't work one would pass me the glasses and that blue cheese just by itself it it definitely overpowers put here look at that color so this is new being released for Shu again like I said the generation 8 level mhm this is not an everyday wine definitely not but you get that fruit you get that this is [Music] [Applause] so this cuts through everything this one is big enough yeah much better um and I actually think the the cheese kind of brings out the more of the fruit notes and the mne you get more blueberry you get more blue fruit it does bring out the blue components of the fruit definitely all right what else have we got so we got the blue cheese we got I want to try the cheddar this is the regular shedar right that's the the what is it called mature cheddar yeah yeah do I have it with anything or just I think that's up to you right and that's the fun thing about these boards is um if you want to try the blue with the honey and then you want to try it with a strawberry and then you want to try it with a another cheese if you want you can mix and match um that's kind of the the the whole fun part about it right I'm not doing it all by myself all right going to the C B mhm Chef you ready for a challenge always the next dish that you're cooking for sure sh is noi okay now for Sho and noi we don't usually get to do that but nothing better or we have to we have to use cheese into it almost feels like I'm doing Skillet all over again here's the challenge we're doing noi I want you to use cheese from this cheese board into that no yeah absolutely I want to have it's Che it's a dairy meal I want to have all that cheese I want to have that creamy beautiful creamy noi fantastic yeah let's get after it all right all right welcome back to rodes CL sh's episode we did the cheeseboards you saw the cheeseboards took a few minutes to reorganize and Chef is back with no yeah absolutely so thought I'd just go kind of over uh our new Mison PL right that we have in front of me so I have some eggs some salt some white pepper some garlic some garlic chives for a little garnish some butter onions flour and potatoes that we have uh baked in the oven 350 degrees 45 minutes to an hour just until they're soft depends on the size um and some heavy cream um so pretty straightforward uh today but we're going to start start making our noi so we're doing a dairy for again Dairy Noki with some cream and cheese beautiful I'm excited yeah it should be fun so this is the baked potato that we're going to do we're going to Rice it yeah so we're just going to put it through a um our uh The Grater that we have that's why it looks the way it looks yeah so take the skins off um you can uh you know if you don't want to go through all this work you can certainly use these products here um but uh you know we're terer we like to do it% right so this whoever wants to cheat sheat this is your cheat sheat I don't shelf stable Frozen product but we're going to be making it from scratch I'm GNA be learning hope you will be learning of making so I've played around I'll tell you a secret we're doing no PES so Passover I did um potato starch the um rice potatoes played around the eggs the right amount and I did a beautiful no actually was meat so it was my pulled brisket NOK was fantastic but I'm excited over here to try the dairy and see some Dairy Secrets over here to incorporate yeah it should be fun so uh when we talking about Mii um couple things that you should know so um I like to bake my potatoes I don't like to boil my potatoes uh reason being is water um I like a personally I like my um my noi to be like light fluffy clouds I don't like dense chewy noi um which is why I usually always to make it myself um cuz I just am very particular um and so when you introduce water uh what you have to do then is introduce water more flour which then makes more gooey like more gluten yep more gluten more dense more chewy um and then the other thing uh is your selection of your types of potatoes um so these are just russed potatoes you want a flowy potato uh which would be like a russet potato same that you'd want to use for French fries or something like that you don't really want you you can use them um but you'll get a better product if uh or end product if you use something more along lines of this um something like a Yukon Gold or a red potato um they have uh uh they're just a little the texture is different right it's a different texture great for mashed potatoes not so great for uh and also that doesn't turn colors this does turn colors correct yeah all right so that's the potatoes I'm excited seeing the cream here and then obviously some butter so turning things up a bit y so this one we're going to kind of do all at the same time the uh the sauce is going to come together pretty quick um so we will just we'll just get started with these uh wait I see no bowl you're going to be doing it actually right there on the oh yeah on the cutting on the board you're going to be mixing your flour and everything on there all right excited make a little well be all good I've seen them but I've never seen them in real I thought was what happens the the magic on the camera side so now we'll get to see it life so uh like Joseph was saying if you have a potato ricer um definitely use that uh it is a much more consistent um product there um these potatoes we we roast it off and then let them sit for about 20 minutes so they're cool enough to so what was it it was an hour on 350 375 what was the 350 350 um and yeah it just depends on uh you know your oven your oven conve yeah do you have convection do you not have convection is the potato big is the potato small I'm actually excited to see what the wine is going to do because it did sit for a while uhhuh uh I know you you told me you think of the genate the bigger cab is going to be the star of the show over here so I'm excited now with battle being open breathing to see what changed on that one that's always again you try it right away you see how it tastes and then as you develop my wine part in the show my contribution here in the show is that wine knowledge so the breathing to see how the wine develops I'm always I don't like the canters I don't like erators because I like to see the process I like to taste the bottle when you open it keep on going back going back and tasting the wine again and see how the wine is developing I think that's amazing unless if you're going to sit down you don't have the time and you want the wine then yes go ahead use the decanter use the airator but if you have the time just keep on tasting see the process see how the the see how the wine evolves all right Chef what's going on there goes your well yep so we got our potatoes right um this is one of those uh I will I will do my best to get you a recipe but this is one of those things that uh is you kind of do it by he yeah my mother said that of salt a cup of sugar or whatever a handful of sugar handful of this two handfuls of that right um so we're going to season couple pinches of salt flour only egg yolks or no just the whole eggs just using whole eggs you do need some moisture which the the egg yolks um are are really going to bring in fat they don't bring in much moisture um when you're talking about like pasta making and things like that um but you do need some moisture to kind of activate that gluten um and help this kind of come together so as you can see still a bit wet so we're going to add a little more flour okay what are the onions I see the onions there onions are going to be for the sauce got all righty so we got noi going I'm going to pour some wine what do you want toy TR you want to go back to Pino start with Pino or go straight for the Gen well why don't we have a little Peno first so how's your noi coming along Chef it's going well um we made a little break there so just just to catch you all up obviously I I split this into kind of more of a two portion piece um and I also added a little more flour uh and an egg yolk um the EG is just going to add a little strength to the Y okay now you're going to put it into the Pat and then get to use sauce or you going to how What's the timing yeah so I am done with that so I will say if you wanted to you could certainly make thei ahead of time you and um and just you know put it on sheep pan or or or whatever on a cloth right on something on a cloth not to get sagy yep you can either uh and then dzz a little olive oil uh and it'll it'll stay nice um and then you can just reheat in the pan or reheat in the oven or you know just reheat it really quickly in in small boiling water um but we're just going to do this all kind of all a minut so okay beautiful Cheers Cheers get this out of the way sir how high do you want it uh high heat is is perfect for right right now all right so we got butter yep onions yep so we're going to wait for this to to to melt uh and then we're going to add add in our onions uh season uh then we're going to add in our garlic um and then just a pinch of flour and our cream and you told me something before I asked you you had black pepper grinder on the table I asked you are you going to use it he said no no no no no this is all white so you don't use black pepper you're going to use white pepper yeah tell me a little bit about that yeah so that actually comes from uh my days in school um and I had a chef instructor who really laid into me one time when I put black pepper into my mashed potatoes um and I will never do that again so okay yeah so we're if you get enough a be enough of a beating you never do that again all right yeah so so uh we're going to be using white pepper the one thing um I'll I'll mention about white pepper you you really want to be just a little bit a little bit goes a long way um especially with the it's also more of a flower texture than the regular black pepper right that has more of a what's like a cakey what's the right word it's not a cake again I mean it's much it's definitely much finer that's for sure um but the reason why you want to uh yeah these are our onions that we just sliced up um reason why you want to uh specifically with the you put if you put too much you know there's you know too much of a good thing right is definitely a thing when it comes to white pepper because it starts to smell like a barnyard FL and that comes from the same Chef that laid into me about cuz I put too much white pepper one time um but uh but yeah it really does it's it starts to kind of overpower um all right so there we get the onions perfect we're just going to let those cook down oh and seasoning I saw you didn't put any seasoning into the Noki part you're putting all the seasoning into the sauce I put a little bit into the PO Sal you put salt right and I also put salt into the water okay um but yeah our our sauce is going to be the main SE super flavorful uh because of the the white pepper and that cheese is going to bring in um so what cheese are we putting in here blue cheese so we're using the blue cheese we had on the board that's going in there so yes it's going to be a little potent yeah in terms of the sauce and um these onions um we're not trying to caramelize them we're just trying to sweat them down um till they're translucent um and right before that happens we're going to add in our garlic um we wait because the garlic can burn really fast um and our garlic we have um if you have like a garlic press you could certainly use that but I've just done it on the microplane so it's very finely chopped um you know you can also use a knife but I want to make sure that it's evenly distributed throughout the whole dish what do you say to the wine it's nice it's nice it's a nice starter especially with the cheeseboard it's light before and before we get into something full of flavor nice not heavy light fruit light fruit strawberries the roast better my typical it's actually beautiful peanut more great Summer Wine as well all right so here we're getting the onions yeah then no key and then we're going to get Tred the bigger wine we got some truffles there what do you want to tell me about the truffles we're going to we're going to garnish uh so that's going to be for the garnish a little in like right before just a little bit right before we serve um then we're going to garnish with those garlic child just to bring in some freshness because everything is going to be very fresh and with truffles a little goes a long way I mean if you put up too much truffles you kind of I know it's the restaurants they like giving you telling you how expensive just but in my opinion too much truffles just kills of this a big difference between fresh truffles something something like these um and uh black truffles MH yeah and they both certainly have their their place um but we're going to be using these uh testing the can truffles or jar truffles well while we're doing this I think let me also speak about overall thees Club one of the things that we want to do for the rodes club is I think it's kind of boring always having me and Chef we're going to be introducing some different chefs different characters that we'll bring into this show to make the show more exciting and more fun so I'll still be working on the wine side on that but I want to have maybe you do better with other characters huh it'll be fun it'll be fun we'll miss you though I'll be here don't worry I'll be here if I won't be sitting here I'll be standing on the other side that's true oh now you get the garlic beautiful we just added the garlic that was um about you know four five cloves and flour so almost doing a aou is that the what is the right word when you a Aro yeah um and what what the flour is going to do for us I'm actually going to add a little more margarine or butter here sorry I'm always used to Marginal ha um what the what the flow is going to do for us um is is make sure that our cheese doesn't break um the sauce yeah uh so when when using cheese like real cheese versus non non-dairy stuff using like American cheese you have to you have to be uh delicate um you can't get too can you pass me that cream please thank you so much yeah wasn't mixed so when we're adding the cream we're going to be fine you can we're actually going to reduce this um a bit try letting it wh clean need to back on yes please but once we add our to get back to it we're going to reduce this um by about half um to make double cream right um and then uh uh we're going to add our cheese but when we add our cheese we're really going to turn the down um and make sure that the highest it ever gets is a very light simmer what does that do what if it's too high what happens it's too hot you're going to split you'll you it'll break so just going to be pey yeah uh and texturally it won't be smooth anymore you'll you'll get kind of those um some cheeses are harder to deal with than others um blue cheese is pretty nice at least it has been to me in the past um but cheddar uh like a real cheddar cheese um can be quite tricky um really so this is something that I have this is new tricks to my uh toolbox as they say Chef this is looking really good yeah this looks real wow and I got I got tricks to take home I have learned a lot in this just with how to use how to do the cheese component I always told mac and cheese it's just easy you just do mac and cheese or any type of pastes but now I got I got some tricks now I'm I'm excited to go back home and do some pull some tricks all right so what we're basically making right now is a bashel um sauce which is just Rue and cream or or milk okay and uh and then once you start adding things to that that's when it becomes other other names right um so we're going to be turning this into a mouret uh by adding cheese to it um it's going to be a blue cheeks Monet right but a little different um and then you know a normal Bush doesn't have to on and and the garlic and all that kind of stuff and it's just a starting moment okay could I grab a spoon and taste it yes please do [Music] right so bit of salt like I said be really spare with the white pepper I'd say that was maybe a eighth of a teaspoon little bit goes a long way here um depending on what season you're making this um you could certainly add nutmeg to this I mean you don't have doesn't depend on the season I just like nutmeg to me is more fall winter um but you could AB absolutely add uh different spices to [Music] this the right on this this is fun you always cook meat we're always doing meat and it's another cut another thing another application this is something new this is exciting and I love expanding I'm sure all of you expanding your Dairy Horizons this is how would you incorporate if you're doing Noki what what is your go-to protein especially you're doing a dairy so it's going to be fish or what is your proteins that you would go to and how how would you prepare talking kosher or non- kosher obviously kosher already kosher.com come on kosher um are you talking sorry can you repeat the question so you put the no is going to be a dish a accom what's the right word accompaniment accompaniment to something right so it's going to be what would you serve to no no your main dish is it going to be protein fish what is it same thing but what is it going what what will you serve it with sorry cutting really can you do chicken and no no so it's just fish it's basically fish fish veg yeah all right um so what I would do and I've made this in the past it's very very good um is uh you could pretty much make this sauce maybe change up the cheese a bit instead of using a blue um but uh using something like a mozzarella or a cheddar or something like that I love cheddar cheese and broccoli is so good and you could do that with Mii you could make this sauce uh with cheddar again and um and broccoli and do like a a pasta um instead um um and you can add other would you do a salmon like a seared or something cubed salmon or something on this dish or no I don't know to me fish and cheese it's not it's not that I I don't know I don't know in his world it's meat and cheese but fish and cheese no fish and cheese is kind of a unless I think the only time I've had fish and cheese is the McDonald's filet of fish sandwich all right all right I'm going to take that all back all right so uh we have mixed in our blue cheese and we're just going to let that kind of melt slowly and you can kind of already smell that so now all you need is to noi and dump it into the pot absolutely and we're done wow do you mind keeping uh stirring that for me um so our dough is done you can kind of see I it was nice and we could roll it out before and as it's sat uh it's kind of um started to that that flour um so it's starting to stick again so we're just going to add just a little bit more just so we don't stick to the board while we're we're going here um and at home you know you can make these as big or as small as you'd like you can make them into different shapes I like if you're going to serve it for a main that it's a little bigger yeah bigger dumpling or bigger noi so if you leave it leave it in the water boiling for too long what happens it will fall apart so there's really a magic magic floating or magic timing of how long you leave it in the water yeah just like anything you know if you're making pasta it's going to fall apart if you leave it in for too long you walk away for 15 10 10 15 my wife yesterday with the rice noodles so I'm really excited about this me too good would help if you have an exhaust I'm sure at home you do then blue cheese wouldn't be right in your face I don't mind it so much though I guess if you're extra sensitive to it but again you can you know you can change these cheeses things out with different cheeses and I think it's going to be so you say someone that doesn't want to do blue cheese you would say cheddar is the one you would go yeah in its place yeah cheddar or if you wanted to go um something a bit easier uh that um goua that we had earlier that would be a really nice easy one to do um something that is uh unaged like a like so you don't want a 6 month 9 month three year none of you want like a 3mon age cheese yeah yeah some something a little bit younger all right one multitasking so while that is happening are we going to do some big red wine and we want to taste the genate to get ready for the please all right wonderful so what I'm doing is just waiting for these to kind of float to the top and then and then I'm going to f them look at that color so I'm excited as I said before about the generation 8 Double Creek this is a brand new Vineyard as I said before in the Chalk Hill region actually we'll be be doing something a different video speaking about total somoma and all the different subop in somoma we've done that a lot about Napa I'm happy and excited that we're expanding the Sonoma Coast avas but this this Vineyard and David you're going to have to do a job in showing these V the videos and pictures of this Vineyard this is a beautiful Hillside four different plots of land every plot so different and unique of the other and the concentration and the fruit that we got this is there's a reason of why this made it into the generation 8 not into any other label big bold peppery fruity Forest Dark pinea nuts oh exciting right sorry you still want me to move anything around there or you taking over all right go ahead over a little bit so like I said earlier this is a personal thing I like my Yoki a little bit more delicate um and so I'm not going to agitate these too much cuz I don't want them to break all right the art of the [Music] plating okay the idea is the diet starts after sh right yeah with all this cream and cheese absolutely that goes you need another yeah that would be great thank [Music] you so like we said a little bit goes a long way it those and then because this is so rich we have some really nice garlic chives that are in season right now so is garlic chives are those baby garlic or they're called garlic chives they're called garlic chives yeah they're Japanese garlic chips and they do have kind of that oniony flavor but also they bring in that that garlic okay beautiful all right right clean up really quick and then should we should we uh taste this we're going to jump in dive into want this this thank you Charles again anybody that doesn't want to go through that whole process and not have to clean up afterwards could just use this right all right here's my one [Music] important all [Music] righty you first yeah I'm going just making sure I'm getting all the components we [Music] the Truffle the chai noi the cheese the blue cheese wow that heavy cream really did a trick there mhm mhm mhm now we need wine to cut through all of this yeah that actually works that works really well really good that works really well yeah happy enjoy Che cheers thank you Chef absolutely look forward to hearing your feedback [Music] 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