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604 Main St, Tannersville, NY 12485, United States  

(518) 589-6424

www.lastchanceonline.com

On my recent trip to the Hunter Mountain Microbrew & Wine Festival I stopped for lunch at The Last Chance Cafe in Tannersville, NY. This quirky cafe is filled with charm. Serving a full lunch and dinner menu, they also sell over 300 imported beers, gourmet cheeses, chocolates, honey, novelty candy, teas, coffees and antiques. Every inch of the walls are covered with old posters, musical instruments, pots and pans, knick knacks and furniture. The staff is super friendly. When you ask where you may be seated their answer is always “Wherever you’re comfortable” The food was quick and delicious. Rather large portions as well. I highly recommend stopping by The Last Chance Cafe should you be in the neighborhood.

Erin

Photo:travelblog.viator.com

From Alpinezone News

HUNTER, New York — Hunter Mountain’s annual Microbrew & Wine Festival will kick off on September 22 & 23, featuring microbrews and wines of the Hudson Valley, New York State and beyond. The festival starts each day at noon and ends at 5pm, taking place in the base lodge at Hunter Mountain Resort. Breweries scheduled to attend include Butternuts, Brooklyn Brewery, Redhook Ale, Ithaca, Albany Pump Station, Lake Placid, Saranac, Keegan, Gilded Otter and more. Wineries include Poplar Ridge, Americana, Cascade Mountain, Red Barn, Ashley Lynn, Warwick Valley, Long Island Meadery, Baldwin Vineyards, Thousand Island Winery and many others.Tasters will be able to vote for the best beer, best brewery and best winery, which will be announced towards the end of the festival on Sunday. The Christine Spero Group will be performing from 1-4pm on Saturday.igourmet will be there! Both sampling and selling these fine cheeses:Cranberry Chevre

White Stilton with Mango

Beemster Classic

Keen’s Cheddar

Dorothea

Idiazabal

Smoked Cheddar with BBQ and Chili

Regina Blue

Majorero

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NPR Morning Edition, August 30, 2007  

Alps Warm and French Cheesemakers Try to Adapt

In a remote alpine village, French cheesemaker Alex Pelletier sighs.

“Yeah, global warming is really depressing. Everybody’s talking about it,” says Pelletier, who, makes Beaufort cheese. Pelletier’s worry is the unprecedented heat in the French Alps, which is making cows thirstier. Drinking more water, says Pelletier, dilutes the proteins and fats in the cows’ milk. And that costs the cheesemakers, who must use more milk to create the same amount of cheese.

The flora in the Alps is slowing changing, too. Pelletier is seeing plants native to the south of France seeking refuge in his own mountainous backyard. And a change in flora, he says, might someday change the taste of alpine cheese.

Read the Article

Looking for someting to do this weekend? www.ilovecheese.com has mapped out over 250 cheesmaking farms across the United States. Start exploring today!

Has flavors of honey and grapefruit with a long citrus finish.

And Works Well With These Cheeses:

Ingredients:

1 bottle Four Star Provisions Black Raspberry Chipotle Sauce

1 8oz package cream cheese

1 package Whole Wheat Mini Crackers

Mint sprig for garnish

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Directions:

Place cream cheese on a serving dish and pour 3/4 cup of the Four Star Black Raspberry Chipotle Sauce over the top. Add a mint sprig for garnish and serve with a basket of mini toasts.

The chemical diacetyl is added to microwave popcorn to produce that great butter smell. Diacetyl has been linked to Popcorn Lung, a disease only found in popcorn factory workers.

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Image from http://www.bbcgoodfood.com/recipes

Recipe from Michael Chiarello and foodnetwork.com

This recipe was created by Michael Chiarello. We’ve selected some cheeses to pair with this Winter Fruit Compote.

1 cup dry white wine
1/4 cup sweet Marsala wine
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cinnamon stick
1/2 cup dried apricots, quartered
1/2 cup golden raisins
1/2 cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples, diced 1/4-inch thick cubes
1 cup pears, 1/4-inch slices
1 tablespoon lemon zest
1 tablespoon fresh lemon juice

In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days. Serve the compote at room temperature with the cheese.

We’ve selected these cheeses to pair with this delicious compote

Fiscalini

Shelburne

Dorset Drum cheddars

Blu del Moncenisio

Roaring 40’s

Roquefort

Fruit compotes like this are also nice with strong flavored dry cured meats, like our coppa ham