Friday, April 22, 2005

Inventing A New Cheese Dish Can Really Grate Your Nerves

LA JOLLA, Calif. (Wireless Flash - FlashNews) – Creating a new cheese dish can really grate on your nerves. That’s what one chef in La Jolla, California, learned recently.

Luke Patterson, the head chef at the La Valencia resort, was recently ordered by his boss to create a flaming dish that’s cooked inside a hollowed-out 75-pound round of cheese.

The boss suggested a risotto, but Patterson chose an ear- shaped pasta called “orecchiette” because he, “...didn’t want to have to pick out stray kernels from the cheese.”

Patterson suffered numerous frustrating attempts at what he calls “pasta flambe” before figuring out the best way to keep the pasta hot and “add oomph” to the tableside presentation.

Eventually, he created a pasta dish with lobster and veggies that is poured into the hollowed-out cheese wheel and heated until everything melts.

It’s not easy being cheesy, but Patterson says customers like his pasta flambe so much that he’s already gone through one cheese wheel in a month’s time – and has ordered two more at $850 a pop.

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