Jason Sobocinski returns to his roots and visits his mentor, Ihsan Gurdal, owner of Fromaggio Kitchen in Cambridge, MA. Later, Jason goes north to Vermont where, as an intern, he learnt about rearing goats and making cheese from Michael Lee of Twig Farm. Jason's first tour of duty rounds off with a goat BBQ, followed by a Turkish pizza cooked by celebrated Cambridge chef, Steve Johnson.
Macaroni and Cheese is experiencing resurgence across the nation. Jason Sobocinski reckons he cooks a mean one at his Caseus restaurant in New Haven, Ct., but he travels the U.S. for innovative ideas and great cheeses to make new recipes. It is non-stop Macaroni and Cheese for breakfast, lunch and dinner as he tours the country, sampling everything from a Mac & Cheese pancake, to an M&C pizza!
Why are Italian cheese and Italian cooking so popular in the US? Jason Sobocinski goes back to his roots in search of an answer. In Wisconsin he confronts a mean-looking water buffalo as he seeks the finest milk to make Mozzarella. In Vermont, he is shown the secret of a Tiramisu to die for and in California he follows the trail of Ricotta cheese, Sheep's milk yogurt and Fromage Blanc, naturally from farm to table.
Sheep have been milked to make cheese for thousands of years -- long before cows. Yet sheep cheeses are relatively uncommon in the USA. That is a missed opportunity, according to Jason Sobocinski, who sets out to educate the nation. From upper state New York, to the mid-west, Vermont and at home in his kitchen in New Haven, Conn., Jason milks, curdles and cooks his way to put the sheep record straight.
It is one of the country's favorite homemade fast foods. Jason Sobocinski makes it at home too, and on his Cheese Truck in New Haven, Conn. But a revolution in grilled cheese sandwiches is sweeping the nation and Jason wants to be at the cutting edge. In Wisconsin he tries a classic Swiss-Alpine; in California there is more of a contemporary twist with seafood, Naan bread and Fromage Frais. But which does Jason think is best?
We cannot keep Jason Sobocinski away from his favorite combo, beer and cheese. So he dragged a (not very reluctant) film crew from east to west in search of great ways to mix cheese with beer. On the way, Jason stumbled across terrific variations. Lots of different beers (inevitably), but also outstanding cocktails, including Humboldt Fog Martini -- served with an olive stuffed with goat cheese (naturally).
New Season Wed. May 22nd 9|8c