Cheesy goodness: In the intro to her cookbook Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes, Polina Chesnakova writes: “…something happens when you apply heat to curds: a setting of the stage. A bubbling pot of fondue, a half wheel of raclette as it blisters and caramelizes under a grill.” To salivate even more, break out the brie and tune in to the Virginia Festival of the Book’s Shelf Life series, which features Chesnakova in conversation with cheese expert Sara Adduci (formerly of Feast!).
Related stories
Rooted in the past
By Thomas Crone Willi Carlisle has a healthy respect for the past, modeling his career, in part, on the folksingers of the 1950s, ’60s, and ’70s—people who traveled a self-made circuit of coffeehouses, clubs, and theaters that catered to a hip set. Pete Seeger, in particular, is someone who Carlisle feels kinship toward, though he […]
Set in stone
By Stephen Barling Crouched in the back of his battered Ford pickup truck at Ix Art Park, Toru Oba is wrestling a worn yellow strap around a 5-foot-long, 400-pound hunk of raw sandstone. “I used to move these by myself,” he says, “but now I need help.” The 79-year-old Japanese stonemason and sculptor can be […]
Charlottesville Ballet presents ‘Snow White’
Magically merging the elements of orchestral arrangement, incredible costuming and stagecraft, and an ensemble of unforgettable characters, Charlottesville Ballet presents Snow White. This Family Series ballet, based on the beloved Grimms’ fairy tale, brings youth and adult dancers together to tell the classic story of jealousy, love, and friendship. Witness a beautiful princess strike up […]
