Have you come to Kenyon and become tired of the same old food served at Peirce? Do your refined tastes need something a little more bougie? Perhaps some tapas (click here for pronunciation) is what your fancy stye needs. Don’t fret, for we at the Thrill have come up with a few delicious recipes for your enjoyment in this installment of Made in Peirce.
Now, I know that you have all learned a lot about me over the past couple of years. I can’t help coming through in my writing…it’s ingrained in there. One thing that I don’t think comes across entirely though are some of my hobbies. Yeah, I like blogging but I can’t do that all the time. My real passion is food, I’m a bit of a foodie, and a choosy one at that. I thought I might impart some wisdom on all of you with my food and drink pairings list. Tastes and flavors that only Gambier can offer. You can thank me later. À votre santé!
- The second most expensive cheese at the market — Ah, I see you are a Senior trying to class it up. For this, I would suggest a nice box of Sunset Blush Franzia. Don’t be fooled by the plastic bladder that it comes in, Franzia is an excellent and economical choice. It takes a great cheese to keep up with this flavor, but the Cabot Cheddar does famously. Continue reading