To say that we like our dairy products here in the Kitchen is a bit of an understatement. With almost a year of blog recipes under (or over?) my belt, I took a look back and found that all but a handful called for some sort of dairy product(s). It seems Julia Child, most chefs everywhere and I are all in agreement: everything tastes better with butter (or cream or cheese).
That said, I saw no conflict of interest whatsoever when the American Dairy Association and Dairy Council invited me up to the Finger Lakes region of New York to learn about modern dairy farming and (of course!) taste a few products.
So this past Friday, my friend Amy and I set out for Canandaigua, NY– about a 5-hour drive from where we live. With the alternative weekend plans being 5 hours standing around on a soccer field, this was an easy decision. (Did I mention the product tasting?)