This is what "'doing it up' looks like" says my chef/sister.
The cheeses—from the Bronx grapes going clockwise: robbiola, idiazabal, stilton, and pepper cheddar. In the middle are picholine olives (my absolute fave).
We also had truffle honey served along side to drizzle over the cheeses or figs.
We opened a bottle of Archipel 2002 (a blend of cabernet sauvignon, merlot, cabernet franc, and malbec) and it went perfectly with the strong cheeses which we prefer in my family.
Yum! Now on to dinner!
