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Cheese Wiz

Raymond Hook champions the art of artisan cheese



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At a neighboring table, I can hear Hook enlightening the guests on the origins of the night's selections: "This one is called Berkshire Blue. It's made by a retired newspaper publisher in his 60s." Hook never runs out of stories, it seems. He rushes past me on the way to the kitchen.

"We've got 23 orders for cheese plates on deck," he beams. "That's a new record, brother!"


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