Jeremy Cherfas

Homeward bound.

Homeward bound.

Srsly?

Perfection.

Eat your heart out @chamiltonjames

Eat your heart out @chamiltonjames

Latest episode continues the Champagne story all the way to Babycham and beyond. Product placement and public relations in the hands of a master made Champagne THE thing to drink. Listen at https://www.eatthispodcast.com/champagne-2 Link also in bio.

Latest episode continues the Champagne story all the way to Babycham and beyond. Product placement and public relations in the hands of a master made Champagne THE thing to drink.

Listen at https://www.eatthispodcast.com/champagne-2 Link also in bio.

Brrr.

Wonderfull evening at

Wonderfull evening at

#blossomsoflight

Bagel o’clock, hand crafted by @steamboattins and her sister. 👍🏼👍🏼👍🏼

Bagel o’clock, hand crafted by @steamboattins and her sister. 👍🏼👍🏼👍🏼

Yes, that was an excellent rack of lamb.

Yes, that was an excellent rack of lamb.

Art by Tara Donovan.

Art by Tara Donovan.

Essential research for an upcoming episode.

Essential research for an upcoming episode.

Morning constitutional.

Morning constitutional.

Excess

So much to see.

So much to see.

Geese on ice

The future is here, with @clinklucy at @steamboattiff

The future is here, with @clinklucy at @steamboattiff

Why Lucy, are you trying to take advantage of me?

Why Lucy, are you trying to take advantage of me?

Friends.

Latest episode seeks to discover the Facts about Champagne. From the all-seeing Dom Pérignon to the young bucks of London's high society, champagne's true history is absolutely intoxicating Don't believe me? How about the idea that the English created the champagne we know and love today? Part One of a twofer. At https://www.eatthispodcast.com/champagne-1/ and, for the cut-and-paste-averse, also in bio. Happy holidays all.

Latest episode seeks to discover the Facts about Champagne. From the all-seeing Dom Pérignon to the young bucks of London's high society, champagne's true history is absolutely intoxicating

Don't believe me? How about the idea that the English created the champagne we know and love today?

Part One of a twofer. At https://www.eatthispodcast.com/champagne-1/ and, for the cut-and-paste-averse, also in bio.

Happy holidays all.

Trunk call.

In and out.

Tourism.

The fun just never stops, with @atmelissasbnb and @glennamongelluzzo.

The fun just never stops, with @atmelissasbnb and @glennamongelluzzo.

Enzo the wonderdog and @jenniferindc chilling.

Enzo the wonderdog and @jenniferindc chilling.

Moon watching over @carriagehouseartsandcrafts

Moon watching over @carriagehouseartsandcrafts

Two more happy graduates of Sourdough U. And thanks to everyone for a fun day.

Two more happy graduates of Sourdough U. And thanks to everyone for a fun day.

All prepped and ready for Sourdough U.

All prepped and ready for Sourdough U.

Recipe testing for the next session of Sourdough U, less than a week to go. I think I will reduce the hydration a bit to make handling easier.

Recipe testing for the next session of Sourdough U, less than a week to go. I think I will reduce the hydration a bit to make handling easier.

Latest episode -- link in bio and, for those not averse to a bit of cut and paste, at https://www.eatthispodcast.com/lebkuchen/ -- looks at a traditional German Christmas cookie and discovers that it wasn't at all Christmassy to begin with.

Latest episode -- link in bio and, for those not averse to a bit of cut and paste, at https://www.eatthispodcast.com/lebkuchen/ -- looks at a traditional German Christmas cookie and discovers that it wasn't at all Christmassy to begin with.

Editing audio for the next episode and reliving one of the most enjoyable interviews of the year.

Editing audio for the next episode and reliving one of the most enjoyable interviews of the year.

I love it when people just fall on a fresh loaf. The ultimate reward.

I love it when people just fall on a fresh loaf. The ultimate reward.

Golden raisin bread. The dough is unsweetened, which makes the raisins even sweeter.

Golden raisin bread. The dough is unsweetened, which makes the raisins even sweeter.

Till the next time.

Till the next time.

Next!

Sur les toits.

When It drizzles ...

When It drizzles ...

Last of the sunshine, yesterday.

Last of the sunshine, yesterday.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

Close shave in the park.

Close shave in the park.

Forgot to post Thursday night’s Thanksgiving feast. Stracotto di manzo with restrained sides.

Forgot to post Thursday night’s Thanksgiving feast. Stracotto di manzo with restrained sides.

Aftermath.

They go in, they come out. 40% whole rye sourdough with caraway seeds.

They go in, they come out. 40% whole rye sourdough with caraway seeds.

Supper time!

What to use when you can’t afford vanilla. Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads Link in bio Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

What to use when you can’t afford vanilla.
Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads
Link in bio

Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.