Cheese Please. A Day Filled #CookingWithCabot

Last week I was invited to one of my favorite spots in Tampa, The Epicurean Hotel, to taste, learn and cook with the tasty cheeses of Cabot Creamery. I joined a group of friends, local bloggers and Sunday Supper Founder, Isabel Reis Laessig for a day sure to be filled with cheesy deliciousness. 

The morning began with breakfast bar complete with yogurt and fresh fruit provided by Florida Milk.  It was loaded with toppings like granola, shredded coconut and a selection of Divine Chocolate – It was before 10 am but it’s it always time for Dark Chocolate with Pink Himalayan Salt or maybe you prefer Dark Chocolate and Mint! Either way everyone wins!

After a few cups of coffee and chatting with fellow attendees we had a front row seat as Chef Jimmy went live on Facebook to create a tasty bite, BBQ Teriyaki Vegetable and Cheddar Rolls, they are a fun twist on traditional Japanese Negimaki and perfect for your next cocktail party!

Back at the stove Chef Jimmy works with Lodge Cast Iron selection of cookware and whips up an another creamy cheese recipe. I LOVE great cookware that looks great too and had no idea Lodge made a line of enamel pots – did you know??

Next course, and a complete must have for a snowy weekend, was Tomato Basil Mac and Cheese created by Chef Jimmy Kennedy and served by the smiling Sunday Supper Founder, Isabel Reis Laessig.

After two amazing demos we moved to lunch at Elevage with the group to share a family style meal complete with THE most incredible tomato soup with mini grilled cheese. Heaven!

To complete the day – a cheese board creation “contest”. With so many tasty options I would say we were all winners!