thekelsmith:


We know how to do appetizers…. 


I made a version of SK’s fromage fort with pecorino fresco, gruyere, chevre, parmigiano reggiano, double cream brie, chardonnay, garlic, thyme, chives and butter.
It was pretty awesome.

thekelsmith:

We know how to do appetizers…. 

I made a version of SK’s fromage fort with pecorino fresco, gruyere, chevre, parmigiano reggiano, double cream brie, chardonnay, garlic, thyme, chives and butter.

It was pretty awesome.