Blue cheese soufflé @ Bin 36

Blue cheese soufflé @ Bin 36

I was talking to a born-again Vegan last night, and she said giving up cheese was harder than giving up meat. Given a gun-to-head ultimatum, I’d definitely forgo flesh before fromage. Make no mistake, me like meat, but there’s such incredible range and variety of cheese, and such a relatively limited range of flavors for meat (though I can’t think of one that isn’t delicious…there’s just so much more breadth of spectrum with cheese, depth and dimension, opportunity for regional variation, an animal product yet it gives such a reassuring sense of innocence and connection when it’s eaten – no living creature was injured for my pleasure; it's still alive to make others happy).

Last week, I actually got a little nervous at Bin 36 when I saw the Rogue River Smoky Blue Cheese Soufflé set before us; it looked so unbelievably good, I mentally flipped back to Mr. Traut’s biology class, looking at a girl I wanted to ask out but probably never would. Delicious. (Bonus in this case: I get to eat it).



That’s a Sauternes sauce on the side, and once breaking the tender crust of the risen cheese, the syrupy stuff was poured in the center, sweet into creaminess, slight acidity to the richness, liquified lushenss, smack.

This was a marvelous snack…and $16 for something I’d never make at home is an invitation to surrender.

Bin 36
339 North Dearborn
312.755.9463

what kind of wine you got there?

teatpuller wrote:what kind of wine you got there?

No slight to the inestimable Brian Duncan (who was not in the house last week), but all I remember is that it was a pinot...blinded, as I was, by puffy cheesiness.