“This place deserves five stars for the macaroni and cheese alone”, raves a Yelp poster about Caseus Fromagerie Bistro . Yes, Maelina F. – that baked casserole of cheesy goodness (and everything else on the menu), deserves your five-star review.
Our Episode 43 guest conversationalists audibly swooned with pleasure over every morsel served up by Caseus’ restaurateur, cook book author and TV star Jason Sobocinski. (Trust me; those groans were not sound effects!) If you haven’t visited this widely popular dining destination – what are you waiting for? Reservations are hard to come by, so you may have to hop over to the Sobocinski Brothers’ latest venture, Park Central Tavern in Hamden. The RLSG is so looking forward to recording there this July…
From ripe, smelly cheese to damp, smelly basements—we proudly present Episode 44 for your listening pleasure! We gained quite the education at Olde School Saloon and Bistro. Here again, the food was truly superb — generously prepared by chef extraordinaire Jeff Arnold.
Our RLSG gang of provocateurs – Joe Amarante, Rob Oliver, John Broker and a tardy Marianne O’Hare (who did NOT receive detention), arrived during Sunday Jazz Brunch. After lingering at the bar, our group descended to Olde School’s secret basement party room to record our show. A raucous/revealing/albeit informative time was had by all. (Tune in!) We learned that back in the 1800’s, this space was actually used as a coal storage vault. If you as are intrigued as I am by New Haven’s underground structures, than please check out Colin Caplans’ website – Maggrisso Forte.
Caplan, who hosted us at Lyric Hall for our Holiday episode (# 27), and was a guest editor at the aforementioned Caseus, has expertly written about coal vaults, brick sewers and historic basements similar to the one at Olde School. He also runs culinary tours of New Haven that visit many of the restaurants where we record our shows. More proof that the “real” Real Life Survival Guide guests, venues, meals and conversations are inexorably connected. Which is very cool. Like a basement for aging fine cheese.
Cindy Papish Gerber