A Copa Con...Tasia Malakasis
This week's installment of A Copa Con.. is one near and dear to my heart. When I was back home in Alabama, I sat down with Tasia Malakasis, chief cheese at Belle Chevre, one of the country's premiere goat cheese creameries. She's also a published cookbook author, and her book Tasia's Table is a combination of her Greek and Southern roots, as well as her experience as cheesemaker. She's also my extremely fun, sweet, young-looking boss. Read on as she answers a couple questions about life, fridge contents and everything in between.
Because it tastes so good and is so much fun to experiment with - both in the kitchen and in making "new" cheeses
What's something nobody knows about you?
I'm an introvert.
What are five things you always have in the fridge?
Eggs, scallions and some kind of salami or cured meat, wine, sriracha.
What is the hardest thing about running a business?
Communicating my passion to employees. I feel so strongly about it and get so excited our products that I think everyone else must automatically feel the same.
You're an author and somewhat famous for your dinner parties (go you!). But what's the most embarrassing in-kitchen failure that you have ever had?
I tend to be impatient and with desserts you just can't be. I had gotten quite famous for my Creme brûlée with a number of friends who always asked me to prepare it when they were over. They thought mine was just as good as any they had had anywhere in the world - which made my head swell considerably. But one time to show off for a first-time dinner guest I made Creme brûlée and it had not for some reason set. So all I had to serve was a watery dessert. I served it.
Rumor has it you may be vacationing in Basque Country this summer. What one thing are you most looking forward to?
Why, the food, of course! And the grand personality of one 5-year-old girl to show me around.
What is one thing you would change about where you are from, Alabama?
Hunger. I would eradicate hunger.