New York City chef and new dad, Daniel Angerer has added cheese made from his wife's breast milk to the menu at his Klee Brasserie restaurant. While eccentric foodies and their culinary masters sometimes travel great lengths to procure hard-to-find ingredients that satiate exotic palates and put them on the cutting edge of innovation, Angerer found his "gold" ingredient right at home… sleeping next to him.
(maple caramelized pumpkin encrusted cheese with texurized concord grapes)
(packed frezzer with mommy's milk in specialized bags)
(HERE IT IS mommy's milk cheese with beets and romaine)
(mommy's milk cheese rolled in dehydrated porcini mushroom powder with burned onion chutney)