I’m showing an overseas production company around a villa in Camps Bay on Saturday night,and I want to schmooze them—would love some more suggestions for a cheesy charcuterie board. I’m thinking French champagne and charcuterie. What do you think?
Looking forward to chatting soon and to hearing your next cheese suggestion,
Maximillian Adam
CEO
The Film Place
5 Longstreet Lofts
Cape Town
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Dear Maximillian,
I feel you—the weekend could not come sooner for me. But only a few degrees?! I need the temp to drop by at least ten degrees. A friend of mine has taken to putting her clothes in the fridge in the morning before she changes. I’m thinking of trying that—the fan is not cutting it anymore.
I’ll have a look at these locations and show them to Sebastian. A tented safari camp is exactly what he’d put into his treatment, so I’m glad you’ve finally found one. If he likes it, hopefully budget allows.
I’m so glad the Manchego was a hit. Don’t feel too bad about not being the highlight of the evening. With a cheese like that, everything pales in comparison, so don’t take it personally. In terms of your charcuterie board,I have a lot of suggestions, but it also dependson how much you want to schmooze the respective clients?
Regards,
Leigh Smith
Director of cinematography,DP
Moving Pixel Films
Kalk Bay
Cape Town
P.S. Are you not concerned that you’re taking suggestions from a total stranger? You seem to be putting a great deal of faith in this stranger’s suggestions?
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Dear Leigh,
Clothes in the fridge . . . genius. I’m going to try it.
I want to schmooze them so hard they will pay me $12,000 a day for a feature-film shoot!
P.S. Once two people have discussed their mutual love of cheese so extensively, they can no longer be considered strangers.
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Dear Maximillian,
Well, in that case, there are only three cheeses you will need. Pule—it is made from the milk of a Balkan donkey. It has a tangy, slightly sour taste and pairs really well with something sweet like fresh dates and figs.Another great choice is Comte, a French cheese that goes particularly well with champagne, and lastly, and still a firm favorite, a good quality baked Brie topped with toasted walnuts and fresh caramelized pear served with freshly baked French baguette. If you served me that, I would spend $12,000 a day for a location. In fact, I’d probably do anything to the person who served me that.
Regards,
Leigh Smith
Director of cinematography,DP
