Marinate Camembert, Czech-style, for your next low-effort snack
Luke Pyenson, The Washington Post
Dec. 30, 2020
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Nakladany Hermelin (Czech-Style Marinated Camembert).Photo by Tom McCorkle for The Washington Post.
I m sitting in a crowded pub in Prague. It s warmly lit, cozy and a little smoky. My band has just completed its first European tour, and we re celebrating with our Czech driver and tour manager, David. We re drinking generous mugs of Pilsner, and David is translating the menu as I stumble phonetically through the brand-new-to-me words such as sun-ka (ham) and tla-cen-ka (head cheese; also, colloquially, traffic jam). Before long, the words turn into dishes, which appear on the table, entirely fresh and exciting, and yet, to my Ashkenazi palate, not entirely unfamiliar. The best kind of night.