Gee Whiz

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cheese whiz

Remember Cheez Whiz, the heavily processed, spreadable cheese-adjacent product from your childhood that you squirted onto a Ritz Cracker or, less couthlystraight into your open mouth? Now you can order an upscale version at Ro Sham Beaux, the hot new natural-wine bar on J Street. It’s the brainchild of employee Alex Schildgen, who grew up on stuff like Cheez Whiz and Lunchables and wanted to create a bar snack that’s “a little bit classy and a little bit trashy.” He starts by melting a high-quality cheese—say, aged cheddar—into heavy cream, then cools the mixture down and whips it until it can be spread or piped onto crostini. So far, he’s made several versions, including Cheddar Whiz, topped with a steamed asparagus spear and preserved lemon, and Parm Whiz, seasoned with thyme, sea salt and pepper and topped with a Castelvetrano olive. “It kind of blows people’s minds,” says Schildgen. “It’s like the fanciest Cheez Whiz you’ve ever had.” These two-bite snacks cost just a few bucks and are the perfect tapaslike accompaniment to Ro Sham Beaux’s interesting selection of natural—that is, organic, sustainable and/or biodynamic—wines. “It’s like a glass of wine’s best friend,” says Ro Sham Beaux co-owner Trevor Easter, who is part of Irish Hospitality, the group behind de Vere’s Irish Pub, The Snug, Snug Jr. and The Doobie Bar. 2413 J St.; (916) 365-1216; roshambeauxbar.com

cheese whiz