<!--if(document.images){var brian = new Image(); brian.src = "images/brianLarge.jpg";var tia = new Image(); tia.src = "images/tiaLarge.jpg";var allen = new Image(); allen.src = "images/allenLarge.jpg";var megan = new Image(); megan.src = "images/meganLarge.jpg";var leigh = new Image(); leigh.src = "images/leighLarge.jpg";}function changeMenu(name1,name2) {		        //document[name2].src = newName.src;                switch(name1){       		case 1:	peopleInfo = "\<p>\<strong>Brian Keyser\</strong> has sold Chipwich Ice Cream Sandwiches from a cart on the beach in San Diego, produced a Chippendales home video in London&#39;s West End, been talked about on The View and lived in his van. He also has worked at some of the finest restaurants in NYC, including Union Square Caf&#233;, Chanterelle, The Modern, Al Di La, Savoy, Gotham Bar and Grill and, defining NYC loosely, Blue Hill Stone Barns. He is the Owner and General Manager of Casellula Cheese & Wine Caf&#233;.\</p>";					name2.src = brian.src;					break;			case 2: peopleInfo = "\<p>\<strong>Tia Keenan\</strong> tasted French butter for the first time when she was ten. She earned a degree in journalism and worked in publishing for three years before entering the restaurant industry. She began her struggle against fine-queso-deprivation by working the cheese cart at a now defunct Flatiron wine bar and continued to dabble with cheese and service at various restaurants including Fleur de Sel and Tribeca Grill, while noting the vast cultural change in Americans' interest in cheese culture. She helmed the cheese program at The Modern for two years before becoming the Fromager at Casellula.\</p>";					name2.src = tia.src;					break;			case 3:	peopleInfo = "\<p>\<strong>Allen Stafford\</strong> has been hosting parties, producing shows &amp; events, and Making It Happen since high school. He is a renaissance man, having worked in the film, theater, accounting, restaurant, and psychiatric industries among many others. He may have waited on you at Gramercy Tavern or Union Square Cafe. Having previously worked with Brian, both in restaurants and in theater, he became a vital part of the creation of Casellula, helping to create the pastry menu, the seating system, and even the artwork. On Casellula&#39;s east wall hangs \"Farm Glory,\" Allen&#39;s assemblage of foil capsules from wine bottles affixed to a wood panel with copper carpet tacks. Allen does not seat incomplete parties, but he'll gladly pour you a glass of wine while you wait. Please save room for the Chocolate Cake soaked in Cream.\</p>";					name2.src = allen.src;					break;			case 4:	peopleInfo = "\<p>\<strong>Megan Johnson\</strong> has pursued her passion for innovative cooking in a variety of culturally rich and inspirational locations. She has traveled extensively through Eastern and Western Europe, allowing her to sample a multitude of regional and national cuisines and explore the cultural heritage and traditions behind the food. As a chef it has always been her goal to recreate a sense of those traditions in each dish she presents, so the pleasures of eating are enriched by the momentary cultural immersion they provide. In 2004, after working in restaurants in Seattle, Washington and Dublin, Ireland, she joined the kitchen staff at New York City's top New American restaurant, Gramercy Tavern, where she learned that the keys to good food lie in the simplicity, exceptional quality and freshness of ingredients. Megan is very excited to bring her dedication and passion for fine cuisine to Casellula Cheese and Wine Caf&#233;.\</p>";					name2.src = megan.src;					break;			case 5:	peopleInfo = "\<p>\<strong>Leigh Friend\</strong> has a passion for local and seasonal ingredients. After taking a culinary arts program in High School, she decided to follow her instincts and attend the New England Culinary Institute in Burlington, Vermont, where she discovered that pastry was her true calling. She has baked artisan breads and made fine dining desserts in Boston, made wedding cakes in California and created gourmet craft services tables for film and commercial productions in New York. At New York City's renowned Gramercy Tavern she worked under James Beard Award winner Claudia Fleming. As the pastry sous at New Jersey's Pluckemin Inn she focused on fine chocolates and composed desserts. She is currently the Pastry Chef at Casellula Cheese & Wine Caf&#233;.\</p>";					name2.src = leigh.src;					break;								        }                document.getElementById("peopleText").innerHTML = peopleInfo;}        -->