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Chef Cynthia’s Cheese, Beverages and Foods from Vermont and New York State Zoom!

October 29 @ 5:00 pm - 7:00 pm

Vermont Cheese

That autumnal snap is in the air, the leaves are turning, and Chef Cynthia B will be leading a brilliant session celebrating fall in New England.  Both Vermont and New York are known for crafting some of America’s best artisanal cheeses.

Whether it’s an exuberant goat or a seductively creamy cow these decadent cheeses are worth searching out.  Chef Cynthia will be pairing these cheeses with a variety of New England beverages ranging from ciders and beers to wines from the Finger Lake region.

You will also be enjoying few “Fall” appropriate condiments and snacks including a Maple Onion Jam, Butternut Squash Spread and Pork Rillettes with apple mustard.

Our Cheeses depending on availability:

  • Bonne Buche goat cheese from Vermont Creamery
  • Kinderhook Creek by Old Chatham Sheephearding Creamery NY
  • Kunik goat/cow bloomy rind by Nettle Meadow
  • Ashbrook by Spring Brook Farm, similar to Morbier
  • 6 month New York Cheddar from Murray’s
  • Tarantaise washed rind Alpine Style by Spring Brook Farm
  • Willoughby washed rind by Jasper Hill
  • Cayuga Goat Blue by Lively Run Goat Dairy

Our Beverages, depending on availability:

  • Shacksbury Yuzu Ginger
  • Grimm Saison with hibiscus and rose
  • New York IPA
  • 2018 Ravines Estate Finger Lakes Dry Riesling
  • Babe Rose Bubbles
  • 2019 Forge Seneca Lake Pinot Noir
  • Vidal Blanc Ice wine
  • Blackened American Whiskey

Our Condiments and Snacks:

  • Pear Lemon Ginger Jam
  • Tomato Conserva
  • Maple Onion and Bacon Jam, vegetarian option available
  • Butternut Squash Spread
  • Clam Dip with New York Chips, vegetarian option available
  • Pork Rillettes with apple mustard, vegetarian option available
  • Lamb Hand Pie, vegetarian option available
Reserve by: 10/29
This is an online event. The $115 price includes tax & delivery.

Details

Date:
October 29
Time:
5:00 pm - 7:00 pm