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

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