Wednesday, September 30, 2009

The Joy of Cheese Presents a Local October

The early October schedule will feature three tastings in 15 days, all focused on cheese made within a few hours drive of NYC.

October 6 at 7 at 10 Degrees, 121 St. Mark's Place in the East Village
We will present Farmer's Market, a sampling and discussion of ten of the best cheeses available at the nearby Greenmarkets. Once, a venue primarily for produce, some of the best nearby creameries showcase their wares at farmer's markets. We'll explore. There will be fruit (guess where from!), mystery cheeses, program notes, et al. Tickets are $25 and available at Brown Paper Tickets,

October 13 at 7 at d.b.a Brooklyn, 113 N. 7th St. in Williamsburg, between Berry and Wythe
We will present the Local-Local Connection, seven cheeses made nearby and seven beers brewed nearby to match. Tickets are $20 and available via Brown Paper Tickets,

October 20 at 7 at Stella, 213 Front St. near the South St. Seaport between Peck Slip and Beekman
We will present In the Vicinity, a tasting of nine local cheeses (including some from Brooklyn) and they will be paired with four incredible wines (which won't be made in the five boros). Peter Jamros will discuss the wine; I'll discuss the cheeses. Fun will ensue.
Tickets are $40 (it's typically a two-hour event), and available via Brown Paper Tickets,

Beyond these tastings here's what's up

October 21 a Wine and Cheese pairing class at the 92nd St. Y

Then comes the Built for Comfort series, several tastings highlighting the best autumn cheese.

October 27, The Five Best Cheeses in NYC plus some runners up at Nectar Wine Bar

November 17 at Stella and some dates in between t.b.a

1 comment:

sutros said...

A good story

GK Chesterton: The poets have been mysteriously silent on the subject of cheese.

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life on Wall Street to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.