It may be August, but don't despair! Celebrate the apex of summer with Saxelby Cheesemongers on an excursion to one of New York's hidden natural treasures, and a cheese showdown in a top secret LES location. Plus, listen in to Cutting the Curd to get the skinny on the 'State of Cheese' in California. Read on cheese lovers... there's lots of dairy-filled intrigue headed your way this week.
Saxelby Cheesemongers at Wave Hill Center's Sunset Wednesdays
Wednesday, August 4th 6:30-8:30 pm
For directions and futher information visit wavehill.org
Who knew one of the country's botanical treasures was just a hop, skip, and a train ride away from Manhattan? Wave Hill was built in the 1840's, and welcomed illustrious Americans from Theodore Roosevelt to Mark Twain over its 100 year run as a private household. Now a non-profit dedicated to preserving the beautiful grounds and gardens overlooking the Hudson River, Wave Hill holds a weekly Wednesday evening soiree featuring locally procured goods. This Wednesday eve, we'll be teaming up with Shmaltz Brewery, makers of He'Brew and Coney Island Lager, for a night of noshing on delicious cheese and sipping on cool, refreshing beer. Heaven on the Hudson? Quite possibly!
Cheese Showdown Rematch!
Saxelby & September Wines vs. Formaggio Essex & Slope Cellars
Monday, August 9th 8:00 pm
For reservations ($60) email firstname.lastname@example.org
The last match went in favor of Formaggio... now it's time for Saxelby Cheesemongers to fight back and prove that the American cheeses can go toe to toe with whatever the continent can throw our way! Join us for six (that's right six!) rounds of hard-hitting deliciousness as Saxelby Cheesemongers and Formaggio Essex duke it out on the dinner table. Each team will pair three different cheeses with three wines to see who's got the moves to make the matches float like a butterfly and sting like a bee. The showdown will be held at a top secret LES location, to be disclosed when you purchase your ticket. Don't miss this epic rematch!
This week on Cutting the Curd, we began our 'State of Cheese' series to see what's doing in the world of dairy across the old US of A. For the next weeks and months, we'll be interviewing cheese experts throughout the country to compile a compendium of American cheese info for our listeners. First up was Peg Smith, founder of Cowgirl Creamery and Tomales Bay Foods, to talk about the state of cheese in the Golden State of California. Stay tuned as we ramble across the country, spinning yarns and talking curds and whey!
'Till next week, eat cheese and be merry!