T.W. Food is holding a special American Artisanal Menu featuring a marriage of Wine & Cheese. On Tuesday, July 7, Chef Tim Wiechmann and Mark Trumble present a special menu featuring local cheese, from farmers like Michael Lee at Twig Farm in Vermont, and PA Noble in Pennsylvania. Also featured on the menu will be quality artisanal cheeses from other parts of the US. The dinner is $49 per person.
This really sounds like intriguing dinner, and I love the fact it has so many different artisanal cheeses.
MENU
VELA DRY ARTISAN COW, CALIFORNIA
Grateful farms baby lettuces and pistachio vinaigrette
JASPER HILL BAILEY HAZEN, VERMONT BLUE
American artisanal cornmeal polenta and shiitake mushrooms
FIVE SPOKE CREAMERY, ARTISAN COW’S MILK, New York
grilled hanger steak, marmalade of local kale, shallot and petit sausage
BLUE LEDGE GOAT, FRESH GOAT’S MILK, VERMONT
Ravioli with baby beets, mizuna and peaches
TWIG FARM TOMME, WEST CORNWALL, VERMONT
Hand-cut tagliatelle, local porcini and yellowfoot mushrooms
PA NOBLE, TRADITIONAL AMISH CHEDDAR, LANCASTER, PENNSYLVANIA
Mini brioche grilled cheese and apples
VERMONT BUTTER AND CHEESE FROMAGE BLANC
Frozen lemon and fromage blanc mousse with chocolate ganache
Wine includes:
Chardonnay, Dreyer Sonoma, 2006, Sonoma County, California.
Cabernet Sauvignon and Merlot, Murphy’s Law Red, 2006, Columbia Valley, Washington.
Zinfandel, Z-52, 2006, Lodi, California.
Rose, Solorosa, 2007, Napa, California.
Rosso Classico, Il Cuore, 2006, Mendocino, California.
Cabernet Sauvignon, Wyatt, 2007, California.
Chenin Blanc, Dom. des Baumard, “Clos St. Catherine”, 1998, Loire Valley, France.
T.W. Food
377 Walden Street
Cambridge, MA
Phone: 617-864-4745
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