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Chef Patrick Feury’s Local Cheese Feast At Berwyn’s Nectar, Monday, November 7

Join Chef Patrick Feury at Nectar Restaurant on Monday, November 7th for an all-out cheese feast. Chef Feury is fresh off a 336-hour Cheese Camp at the Institute of Artisan Cheeses housed at the University of Vermont. Inspired by his cheesy studies, Chef Feury has invited four top Chester County dairy farmers to showcase their prized goat, chevre and blue cheeses.

Each course will either be paired with, or will incorporate, a specific cheese to compliment Nectar’s locally sourced, innovative French-Asian cuisine.

All of the cheese makers and farmers will be on hand to answer questions about their products and the cheese making process. This meal is in partnership with the Chester County Cheese Artisans, an organization that represents farmstead and artisanal cheese makers.

The four course tasting menu, which includes wine pairing, is available for $65/person. The full menu is listed below. Reservations are required and can be made by contacting Nectar at 610.725.9000.

Say Cheese Dinner With Chef Patrick Feury
Where: Nectar Restaurant |1091 Lancaster Ave | Berwyn, PA 19312
When: Monday, November 7th @ 6:30PM
Cost: $65 (includes wine pairing)

Say Cheese Tasting Menu
Saffron Braised Fennel, Arugula and Frisee Salad with Warm Cheese Gougere
Featuring Bloomy Rind Goat Cheese from Amazing Acres
Leonard Kreusch Auslese Riesling, Rheinhessen, Germany 2008

Goat Agnolotti, Roasted Chanterelles, Black Truffle, Lemon Jus
Featuring Cave Aged Goat Cheese from Yellow Springs Farm
Batasiolo Dolcetto d’Alba, Piedmonte, Italy 2008

Tea Smoked Grilled Veal Tenderloin, Crispy Brussels Spouts, Birchrun Blue Gnocchi
Featuring Birchrun Blue Cheese from Birchrun Hills Farm
Chateau Bellevue Rouge, Bordeaux, France 2009

Pumpkin Goat Cheese Bread Pudding with Spiced Caramel Sauce
Featuring Chevre from Shellbark Hollow Farm
Blandys 5 Year Malmsey, Madeira

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