CALLING ALL FRIENDS & FAMILY — The foundation set aside some tickets at our member rate of $160 each (reg. $210) — the procedure is to call 212-627-2308 to reserve as “friends of chef/CODE WORD FENNEL Mon-Fri, 10a-5p EDT.
“Michael is a purist. He’s classical at the same time that he is creative,” Mark explains. “It’s the same way I am with my wines.”
Mr. Tobin is certainly passionate about what he does, and we can relate. The approach is old school, non interventionist, like Chef’s. Instead of tweaking and tweaking, it’s about what you can take away, not add to make food, and in Mark’s case, wine, perfect.
“I have incredible respect for Michael,” he continues. “His authenticity, passion and commitment makes mediocrity completely unacceptable. He is a freak about detail and executing properly. I’m just thrilled to collaborate with him and the Cheese Queen.”
Indeed New York City-based writer, cook, and cheese specialist Tia Keenan, as her Instagram @kasekaiserina indicates, is rennet royalty and will effectively, indulgently tie this collaborative trifecta together on Friday, June 2, as we kick off Michael’s third dinner at the James Beard House. A Team chef de cuisine Tim Piazza, GM Nicole Kelly, and TGHG executive chef Bradley Herron will preside to support our featured co-hosts, part of our ongoing 10 year celebration of all things MGFD. We’ll share the menu and link to tickets first here today, and later chat with Tia. We want to dig into the what really has us revved up: her cheese selection.
Over the years, cheese has played a subtle yet an important role at MGFD, less even about the cheese itself but the way it is featured that crystalizes exactly what Michael’s approach is all about. Many of you may recall the more deliberate Cheese of the Week (some blogged selections above circa 2011), where one cheese each week was highlighted with one accompaniment. No elaborate cheese plate, organized by firmness, milk, type and aging. Just a simple presentation on a board, in its element, to let hand-crafted product shine. It was the only item on the dinner menu encased by a bubble, special and notable in its lack of artifice and celebrated as such. Servers and cooks were able to get to know it, really understand it. And then cheese class would begin all over again the next week. To start the dinner we are paying tribute to this legacy with Tia owning passed hors d’oeuvres, five beautiful cheeses presented as they’re meant to, almost unadorned except for one accompaniment each and the final ingredient: Mattebella Vineyards Rosé 2016:
Pipe Dreams Farm Dairy Buche Cheese with Beet Tartare
Lazy Lady Farm Sweet Emotions Cheese with Cucumber–Celery Marmalade
Jasper Hill Farm Calderwood Cheese with Carrot Mostarda
Woodcock Farm Humble Pie Cheese with Pickled Asparagus
Boucher Family Farm Green Mountain Blue Cheese with Chocolate–Onion Chutney
We’ll look forward to a peek into the cheesemakers, what drives them and the special stories behind each cheese from Tia. The menu follows. See you in NYC on June 2!
FIRST – Market Salad with Anson Mills Farro Verde and Nettle Meadow Farm Sappy Ewe Cheese | Mattebella Vineyards Riesling 2014
SECOND – Grilled Skuna Bay Salmon with Peas, Spring Onions, Crispy Potato, Meyer Lemon, and Crème Fraîche | Mattebella Vineyards Reserve Chardonnay 2013
THIRD – Ricotta Cavatelli with Wild Mushrooms, Taleggio Fondue, and Parmigiano–Reggiano | Mattebella Famiglia Red Wine NV
FOURTH – Slow-Roasted Niman Ranch Beef Short Rib with Roasted Peppers, Marcona Almonds, and Herb Aïoli |Mattebella Vineyards Old World Blend 2013 (Public Debut)
DESSERT – Milk Chocolate Cremoso Cheese with Hazelnut Praline, Toasted Sourdough, Sea Salt, and Olive Oil | Mattebella Vineyards Noble Late Harvest Chardonnay 2013