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On the Menu: American Artisan Dinner



August 13, 2010


Kate and Matt Jennings Thanks to dairy pioneers like the Kehler brothers and Angela Miller, American cheesemaking has come a long way from the age of processed “cheese product.” Chefs also play an important role in helping these artisanal offerings reach our plates. One of them is Master Cheesemonger Matt Jennings: after apprenticing with cheesemakers all over Europe, he now spreads the good cheese gospel at Farmstead & La Laiterie, a restaurant and cheese shop in Providence. (He will also judge cheese at the Good Food Awards.) We’re excited to welcome him, along with his wife and Farmstead co-owner, Kate Jennings, to the Beard House on Monday, where they will prepare a dinner featuring premium American cheese and other artisanal dairy products. See what’s on the menu below: Hors d’Oeuvre Summer Melon with Smoked Pork Jowl, Radish Greens, and Narragansett Creamery Yogurt Beef Tongue Pastrami and Roth Käse Gougères with Baboo’s Mustard Chilled Young Carrot Soup with Clotted Cream, Pistachios, American Olive Oil, and Spearmint Savory Ricotta Gelato with Bacon–Lemon Marmalade and Crispy Shallots with Black Pepper Grilled Twig Farm Cheese and Heirloom Tomato Sandwiches with Homemade Maras Pepper Butter and Herb Salad Dinner Raw Rhode Island Fluke with Buttermilk, Poppy Seeds, Celery, and Barden Family Orchard Apples A Farmer’s Fête > Our Favorite Summer Vegetables with Saffron–Cremont Fondue, Flowers, and Herbs Jamestown Pork Tasting > Roasted Whey and Hay–Fed Belly, Crispy Crackle, Porcini Sausage, and Cured Loin, Served with Golden Plums and Brebis Blanche West River Feta–Brined Lamb Noisette with Green Mountain Potato–Spinach Torta, Corn, Olives, and Alliums Berry Pudding with Rogue Valley Blue Cheese Shortbread and Four Town Farm Sweet Corn Ice Cream To view the complete menu or make a reservation, click here.