DATE: SAT, DEC 5, 6-9 PM
Tickets: $60/$48 Members (for members, please use the discount code NYEEFTH)
Purchase tickets for the event here: https://www.eventbrite.com/e/the-great-northeast-cheese-fest-tickets-17178525432
Chef Alfonso Zhicay of the critically acclaimed Casa del Chef Bistro has joined the lineup of acclaimed chefs creating exquisite dishes at 2015’s premier cheese event, The Great Northeast Cheese Fest on Saturday, December 5th at historic Flushing Town Hall from 6 pm to 9 pm.
Zhicay will be cooking alongside Will Horowitz of Ducks Eatery/Harry & Ida’s Meat and Supply Co., and Michelin-starred Queens chef Hugue Dufour of M. Wells Steakhouse.
Artisanal creameries from the region—including Vulto Creamery—will have guests sampling the region’s finest cheeses from nutty sheep’s milk tommes and sharp Cheddars to luscious triple cremes and tangy goat cheeses.
Joining the three chefs will be these showcases of artisanal cheeses, fine libations, restaurants, and other products: Vulto Creamery, Beecher’s Handmade, The Maiden’s Creamery, The Cotton Hill Creamery, Bovina Valley Farm Creamery, Descendant Cider, Awestruck Premium Hard Cider, Rooftop Reds, Point of the Bluff Winery, Silk Cakes, Creme Bakery, Heritage Bakers and Krave Beef Jerky.
Maspeth-based Descendant Cider Co., New York City’s only producer of hard ciders will be pouring its small-batch ciders made from apples sourced from farms across the state.
“We see The Great Northeast Cheese Fest as a bridge between the region's makers of fine cheeses and the borough's culinary culture,” said Joe DiStefano vice president of New York Epicurean Events. “The festival is going to bring so much wonderful cheese to an area that was once farmland itself, so really it's a homecoming.”
Guests will have an opportunity to savor the cheeses and learn about them from their makers. Pairings will include top- rated wines, craft beers, farmstead ciders, and cocktails created especially for the cheeses. There will also be hands-on demonstrations, including a primer on how to create the perfect cheese board just in time for the holidays. Guests will also have the opportunity to purchase cheeses from the creameries directly at the event and take them home.
Desserts will be provided by two leading Queens confectioners, Chef Judy Lai of Silk Cakes, who will be showcasing her cheesecakes, and Chef Rudolf Merlin of Creme Bakery, who will be preparing delectable French pastry using artisanal cheeses.
A $60 general admission ticket entitles guests to unlimited tasting and sampling of all food and beverages.
Additionally, there will be a limited amount of first-come, first-serve $150 VIP tickets sold, which will allow exclusive access to special earlier culinary demonstrations and discussions about cheeses from acclaimed cheese writer and maître fromager Max McCalman. Mixologists will create hand-crafted cocktails and a sommelier will be pouring top- rated wines to pair with exquisite cheeses. VIP guests will also have early access to the rest of the festival.
“We have an abundance of incredibly talented cheese and craft beverage producers within the Northeast,” said Nicole E. Day Gray of AgriForaging, Inc., a founding sponsor of The Great Northeast Cheese Fest. “As a premier artisanal culinary event, The Great Northeast Cheese Fest offers an ideal way to intimately celebrate and enjoy their talents in a gorgeous setting.”
About New York Epicurean Events Inc.
New York Epicurean Events is a Catskill Mountains-based producer of premiere farm-to- table food and wine festivals and educational programs that pair the agricultural bounty—including grass-fed beef, organic produce, artisanal cheeses, smoked fish, and wines—from the region’s lush mountain valleys and fresh water streams—with New York City’s most innovative chefs and culinary artisans. Our goals include creating jobs, driving economic development by assisting family farmers and local artisans, and fostering culinary and agricultural tourism in the Catskill-Delaware New York City Watershed while exposing everyone from chefs and other culinary professionals to foodies and gourmets to delicious, fresh, sustainable, and healthful foods.