June 23, 2011
Tayst Restaurant, Nashville
This past Thursday Tayst Restaurant and The Bloomy Rind hosted an evening of cheese, cheese, and more cheese. Five glorious courses of it, in fact.
We were incredibly fortunate to be joined by cheesemakers from three Tennessee creameries: Nathan and Padgett Arnold of Sequatchie Cove Creamery, Dustin Noble of Noble Springs Dairy, and Adam Spannaus of Locust Grove Farm. They each chatted about their farms, how they came into cheesemaking, and answered many a cheese query. Cheesemakers and dairy farmers are busy folks, to say the least, so I'm extra special grateful they were able to make time to be with us.
(l to r: Nathan, Padgett, Adam, Dustin)
Chef Barlow and his crew created five stunners that let each cheese shine...
Noble Springs Chevre
corn coulis, roasted beets, basil oil
Sequatchie Cove Cumberland Pie
fingerling potatoes, fresh herbs, honey
Sequatchie Cove Coppinger
summer vegetable fricassee, tomato water
Locust Grove La Mancha Reserve
lamb leg, greens, red wine reduction
Locust Grove Clinch River
Cheesecake, smoked peaches, berries(hopefully), basil puree
Big thanks to everyone who attended! I received a couple of super sweet notes today about the dinner:
"We LOVED, LOVED, LOVED the cheesemakers dinner... I swear the whole evening was divine - the food, the company, the information, the wine, and the goodie bag. We are so glad we got to come." - Amy and Erin
"I just wanted to say again how much John and I enjoyed the cheesemaker’s dinner last week. The food was, as usual, fabulous including the cheeses and I am so heartened to see this kind of interest and activity in Nashville." - Beth
So there ya have it, a brief recap of the evening. Again, many thanks to everyone involved. Look for some more curd-centric events in the coming months.