Monday, August 22, 2016
Cook kills at the Goat Cheese Lady's farm
Posted By Matthew Schniper on Mon, Aug 22, 2016 at 3:11 PM
A couple weeks ago, we advised you to "Get utterly excited for chef David Cook's farm dinner" at the Goat Cheese Lady's farm.
While her campaign to raise funds to erect a creamery continues, we made our first trip south to Penrose to visit the goats and partake in the fundraising and festivities. You can make a trip too with two more dinners before this season's out, tentatively scheduled for Sept. 17 and Oct. 15. Find more info soon here.
But first, take a photo tour through chef Cook's menu, which served to play with several of the Goat Cheese Lady's fine cheeses. The chef graciously volunteered his time and efforts to cater the event.
Cook, as I said when he first got to town in mid 2014, sets a high standard for excellence and stands among the top chefs in town for creativity, diversity (or eclectic range), flavor fusions, and, certainly, plate presentations. Lavish garnishes lead and pop with color (you don't want to know what he spent on the edible floral components alone), just as they do at the Wobbly Olive, where Cook still consults, and has a new menu rolling out on Sept. 1.
While her campaign to raise funds to erect a creamery continues, we made our first trip south to Penrose to visit the goats and partake in the fundraising and festivities. You can make a trip too with two more dinners before this season's out, tentatively scheduled for Sept. 17 and Oct. 15. Find more info soon here.
But first, take a photo tour through chef Cook's menu, which served to play with several of the Goat Cheese Lady's fine cheeses. The chef graciously volunteered his time and efforts to cater the event.
Cook, as I said when he first got to town in mid 2014, sets a high standard for excellence and stands among the top chefs in town for creativity, diversity (or eclectic range), flavor fusions, and, certainly, plate presentations. Lavish garnishes lead and pop with color (you don't want to know what he spent on the edible floral components alone), just as they do at the Wobbly Olive, where Cook still consults, and has a new menu rolling out on Sept. 1.
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