Cider Pairing Dinner - including newly released 2017 Kingston Black from Stone Fence Farm Orchard

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Cider Pairing Dinner - including newly released 2017 Kingston Black from Stone Fence Farm Orchard

45.00

South Hill Cider Pairing Dinner with The Cheese Course

Location: 1774 Danby Rd, Ithaca, NY 14850

Come share the evening with Steve Selin the cidermaker and Laura Sutter (Rachel Freier is a contributor but cannot attend due to family needs) who will prepare the creative and delicious meal. We will introduce each cider and course in a casual and sincere atmosphere. Join us in this new and exciting community space - The Danby Gathery.

Ciders to expect:

Brut nature - Champagne method, bone dry, wild, bittersweet, and foraged apples.

Stone Fence Farm 2017 - From Peter Hoover's mature cider orchard in Trumansburg 

Kingston Black 2017 apples from 3 trees at Stone Fence Farm orchard in Trumansburg.

One of a Kind or Stone Fence Farm - a single orchard cider. TBD

Pommeau 2016 - mixed heirloom apples and apple brandy.

What to expect for dinner:

Japanese-inspired! Cheese sushi: As sushi showcases a single type of fish in its most perfect form we will serve a cheese in its perfect representation.

Cheese Yakitori - the tradition of eating grilled food on skewers in Japanese format. We will serve Teriyaki cider glazed cheddar curds grilled on skewers.

In addition, we will serve a shishito pepper stuffed with Finger Lakes Gold cheese grilled for warmth and the perfect bite.

Cheese Ramen - this classic ramen broth here is replaced with aged cheese and not the traditional pork bones to develop deep flavors of umami to be served with chewy Japanese ramen noodles and vegetables.

Sesame Caramel Apple - our nod to the American tradition of Fall caramel apples stuffed with local blue cheese and dipped in caramel with a little Japanese twist.

Space is limited. reserve your seat by purchasing tickets below.

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About the ‘artists’:

Steve has been producing cider since 2002 and has received accolades nationally for the ciders that he produces. He started South Hill Cider based on the fruit that was naturally growing around him. He now has an established orchard, forages for wild apples and works with other local orchards which will be showcased at this meal.

Rachel is an American Cheese Society Certified Cheese Professional. She will talk about microbes, cheese rinds and how to cook with cheese for as long as you let her. Rachel worked as a restaurant manager for many years until she discovered her true calling in cheese. Rachel was part of the opening crew for Murrays Cheese Bar on Bleecker St. and developed their cheese & beverage program over the course of 4 years. Rachel created Murrays Cheese Bar Mongers Table, a 10 course cheese tasting menu paired with beverages. As a beverage ambassador, she is an avid cider supporter and loves pairing cheese & cider.

The menu is creative and delicious. It will both please and entertain many more than just your sense of taste.

Ciders to expect:
Kingston Black 2017 apples from 3 trees at Stone Fence Farm orchard in Trumansburg.
One of a Kind 2017 – apples from One of a Kind Orchard in Lansing
Old-Time Cider 2016 – Apples foraged from homestead orchards, wild trees, and other heirlooms.
Pommeau 2016 – mixed heirloom apples and apple brandy.

What to expect for dinner:

Cheese sushi: As sushi showcases a single type of fish in its most perfect form we will serve a cheese in its perfect representation.
Cheese Yakitori – the tradition of eating grilled food on skewers in Japanese format. We will serve Teriyaki cider glazed cheddar curds grilled on skewers.
In addition, we will serve a shishito pepper stuffed with Finger Lakes Gold cheese grilled for warmth and the perfect bite.
Cheese Ramen – this classic ramen broth here is replaced with aged cheese and not the traditional pork bones to develop deep flavors of umami to be served with chewy Japanese ramen noodles and vegetables.
Sesame Caramel Apple – our nod to the American tradition of Fall caramel apples stuffed with local blue cheese and dipped in caramel with a little Japanese twist.