Community Board Meeting Tonight! Plus ‘Cheese in Media’ on the Radio

What’s the best way to spend a hot Monday night? Probably not in the confines of a Community Board meeting, yet that’s where I’ll be this evening, running my mouth off about why the city should step in and save the Essex Street Market.

Thanks to all of you who showed up to last month’s meeting! They’re a bit long, I know, but it makes a HUGE difference. If you’re free this evening, and want to testify as to why you want to save the Essex Street Market, come on down and give your two cents. You can help us save this historic LES institution! To testify, just show up 10 minutes before the meeting begins to register your name.

Community Board 3 Meeting
Monday, June 27th at 6:30 pm
University Settlement, Speyer Hall
184 Eldridge Street (between Rivington and Delancey)

Stay tuned next week for details about the meeting. I will do my best to keep everyone up to date on the issue!

Also, if you haven’t signed the petition to save Essex Market, you can still do so by logging on to savetheessexstreetmarket.org The goal of 2,000 signatures was reached! Thank you! But we still need as many signatures as we can get. Please forward this to your friends and get them on board!
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Cheese on the Radio! Tune in tonight from 4:30 to 5:00 on the Heritage Radio Network, or download the show as a podcast.

Tonight on Cutting the Curd, we’ll be chatting about Cheese and Media. Be sure to listen in and learn about how cheese is infiltrating the myriad of media out there in the world. Our first guest is Christine Hyatt of Cheese Chick TV, a unique site full of hand-crafted video pieces sharing the stories of the people ‘behind the rind’ as it were. Later in the show we’ll be talking with Will Fertman of Culture Magazine. How does a print magazine all about cheese survive in this day and age?! Listen in and find out!

saxelbycheese.com
saxelbycheese.blogspot.com
Cutting the Curd, a dairy-centric radio show on Heritage Radio Network

Cheesemongers Throw Down on the Radio and a Sweet Cheese and Chutney Tasting

2nd Annual Cheesemonger Invitational 2011! Hear all about it on Cutting the Curd TODAY from 4:30 to 5:00

Due to the fact that it’s summer, and due to the fact that the NFL is still on strike (that’s still happening, right?!) Saxelby Cheesemongers is here to satisfy all your lusting for super competitive, feats of strength-doing, sporting events.

That’s right friends… Tonight, on Cutting the Curd, we will be showcasing a preview of the toughest cheesemongering competition under the sun, the 2nd Annual Cheesemonger Invitational.

We’ll be talking with Adam Moskowitz, organizer and rabble-rouser behind said competition about all the trials and toils he’s got planned for the 40-plus mongers vying for the title of Cheesemonger of the Year. And, in an effort to do some training and get into top mongering shape, Anne of Saxelby
Cheesemongers and Brooke Little of Formaggio Essex will go toe-to-toe (hopefully not in any super-strenuous categories such as weight-lifting or sprinting) to test our pre-competition mettle.

How can you get a piece of the action? Listen to Cutting the Curd on the Heritage Radio Network tonight from 4:30 to 5:00!! Email your questions and suggestions for feats of strength for Brooke and myself to undertake to info@heritageradionetwork.com.

Or, for the extremely hard core, you can buy tickets to this year’s Cheesemonger Invitational, to be held Friday, July 8th at a super-secret location in Long Island City.

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Tart and Sweet Book Party and Tasting!
Saturday June 25th from 3:00 to 5:00 pm
Saxelby Cheesemongers at Essex Market

This Saturday, June 25th at the Essex Market, stop by the shop between 3:00 and 5:00 pm for a ‘meet the author’ book party and cheese & chutney tasting with Kelly Geary of Sweet Deliverance!

Kelly’s new book ‘Tart and Sweet’ just hit the book shop shelves and is filled to the gills with mouthwatering recipes for all things pickled and preserved. How’s about some ‘Raisin Haters’ Apple Chili Chutney or Blueberry Lemon Verbena Jam?? Kelly’s delicious creations will be on hand for the noshing, and we’ll have plenty of cheese to go along with it!

For more info, check out sweetdeliverancenyc.com

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There’s still time to sign up for our fantastic Day A-Whey to the Vermont Cheesemaker’s Festival! Sign up today for an unforgettable weekend of making, eating, and just plain old loving cheese!

A Day A-Whey to Shelburne Farm & the Vermont Cheese Makers Festival
July 23rd- July 24th 2011
For tickets ($325 for singles and $500 for doubles*) & more info visit takingrootus.com

*Please note that the ticket price does NOT include airfare to/from Vermont or Saturday night’s dinner. Ticket price includes hotel, ground transportation in Vermont, cheese making at Shelburne Farm, all other meals, and tickets to the Cheese Makers Festival.

Guests will be responsible for booking their own airfare. The recommended flights are as follows:

Saturday, July 23rd:
Jet Blue flight #56 (departs JFK 9:30am arrives Burlington 10:42am)

Sunday, July 24th:
Jet Blue flight #59 (departs Burlington 7:20pm arrives JFK 8:44pm)

saxelbycheese.com
saxelbycheese.blogspot.com
Cutting the Curd, a dairy-centric radio show on Heritage Radio Network

Smoked Beer & Cheese, The ‘State of Cheese’ in Rhode Island, and A Day A-Whey to the VT Cheese Makers Festival

Click Here to Make a Reservation!

While dining at Beer Table a few weeks back, I stumbled across a beer so perfectly delicious and summery, it stopped me dead in my tracks. For a second. Luckily my thirst brought me back to my senses rather quickly, and I ordered another one, reveling in the unusual and crazy flavor sensation bubbling and squeaking in that glass. What is this magical summer beer, you ask? It’s called Hopfenstark Boson de Higgs (of course!) and tastes like bacon and lemonade in a glass.

This inimitable beverage got the wheels turning about a summery smoked beer and cheese dinner extravaganza, which Justin, Beer Table’s beloved owner quickly agreed to. And guess what? It’s tonight! Yes, there’s a light at the end of this gray Monday tunnel, and it’s on 7th Avenue between 14th and 15th streets. Join us for five courses of smokey, cheesy, savory, mouth-watering fare and get your ‘I know about Smoked Beer’ patch, alla Girl Scouts. There are just a few seats remaining, so make haste!

If you can’t make it to tonight’s celebration, I’m telling you… smoked beer and cheese equals summer. Seek out a smokey beer, whack off a chunk of your favorite cheese, bring it out to a park (without attracting the attention of the cops) and voila! Instant, fire-less barbeque. There’s just something about that deep, rich smokey flavor and cheese that makes magic. Don’t be surprised if a small army of ants march onto your picnic blanket and arrange themselves in the shape of a heart, or if birds swoop low over your provisions and burst out into song…
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In other cheesy news, today is Monday, and you know what that means… Cutting the Curd broadcasts live on the Heritage Radio Network! Tune in from 4:30 to 5:00 pm on heritageradionetwork.com to get the skinny on the ‘State of Cheese’ in Rhode Island! The Ocean State is churning out some great cheese, and we’re gonna learn all about it. Email us your questions at info@heritageradionetwork.com!

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And don’t forget, our Day A-Whey to the Vermont Cheesemaker’s Festival is filling up fast! Sign up today for an unforgettable weekend of making, eating, and just plain old loving cheese!

Saxelby Cheesemongers & Taking Root Present:
A Day A-Whey to Shelburne Farm & the Vermont Cheese Makers Festival
July 23rd- July 24th 2011

For tickets ($325 for singles and $500 for doubles*) & more info visit takingrootus.com

**Please note that the ticket price does NOT include airfare to/from Vermont or Saturday night’s dinner. Ticket price includes hotel, ground transportation in Vermont, cheese making at Shelburne Farm, all other meals, and tickets to the Cheese Makers Festival.

Guests will be responsible for booking their own airfare. The recommended flights are as follows:

Saturday, July 23rd:
Jet Blue flight #56 (departs JFK 9:30am arrives Burlington 10:42am)

Sunday, July 24th:
Jet Blue flight #59 (departs Burlington 7:20pm arrives JFK 8:44pm)

saxelbycheese.com
saxelbycheese.blogspot.com
Cutting the Curd, a dairy-centric radio show on Heritage Radio Network

Day A-Whey: Vermont Cheese Makers Festival!

Summer is here, and our thoughts have turned Vermont-ward for our second Day A-Whey trip of the season! We’ll be headed to the shores of Lake Champlain for a visit to Shelburne Farm and the Vermont Cheese Maker’s Festival. For those of you out there with fond memories of sleep-away camp, or those of you (like me) who never went to sleep-away camp but thought it must be SUPER fun, this is the trip for you!

A Day A-Whey: Shelburne Farm and the Vermont Cheese Makers Festival
July 23rd- July 24th 2011
For tickets and more info visit takingrootus.com

For this Day A-Whey adventure Saxelby Cheesemongers and Taking Root, a new sustainable agri-tourism venture, have planned a fabulous, cheese-filled weekend trip to that land of Green Mountains. We’ll visit Shelburne Farm, help them make a batch of award-winning cheddar, have a delectable farm to table dinner in Burlington, and attend the Third Annual Vermont Cheese Maker’s Festival!!

Our Day A-Whey begins on Saturday, July 23rd. We’ll fly from JFK to Burlington, and head straight to Shelburne Farm for a picnic lunch and an afternoon of cheese making! Shelburne Farm is hands down one of the most gorgeous farms in the country. Built in the mid-1800’s on the shores of Lake Champlain, the rolling green pastures, patches of forest, and opulent barns will leave you pinching yourself. Nat Bacon, one of Shelburne’s master cheese makers, will show us how to cut the curd (and press it too!) as we craft a batch of their delicious Vermont cheddar.

All that cheese making will no doubt leave us a bit peckish! We’ll take our leave from our apprenticeship and head to Burlington to check into our hotel and proceed to dinner at Farm Table. After dinner if weather permits we’ll take a stroll around town and soak up the glory of a high summer evening in Vermont.

Sunday morning, we’ll be treated to a hearty breakfast before heading back to Shelburne Farm for the main event: The Third Annual Vermont Cheese Maker’s Festival! Meet the cheese makers, and sample over 100 different varieties of artisan cheese alongside Vermont-made beers, wines, ciders, and other specialty foods. In addition to all the noshing, there will be home cheese making demos, and seminars on all things fermented, from Vermont-made charcuterie to wine and beer.

We’ll jet back to New York on Sunday night after a fun-filled weekend crash course in cheese!

For tickets ($325 for individuals and $500 for doubles**) and more information, visit takingrootus.com or email leah@takingrootus.com. Tickets for this event are extremely limited, so please book right away!

**Please note that the ticket price does NOT include airfare to/from Vermont or Saturday night’s dinner. Ticket price includes hotel, ground transportation in Vermont, cheese making at Shelburne Farm, all other meals, and tickets to the Cheese Makers Festival.

Guests will be responsible for booking their own airfare. The recommended flights are as follows:

Saturday, July 23rd:
Jet Blue flight #56 (departs JFK 9:30am arrives Burlington 10:42am)

Sunday, July 24th:
Jet Blue flight #59 (departs Burlington 7:20pm arrives JFK 8:44pm)

Here’s to a fantastic Day A-Whey to the Vermont Cheese Makers Festival! Till next week, eat cheese and be merry!