The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Four Stars: A Course in Cheese

05 January 2006

Diners seeking sophisticated, nonsweet dessert options are happy to find artisanal cheese courses on more restaurant menus.

This article first appeared in the 1 October 2005 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website www.foodservice411.com.

By Margaret Casey, Special to R&I

Cheese Bar

BIN 36, Chicago. BIN 36 is a wine-centric restaurant, an approach that nearly every facet of the business supports, especially the menu. With fare designed to enhance the wine experience, it's no surprise that artisanal cheeses play front and center. The task simplified by friendly descriptions, guests select kinds they wish to sample, by origin, strength and type of milk.

Cheese Plate

Solera Restaurant & Bar, Denver. Solera plays to Mediterranean influences, with Chef Christian "Goose" Sorensen devoted to authentic foods. For his cheese plate, offered as a dessert option, he pairs four mild to sharp cheeses with nuts, olives, fresh and dried fruits, relishes and syrups. As does the menu, presentations change to reflect availability and the seasons.

Wisconsin Cheese Course

Cru Cafe & Wine Bar, Chicago. In recent years, Wisconsin's cheese producers have rediscovered the Old World ways of small-batch production, something that captured the interest of Mindy Trafman, chef at Cru. She favors varieties that incorporate local ingredients such as morels, leeks, garlic and parsley for an approachable and wine-friendly cheese plate.

Artisanal American Cheese Tray

Madison's Restaurant & Wine Garden, Highlands, N.C. Executive Sous-Chef Nate Waugaman knows how important cheese selections are on his contemporary American menu. All are organic and come from American producers. Guests select one or three varieties, which arrive with seasonal enhancements such as fennel pollen, fresh berries and quince paste.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking