Washington Chefs Highlight America’s Artisanal Cheeses

On Friday, August 2, 2002, chefs from 17 of Washington’s top restaurants will present special cheese menus using American artisanal cheese.

This evening is part of activities surrounding the annual American Cheese Society conference, which is being held for the first time in Washington. Cheese makers from around the country will converge August 1 through August 3rd to discuss cheese making processes, marketing and industry trends, while sharing their wares.

Each participating restaurant will feature an appetizer, entrée, and a dessert prepared with cheese provided by a select American cheese maker. Along with the chef, the cheese maker will greet patrons during this evening sure to delight taste buds of Washington’s dining sophisticates.

Cheese makers and Washington’s top chefs invite diners to join in the celebration of new, highly-sought-after specialty American cheeses. Diners are encouraged to start by targeting the restaurant teamed with a cheese maker from their favorite region.

From the mid-Atlantic region

Butterfield 9 (202)289-8810 hosts Oak Spring Dairy from Upperville, Virginia.

Equinox (202)331-8118 cooks with Keswick Creamery in Newburg, Pennsylvania.

Tosca (202)367-1990 will feature FireflyFarms Organics from Bittinger, Maryland

Cashion’s Eat Place (202)797-1819 offers Everona Dairy from Rapidan, Virginia.

Georgia Brown's (202)393-4499 serves up Highfield Farm and Dairy from Big Cove Tannery, Pennsylvania.

New England:

The Four Seasons Hotel (202)342-0444 showcases Vermont Butter & Cheese Company’s European-style products.

1789 Restaurant (202)965-1789 offers Vermont Shepherd cheeses.

New Heights Restaurant (202)234-4110 hosts Cabot Creamery of Vermont.

The Oval Room at Lafayette Square (202)463-8700 hosts Grafton Village Cheese Company.

Restaurant Nora (202)462-5143 cooks with Neighborly Farms of Vermont.

Palena (202)537-9250 offers Westfield Farm from Massachusetts.

Cashion’s Eat Place’s (202)797-1819 cheese plate includes Berkshire Blue from Massachusetts.

New York State

Olives (202)452-1866 features Old Chatham Shepherding Company.

Cashion’s Eat Place (202)797-1819 uses F. Cappiello Dairy from Schenectady, New York.

Wisconsin

701 Restaurant (202)393-0701 presents Carr Valley Cheese Company

The Park Hyatt Hotel (202)789-1234 features Roth Kase.

West

Galileo (202)293-7191 teams with Bingham Hill Cheese Company based in Colorado.

Kinkead’s (202)296-7700 offers MouCo Camembert from Colorado and Point Reyes Farmstead Cheese Company from California.

Jeffrey’s at the Watergate (202)298-4436 salutes Texas with The Mozzarella Company.

The American Cheese Society is a non-profit organization dedicated to furthering the endeavors of America’s artisan and specialty cheese makers. For more information about the American Cheese Society conference, please contact Barry King, Executive Director, 502-583-3783.

For more information about the American Cheese Society dinners, participating cheese makers and restaurants, please contact Carole Palmer, Good Taste Marketing Services, at 301-654-5887.