Chef Heather Dosman (Existential Eating) creates a six course celebration dinner of all things melty and cheesy! She’ll handmake some lovely pasta and pair her selection of 6 fabulous cheeses with their natural partners the best of the fall harvest.
Handmade ricotta, chèvre Fall vegetable
Stratichelli Burrata Raddichio, shaved pear, hazelnut pesto, sorrel
Alpine 12 month Pecorino Squash, celeriac, sage, sourdough crisp
Wash rind Taleggio Agnolotti, brown butter, rosemary
Blue Rosso Imperiale Verjus, wild mushrooms, polenta greens
Creamy Gorgonzola Dolce Quince, EVOO, honey, black pepper, pastry
Vegetarian friendly. Not vegan or gluten free sorry.
WHEN: Nov 3rd, 2019 Starts at 6:30pm-9:30pm
TICKETS: 79+tax per person
Hosted at the Swallow Tail secret supper club in Vancouver (address given upon booking)