What’s your poison? If you believe what they say in the movies, then this was a common refrain in saloons across the United States back in the day. And if the answer is whiskey, well then step right up! This Sunday, Saxelby Cheesemongers and L’Ecole, the restaurant of the French Culinary Institute, are taking you from the saloon to the salon to tussle with the wily world of whiskey and cheese. Think cheese isn’t tough enough to stand up to one of America’s greatest spirits? Think again. So come one, come all, to this cheese tastin’, whiskey drinkin’, yarn spinnin’ Sunday Salon.
Sunday Salon: Whiskey & Cheese
Sunday February 27th, 4:00 to 6:00 pm
L’Ecole (the restaurant of the French Culinary Institute)
for reservations ($60) and information, call 212-219-3300, or email email@example.com
Join Anne Saxelby and Ethan Kelley for discussion and degustation of two of this country’s finest food traditions. Eh hem, that is if you consider whiskey a food. Kelley, formerly of the Brandy Library, will shed some light on the history and lore behind some of America’s finest distilleries, old and new. Saxelby Cheesemongers is busting out some of our invernal favorites… hard-hitting cheeses that can go toe to toe with rough & tumble beverages. If you like the strong stuff, this tasting’s for you! How about a little Michter’s American Whiskey with aged and nutty Pleasant Ridge Reserve? Or Death’s Door Corn Whiskey with a little Shaker Blue? Join us and see what happens when fermented mash meets curds and whey.
‘Till next week, eat cheese, drink whiskey and be merry!