Cook kills at the Goat Cheese Lady's farm

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A couple weeks ago, we advised you to "Get utterly excited for chef David Cook's farm dinner" at the Goat Cheese Lady's farm. 

While her campaign to raise funds to erect a creamery continues, we made our first trip south to Penrose to visit the goats and partake in the fundraising and festivities. You can make a trip too with two more dinners before this season's out, tentatively scheduled for Sept. 17 and Oct. 15. Find more info soon here

But first, take a photo tour through chef Cook's menu, which served to play with several of the Goat Cheese Lady's fine cheeses. The chef graciously volunteered his time and efforts to cater the event.

Cook, as I said when he first got to town in mid 2014, sets a high standard for excellence and stands among the top chefs in town for creativity, diversity (or eclectic range), flavor fusions, and, certainly, plate presentations. Lavish garnishes lead and pop with color (you don't want to know what he spent on the edible floral components alone), just as they do at the Wobbly Olive, where Cook still consults, and has a new menu rolling out on Sept. 1. 

Hay bales for seats and goats on the pasture for scenery. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Hay bales for seats and goats on the pasture for scenery.
A group of food producers who contributed to the evening's meal. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A group of food producers who contributed to the evening's meal.
The Goat Cheese Lady continues to offer $100 boxes, great for gift giving or stockpiling for the end of days. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The Goat Cheese Lady continues to offer $100 boxes, great for gift giving or stockpiling for the end of days.
The menu. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The menu.
Launching with a breakfast-inspired item. Honey wheat bread, spicy country sausage, egg, bacon with red eye gravy and Formaggio di Capra. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Launching with a breakfast-inspired item. Honey wheat bread, spicy country sausage, egg, bacon with red eye gravy and Formaggio di Capra.
Four-year-old-brine blue feta and fresh feta with pickled beef tongue, smoked beef liver and pork heart pâté, garnished with lingonberry syrup gastrique and a buzz button flower (which briefly numbs and stings the tongue, shifting flavor perception). - MATTHEW SCHNIPER
  • Matthew Schniper
  • Four-year-old-brine blue feta and fresh feta with pickled beef tongue, smoked beef liver and pork heart pâté, garnished with lingonberry syrup gastrique and a buzz button flower (which briefly numbs and stings the tongue, shifting flavor perception).
Prosciutto-wrapped rustic chicken terrine with pork green chile rattlesnake beans, goat ricotta and a duck fat pizzelle, garnished with chili threads and lemongrass infused Florence honey. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Prosciutto-wrapped rustic chicken terrine with pork green chile rattlesnake beans, goat ricotta and a duck fat pizzelle, garnished with chili threads and lemongrass infused Florence honey.
Blue Moon-braised pork spare rib with Cuban-style goat cheese, Indian mustard oil, ras el hanout maque choux and chili-almond dukkah. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Blue Moon-braised pork spare rib with Cuban-style goat cheese, Indian mustard oil, ras el hanout maque choux and chili-almond dukkah.
A goat milk panna cotta due of Madagascar vanilla with lemon vinegar, and matcha with Palisade peach aigre-doux. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A goat milk panna cotta due of Madagascar vanilla with lemon vinegar, and matcha with Palisade peach aigre-doux.
The sun sets, the guests feast. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The sun sets, the guests feast.
Chef Cook and the Goat Cheese Lady, Lindsey Aparicio. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Cook and the Goat Cheese Lady, Lindsey Aparicio.

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