If you recognize this cheese, you probably know Sue Miller, one of Pennyslvania’s farmstead cheese pioneers. Sue has been making cheese at her home in Chester Springs for a long time, and she is rocking the washed-rind world with her spunky Red Cat and Fat Cat -- variations on the same cheese, but they're washed differently. Her Birchrun Blue is already a classic.
On Thursday, May 12, 2011 Di Bruno Bros. is hosting a special 5-course dinner that will incorporate Birchrun cheeses along with craft beer from up-and-comer Tired Hands Brewing. In fact, Birchrun and Tired Hands have collaborated on a new cheese, and I suspect a wheel of it just might make it to the table on Thursday night. Fingers crossed.
I’ll be there, along with cheesemonger emcee Rich Morillo and Di Bruno’s new king of the kitchen, Chef Rob Sidor. A few seats for Thursday's dinner are still left. Tickets are $45 now and $50 at the door. To reserve, just email email@example.com. The celebration starts at 6 p.m. on May 12 in the Upstairs Café at Di Bruno Bros., 1730 Chestnut Street.
Here are two sample courses…recently leaked from an unknown source:
- Guillemot-washed "Proto-cat," Fried Tomatillo Ice Cream
- Braised Birchrun Hills Veal Neck, Fresh Milk, Oatmeal, and Rhubarb
Note: I suspect that “Proto-cat” is the ghoulish micro kitten that Birchrun and Tired Hands created during a surly brawl of creative mind-melding. Sue Miller tells me this dream wheel is washed in Flemish Black. You can expect a full report later this week.
(Below, Sue Miller at the Head House Square Farmer's Market)