Does the sight of a cheese board start you salivating? Do you let waiters grate so much Parmesan on your pasta that can no longer see the plate? Does visiting a cheese counter leave you feeling weak in the knees? This is the event for you!
Join us for an extra special (in person!) cheese-centric dinner at the Greyline, our downtown event space on Tuesday, March 21st. You and your fellow cheese enthusiasts will be treated to a 3-course meal highlighting a special selection of cheeses from small artisan cheesemakers including Comté from Marcel Petite, Manchego 1605, and Pril and Brabander from L’amuse. And because we know how well cheese and wine go together, local wine shop Ground Control Wines is curating wine pairings, one for each course, available as an optional add-on.
The cheeses featured in the evening’s dishes all come to us at Deli courtesy of New York’s Essex St. Cheese, a renowned importer of a limited range of iconic European cheeses. (Bonus: Your ticket includes a 20% off coupon! You’ll be able to purchase some of your favorite cheeses to take home that evening or save it to shop our entire Specialty Foods grocery area within the next week) Cheesemongers from both Zingerman’s Deli and Essex St. Cheese will be on hand, so you can expect to take in a wealth of information and delightfully cheesy conversation as you enjoy your dairy-laden dishes.
Simply by attending the event, you’ll also be giving back and supporting an important cause. A portion of every ticket will support the Daphne Zepos Teaching Endowment scholarship fund. Daphne founded Essex St. Cheese in 2006, so she could bring the best Comté she could find to the United States. Though she passed away in 2012, her passion for outstanding cheese and her commitment to teaching others about cheese lives on through her namesake teaching endowment. Two annual scholarships are given to food industry professionals to travel and further their learning—and their ability to educate others—about cheese. Zingerman’s co-founder Ari Weinzweig says:
“Daphne’s work to educate retailers, chefs, cheesemongers, and cheese makers has contributed enormously to a huge improvement in the quality of the cheese on counters across the country. Her passion, the poetry of her cheese descriptions, her never-ending drive for better flavor, for teaching people what makes good cheese good, and for making already-good cheese even better is truly unrivaled.”
We are excited to have you join us for this special dinner that honors Daphne and her work to spread love and knowledge of cheese.