Spoil Yourself! - The Art & Science of Cheese & Charcuterie
Cured meats and artisan cheeses share much in common, and in this tasting we'll delve into some of the similarities between these traditional foods. We'll be pairing a variety of artisan cheeses with a range of beef, pork, and lamb charcuterie from Philly's own 1732 Meats, with each pairing designed to highlight different aspects of the production process. Come learn from two local makers, and leave knowing a little bit more about how the cheese is cut and the sausage is made!
Jamie Png works as a cheesemaker, cheesemonger, and cheese educator in Pennsylvania, New Jersey, and New York. An Australian transplant, Jamie earned a masters in Food Studies from NYU, and is based in Philadelphia.
1732 Meats was born out of Ari Miller's love for curing meats. He first learned to make bacon about a dozen years ago, curing the bellies in the family kitchen and aging them in a Ziploc bag sitting in a Pyrex lasagna pan. He quickly began to envision flavors he could experiment with, and soon friends and family were raving about the garlic and black peppercorn flavors.
Reserve your sliding-scale ticket today via Venmo @eclkdomestic with your name, number in party and donation amount or via EclectikDomestic.com
6-8pm// $25-35
