We Will Not Eat Cheese: JASPER HILL FARM FEAST

We Will Eat a Pig That Ate a Ton of:


An evening with Jasper Hill Farm's Mateo Kehler

Mateo Kehler, co-owner of Jasper Hill Farm, is a visionary within the American artisan cheese movement. He and his brother Andy not only make five distinctive raw milk cheeses, they have recently completed construction on the largest in-ground cheese maturing complex in the Northeast.

While we enjoy the fruits of Jasper Hill Farm, showcasing one of their whey-fed heritage pigs, Mateo will speak about the Jasper Hill philosophy, the development of their farm and affinage facility, as well as the future of local, sustainable animal products in the Northeast. For more information on Jasper Hill, take a look at this winter's Diner Journal. Dinner will include five courses and wine. Seating is communal and reserved on a pre-paid basis.

Monday, February 4th
6-9:30 pm
$125.00 per person including tax and gratuity

Please list your name and phone number if you are interested in purchasing seats for the dinner. One of our managers will contact you to confirm your seats.

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Manager's Log

It felt really great to be back on a night shift after my week of 9 to 5. Marlow had great energy, despite a couple tough customers. I think we definitely made some people unexpectedly happy tonight.

Diner was quiet but I saw some service that was really great. Michael presented a cut of steak to Juliette and Alex who we wondering about the "whole steak thing." They loved their meal and told me that they were going to send us a thank you note tomorrow because it was so great. Michael is totally into the steak discussion and is actively tracking it on the web. Maybe that's just because he got his Internet access on Friday, but I like to think otherwise. Both of our decanters went into service tonight, which I thought was cool.

Note: We had some serious scheduling mishaps last week. I think we can call it all a wash. It does however point to the need for everyone, including bartenders to make a written record of what shifts they are switching, on the schedule bulletin board. Also we need to start talking Tea Pots. We know we need more but lets start paying attention to how we are caring for them. Suggestions are more than welcome.

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