More Cheese Please! Clement Restaurant Partners with Murray’s Cheese for Interactive Dinner Series

More Cheese Please! Clement Restaurant Partners with Murray’s Cheese for Interactive Dinner Series

This June, Clement Restaurant at The Peninsula New York invites cheese lovers and foodies alike to enjoy a special dinner in partnership with famed New York-based cheese shop, Murray’s Cheese. As part of Clement’s Kitchen Table Series, an interactive sequence of dinners at the restaurant’s eight-seat communal table, Murray’s Cheese will co-host two events on Thursday, June 16 and Thursday, June 23 at 7:00pm where guests can indulge in a feast of delicious cheese paired with the notable American fare of the restaurant.

Led by Clement’s Chef, Remi van Peteghem and Certified Cheese Professional, Beth Ann Coulton of Murray’s Cheese, guests can indulge in a 9-course meal complete with cheese pairings carefully chosen to complement each dish. Guests will have the undivided attention of the chef and Certified Cheese Professional throughout the entire evening with the ability to ask questions, share recipes and gain a true understanding of the inspiration behind the menu.

A number of domestic and imported artisan cheeses will grace the handcrafted menu, including:

Nettle Meadow Kunik: Served with brick pasta deep-fried with light espelette flavor and fresh parsley, this three week-aged goat cheese made in Warrensburg, New York consists of 70% goat and 30% cow cream to provide a tart, tangy and buttery texture similar to Chaource.

Rivers Edge Chevre Up in Smoke: Bourbon flambéed with dry fruit marmalade, this goat cheese made in Logsden, Oregon is lightly burnt with a spritz of bourbon and wrapped in smoked maple leaves to provide a dense, creamy texture with a pleasant taste.

Arethusa Blue Cheese: From just over the border in Connecticut comes this tremendous Stilton-esque blue cheese. Toasty and fudgy, with an incredibly clean finish, Arethusa Blue will be served with grilled dry aged striploin and red wine onion compote.

Project X: Shaved on reginetti with duck merlot ragout and sautéed spinach, this raw cheese made of cow’s milk takes its inspiration from the rugged mountain cheeses of Italy, with a Northeast twist. Coated with herbaceous fennel pollen and washed with Gewürztraminer wine from New York’s Finger Lakes, this cheese provides a lusciously moist flavor with hints of rich cocoa and walnuts.

Each event begins at 7:00pm and is priced at $95 per person, including wine selections and not including tax or gratuity.