Meet the Chefs!

Take two great culinary traditions—award-winning Wisconsin Cheese and New York’s renowned James Beard House—add eight sizzling-hot, cheese-loving chefs and you've got a not-to-miss event! WMMB’s Chef Ambassador program, "Cheese with Pride, Chefs with Passion," hits the road this month for the third annual James Beard House dinner, "WISCONSIN CHEESE of COURSE." The event sold out early, but you can get a 'virtual' taste of this special event's menu, presented below, as well as find out more about the chefs.

James Beard House Dinner Menu
"WISCONSIN CHEESE, of COURSE"
July 27, 2006

"The Beard House dinner is a grand culmination of a year's worth of training, education and creative work on the part of the Wisconsin Cheese Chef Ambassadors. Each chef lends his or her own unique creative influences and develops recipes that spotlight a wide variety of Wisconsin cheeses. It's a wonderful showcase for both the chefs, who all are widely acclaimed, and for our award-winning Wisconsin cheeses."

– Heather Porter Engwall, Chef Ambassador program director

HORS D'OEUVRES

Chefs Debbie Gold and Michael Smith, 40 Sardines, Overland Park, KS

Wisconsin Cheese Fondue with Edelweiss Creamery Emmentaler,
Carr Valley Fontina & Aged Gouda, and Roth Käse Vintage Van Gogh

Widmer Cheese Cellars 4-Year Cheddar Sandwiches with Black Truffle Relish

Crave Brothers Farmstead Les Freres Tartlets with Mushrooms & Leeks

BelGioioso Fresh Mozzarella Quesadillas with Avocado & Nopales Salsa Verde

Mini Mac & Cheese Cups with DCI Black River Gorgonzola & Roth Käse Havarti

FIRST COURSE

Chefs Greg and Mary Sonnier, Gabrielle, New Orleans

Chanterelle and Roth Käse Vintage Van Gogh Soup
with Fresh Blueberry Relish

SECOND COURSE

Chef Guillermo Pernot, ¡Pasión!, Philadelphia

Ceviche of Venezuelan Jumbo Lump Crab Meat,
Carr Valley Applewood Smoked Cheddar Salsita

THIRD COURSE

Chef James Campbell Caruso, El Farol, Santa Fe

Carr Valley Gran Canaria "Carpaccio" with Blood Orange Granita,
White Anchovies and Fennel Seed Scented Extra-Virgin Olive Oil

FOURTH COURSE

Chef Govind Armstrong, Table 8, Los Angeles

Seared Kobe-Style Beef with Roth Käse Grand Cru Gruyere Toast,
Caramelized Onion and Morel Mushroom Cream

DESSERT

Chef Mindy Segal, HOTCHOCOLATE, Chicago

Hook's Blue Cheese & Crave Brothers Farmstead Mascarpone Cake
with Locally Grown Strawberries

Featured Profile Archives