The Science & Art of Cheese Lecture and Brunch- SOLD OUT

Event Date: Saturday, February 10, 2018
Event Time: 12:00 pm EST
Event End Date: Saturday, February 10, 2018
Event End Time: 2:30 pm EST
Event Category / Group: Club Programs / Club Programs

Cheese, a guilty pleasure for so many of us. But do you know what’s behind your favorite block? Join us for brunch to learn about the science and art of making, selling and eating cheese. Matt Ranieri '06, MS '09, PhD '13, a food science and dairy technology expert, will lead our educational experience. Matt spearheaded a partnership with Murray’s Cheese to create the exclusive, Cornell-produced clothbound “Stockinghall Cheddar”. Peter Jenkelunas, Quality Assurance & Caves Manager with ‎Murray's Cheese and Steve Millard, Senior Vice President of Merchandising and Operations with Murray’s Cheese will join Matt to provide even more insight!Your taste buds will delight in complex flavors and creative cheese-filled brunch offerings!

Menu

Parfait Station
Old Chatham Sheeps Milk Yogurt, Poached Apricot,
Nature Valley Granola, Slivered Almonds, Toasted Coconut

Bagel Station
Freshly Baked Ess-a Bagels, Acme Smoked Fish Corporation 
Cold Smoked Salmon and Whitefish Salad, Sliced Beefsteak Tomatoes, 
Shaved Red Onions, Plain, Scallion, Vegetable Cream Cheeses

Tuscan Kale Salad
Focaccia Croutons, Golden Raisins, Farmhouse Cheddar,
Marcona Almonds, Creamy Poppyseed Dressing

Butternut Squash Frittata
Goat Cheese and Sage

Corned Beef and Smoked Bacon Hash
Poached Egg and Smoked Tomato Salsa

Bleu Cheese and Pear Stuffed French Toast

Olive Oil Cake with Seville Orange

ABOUT MATT RANIERI: Matt obtained his B.S. ('06), M.S. ('09) and Ph.D. ('12) at Cornell University in the Department of Food Science. While his research focused on tracking and identification of food spoilage and pathogenic microorganisms, his passion for traditional food fermentations led him into the world of cheese. Matt has extensive knowledge of food processing and microbiology which has been applied working with artisans and Fortune 500 food operations around the world. Matt is currently the Technical Services Director at Acme Smoked Fish Corporation, a fourth-generation, family owned business that supplies your favorite smoked fish retailers and appetizing stores across the nation

ABOUT PETER JENKELUNAS: Peter has been at Murrays since November 2014.  In his current role, Peter oversees the care of cheeses in four different aging rooms.  He is also responsible for managing the food safety program.  Prior to his work at Murrays Peter was the Director of Quality Assurance at Victoria Fine Foods, and prior to that, he was the blue cheese maker at the Old Chatham sheepherding Co.  Peter has a B.S. in Food Science from the University of Massachusetts, and a M.S. in Food Science from the University of British Columbia.

ABOUT STEVE MILLARD: Steve is Senior Vice President at Murray’s Cheese and oversees all merchandising, imports, Food Safety Modernization Act compliance, Quality Assurance, Murray’s brand, affinage, and New York City operations.  In 2016, he was inducted to the Guilde Internationale Des Fromagers, and is a member of the American Cheese Society and a member of the Cheese Importers Association of America. Steve graduate from Johnson and Wales University in 1996 with a degree in Culinary Arts. He is a United States Marine Corps veteran. Steve’s photo shows him making Asiago cheese in Italy last year.

12:00noon-12:30pm reception, 12:30-1:30pm Lecture, tastings, and Q&A. 1:30-2:30pm Brunch. $40 per person including tax and gratuity. Advance reservations required by Thursday, February 8th, at which time they are considered final sale.

 Please note that this event is sold out. If you would like to be added to the wait list, please email Kirsten at K.Alman@cornellclubnyc.com

Please noetr dfdfdfdfABOUT STEVE MILLARD: Steve is Senior Vice President at Murray’s Cheese and oversees all merchandising, imports, Food Safety Modernization Act compliance, Quality Assurance, Murray’s brand, affinage, and New York City operations.  In 2016, he was inducted to the Guilde Internationale Des Fromagers, and is a member of the American Cheese Society and a member of the Cheese Importers Association of America. Steve graduate from Johnson and Wales University in 1996 with a degree in Culinary Arts. He is a United States Marine Corps veteran. Steve’s photo shows him making Asiago cheese in Italy last year.
ABOUT STEVE MILLARD: Steve is Senior Vice President at Murray’s Cheese and oversees all merchandising, imports, Food Safety Modernization Act compliance, Quality Assurance, Murray’s brand, affinage, and New York City operations.  In 2016, he was inducted to the Guilde Internationale Des Fromagers, and is a member of the American Cheese Society and a member of the Cheese Importers Association of America. Steve graduate from Johnson and Wales University in 1996 with a degree in Culinary Arts. He is a United States Marine Corps veteran. Steve’s photo shows him making Asiago cheese in Italy last year.
ABOUT STEVE MILLARD: Steve is Senior Vice President at Murray’s Cheese and oversees all merchandising, imports, Food Safety Modernization Act compliance, Quality Assurance, Murray’s brand, affinage, and New York City operations.  In 2016, he was inducted to the Guilde Internationale Des Fromagers, and is a member of the American Cheese Society and a member of the Cheese Importers Association of America. Steve graduate from Johnson and Wales University in 1996 with a degree in Culinary Arts. He is a United States Marine Corps veteran. Steve’s photo shows him making Asiago cheese in Italy last year.


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