Cheddar heads, cheese enthusiasts and fans of fromage, sign yourself up for the next wine dinner at Forage to indulge in an exploration of local cheeses. On Tuesday, December 7th, chef Eric Cooper and co-owner/General Manager/Sommelier Stan Hilbert will guide you through the evening’s four-course menu highlighting offerings from Connecticut, Vermont and New York as paired with organic, biodynamic wines. The meal, available in omnivore and vegetarian versions, costs $90 per person for on-site diners or $140 per pair as a take-out meal to be enjoyed at home (before tax & tip). Peruse both menus below then book your table or place your order for pick-up and enjoy this epically cheesy meal.

OMNIVORE
St. Johnsville, Cochran Farms, NY
Warm Steamed Potatoes,
Carrot Jam
2017 “l’Oree”, Beauthorey, Languedoc

Verano, Vermont Shepherding, VT
Mushroom & Pine Nut Flatbread,
Little Leaf Greens, Black Walnut Vin.
2016 Savagnin, Buronfosse, Jura

Whitney, Jasper Hill, VT
Braised Beef
Potato Gratin, Winter Spinach
2020 Terre Siciliane Frappato, COS, Sicily

Optional Paired Cheese +$25
Aged Bloomsday, Cato Corner, CT
Molasses Pickled Onions, Asian Pear Relish, Soda Bread, Hot English Mustard
2020 Skin Contact Gewurztraminer, Maloof, OR

Shelburne 1 Year Old Cheddar, VT
Cheddar & Apple Tart,
Vanilla Custard
Honeycrisp Iced Cider, VT Cider Co

VEGETARIAN
St. Johnsville, Cochran Farms, NY
Warm Steamed Potatoes,
Carrot Jam
2017 “l’Oree”, Beauthorey, Languedoc

Verano, Vermont Shepherding, VT
Mushroom & Pine Nut Flatbread,
Little Leaf Greens, Black Walnut Vin.
2016 Savagnin, Buronfosse, Jura

Whitney, Jasper Hill, VT
Squash Stuffed with Marfax Beans,
Potato Gratin, Winter Spinach
2020 Terre Siciliane Frappato, COS, Sicily

Optional Paired Cheese +$25
Aged Bloomsday, Cato Corner, CT
Molasses Pickled Onions,
Asian Pear Relish, Soda Bread, Hot English Mustard
2020 Skin Contact Gewurztraminer, Maloof, OR

Shelburne 1 Year Old Cheddar, VT
Cheddar & Apple Tart,
Vanilla Custard
Honeycrisp Iced Cider, VT Cider Co