Feb. 4 Cheese Dinner at High Street

Sam Kincaid at High Street

It’s hard to believe the Cheese Ball was a week ago. Needless to say, I’ve been in reboot mode — sending out thank-yous, bundling up decorations. But I’ve also been working on some new spring projects, including a few collaborations. The first? A cheese-themed dinner at High Street on Market.

If you happen to follow my Instagram, you know that I am obsessed with their vegetable ash bread — it tastes like a winter campfire, plush with a hint of char. And then, there’s the Cannoli Danish. Pastry chef Sam Kincaid (pictured above) uses fresh ricotta from Caputo Bros., tucks it into a papasan chair of pastry, and tops it with a cherry. Under the layers, you find slivers of dark chocolate.

On Tuesday nights after the dinner crowd, High Street gets creative with a special themed “Friends & Family” menu that Chef Eli Kulp tweets out the day of (@elikulp). That’s where February’s cheese dinner comes in. On February 4, the kitchen at High Street will turn into a dairy-themed snow globe. Chef Kulp is planning a 3-course menu around local cheeses from Birchrun Hills Farm. Kulp, named Chef of the Year by The Philadelphia Inquirer, is known for his groundbreaking menus at both Fork and its sister restaurant, High Street. His love of craft — i.e. craft coffee, hand-milled grains — is what drew his interest to craft cheese.

Could I be more elated? Non. Although the menu for Feb. 4 is a secret, I’ve been told there will be a savory cheese danish.

High Street’s Cheese Dinner Featuring Birchrun Hills

Tuesday, February 4, 2014, 9-11 p.m.

3 courses/$25 prix fixe/reservations required: 215-625-0988

If you live in Philadelphia, please join Sue Miller of Birchrun Hills Farm and yours truly. There are 32 seats, and I’m hoping to sit next to you!

Chef Eli Kulp (L) and Owner Ellen Yin of High Street

Chef Eli Kulp (L) and Owner Ellen Yin of High Street

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Okay, okay, I know you want to see a photo of that vegetable ash bread.  I don’t dare leave you hanging. Big shout-out here to Alex Bois, who heads up the baking at High Street. Bois, who trained at Sullivan Street in New York, treated me to some of his Panettone over the holidays when I mooned over his anadama bread and buckwheat cherry.

The vegetable ash bread, my personal favorite, toasts up beautifully and is terrific with soft goat cheese. One day, I dream of creating perfect cheese pairings for each of his loaves. Grains that are grown specially for the restaurant and then hand milled make all the difference. For more food photos from High Street, check out the High Street Primer in City Paper.

Vegetable Ash Bread -- the same ash used in cheesemaking

Vegetable Ash Bread — the same ash used in cheesemaking

 

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2 Responses to “Feb. 4 Cheese Dinner at High Street”
  1. Robin says:

    I’m really looking forward to this. Cheese Ball was amazing, but not the place to have a real conversation with you or Sue. And after my lunch this past week at High Street with Amanda, I’m hooked on the restaurant.

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