Scenes from the Cheese Ball
Today, I am gushing. Not milk, but gratitude. Last night’s Cheese Ball and Cave Raising pulled together $5,000 of seed money for Birchrun Hills Farm to build a cheese cave. This little box, which I decorated last week and posted on Instagram, was filled to the brim. That’s thanks to 370 cheese lovers from across Philadelphia who came out to support our cave raising.
We rented out a club, built a giant cheese board, crowd-sourced the selection, rallied volunteers, and auctioned off dozens of prizes — from a goat cheese CSA to an 8-person cheese tasting. The generosity of local cheese counters, bakeries, cheesemakers, restaurants and small businesses made this night happen. Thank you to everyone who pitched in. A thousand curdy smooches.
Bloggers of the Twittersphere!
Cheese counters of Philadelphia and beyond!
Solid Gold Cheese Ball Dancers! (Who were those people in tracksuits?)
DJ Fusty Camembert!
Cheese-angel Instagrammer groupies!
Baguette-cutting chorus line of Drexel University!
- My super heroes at Di Bruno Bros. for donating loads of cheese and an 8-person tasting
- Weckerly’s Ice Cream for creating and serving chocolate ice cream with Birchrun Blue crumble topping
- Chef Patrick Feury of Nectar, who not only donated a 4-person dinner, but appeared in person to drink beers and cheer us on
- Metropolitan Bakery for 25 gorgeous baguettes and Our Shared Ground for 4 beautiful loaves — not a crumb was left!
- Yellow Springs Farm for donating a goat cheese CSA and 1732 Meats for donating a bacon CSA
- The glass blowers at Glasslight Studio for offering up a stunning “Red Cat” vase
- Denise Fike for drawing fashion portraits and donating her time (she was the woman in the top hat!)
- Restaurants Southwark, High Street on Market, and Eulogy Tavern for gift certificates
- Cherry Grove Farm for gifting cheesemaking lessons — go New Jersey!
- Cheesemongers at Salumeria, Weaver’s Way Co-op, and Valley Shepherd Creamery for gift baskets and giant mozzarella braids
- COOK and Edible Philly for gift certificates
- Fair Food Philly for tickets to the Brewer’s Plate on March 9
- Meadowset Farm & Apiary for sending Caitlin The Intern with beautiful wheels and a sheepskin
- Calkins Creamery, Keswick Creamery, and Farm Fromage for sending wheels in absentia
- The awesome Sara Selepouchin of Occasionette for a picnic-cheese themed gift box
- Ben Wenk of Three Springs Fruit Farm for boxes of apples, apple-cutting angels, and bushel donations of peaches and Honeycrisps
- Artists Albert Yee and Mike Geno for donating prints
- Pete Demchur of Shellbark Hollow Farm for bringing arm loads of goat cheese
- Ruba Club for hosting us and toasting us
- Stefania Patrizio for our beautiful invitation
Our super volunteers: Marisa McClellan, Jamie Png, Richard Luis Morillo, Seth Kalkenstein, Emily Geddes, Lala Harley, Messy & Picky, Ben Perry, Carolyn Caton, Noelle Foizen, Aimee Knight, Ruth Kalinka, Robin Swan Shreeves, Todd Stregiel
And to all of you who brought cheese (from Boston, New York, Pittsburgh, Washington D.C., and Philadelphia), YOU made Cheese Ball 2014 a night to remember.
P.S. Are you wondering what happened at the Cheese Ball after midnight? The crowd thinned, there was a lot of dancing, and the lacto-rati stood around eating, assessing, nibbling, pecking, picking, drinking, laughing, hugging, smirking, scooping, smiling, and scoping out the last bits to make fromage fort!
What next, darlings?
On February 4, 2014 Chef Eli Kulp of High Street on Market will feature Sue Miller’s cheeses for a family and friends dinner from 9-11 p.m. Three courses, $25. Join us for a quiet night around the table, sans crowds. Seating is limited to 35. Reservations: 215-625-0988.