Join Chef Ari Miller, of Food Underground, and cheesemonger Dana Pellicore for a communal, family-style dinner party. They’ll be roasting an entire pig, curating cheeses, and preparing local vegetation to be offered with a complimentary pairing of the méthode champenoise-style ciders of Metal House Cider from Esopus, New York.
Kimberly Kae and Matt DiFrancesco are the dynamic duo behind Metal House, and we are pleased to announce that one (or both! TBA) will be in attendance to hang out and talk about their work!
Tickets may be purchased here.
NOTE: This event is directed towards food, beverage, and hospitality industry employees. Please shoot us an email (email@example.com) and we’ll send you the industry password!
“We are a builder and a painter who moved to Esopus from the city in 2009, eight months pregnant and ready for something closer to the land.
The orchard is a homecoming of sorts for both us – (Matt grew up in the Finger Lakes region of New York, where his dad is a winemaker, and so he spent his childhood in the vineyards and cellar. Kimberly has always loved the harvest, whether it be olives in Italy or summers working wheat harvest in her native Walla Walla, Wa.) It wasnʼt long before we started to experiment with cidermaking using the curious and flavorful fruit from the neglected apple trees on our property.
We relish the harvest as well as the hard work required to produce a superior cider that is a true reflection of the Hudson Valley and its story.
We heartily enjoy the spoils and hope you will too!”
For more information about Metal House Cider:
About Cooks’ Canvas/Food Underground:
”Restaurant work is hard work. Just ask any cook about their long, demanding hours and grueling work week. But it’s during that time when a cook is exposed to myriad ingredients , techniques, and style - stimulating their creative minds. Though, most never get the chance to implement all those idea or to execute their culinary visions. Cooks’ Canvas showcases such line cooks of great promise, affording them the opportunity to realize their imaginations by providing an audience to feed. In turn, the guests then feed these young cooks’ futures. This all happens in tandem with the Food Underground staff. We facilitate the framework in which dream becomes reality, connecting these aspiring artists, and their patrons.”