Join us for a collaborative dinner with Chef Patrick Feury of Nectar and four of the Chester County Cheese Artisans on Monday, November 7, 2011 at 6:30 pm.

Meet the farmers and feel their passion as you enjoy a menu of seasonal dishes that complement the complexities of locally crafted cheeses and hear personal stories from the cheesemakers themselves.

Nectar is accepting reservations for this four-course dinner paired with wine.  Price per person is $65, which includes wine pairing.  To make a reservation, please call: 610-725-9000.  Nectar is located at 1091 Lancaster Avenue in Berwyn.  For directions, please visit tastenectar.com

Menu:

Saffron Braised Fennel, Arugula and Frisee Salad with Warm Cheese Gougere
Featuring Bloomy Rind Goat Cheese from Amazing Acres
Leonard Kreusch Auslese Riesling, Rheinhessen, Germany 2008

Goat Agnolotti, Roasted Chanterelles, Black Truffle, Lemon Jus
Featuring Cave Aged Goat Cheese from Yellow Springs Farm
Batasiolo Dolcetto d’Alba, Piedmonte, Italy 2008

Tea Smoked Grilled Veal Tenderloin
Featuring Birchrun Blue Cheese from Birchrun Hills Farm
Chateau Bellevue Rouge, Bordeaux, France 2009

Pumpkin Goat Cheese Bread Pudding with Spiced Caramel Sauce
Featuring Chevre from Shellbark Hollow Farm
Blandys 5 Year Malmsey, Madeira