A Culinary Collaboration: Cheese Takes Center Stage
The Jansen Dinner Lab offers a unique opportunity to experience Chef David Jansen and his team's culinary creativity. This edition promises a five-course dinner, with each dish creatively incorporating cheeses from The Farm at Doe Run. The Farm at Doe Run is celebrated for its commitment to sustainable farming practices and its exceptional cheeses made from the milk of its grass-fed cows, goats, and sheep.
To heighten the sense of discovery, the menu will be presented as a blind tasting. Guests will experience each course without prior knowledge of the specific ingredients or preparation, allowing them to focus on the flavors and textures entirely. Adding to the interactive element, each dish will be crafted by a different member of the Jansen culinary team. Guests will then vote on their favorite course, which will be featured on Jansen's upcoming seasonal dinner menu.
The evening will be further enhanced by the presence of The Farm at Doe Run's head cheesemaker, Miguel Vivanco. Vivanco will share insights into the cheesemaking process, the unique characteristics of each featured cheese, and the farm's commitment to sustainability. This provides a rare opportunity to learn directly from a master cheesemaker.
Event Details & Reservations:
- Date: Thursday, March 20th
- Time: 6 PM (Reception), 6:30 PM (Dinner)
- Price: $125 per person
- Optional Wine & Cocktail Pairing: $75 per person
- Seating: Limited to 50 guests (maximum six people per reservation)
- Reservations: Required and available on a first-come, first-served basis via Resy.
Future Dinner Labs: For those unable to attend the March 20th event, the next Jansen Dinner Lab will occur on Thursday, June 26th. Further details will be announced soon.
