Boston Flora

Tag: Goat Cheese

  • Saturday, March 9, 1:00 pm – 4:00 pm – Making Goat Cheese

    Join Hawthorne Valley Farm’s cheese maker, Peter Kindel, on Saturday, March 9 at the Town of Stockbridge Town Offices, 50 Main Street in Stockbridge, for a cheese-making workshop using goat’s milk. He will demonstrate how to make a fresh chevre and a hard tome and will share tips and techniques for making fresh and aged goat cheeses from start to finish. The demonstration will be followed by a tasting and discussion of different goat cheeses.

    Peter Kindel has been making, selling, tasting and teaching about cheese for 18 years. It began as a hobby, but after studying cheese-making in France, England and Scotland, he worked in such highly acclaimed cheese outlets in NYC as Picholine, Artisanal and Murray’s Cheese. He has made cheese in Vermont, Colorado and California, and currently leads the Hawthorne Valley farm creamery in New York’s Hudson Valley (below.) The program is sponsored by the Berkshire Botanical Garden and is $45 for BBG members, $50 for non members, and you may sign up at www.berkshirebotanical.org.

  • Thursday, August 20, 5:30 pm – From Farm to Table: An Inspired Dinner at Tower Hill Botanic Garden

    Under the setting sun over Wachusett Reservoir, the culinary team of Pepper’s will offer an inspired evening featuring an enticing menu created in the tradition of the Slow Food Movement, with the best local raised or produced ingredients from area farms.  Proceeds from the evening support Tower Hill Botanic Garden.  Crystal Brook Farm from Sterling provides fresh goat cheese for the dessert.  The chefs also collaborate with Keown Farm of Sutton, Massachusetts and with John Lee from Allandale Farm in Brookline, Massachusetts, creating foods made from the best that nature has to offer.  John Trexler, Executive Director, will offer a spirited tour of Tower Hill Botanic Garden and dinner will follow.  The date is Thursday, August 20, beginning at 5:30 pm.  Members of Tower Hill – $100, $125 non-members.  Register on line at www.towerhillbg.org.  You may also call 508-869-6111, ext. 124 to register by phone, or email registrar@towerhillbg.org.

    The Menu

    Heirloom Tomato, Watermelon & Cucumber Stacked Salad

    Roasted Assorted Variety of Baby Fingerling Potatoes

    Pan-Seared Local Striped Bass with Lobster Sauce and Stuffed Squash Blossoms

    Braised Short Ribs of Local Beef with Organic Mixed Mushrooms

    Selection of Artisan Breads

    Goat Cheese Cheesecake with lemongrass-scented stone fruits