EPISODE 2
Abby Kirn
Choosing Accessibility Over Michelin Stars
Watch rising chef Abby Kirn share her incredible journey from the French Laundry kitchens to creating "radical hospitality" experiences that welcome everyone to the table. From getting busted at high school parties (thanks to bite-marked cheddar behind the couch!) to evacuating her family's olive farm during California wildfires, Abby proves that the best food comes from a deep connection to land, community, and authentic ingredients.
IN THIS EPISODE 🧀
IN THIS EPISODE 🧀
Course 1 Cheese:
Kunik
Producer: Nettle Meadow Farm | Thurman, New York
Cheese Profile: 75% goat, 25% cow, triple cream cheese, lemon zest and button mushrooms
Pairing: Dehydrated citrus, edible flowers, anise hissop, rubharb elderflower preserve
Taste: A supple creamline and complimentary chalky, tangy core makes this cheese perfect for sweet pairings. The rhubarb elderflower preserve starts the journey, tempering the dense creamy paste. The addition of edible flowers and anise hissop tantalizes the nose with a fresh grassiness while the dehydrated citrus plays a lightly bitter foil to bring everything together.
Course 2 Cheese:
Swallow Tail Tomme
Producer: Stony Pond Farm | Fairfield, Vermont
Cheese Profile: Creamy and butter, French farmhouse style
Pairing: Pistachio, Dried Ramps, Maple Syrup
Taste: Fresh earth, brown butter and a smooth nutiness meets both spring and fall in Northeast Vermont. The dried ramps mimic the distinct aroma of the rind while maple syrup invokes a feeling of pancakes on Sunday morning. Topping it all off is a crumble of peppery Ziba baby pistachios for a pleasant crunch.
Course 3 Cheese:
Finger Lakes Gold Reserve
Producer: Lively Run Dairy | Interlaken, New York
Cheese Profile: A milky, toffee-like goat cheese with a dense toothsome texture.
Pairing: Olive Oil, Tarragon, Tomato Powder
Taste: Plays well with an herbal infusion brought by the fresh tarragon muddled with a single source olive oil from California. Dusted with tomato powder, this pairing ends with a slightly acidic umami kick.
Course 4 Cheese:
Appalachian
Producer: Meadow Creek Diary | Galax, Virginia
Cheese Profile: A mountain style cheese boasting notes of cured pork, soy sauce and stone fruit.
Pairing: Ginger Cucumber Pickle, Black Sesame, Mango Chutney
Taste: This pairing takes the garnishes to a whole new level. The sweet and tangy mango chutney pumps the fruitiness to the front while the ginger cucumber pickle cuts the fat with ease. The speckling of black sesame adds a fun textural element and an aromatic nuttiness.
Course 5 Cheese:
Bay Blue Truffle
Producer: Pointe Reyes Cheese | Point Reyes Station, California
Cheese Profile: A california classic, Bay Blue can be both malty and reminiscent of cooked cream.
Pairing: Coated in White Chocolate Shavings, Amarena Cherry center
Taste: We added powdered white chocolate to really augment the sweetness of the cheese and balance the earthiness. Inside lies a decadent and sweet amarena cherry for some needed acidity and fruitiness.
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EPISODE 3
EPISODE 1
