Bedford Cheese Shop and Post Office Restaurant: A Bond Beyond Cheese
Our Wholesale Cheese Manager at Bedford Cheese Shop, Stephanie Bealert, will be collaborating with our long time client, Post Office Restaurant, for this one of a kind event of whiskey, cheese, and pickle pairing. Stephanie has worked with food since the age of 12 when she was adopted by her grandparents. She was raised by nurserymen, florists, and organic farmers who nurtured her craft and passion of producing food and feeding people with love. Gardening throughout her lifetime, Steph has worked as a baker, a cook and since 2004, with her two true loves, cheese and wine. Her thoughts on Post Office Restaurant: ”Bedford Cheese Shop has had a lovely, community driven relationship with Post Office for the past year. Alla Lapushchik, the owner of Post Office, and head chef Sammy Glin, have brought a wonderfully curated venue of comfort food and whiskeys to one of the best corners of South Williamsburg. We can always count on Sammy to be the most enthusiastic and charming chef in the neighborhood, with his talent for pickles, chicken liver sandwiches and all out friendliness.”
Whiskey Tasting Menu
“For this class we will be tasting a wide spectrum of American Whiskeys paired with a variety of cheeses fit to suit them, from around the world. We hope to excite you, impress you, and most of all, make good friends with you. For what would we be without you, loves? Cheers!” -Steph
Whiskeys listed below:
HIGH WEST DOUBLE RYE, UTAH
Blend of a 2 year old rye and a 16 year old rye. Full of sweet spice and honey, smooth and full bodied.
MCCARTHY’S SINGLE MALT, OREGON
Made in the Islay style of Scotch. Imported peat leave a super smoky full frontal experience. Almost Mezcal like. This young whiskey is very dry after the smoky beginning.
NOAH’S MILL, KENTUCKY
This exemplary bourbon from a family that has been making whiskey for a long time is full of dark chocolate covered raisin notes.
BERNHEIM WHEAT, KENTUCKY
Wheat is a small delicate grain that distillers usually use to round out the sharp edges of bourbon. Bernheim inverts that standard. It is mostly wheat with a touch of corn to give it a little body. Citrusy and delicately sweet.
CACTOCIN CREEK, VIRGINIA
New rye on the market. Smells like unripe banana. Young, but smooth, full of spice and leather.
A Step by Step Process of How to Build an Eclectic, Diverse Pickle Plate with Sammy Glin
I, Jessica, just visited Sammy of Post Office Restaurant in Williamsburg and came to the realization that he is a pickle producing prodigy. The variety of pickles that can be found in this fine comfort food establishment is exciting, innovative, and down right tasty!
As Sammy built a pickle plate in front of my awe struck face, I found myself gasping in delight at the selection: Habanero Peppers, Watermelon, Honeydew, Shiitake Mushrooms, Curried Cauliflower, and more! The plate was a colorful wonderland of different textures and unique combinations of sweet, savory, and spicy. After devouring the entire bowl, I felt completely refreshed and ready to move confidently through the world of diverse pickles!
We hope you come to enjoy this event and celebrate the Williamsburg food community. You won’t regret it!
A PHOTO GUIDE OF HOW TO BUILD A PICKLE PLATENo Comments