Patrick Feury, the Executive Chef/Partner of Nectar Restaurant located in Berwyn, Pa made his return to COOK with this cheese filled class on February 26, 2013. Feury sources fresh, local, natural and organic ingredients and applies them to simple French and Asian techniques at Nectar. Among Pat’s extensive culinary experience and expertise, he is certified in cheesemaking from the Vermont Institute for Artisan Cheese at the University of Vermont. Or as Lily from COOK would put it “Pat is a Cheese Genius who went to Cheese Camp.”
Pat brought with him an assortment of exquisite cheeses from Doe Run Farm, Birchrun Hills Farm, and Yellow Springs Farm all found locally in Chester County. He would incorporate cheese in all of his courses and provide a demo on how to make simple cheeses you can make at home without the need of a cheese cave!
