The Culinary Underground

21/11/2024

From cakes and pies to ice cream and sherbet, we love seeing how Row 7 vegetables are starring in your desserts.

1) .glad whipped up this Koginut squash butter focaccia with crème fresh, crispy sage and squash seeds

2) The fall treat to beat: roasted Koginut squash ice cream by

3) A perfect, no notes Koginut pie baked by

4) A slice of squashy sweetness from —spiced Koginut cake layered with maple cream cheese buttercream and a sweet caramelly jam made from Lodi squash, maple syrup and brown sugar

5) Passionfruit sorbet, habanada sorbet, lime gelée, honey whip, and a white chocolate milk crumble from

6) made a Koginut-apple butter to top a sliver of Red Rock cheddar-blue hybrid cheese
7) Rainbow pepper sherbet featuring Habanada and other peppers at

15/11/2024

05/11/2024

26/10/2024

Brunost pumpkin pie with charcoal pie crust inspired by Edgar Allen Poe’s haunting poem ‘The Raven’. 🐦‍⬛

10/10/2024

Squeaky fresh curds for breakfast and queso panela for lunch.

07/10/2024

Pumpkin + Saffron Milk Cake 🎃

03/10/2024

This upcoming (10/4), we’ve conjured up a Halloween themed cheese pairing plate that will highlight some of our favorite cheeses from . Join us tomorrow from 4:30 to 11:00pm inside . 🎃

Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Jasper Hill Farm is the location of their Cellars at Jasper Hill, which houses their cheese aging program. The Kehlers and their growing network of collaborators look forward to an ever more diverse and thriving agricultural tradition in the Northeast Kingdom - one that creates a regional identity for the product developed to suit our region, culture, and ambitions for a sustainable future. Jasper Hill Farm operates two cheese houses—our their recently expanded on-site facility in Greensboro, and our creamery in Hardwick at the Vermont Food Venture Center. The original creamery has been in operation since 2003. Adjacent to their barns and 100 yards from the Cellars, this facility produces all of the raw milk cheeses.

02/10/2024

It’s freakin’ bats. 🦇

05/09/2024

Every Friday, we host a tasting night which we call ‘Fromage Fridays’ - these tastings are intended to provide guests direct access to cheesemonger driven cheese plates, cheese centric desserts, and savory plates. This Summer, cheesemonger and chef will be working to supplement this by providing interactive creamery nights at Five Crowns & Side Door.

Inside the cheese nook of Side Door, every first Friday of the month, we will highlight artisan & farmstead creameries that are doing great things and are committed to eco-conscious farming practices. Our goal during creamery nights is to share a collection of cheesemonger driven pairings of unique cheeses with seasonal accoutrements in order to enhance awareness of the amazing diversity of cheeses available.

This Friday, 9/6 from 4:30 to 11:00pm, guests can order a specialty board featuring cheeses from and .

Reggie Jones has worked in the dairy industry for 25 years. He started 1991 working in a lab for a cheese company. From there, he gained experience in all aspects of the dairy industry, from whey refining to bacteria culture sales. Reggie met his wife Kellie met while attending high school in Modesto, California. They later married and raised three daughters. In 2012, after dreaming of starting their own business for many years, the family moved to Paso Robles to build their creamery. Their daughter, Avert, recently started her own brand, Shooting Star Creamery, making cheese in the same creamery. Reggie and Kellie specialize in unique cheeses, blending different milks, and made in batches using just 500 gallons of milk at a time. All of the milk used is certified to be hormone (rBST) free.

27/08/2024

Summertime Pasta 🍝 🌞 🍅: Fusilli • Heirloom Tomatoe Confit • Saint Germain Mornay • Crispy 16 Month Prosciutto Di Parma • Color-blocked Lemon Turmeric Ricotta + Green Goddess Ricotta • 🌿

27/08/2024

Thanks to the intensity of last week’s blue 🌖 super moon 🌓 in Aquarius ♒️ we’ve been inspired to make a test batch color-blocked ricotta. The duality of flavors and colors represent the shift and evolution we may encounter during this season. Seeing things differently may help open our perspectives to new possibilities.

🌿 Left 🌿: Cow’s Milk Green Goddess Ricotta

💫 Right 💫: Cow’s Milk Lemon Tumeric Ricotta

23/08/2024

🔥 H O T 🌽 C O R N 🌽 S U M M E R 🔥continues with this duo of golden basque cheesecakes.

Recipe #1

Corn Golden Milk Basque Cheese • Strawberry Chamoy Jam • Tumeric Hot Honey Popcorn • Edible Confetti • Pistachio Kernel Crumble

Recipe #2

Corn Husk Wrapped 🌽 Basque Cheesecake • Strawberry Sumac Jam • Tumeric Stardust 💫

12/08/2024

Kicked off last week with a duo of delicious farmstead cheeses from . These monthly creamery nights at are an opportunity to share and celebrate cheeses and the cheesemakers who bring them to us.

Nettle Meadow Pairing Menu:

This duo of farmstead cheese is lovingly made in small batches - so each cheese is treated with the utmost care.

1st Pairing | Strawberry & Cream 🍓 🌽

Kunik • Harry’s Berries Strawberry Basil Cornbread • Botanical Honey Batch #2 

This mixed milk bloomy is made with cow’s cream and goats milk that imparts a buttery and tangy flavor with inviting woodsy/forest floor undertones. The addition of the strawberry basil cornbread and rosemary honey heighten these flavors while imparting sweet tones on the finish. It’s the perfect summer bite you didn’t know you needed! 

2nd Pairing | Tea Time with Lady Whistledown 🫖 💐

Honey Lavender Fromage Blanc • Vanilla Pizzelle • Earl Grey Gelee 

This floral and herbaceous bite tastes like happiness with a subtle notes of tea. There’s a special place in my heart for this cheese because it was one of the first goat cheeses I sold back when I was just a doeling cheesemonger. This cheese is amazing - you can scoop it out onto your accoutrement of choice or eat it with a spoon!

30/07/2024

Every Friday, we host a tasting night which we call ‘Fromage Fridays’ - these tastings are intended to provide guests direct access to cheesemonger driven cheese plates, cheese centric desserts, and savory plates. This Summer, cheesemonger and chef will be working to supplement this by providing interactive creamery nights at Five Crowns & Side Door.

Inside the cheese nook of Side Door, every first Friday of the month, we will highlight artisan & farmstead creameries that are doing great things and are committed to eco-conscious farming practices. Our goal during creamery nights is to share a collection of cheesemonger driven pairings of unique cheeses with seasonal accoutrements in order to enhance awareness of the amazing diversity of cheeses available.

This Friday, 8/2 from 4:30 to 11:00pm, guests can order a specialty board featuring cheeses from .

Nettle Meadow Sanctuary Farm is the home to well over 130 farm sanctuary animals and a cheese company in Thurman, New York, just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life. Nettle Meadow Farm was originally founded in 1990.

The creamery and sanctuary is home to more than 40 award-winning cheeses! Kunik, a trademarked and true American original cheese has received more accolades and awards than we can list here. Also in our collection are other award-winning originals: Amber Kunik, Briar Summit, Adironjack, Sugar Loaf, and Honey Lavender Fromage Blanc

07/07/2024

Point Reyes Pairing Plate 🐄

Featured Creamery:

1st Pairing | Campfire Tales

Quinta • Maple Salsa Morita • Black Rice Crackers

2nd Pairing | Tried & True

Toma • Small-Batch Apricot Jam • Sumac Marcona Almonds