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Naked Cow bringing back cheese dinners

They’ll be monthly at the Waianae dairy, and they start next week


Posted March 14, 2013 by Mari Taketa

You read right: Eight months after debuting locally sourced gourmet dinners featuring its homemade cows’ milk cheeses in Waianae’s Lualualei Valley, Naked Cow Dairy is back with more farm dinners. Even better, starting with next week’s series, the dinners will be monthly and feature a pantheon of guest chefs.

If you were at the first dinners on the farm last July, or if you saw the photos, you’ll recall the French-themed midsummer spread featuring local beef, rabbit, veggies, bread — and cheese, glorious cheese, made onsite by Gida Snyder, Naked Cow’s cheese maker. Waianae Sunset Tomme. Red White and Bleu. Big Cream Little Rind. And a lot more.

This time, the menu will be inspired by the Greek countryside. The three-course-plus-dessert dinners and two-course-plus-dessert lunch will be cooked by Ave Lambert, formerly of Kaimuki’s Town, San Francisco’s Quince and Seattle’s Lola and Serafina. “Ave is known for bold dishes and taking all kinds of herbs and transferring their flavors into sauces,” Snyder says. The thought that they’ll get to pillage the herb and vegetable gardens of neighboring Kahumana Organic Farm for the meals makes her happy.

The dinners will skip April and resume in May. Up then: probably Quinten Frye of Salt, and then after that Mark Noguchi of Kakaako’s Taste, Sean Congdon of Brasserie Du Vin and Andrew Le of Pig and the Lady, in no particular order.

“Each menu will be different and will play to the strengths of each chef,” Snyder says, “so the cheeses I’m making for Ave will be different from the ones I’ll be making for Quinten, who has a more Southwest and Mexican style.”

Tickets for next week are available online. Saturday night is nearly sold out; more spots are available for Saturday lunch and Friday dinner.

A Mediterranean Feast
Dinner on the Dairy with guest chef Ave Lambert
6:30 p.m. March 22 and 23, 11:30 a.m. March 23
$55 dinner, $40 lunch, both BYOB not including tip
Tickets at eventbrite.com

For those bringing wine, Snyder recommends something rustic and “definitely Old World, with a lower alcohol content so it doesn’t overwhelm the flavors of the food.” And bring a jacket — dinners start shortly after sunset, and the Waianae nights can get chilly. If you want to buy some of the cheese, bring some cash as well.

Finally, you can sign up for advance notice of future dinners at info@nakedcowdairyhawaii.com.

— Gorgeous photos by Dallas Nagata White; the rest by me

Comments


You can read all of Mari’s blogs at www.nonstophonolulu.com/Deliriyum. Follow Mari on Twitter @NonStopMari or email at mari@nonstophonolulu.com.

  1. EurekaGal
    Posted March 14, 2013 at 10:05 pm

    This, THIS, sounds like heaven.

  2. nonstopmari
    Posted March 14, 2013 at 11:25 pm

    @EurekaGal it does to me too

  3. Annoddah_Dave
    Posted March 15, 2013 at 8:29 am

    EO:  Fuud plus entertainment (naked cows), what a concept!

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About Mari Taketa

Mari Taketa is a dedicated eater who's as opinionated as she is hungry. She covered everything from neighborhood mom-and-pop places to ethnic eateries to fine dining restaurants on Honolulu's dining scene for Metromix Honolulu and The Honolulu Advertiser's TGIF. Before that, she ate her way through Vietnam, Scotland and Japan, where she lived, traveled or worked, after recovering from a journalism career that included stints as editor-in-chief of Hawaii Business magazine and reporter and editor at The Associated Press. Her goals are to always be hungry for more, and to always want to know what's around the next corner.

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