As many of you know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city.
Meet Mateo Kehler of The Cellars at Jasper Hill
Murray’s Cheese Shop
July 1, 6:30-8 p.m.
Mateo Kehler believes cheese is the future. Having created at least five award-winning cheeses, he and his brother, Andy, opened a 22,000-square-foot cheese cave to promote local economic development and rural renewal. Allow him to enlighten you about regional food systems, and let you know how you can get involved. (Bonus: it starts by eating his cheese.)
July 4, 12 p.m.
We love the city on a holiday weekend. It’s empty and eerie and there’s grilling in the streets. Campo will be “takin’ it to the streets” for its Urban BBQ, where $24.95 will get you meat, corn on the cob, potato salad, and a few other choice fixin’s. Set yourself up next to one of the coolers for a bona fide cookout experience. Who needs a backyard when you can rock a BBQ on Broadway?
Punches–The Original Mixed Drinks
July 6, 6:30-8:30 p.m.
As you may already know, we are fans of the punch bowl. Hindi for “five,” a true punch is made up of five main ingredients: sugar, water, citrus, spice, and alcohol. Join Phil Ward of Mayahuel fame as he takes punch to the next level using Flor de Cana rum. More than just a lesson in making punch, you’ll get schooled on punch history, and punch economics (Guess what? It’s the perfect drink for a bad economy!).