Special Events


FOR THE TABLE
CARROT HUMMUS·
long hot chermoula, black sesame oil

TO START
CRISPY BROCCOLI·
chow-chow, scallion
SCALLOP CEVICHE·
sweet corn, blistered tomato, celery buttermilk
HERITAGE FARM CAPRESE·
heirloom tomato, charred eggplant, burrata
KENNETT SQUARE MUSHROOMS·
charred eggplant, farm egg

ENTRÉES
STINGING NETTLE SPAGHETTI·
soft shell crab, green garlic
SMOKED MUSHROOM CARBONARA·
rye bucatini, smoked mushroom, pickled fresno chili
SEARED AMBERJACK·
summer squash, cucumber, drunken fish sauce
PRIMAL SUPPLY BRATWURST·
fingerling potato, smoked rye, pickled mustard seed

DESSERT
MILK CHOCOLATE MOUSSE·
cream cheese, cocoa nib
ZUCCHINI CAKE·
ricotta, stone fruit


On Thursday, October 12, High Street on Market will continue their Producer Dinner Series with cheesemakers Sue Miller of Birchrun Hills Farm and Stefanie Angstadt of Valley Milkhouse for a special four-course meal. Together, Miller and Angstadt make up the Collective Creamery, a CSA-style cheese subscription service, bringing their own cheeses and those of other top-notch artisanal cheesemakers to their members. For this special meal, they’ll contribute a variety of rare and prized local cheeses, and Chef Jon Nodler will incorporate them into a four-course menu for just $35 per person, with an optional wine pairing available for an additional $20 per person.

 

“At High Street, we’re inspired by the passion and dedication of our region’s producers and purveyors, and the Collective Creamery epitomizes that drive, sharing unusual and delicious small-batch cheeses with their members throughout the greater Philadelphia area,” says Chef Nodler, whose monthly Producer Dinner Series meals have quickly become some of High Street’s most hotly anticipated menus. “This month, we look forward to showcasing these exceptional cheeses in a delicious and hearty meal that’s perfect for fall.”

 

Miller and Angstadt, both of whom produce terrific cheeses of their own, founded the Collective Creamery to market their own products and showcase others, working collaboratively as friends, women and cheese professionals to highlight their own cheeses and those from other mid-Atlantic artisanal cheese makers. Their Producer Dinner will focus on these ingredients, as interpreted by Chef Nodler


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