{"id":37922,"date":"2020-02-27T22:45:56","date_gmt":"2020-02-28T03:45:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37922"},"modified":"2021-08-23T16:49:39","modified_gmt":"2021-08-23T20:49:39","slug":"putting-the-kase-in-omakase","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/putting-the-kase-in-omakase\/","title":{"rendered":"Chef’s Dish: Putting the K\u00e4se in Omakase"},"content":{"rendered":"

\"\"<\/p>\n

W<\/span>hat do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? The answer: an innovative, umami-filled omakase (meaning \u201cI trust you\u201d or \u201cI\u2019ll leave it up to you\u201d) tasting menu prepared by Rachel Freier and Laura Sutter. The duo met at Murray\u2019s Cheese Bar<\/a> in New York City, where Freier ran the cheese and beverage program and Sutter had recently left a line cook position to work there as a cheesemonger. They founded their popup dinner series, The Cheese Course<\/a>, in 2016\u2014the idea evolved out of an informal chef\u2019s tasting menu at Murray\u2019s called Monger\u2019s Table. \u201cWe create dishes [that emphasize] what we love most about [certain] cheeses,\u201d says Freier. One of their most popular recurring events, OmaK\u00e4se, pairs cheese and Japanese cuisine (k\u00e4se is German for \u201ccheese\u201d). Diners gathered at Philadelphia\u2019s Martha Kensington restaurant and bar on March 5th, 2019, to enjoy Freier and Sutter\u2019s unconventional offerings.<\/p>\n

\"\"<\/a><\/p>\n

Martha is located in Philadelphia\u2019s Kensington neighborhood, nestled among taprooms, creameries, and other food-focused businesses. The restaurant frequently opens its doors to popup concepts like Freier and Sutter\u2019s. For a more intimate experience, patrons can have a seat at the chef\u2019s counter and enjoy some facetime with the folks behind the food.<\/p>\n

\"\"<\/a><\/p>\n

Freier and Sutton are dubbed the Cheese Chefs for a reason. Their OmaK\u00e4se tasting menu features cheese in many forms, from a hunk of Silken Curd to the whey used in their Yuzu Ice dessert.<\/p>\n

\u201cWe strive to inspire our guests to think outside the box and use cheese as the main ingredient in their cooking,\u201d says Freier. As partners in The Cheese Course, both Freier and Sutter work together to develop concepts and recipes. \u201cI come up with the names, which is part of the concept\u2014we like to infuse a bit of humor [into it],\u201d she says.<\/p>\n

\u201cWe strive to inspire our guests to think outside the box and use cheese as the main ingredient in their cooking,\u201d says Freier. As partners in The Cheese Course, both Freier and Sutter work together to develop concepts and recipes. \u201cI come up with the names, which is part of the concept\u2014we like to infuse a bit of humor [into it],\u201d she says.<\/p>\n","protected":false},"excerpt":{"rendered":"

What do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? The Cheese Course.<\/p>\n","protected":false},"author":103,"featured_media":37925,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31],"tags":[1091,22604,17923,22605,22603,22602,19263,22607,22606,2299,7804,958,22601,21711],"coauthors":[20723],"class_list":["post-37922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","tag-american-cheese-society","tag-cheesy-japanese-food","tag-japanese","tag-japanese-food-with-cheese","tag-kase","tag-laura-sutter","tag-martha","tag-mongers-table","tag-murrays-cheese-bar","tag-new-york-city","tag-omakase","tag-philadelphia","tag-rachel-freier","tag-the-cheese-course"],"acf":[],"yoast_head":"\nChef's Dish: Putting the K\u00e4se in Omakase - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"What do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? 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