#CollaborationKitchen: FMITK x The Cheese Store of San Diego

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photo credit: Chantal Pasag | Pasagraphy

photo credit: Chantal Pasag | Pasagraphy

My good friends Marci and Aaron over at The Cheese Store of San Diego graciously invited me to be guest chef for their Sunday Supper Pop-up. The theme was Southern Comfort; if you’ve been around this site before, you know comfort food is my comfort zone!

A super huge thank you for everyone that made it possible and everyone that attended! I’ll be sending out the recipes from this supper club in future newsletters – sign up now to stay updated!

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You can find the rest of the pictures, graciously and beautifully taken by Chantal Pasag at Pasagraphy, on The Cheese Store of San Diego’s Facebook page.

First of all, look how at how gorgeous the place looked!  photo credit: Chantal Pasag | Pasagraphy

First of all, look how at how gorgeous the place looked!
photo credit: Chantal Pasag | Pasagraphy

Barb at Blanc Floral Designs did an AMAZING job with the arrangements. Seriously. Amazeballs.  photo credit: Chantal Pasag | Pasagraphy

Barb at Blanc Floral Designs did an AMAZING job with the arrangements. Seriously. Amazeballs.
photo credit: Chantal Pasag | Pasagraphy

Pasagraphy_Hey-Y'all-4

photo credit: Chantal Pasag | Pasagraphy

The Menu:

Mini Cornbread Muffins with Ewephoria

Mini White Cheddar Chive Biscuits

Bacon Jam with Red Hook Cheddar

Shake Rag Blue Cheese and Candied Bacon Deviled Eggs

Goat Cheese Hush Puppies, Scallion Slaw, Remoulade

Sous-vide Thigh, Crispy Chicken Skin, Garlic Collards and Cajun Cheddar Mac and Cheese Muffins

Hummingbird Cake by Bianca, The Cheese Store of San Diego’s in-house Pastry Chef

Pasagraphy_Hey-Y'all-14

Gettin’ ready to butter your biscuits!
photo credit: Chantal Pasag | Pasagraphy

Mini cornbreads and mini biscuits. You know how I feel about mini thingggggs!

Mini cornbreads and mini biscuits, served with honey butter. You know how I feel about mini thingggggs!
photo credit: Chantal Pasag | Pasagraphy

For the amuse bouche, I made a little bacon jam (recipe here)...  photo credit: Chantal Pasag | Pasagraphy

For the amuse bouche, I made a little bacon jam (recipe here)
photo credit: Chantal Pasag | Pasagraphy

...to go with some awesome Red Hook Cheddar.  photo credit: Chantal Pasag | Pasagraphy

…to go with some awesome Red Hook Cheddar.
photo credit: Chantal Pasag | Pasagraphy

Next up, my personal favorite of the night - Shake Rag blue cheese and candied bacon deviled eggs with a little lemon zest. photo credit: Chantal Pasag | Pasagraphy

Next up, my personal favorite of the night – Shake Rag blue cheese and candied bacon deviled eggs with a little lemon zest.
photo credit: Chantal Pasag | Pasagraphy

That point in the middle of service where you feel like you're in the weeds, but you really had it all under control lol photo credit: Chantal Pasag | Pasagraphy

That point in the middle of service where you feel like you’re in the weeds, but you really had it all under control lol
photo credit: Chantal Pasag | Pasagraphy

Second course - hush puppies with goat cheese, scallion slaw and remoulade. photo credit: Chantal Pasag | Pasagraphy

Next, the hushpuppies.
photo credit: Chantal Pasag | Pasagraphy

Goat cheese hushpuppies, scallion slaw and remoulade. photo credit: Chantal Pasag | Pasagraphy

Goat cheese hushpuppies, scallion slaw and remoulade.
photo credit: Chantal Pasag | Pasagraphy

Orders up!

Orders up!
photo credit: Chantal Pasag | Pasagraphy

Time for some greens! photo credit: Chantal Pasag | Pasagraphy

Time for some greens!
photo credit: Chantal Pasag | Pasagraphy

Third course - chicken thighs brined, then sous-vide, crispy chicken skin, smoked turkey collards, cajun cheddar mac and cheese muffins, wrapped in prosciutto. photo credit: Chantal Pasag | Pasagraphy

Third course – chicken thighs brined, then sous-vide, crispy chicken skin, smoked turkey collards, cajun cheddar mac and cheese muffins, wrapped in prosciutto.
photo credit: Chantal Pasag | Pasagraphy

The beautiful Bianca and her delicious dessert! photo credit: Chantal Pasag | Pasagraphy

The beautiful Bianca and her delicious dessert!
photo credit: Chantal Pasag | Pasagraphy

And finally, dessert - hummingbird cake with dehydrated pineapple flower and creme fraiche icing by Bianca, The Cheese Store of San Diego's Pastry Chef. photo credit: Chantal Pasag | Pasagraphy

And finally, dessert – hummingbird cake with dehydrated pineapple flower and creme fraiche icing by Bianca, The Cheese Store of San Diego’s Pastry Chef.
photo credit: Chantal Pasag | Pasagraphy

talkin' chicken. photo credit: Chantal Pasag | Pasagraphy

Talkin’ chicken.
photo credit: Chantal Pasag | Pasagraphy

The crew!!! photo credit: Chantal Pasag | Pasagraphy

The crew!!!
photo credit: Chantal Pasag | Pasagraphy

I had so much fun and I can’t wait to feed you all again! Super huge and big THANK YOUS to everyone who attended and all the awesome people that made this possible:

The Cheese Store of San Diego Team (Marci, Aaron, Bianca, Sarah, Sarah B, Veronica and Vincenzo)

Chantal Pasag with Pasagraphy

Barb at Blanc Floral Design for taking the dining setting to another level!

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3 replies
  1. J.S. @ Sun Diego Eats
    J.S. @ Sun Diego Eats says:

    The menu looks amazing Holly! Dyyyyying for those hush puppies and the way the amuse bouche plate was set up. Why do I not know about these things, I need more cheese-centric dinners in my life.

    Reply

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