Capriole Brunch with Edward Lee

Thanks to Robin for allowing me to post this information on an upcoming event at Capriole Farm:

Following her first-place win at the 2009 American Cheese Society awards, Capriole’s Judy Schad is presenting a brunch on location at her Greenville, Ind. farm in conjunction with 610 Magnolia chef Edward Lee. The family-style brunch will take place on Sunday, September 6 at noon. Tickets are $45, including tax and gratuity, and may be purchased by calling 610 Magnolia at 502-636-0783.

Capriole cheeses will figure prominently in the menu, and Schad and Lee have several new surprises in store, including goat’s milk butter to be served with fresh breads and muffins and slow braised kid goat. Capriole cheese will be available for purchase at the event. The full menu is as follows:

Passed Canapés served with Rose Prosecco

Nancy Newsom’s Ham and Mont St. Francis Biscuit Sandwiches

Mini Buckwheat Pancakes and Fresh Berries with Bacon-Infused Maple Syrup

Fresh Slices of Sofia Goat Cheese with Candied Pecans and Ginger-Habañero Compote

Pork Jus and Fried Oyster Bloody Mary Shot

A Platter of Skillet Baked Fresh Goat Cheese with a Saffron-Thyme Crust served with Toast Points

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Basket of Fresh Breads and Muffins with Goat’s Milk Butter

Eggs Pebronata with Slow Braised Capriole Kid Roast and Fresh Goat Cheese Crème

Home Fries with Bacon Bits, Caramelized Onions and Roasted Squash

Fresh Green Salad with Raspberry Vinaigrette

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Brioche French Toast with Roasted Jackson Farm Peaches, Crumbled O’Banon Cheese and Blackberry Sauce

http://www.capriolegoatcheese.com

http://www.610magnolia.com

Totally awesome! Thank you for posting, Jesse, and giving us a "heads up."

This was the ultimate leisurely Sunday drive. In fact just the ride out and back would of been enough, but oh no, there was more, much more. It started with a tour of the spotless cheese making facilities followed by a tour of the goat barns conducted by Mr. Schad, himself. It continued with the brunch which, due to a light morning rain, was not held under the trees as advertised, but rather in the Schad's lovingly restored and decorated two-story log cabin.

It is hard to pick a favorite, but if pressed I would say the Fresh Slices of Sofia Goat Cheese with Candied Pecans and Ginger-Habañero Compote. Sofia is a most remarkable aged goat cheese: soft, smooth, creamy, bursting with a tangy, light chalkiness.

And then there was the Eggs Pebronata with Slow Braised Capriole Kid Roast and Fresh Goat Cheese Crème. I quickly pushed the eggs to the side as I have never cared for eggs that are not completed blended into a springy yellow and headed to the roast kid. Oh my gosh, this was the first goat I have ever eaten that was totally tender, melt-in-your-mouth delicious. Chef Lee worked wonders as there was no stringiness to be found in the dish. The meat was missing the stringent acidic component I have often found in goat dishes.

A stroll among the beautiful, colorful flower gardens ended my time at Capriole Farmstead.

The fall open house is scheduled for October 18. I plan be there.

For those that haven't attended Caprioles Day at the Farmstead, I recommend it as a great way to pass an autumn day. Plus a great excuse stock up on some of the world class damn artisan goat cheeses.

BP