Cheesecake to end all Cheesecakes…
Kirk Warner
The summer of 2019 was a blur for many reasons, many great events plus a lot of travel, but the star occasion was undoubtedly catering Ellen & Sam’s wedding celebration on the shores of Lake Michigan in August. A beautiful event with (thankfully) perfect weather, there will be many memories from that weekend, but one of my favorite images will always be the artisanal cheese cake we made in lieu of a traditional wedding cake. The bride and groom don’t have a big sweet tooth, although we made plenty of sweets for the remaining guests, so together we agreed on a tiered “cake” of assorted small batch cheeses from around the world. With the help of one of my favorite importers, Great Ciao out of Minneapolis (www.greatciao.com), we assembled a perfect array of cheeses, aged + soft rind; cow, sheep & goat’s milk, and perfectly ripe for the crowd of 150 guests. There was even cheese left for the newly weds to take with them on their honeymoon.