Chef Patrick Feury Cuts the Cheese

Two weeks is exactly 336 hours. And that’s precisely how long it’s going to take for Nectar’s chef Patrick Feury to learn everything he needs to know, to change everything you currently know, about cheese. Feury is going to obtain his cheese certification from the Institute for Artisan Cheeses at The University of Vermont. He’s going to immerse himself in – thinking, dreaming, eating, creating – artisan farmstead cheeses from area goats, cows, and sheep. That’s right, imagine spending two weeks tasting the most creamy goat’s milk, peppery mouth-numbing blues and aged soft Brie style cheeses. Patrick’s going to meet, learn from and be surrounded by the best of the area’s cheese-makers. Classes like milk and cheese chemistry will challenge his mind. But the knowledge that he will bring back will forever change Nectar’s cheese plate forever.

Chef Patrick Feury’s Asian inspired menu is created from sustainable seafood, farm raised meats and fresh ingredients, all locally grown.  Nectar is open Mondays, from 11:30 a.m. to 9 p.m.; Tuesdays to Thursdays from 11:30 a.m. to 10 p.m.; Fridays 11:30 a.m. to 11 p.m.; Saturdays 5 to 11 p.m., and Sundays 5 p.m. to 9 p.m.  The restaurant is located at 1091 Lancaster Avenue in Berwyn, PA.  For more information and reservations, visit www.tastenectar.com or call (610) 725-9000.

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