Award-Winning RestaurantCelebrates the Art of Artisanal Cheese From Around the
Globe Every Friday Evening
SAN FRANCISCO, Calif. – February 29, 2016 – Parallel 37at The Ritz-Carlton, San Francisco, the city’s only AAA Five-Diamond hotel celebrates the art of artisanal cheese from around the world with the re-launch of their “Cheese Happy Hour” series offered every Friday of the week beginning February 26, from 5:30 to 7:30 p.m. Each cheese happy hour will explore a particular region known for their cheese such as Southern Italy, Basque or the French Alps and welcomes a local Bay Area acclaimed cheesemaker every first Friday of the month including Point Reyes Farmstead Cheese Co. and Nicasio Valley.
Chef de Cuisine Michael Rotondo—a Charlie Trotter’s alumni—will pair special house-made accoutrements inspired by each region and wines will be poured from the JCB by Jean-Charles Boisset limited collection. A JCB Tasting Lounge recently opened in the lobby of the historic landmark hotel.
Friday, February 26
Indulge in cheeses from the Southern Italy region such as Pecorino Crotonese, Scamorza, Cacioricotta and Caciocavallo paired with house-made accompaniments including Bergamot Calabrian Chili Jam, Dried Citrus and Figs, Taralli, Cianfotta and Italian Bread.
Point Reyes Farmstead Cheese Co. Friday, March 4 Parallel 37 welcomes the Bay Area’s beloved Point Reyes Farmstead Cheese Co. and their many award-winning cheeses including Original Blue, Bay Blue and Toma alongside accompaniments such as regional organic jams and preserves, lavash, brioche, charcuterie and pâte de fruit.
Friday, March 11
Explore the cheeses of Basque Country renowned for its alpine sheep cheeses and described as the most ancient dating back 4,000 years. Chef Rotondo will present Idiazabal, Roncal, Ossau Iraty, Garralda and Etorki. Accompaniments will include a variety of Pintxos, Piperade, Arbequina Olives and Picada. French Alps
Friday, March 18
Discover the luxurious cheeses produced in the colossal French Alps including Beaufort, Tomme, Comte, Raclette, Reblochon and Bleu de Cherve. Enjoy with Fondue Accompaniments, Rosette Salami, Saucisson de Lyon and Baguettes.
Emilia Romagna and Toscana
Friday, March 25
Chef Rotondo celebrates the cheeses of the Emilia Romagna and Toscana regions of Italy, both renowned for their exceptional cuisine. The cheese presentation will include Parmigiano, Ricotta Affumicata, Taleggio and Ubriaco paired with a Balsamic Tasting, Piadina Griddle Flat Bread, Coppiette and Prosciutto.
Friday, April 1
Experience the prize-winning cheeses of Nicasio Valley Cheese Company made with 100% organic farmstead cow’s milk such as their Foggy Morning, Loma Alta and Nicasio Square. Chef Rotondo will pair with bites such as regional organic jams and preserves, lavash, brioche, charcuterie and pâte de fruit.
Friday, April 8
Experience sumptuous Sicilian cheeses such as Pecorino Siciliano, Piacentinu Ennese, Primo Sale, Ragusano and Calcagno paired with Castelvetrano Capers and Olives, Focaccia, Trapani Salt, Caponata, Arancini and House-Dried Fruit.
Neal’s Yard Dairy
Friday, April 15
Parallel 37 showcases the celebrated cheeses of Neal’s Yard Dairy from the U.K. and Ireland including their Cornish Yarg, Stinking Bishop, Shropshire Blue, Lincolnshire Poacher and Ducketts Caerphilly. Savor with Chef Rotondo’s specially-crafted accompaniments including Pickled Onions, a variety of Pickles, Oat Biscuits, Granary Bread and Apples.
Homage to Catalonia
Friday, April 22
Experience rare artisanal cheeses of the Catalonia region in Spain including Garrotxa, Serrat Gros, Tou Del Tilers and Urgelia. Pair with Chef Rotondo’s light fare including Tomato Bread and Salbitxada with Spring Onion.
Southern France Friday, April 29 (Menu to be announced)
Themes from Friday, May 6 and beyond are to be announced.