NoDa’s Crepe Cellar helped the Charlotte Food Bloggers kick the week off right, treating us to burrata and beer last Monday night.
A light but flavorful cheese, burrata is made from mozzarella cheese curds. A portion of the curds, along with heavy cream and a pinch of salt, are whipped smooth while other curds are heated and stretched to form a firm shell. The cheese shell holds the whipped cheese, and the result is sheer delight.
Chef Carman demonstrated the process and then plated the cheese with brûléed lemon and an olive oil and honey mixture that will change your life. He topped it off with a sprinkle of lemon zest and chardonnay barrel smoked salt from our friends at Savory Spice Shop. Served with slices of grilled baguette, the burrata platter is must-order starter.
As if house made cheese was not enough, Crepe Cellar co-owner Jeff Tonidandel (he owns the restaurant with his wife Jamie Brown) treated us to beer and conversation about all things Crepe Cellar, food, and drink. Paired with the burrata on our night out was Anderson Valley’s Blood Orange Gose. The beer selection on the Crepe Cellar's 14 taps rotates on a regular basis, so don't hesitate to ask your server for pairing suggestions.
Although cheese-making education was a special treat for use bloggers and not in the works for the general public, Crepe Cellar’s sister restaurant and next-door neighbor Growler’s Pourhouse holds monthly beer education at 7 p.m. on the first Tuesday of every month. And the burrata is always on the menu.
Huge thanks to Crepe Cellar for hosting us and treating us to fine food and drink!
Photo credits: feastandwest
3116 North Davidson, Charlotte, 28205
Monday - Closed
Tuesday-Saturday 11:30 a.m. - 11:00 p.m.
Sunday 11:00 a.m. - 10:00 p.m.
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