I ate this week at a fairly new restaurant in DC, Art and Soul, helmed by Chef Art Smith. A Southern-bred, James Beard award-winning chef who came to Washington by way of Chicago — and formerly cooked for Oprah –, Chef Art has a menu that highlights local, seasonal ingredients. Sure, many restaurants profess to do the same, with varying degrees of success, but what impressed me here was seeing the “eat local” philosophy carried over to the cheese menu. Sadly, we didn’t actually sample the cheese this time as it was not on the Kids’ Restaurant Week prix fixe menu (boo!), but the list is familiar to any DC-area cheese fan: Talbot’s Reserve from Chapel’s Country Creamery (MD), Everona Dairy’s Piedmont (VA), Meadow Creek Dairy’s Grayson (VA), and Firefly Farms’ Black and Blue (MD) — all fine choices!

Just to round out the local dairy offerings, Art and Soul also dishes up Moorenko’s ice cream and sorbet. (You can read more about our dinner over at FoodieTots, and if you live in Chicago or NYC, your Kids’ Restaurant Week kicks off tomorrow, June 20.) 

elsewhere in cheese this week ….

Check out Madame Fromage‘s sheep’s milk blue discovery; and, It’s Not You, It’s Brie describes a cheese with “more texture and flavor variations than Mariah Carey has pink stilettos.” Click over to check them out!

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