I'm sorry, did someone just say cheese?
Never before has a vendor who specializes in cheese contacted me. But when Brandon Weeks, owner of PDX Cheese Works wanted to get in touch about providing a unique culinary experience at wedding receptions and other events, I was intrigued. Sure, I'd be happy to talk about cheese.
Read on to learn more about what Brandon and his team at PDX Cheese Works can do to make your reception stand out from the rest.
How did the idea for PDX Cheese Works come about?
On New Year's Eve 2008 I was working at a restaurant in Chicago and came up with the idea to do a cheese buffet. The party started at 7pm and was throughout the whole restaurant. By the time the doors opened until midnight, there was a line out the door for the cheese. It was my "ah-ha" moment.
A few months later I had moved back to Portland and worked at Urban Farmer, running the cheese cart. It was very popular here as well, people were constantly flagging me down and having me put together creative cheese pairings on the spot. This was the second confirmation that I was on to something, so I opened up PDX Cheese Works, which brings the joy of cheese to parties and events throughout Portland.
Cheese Visionary, Brandon Weeks.
Tell me about your relationship with cheese.
Cheese and I go way back. As a kid, I loved string cheese and remember stuffing the wrappers in the couch. I adored aerosol cheese.
Having worked in the restaurant industry for so many years, I was privileged to develop my palette for cheese and started ordering cheeses for the restaurants I worked in. Since childhood, my palette has become more refined--but I still enjoy a good string cheese now and then.
Why cheese for a wedding reception?
People love cheese no matter where they are. Cheese is a humble food, but everyone loves to eat it. It is one of those things people love to taste, talk about, learn about and enjoy together.
I encourage brides and grooms to consider it because it is not predicted at a wedding. Guests expect a chicken dinner and a slice of cake. You bring in cheese, and you have added a unique ingredient to the menu. Cheese becomes the quintessential party food.
So how does this work?
Simply put, the couple decides how many cheeses they would like to have displayed. I recommend eight base cheeses, which will cover a wide range of different types of cheese. Based on the headcount, I purchase the appropriate amounts from local creameries and all the accoutrements such as breads and crackers.
We arrive at the event with all the things we need: table, linens, utensils, and of course, cheese. During the event we give small samples of the cheeses to guests and talk them through the tasting, providing interesting facts about the creamery or the specific cheese, as well as pairing suggestions.
How do you distinguish yourself from other caterers with specialities such as desserts, wine, etc.?
I pride myself on supporting the local cheese economy. There are some awesome creameries in Oregon and it is a privilege to work with them and explore their offerings. PDX Cheese Works distinguishes itself by offering a truly unqiue service. Not only do we serve the cheese samples, we also educate the consumer about the cheese, which makes for a more enjoyable culinary experience.
Give us an everyday cheese tip.
Before consuming cheese from the refrigerator, let it sit out on the counter for at least a half an hour, if not two or three hours. That way you'll let the flavors come out. Cold cheese is not nearly as tasty.
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