Award winning Parallel 37 at The Ritz-Carlton, San Francisco celebrates the art of artisanal cheeses with the re-launch of their ‘Cheese Happy Hour’ series, every Friday beginning February 26, from 5:30 to 7:30pm, $35 per guest. Each cheese happy hour explores a particular cheese region such as Southern Italy, Basque Country, or the French Alps and welcomes a local Bay Area acclaimed cheesemaker every first Friday of the month.
Chef de Cuisine Michael Rotondo-a Charlie Trotter’s alumni-will pair special house-made, region-inspired accompaniments 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 landmark hotel.)
For additional information and reservations please call 415-773-6168 or click here.
Friday, February 26
Indulge in cheeses from Southern Italy such as Pecorino Crotonese, Scamorza, Cacioricotta and Caciocavallo paired with 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. Enjoy Original Blue, Bay Blue and Toma with regional organic jams and preserves, lavash, brioche, charcuterie and pâte de fruit.
Friday, March 11
Explore the cheeses of Basque Country, renowned for 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.
Friday, March 18
Discover the luxurious French Alps cheeses 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. This presentation includes 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: 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 Spain’s Catalonia region including Garrotxa, Serrat Gros, Tou Del Tilers and Urgelia. Pair with Chef Rotondo’s light fare including Tomato Bread and Salbitxada with Spring Onion.
Friday, April 29
(Menu to be announced)
Themes from Friday, May 6 and beyond to be announced.
About Parallel 37
Named a ‘Hot Hotel Restaurant for Locals’ by Zagat and a recipient of the Forbes Four Star Rating since 2013, Parallel 37 is a destination for contemporary California cuisine influenced by the cultures and ingredients found along the San Francisco Bay Area’s geographic latitude. Chef de Cuisine Michael Rotondo, formerly executive chef at Charlie Trotter’s in Chicago, crafts globally-inspired cuisine that is artistically creative, disciplined and intriguing, expertly paired with wine, beer and hand crafted cocktails. Sourced locally, Parallel 37’s hyper-seasonal produce is farmer-grown, while meat, poultry and seafood all utilize sustainable practices.
Parallel 37’s warm, modern design is inspired by Northern California’s culinary countryside and features an abundance of reclaimed West Coast wood throughout the 100-seat restaurant.