last week i attended a media tasting at yorkville’s mideastro restaurant. chef benny cohen offers up dishes that meld middle eastern and mediterranean cuisines. amidst a flurry of courses, three of them involved cheese.
the first was a salad featuring burrata imported from italy. the cheese rested on a bed of arugula and was served with an olive and tomato salsa and drizzed with a balsamic reduction.
the burrata salad was served alongside an endive salad featuring three types of tomato, caramelized onions and arugula. it was set off with maple syrup and a gorgonzola cream.
my favourite dish of the night was a five-mushroom risotto. dotted with fresh peas and asparagus, it was topped with shavings of parmigiano reggiano and truffle oil, with each bite melting away in my mouth.
though i could barely muster up the power to consume the final course, i wasn’t about to turn down a duo of desserts, one of which involved cheese: a fig kataiv sandwiched fresh figs and spiced mascarpone between layers of kataiv pastry, and was studded with pistachios.