Joanne Everett and her husband Mathew Vincent bought The Cheese Plate, which had been in business for three years already, last year. The couple revamped the restaurant and have been pleasing their cheese-loving guests ever since. With an impressive wine selection and seasonal scrumptious desserts, The Cheese Plate is a playful alternative for a brunch, lunch or dinner destination.
Where did your love for cheese begin?
Joanne: I always liked cheese but wasn’t too adventurous until my husband and I started going out to eat and trying cheese plates. If a restaurant offered a cheese plate, we tried it. We really got to know what we liked and what we didn’t and we really had a lot of fun with it.
How did you decide which cheeses would comprise the menu?
We knew we wanted to offer plates by region, so that was our starting point. Then in each region, we wanted to offer some cheeses that people were familiar with but also offer a few that might not be so well known. For example, on the Italian plate we could have chosen Parmigiano Reggiano, which is one of the most well known Italian cheeses, but instead we chose Piave.
How do you determine which wines and beer pair best with specific items on the menu?
A lot of research and a lot of taste testing. We actually have a philosophy that there is not a right or wrong pairing. It’s really whatever works for each individual. If you try a certain wine and cheese together that may not be a “traditional” choice and you love it, then it’s the right paring. We’re always happy to help folks make some pairing choices as it can be overwhelming. We want to make it enjoyable, not work.
What helps you determine which cheese will be on the menu?
Lots of factors go into that decision. The cheeses we do carry are the best of their kind, meaning we don’t purchase lower grade versions of some of the well known types. We also take into account what sells and what doesn’t. There’s no need to bring in an amazing, expensive cheese if no one’s going to eat it. We have made some changes to the cheese menu over the past year as well, either due to a certain cheese no longer being available or changing a few with the seasons. We also listen to the feedback of our customers, if there’s something that we’ve gotten several requests for, we will bring it in.
Are other menu items, besides cheese plates, influenced by specific cheeses you would like to utilize?
Not all of the cheeses work in other applications but we do have a few that taste just as good on a salad or in a gourmet grilled cheese. Right now we’re getting ready to roll out our winter menu. We’ll be offering a baby arugula salad with goat cheese rolled in candied almonds and crispy prosciutto as well as naan pizzas and a new grilled cheese with Brie and caramelized onion chutney.
Where do you look for inspiration while designing menu items?
The seasons are a big inspiration. It’s exciting to switch things up according to the time of year. Now is really a fun time for us to change the menu. Cheese is definitely comfort food and this time of year there’s nothing better than a cheese plate with warm French baguette or a bowl of tomato bisque and a grilled cheese.
Which cheese plate pairs well with one of your sandwiches or desserts?
I’d have to say the Spanish plate. The variety of cheeses on that plate is so unique yet approachable. There’s something for everyone on that plate. It’s also our best seller.
The gourmet grilled cheeses look and sound delicious. Which one is very popular?
Hands down the Fig Grilled Cheese. It has thinly sliced imported prosciutto, fig jam, Swiss, cheddar and arugula on sourdough bread.
The wine list is pretty impressive. Which wines pair best with the delicious desserts on the menu?
The traditional choice is Sandeman Tawny port; it’s wonderful, especially with our chocolate cake. A more adventurous choice would be a glass of our red or white Bourdeaux, perfect with our almond pear tart or cheesecake.
The Cheese Plate 54 State Street, Warren 401-245-3932.
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