{"id":3617,"date":"2024-01-18T03:08:19","date_gmt":"2024-01-18T03:08:19","guid":{"rendered":"https:\/\/www.sutyo.com\/dip-into-fondue-at-bimis-canteen\/"},"modified":"2024-01-18T03:08:19","modified_gmt":"2024-01-18T03:08:19","slug":"dip-into-fondue-at-bimis-canteen","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/dip-into-fondue-at-bimis-canteen\/","title":{"rendered":"Dip into Fondue at Bimi\u2019s Canteen"},"content":{"rendered":"
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Editor\u2019s note: As a follow up to our profile of <\/em>Bimi\u2019s Cheese <\/em><\/a>contributor Miriam Rubin shares the details of <\/em>Bimi\u2019s Canteen<\/em><\/a>, a cheese focused restaurant.<\/em><\/p>\n

Location<\/h2>\n

Bimi\u2019s Canteen
19 Main Street, Chatham, New York 12037<\/p>\n

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Bimi’s Canteen<\/p>\n<\/figcaption><\/figure>\n

Fondue is hot stuff at the newly opened Bimi\u2019s Canteen<\/a>, a cheese-centric restaurant adjoining Bimi\u2019s Cheese Shop<\/a> in the village of Chatham, in New York State\u2019s Hudson Valley. The cozy, dark wood-and brick-lined restaurant serves a small, highly curated, ever-changing menu focusing on local Hudson Valley meats, vegetables and of course, cheese. For about five weeks, beginning early December and ending mid-March, they\u2019ll be serving one of the ultimate cheesy, shareable, comfort dishes \u2026 fondue!<\/p>\n

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Why Fondue?<\/h2>\n
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Bimi’s Canteen fondue<\/p>\n<\/figcaption><\/figure>\n

While some of a certain age might remember fondue as a dated, rather drippy dish served from your parent\u2019s long-forgotten (or lost) orange or brown Dansk enameled fondue pot, fondue is back<\/a>. And for Bimi\u2019s founders and co-owners, Ellen Waggett and Chris Landy, fondue carries a \u201chuge place in their hearts.\u201d As theater students long ago in Ann Arbor, Michigan, they held fondue parties at three A.M. \u201cFondue is theater,\u201d Waggett said. And as a shared dish, it fits in with the three values of their restaurant: community, camaraderie and cheese.<\/p>\n

The couple work in television production and design in New York City, living part-time in the Hudson Valley. They refer to their cheese shop and restaurant as their \u201cside hustle.\u201d \u201cWe\u2019re weird restauranteurs,\u201d Waggett said, adding that theater and restaurants share a similar aspiration. \u201cYou\u2019re pleasing an audience and doing it perfectly each time.\u201d<\/p>\n

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Bimi’s Canteen Grand Fondue, photo credit Christian Harder<\/p>\n<\/figcaption><\/figure>\n

Fondue at Canteen<\/h2>\n

Fondue at Canteen comes in two sizes. There\u2019s a small pot of fondue ($25), the size they served at a recent press luncheon. Served in a small black pot, it\u2019s set over a flame, keeping the fondue at a bubble. There are chunks of crusty bread on the side to spear and dip. Good for one person or two, add a glass of hard cider or a craft beer and maybe a salad, it\u2019s a light meal or starter on wintry days. Or guests can go bigger, with two or three friends — their community \u2013 and choose the Grand Fondue ($60). The pot of bubbly cheese is paired with a generous platter of sliced steak, chorizo, meatballs, cornichons, apple slices, vegetables and dried fruits, and best of all, thinly sliced crispy, cheesy potatoes. Do you dip these items in the fondue or not? That\u2019s up to you. It\u2019s a platter of plenty and a hearty first course for four or a main for two.<\/p>\n

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Fondue Cheeses & More Cheese<\/h2>\n
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Challerhocker <\/p>\n<\/figcaption><\/figure>\n

The Canteen\u2019s fondue is a blend of four Swiss Alpine cow\u2019s milk cheeses: Gruyere<\/a>; Raclette,<\/a> the famous creamy melting cheese; Challerhocker, cellar-aged with delicious, crunchy crystals and Ur-Eiche (\u201cold oak\u201d), a modern Swiss raw-milk cheese that\u2019s been washed in oak extract and is made exclusively by women cheesemakers. The cheeses are melted with kirsch, adding a fruity note, Sauvingion Blanc and a bit of cornstarch to keep it all together.<\/p>\n

Other Canteen menu offerings include a classic macaroni and cheese, a not-so classic pimiento mac and cheese, a local cheese slate, with cheeses sourced within 120 miles of Chatham, a world cheese slate, and changing starters and entrees plus bouillabaisse, which also has a firm place in the co-owner\u2019s hearts.<\/p>\n

Jesse Curtin is the Canteen\u2019s chef and he\u2019s stoked about their fondue, calling it a possible cure for seasonal depression. Drop in and give it a try. They\u2019re open for dinner Thursday through Monday.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: As a follow up to our profile of Bimi\u2019s Cheese contributor Miriam Rubin shares the details of Bimi\u2019s Canteen, a cheese focused restaurant. Location Bimi\u2019s Canteen19 Main Street, Chatham, New York 12037 Bimi’s Canteen Fondue is hot stuff at the newly opened Bimi\u2019s Canteen, a cheese-centric restaurant adjoining Bimi\u2019s Cheese Shop in the … Okumaya devam et “Dip into Fondue at Bimi\u2019s Canteen”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3617","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3617"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3617\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}