The Farm at Doe Run and Sly Fox Beer are returning for June’s What’s for Brunch Event
The Farm at Doe Run’s cheesemaking operation has two unique cheese makers of different backgrounds and skill sets. Sam Kennedy, a Culinary Institute of America graduate, brings several years of restaurant experience and seven years of artisan cheesemaking. Matt Hettlinger, a graduate of the food science program at Ohio State, worked in specialty food and restaurants for several years before spending the last three years at the Farm at Doe Run. The two contrasting styles bring together a team that is committed to producing highest quality, wholesome cheeses with an emphasis on creativity and consistency.
The quality of the cheese is extremely high quality due to the wide diversity of plant species on the farm’s pastures. The farm practices rotational grazing of herds of Jersey cows, East Friesian sheep, and Saanen and Nubian dairy goats A 5th generation dairy farmer, Jeff Reburn, and an 11th generation dairy farmer, Dick Hostetter, both work the herds at the Farm at Doe Run. Their cheese Seven Sisters just won first place and Best of Show at the first PA Farm Show this January.
“The inspiration at the farm is to do what is right: for our land, animals, employees, and our cheese. We take great pride in all areas of the farmstead cheese making process from pasture management, herd health, the quality of milk that comes into our creamery, and the pride and quality that our cheesemakers put into making our farmstead cheeses,” says Stacey Gentile, Communications Director.
“We’re not limited by tradition,” says Matt Hetlinger as he works on a new batch of Seven Sisters. “We can play around with things that have been done in the past while being creative and innovative.”
Sly Fox Brewing Company is headquartered in Pottstown, Pennsylvania. The brewery opened in January 2012 and Sly Fox beers are currently available in Pennsylvania, New York, New Jersey, Delaware, Maryland, Virginia and Washington DC.
The company was founded in December 1995 by the Giannopoulos family when Peter Giannopoulos opened the Sly Fox Brewhouse & Eatery in Phoenixville, Pennsylvania. After brewmaster Brian O’Reilly arrived in the Spring of 2002, he developed an off-premise sales program to gain Sly Fox beers a place on the taps at some of Philadelphia’s best bars and taverns, greatly expanding the customer base.
When off-premise sales increased beyond the Phoenixville location’s ability to keep up, Sly Fox opened a 20-barrel production brewery and accompanying restaurant in nearby Royersford, in November 2004. John Giannopoulos joined the company at that point to manage the brewery side of the business. After seven years, demand once again made greater production capability a necessity and the restaurant was sold to former employees in 2011.
Sly Fox’s success has been due not only the award-winning quality of its beers but also to solid judgment and forward-looking business decisions. The company was an early adopter of the craft-beer-in-a-can revolution and became the first brewery in the Mid-Atlantic region to put in a canning line in 2006, at Royersford. The awarding of a Gold Medal to Sly Fox Pikeland Pilsner at the 2007 Great American Beer Festival in Denver marked the first time a GABF medal of any sort had been given to a canned craft beer.
Our third farm to table fundraising event What’s for Brunch? will be held on Sunday, June 21 at noon.
Support Camphill Kimberton while enjoying local and organic foods, many also biodynamic, either grown or raised right in Kimberton Hills, or by our neighbors. You will begin with a tour of our Sankanac CSA garden, then you will sit down to brunch in the garden and meet and mingle with the growers and producers to learn more about the foods you are eating.
The menu will feature food and beverages from:
Camphill Soltane’s Iduna’s Kitchen
The Farm at Doe Run
Kimberton Hills Dairy
The Secret Garden Herb Garden at Kimberton Hills
Sly Fox Beer
Soltane Breads and Spreads
Tickets range from $75 -$100 per person as you are able. Reservations may be made online here. Please RSVP by June 14.