Matt Reilly, Int'l Cheesemonger, Partners with Living Green Fresh Market!

2202 North Federal Highway,Boca Raton FL 33431

22 September, 2022

Description

We all know you did not need another reason to love Living Green Fresh Market but here you go!DEBUT EVENT: An Evening of Artisan Cheeses and Wine on Thursday, September 22nd from 7:00PM - 9:00PM curated just for the evening by International Cheesemonger, Matt Reilly, for your optimum sensory experience. Matt will lead this 2 hour guided tasting as he teaches and entertains you with his vast knowledge, experience, charisma, and candor. Location: Living Green Market & Cafe - 2202 N Federal Hwy, Boca Raton, FL 33431 Matt leads mozzarella, focaccia, and pasta making classes and guides pairing tasting events such as this one. Matt first worked as a culinarian in kitchens in India, Spain, and New York City before graduating from the Culinary Institute of America at Hyde Park, NY. Matt learned the ropes of kitchen life while working at Oceana Restaurant and as part of the opening team at Marea Restaurant in NYC before becoming the opening chef at the Ninth Ward in the East Village. In 2011, Matt became a cheesemonger for Eataly Market in the Chelsea section of NYC. Before long, he began a mission to support artisan ingredient producers. After building his first Salumi e Formaggi department for Eataly Chicago, Matt went on to open departments in San Paulo, Brazil, NYC and Boston. In 2015, he was named the Cheesemonger Invitational Champion in San Francisco. Later that year, he was invited to be the Guest of Honor at the Gran Mugello Festival in Florence, Italy. Matt was invited to join the team at Tempesta Artisan Salumi (formerly Nduja Artisans Salumeria) in early 2018 as the National Sales Director. Most recently, Matt advised the International Dairy Deli and Bakery Association as a subject matter expert in the creation of a charcuterie professionals certification exam. Throughout the pandemicMatt has conducted virtually guided wine, cheese and charcuterie tastings for over 500 guests, enjoying an innovative approach to introducing excellent artisan foods to new audiences, while satisfying his love for hospitality.