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The idea is to find the perfect match among great food items that stand alone.

The Queens Dinner Club will host OctoberFeast in November at the Bamboo Lounge in Astoria’s Kaufman Arts District on Saturday, Nov. 4, at 7:30 p.m. Tickets are $65 with a pro-gluttony theme and reserved seating.

Two Western Queens food purveyors – Astoria Bier & Cheese and Muncan Food Corp. – have joined forces with five borough breweries and a spirits vendor to present five tables with the proper pairings of cheese, craft alcohol and charcuterie.

Here’s information on the tables. Everything begins with cheese.

  • Chevrot (France): A goat milk round from the Loire Valley with a tart, chevre-like center and a mushroomy creamline paired with Ridgewood brewery Bridge & Tunnel‘s Farmhouse Saison and Muncan’s prosciutto, which has been smoked for 72 hours and aged for 10 months.
  • Delice de Bourgogne (France): A beloved double creme from Burgundy with unctuous, buttery paste and a sharp, earthy rind paired with Maspeth’s Descendant Succession Cider and Muncan’s Tirola, a pork salami with hints of garlic, white pepper and black pepper.
  • Erborinato SanCarlone Caffe (Italy): A cave-aged, creamy, sharp Italian blue with coffee grounds in the rind and aged for more than three months. It’s paired with LIC brewery Big aLICe‘s Date Night, Bro? and Muncan’s dried lamb, a deboned leg of lamb that’s dry cured for three weeks, cold smoked for 48 hours and aged.
  • Fourmage Gouda (Italy): Cow, goat, sheep and buffalo milk combine in this semi-firm Gouda. It’s paired with LIC-based Transmitter Brewing’s W3 and Muncan’s Tarska bacon, which is dry cured, smoked for 72 hours, rubbed with a secret blend of spices and beef blood, and smoked again for 24 hours.
  • Alpkase Trosen Bio (Switzerland): This washed-rind Alpine cheese is sourced from an organic farmstead on Alp Trosen. Meaty and strong with herbaceous notes, it’s paired with Glendale-based Finback Brewery’s ALL CAPS and Muncan beef salami, a dry-aged sausage with a hint of gaminess.

Keeping up with the local food theme, the accoutrements include honey from Glendale’s Wilk Apiary, condiments from A. Bauer’s Mustard in Ridgewood, baked products from LIC-based Amy’s Breads and hot sauce from Astoria’s Hellgate Farm.

Of course, participants should save some space for dessert. Chef Peter Zaharatos of Sugar Cube in LIC will fill a sixth table with his bespoke creations that will be paired with LIC-based Fifth Hammer‘s Coconut Gravy Stout.

The Bamboo Lounge is a private event space located inside The Astor Room at 35-11 35th Ave.

Images: Queens Dinner Club

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