Brothers Patrick and Terence Feury Team Up Again For a Cheesy Collaboration

Terence Feury enjoying a beer at Fork.
Terence Feury enjoying a beer at Fork. Photo: Collin Keefe

The last time that brothers Patrick and Terence Feury teamed up, it was to brew their own private label beer, Fists of Feury, with Downingtown’s Victory Brewing Co. On Monday, the two chefs are at it again, but this time they’re collaborating at Fork with an entirely different fermentable, cheese. Patrick has been experimenting with making different types of cheeses at his suburban restaurant, Nectar, since completing the University of Vermont’s cheese making program earlier this year. And Terence has been tinkering with “pretty simple stuff, like raw goat’s milk ricotta and yogurt cheeses” for years. “We’re taking over the world with one fermentation process at a time,” Terence told Grub Street. “It’s just a natural progression to want to learn and do new things.”

On Monday, the brothers Feury will present a four-course dinner (check the full menu below) at Fork, highlighting their cheese skills and paring each course with a different brew from Victory. One of these cheeses being featured is a bloomy rind cheese that Patrick made, washing the rind daily with the last of stores of the Fists of Feury beer. That cheese will be served side-by-side with a similar cheese (also washed in Fists of Feury) made by Chester Springs’ Yellow Springs Farms. For his part, Terence is contributing a raw sheep’s milk ricotta gnudi. Another cheese featured will be a bleu cheese from Vermont’s Jasper Hill Farm, where Patrick staged while in UVM’s cheese program.

Pickled baby beets, starburst radishes, hakurei turnips, freshly made chevre, golden beet - horseradish vinaigrette, paired with Helios

House Made Lancaster County Sheep’s Ricotta Gnudi, crispy pancetta, butternut squash, brown butter and sage, paired with Festbier

Braised Pineland Farms Short Ribs, Bailey Hazen Blue, crispy pancake, paired with Otto

Patrick’s Fist of Feury washed Bloomy Rind Cheese, arugula, parsley, crispy flatbread with green coriander and peppercorns, paired with Hop Wallop

The four-course pairing menu is $55 per person, excluding tax and gratuity.

Earlier: Feury Brothers Reunite for Beer Week

Brothers Patrick and Terence Feury Team Up Again For a Cheesy Collaboration