Ever wanted to make cheese from scratch? Well ever since reading Animal, Vegetable, Miracle, making mozzarella has been a fantasy of mine. A fantasy that was realized last weekend at Marvimon as the fine folks of Surfas taught us how to make creamy burrata, while serving up some special beers. We also had an delicious dinner of Hudson Valley duck, Wagyu beef skewers and for dessert, the piece de resistance – blue cheese ice cream atop port soaked pears. Big thanks to Lord Nelson and Lady Walsh for this dreamy evening.