'Top Chef' Ariane Duarte Teams Up with Finlandia Cheese

What better way to spend an afternoon?

Finlandia Cheese, a Parsippany-based dairy products company, held a luncheon (“Secrets from a Top Chef”) this Thursday at CulinAriane in Montclair for a hungry and delighted crowd of guests. The cuisine was created and presented by Ariane Duarte, the Verona-bred Top Chef contestant and owner/chef of CulinAriane. Duarte has just partnered with Finlandia to create a menu tailored to their cheese’s rich flavor.

The afternoon began with hors d’oeuvres and cheese tasting.

Finlandia, whose cheeses have always been lactose free (a big plus for some of us), presented a selection of Swiss cheeses for comparison to their competitors. The Lacey Swiss (named because of its delicate, “lace-like” structure) earns top marks for its complex and robust flavor.

Paavo Salminen, Quality Manager at Finlandia, explained that the slight sweetness in the Lacey Swiss is very hard to come by and not always replicable. Count yourself as lucky if you find some with that special zest.

CEO, Chris Franco, and Marketing Director Frank Belfiore next said a few words to welcome the guests before relinquishing center stage to the former television star and master Chef, Duarte.

Duarte then demonstrated some of the recipes she came up with after meeting with Finlandia. Thankfully, for the amateur chef, all of Duarte’s recipes were simple but unique.

Afterwards, Duarte spoke on how her upbringing has informed her cooking.

“My grandmother had a big influence on my cooking. I mean she practically raised me. After school I’d go there. She had a garden, she didn’t drive, all she did was cook. Cook and eat, cook and eat. Italian, Italian background, so that was definitely influential.

In addition to her family’s influence, Duarte explained how important it has been for her to stay local.

“I started working in Verona at our local deli, Henry’s, ‘Henry’s
Fine Foods’…The previous owner actually wrote me my letter to get me in the Culinary Institute of America. I love being close to home. I think that’s why we are in Montclair.”

For lunch, guests were treated to the juicy “Jumpin’ Turkey
Swiss Burger”, the hearty “Muffaletta Hero”, the savory “Chicken Saltimbocca with Finlandia Havarti”, the tender “Marinated Flank Steak” sandwich and the refreshing “Lacey Swiss Salad” with apples, walnuts and balsamic vinaigrette.

Her “Lacey Swiss Crisps” were an especially big hit. Bake the Swiss in a 350 degree oven on a Silpat for 20 minutes and top with dried tomato and basil. The cheese served as the cracker for a great low carb appetizer.

So how can you tell if a restaurant is great in one dish?

“I always say, ‘You have to order the chicken.’ If you can make a good chicken dish then you’re a good chef…But I think everything should be good on the menu,” said Duarte.