It’s a far cry from the elegant salons and bustling kitchen of the Loews Regency Hotel on New York’s Park Avenue to the lush fields and carefully tended farms that produce Oregon’s famed Tillamook Cheese. Or is it? As the Regency’s Executive Chef Andrew Rubin points out, he and Tillamook share a common bond in priding themselves on consistently producing premium quality. “The integrity of Tillamook’s product aligns very well with the integrity of my product,” says Rubin, whose domain at the Regency includes 540 Park, the landmark venue of New York’s original power breakfast and host to some of the most discerning palates in the nation.
Rubin’s ongoing search for more sustainable, less processed ingredients for his kitchen led him to Tillamook. He learned that all Tillamook cheese is produced with milk from cows not supplemented with artificial growth hormones. That, together with the natural, artisan methods of aging, “were huge draws,” Rubin says. Tillamook’s Sharp White Cheddar, aged over nine months, is a favorite at the Regency, along with the Horseradish White Cheddar—a key ingredient in the award-winning chef’s signature horseradish macaroni and cheese. Rubin adds, “The Tillamook consistency is outstanding. There is no downside at all.” —JT
It’s a far cry from the elegant salons and bustling kitchen of the Loews Regency Hotel on New York’s Park Avenue to the lush fields and carefully tended farms that produce Oregon’s famed Tillamook Cheese. Or is it? As the Regency’s Executive Chef Andrew Rubin points out, he and Tillamook share a common bond in priding themselves on consistently producing premium quality. “The integrity of Tillamook’s product aligns very well with the integrity of my product,” says Rubin, whose domain at the Regency includes 540 Park, the landmark venue of New York’s original power breakfast and host to some of the most discerning palates in the nation.
