Following her first-place win at the 2009 American Cheese Society awards, Capriole’s Judy Schad is presenting a brunch on location at her Greenville, Ind. farm in conjunction with 610 Magnolia chef Edward Lee. The family-style brunch will take place on Sunday, September 6 at noon. Tickets are $45, including tax and gratuity, and may be purchased by calling 610 Magnolia at 502-636-0783.

Capriole cheeses will figure prominently in the menu, and Schad and Lee have several new surprises in store, including goat’s milk butter to be served with fresh breads and muffins and slow braised kid goat. Capriole cheese will be available for purchase at the event. The full menu is as follows:

Passed Canapés served with Rose Prosecco

Nancy Newsom’s Ham and Mont St. Francis Biscuit Sandwiches

Mini Buckwheat Pancakes and Fresh Berries with Bacon-Infused Maple Syrup

Fresh Slices of Sophia Goat Cheese with Candied Pecans and Ginger-Habañero Compote

Pork Jus and Fried Oyster Bloody Mary Shot

A Platter of Skillet Baked Fresh Goat Cheese with a Saffron-Thyme Crust served with Toast Points

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Basket of Fresh Breads and Muffins with Goat’s Milk Butter

Eggs Pebronata with Slow Braised Capriole Kid Roast and Fresh Goat Cheese Crème

Home Fries with Bacon Bits, Caramelized Onions and Roasted Squash

Fresh Green Salad with Raspberry Vinaigrette

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Brioche French Toast with Roasted Jackson Farm Peaches, Crumbled O’Banon Cheese and Blackberry Sauce

Capriole, Inc. is an internationally recognized producer of artisan goat cheeses located in Greenville, Ind. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm’s own herd. Coveted favorites among regional farmers’ markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking. For more information, visit www.capriolegoatcheese.com.

610 Magnolia offers a globally influenced, contemporary American dining experience in Louisville, Ky. Chef Edward Lee's culinary philosophy is steeped in the farm-to-table agricultural movement and his seasonal menus feature the best products of the Kentucky and Indiana region. Chef Lee has worked with renowned chefs in the United States and Europe, and his cuisine has been featured on CBS Chef on a Shoestring and in Southern Living magazine.