Come and join us for a guided taste tour through the seven basic styles of cheese. This is your first step in the “everything you need to know about cheese” journey. Learn the basics of tasting and how to build your own cheese plate, as well as any answers to those frequently asked cheese questions.
Sunday Jan 7th, 11am
Are you ready to move beyond cheddar? Maxed out Manchego? Want a fresh new goat cheese? Well, here is your opportunity! In Cheese 201, we'll dig deeper into the science of the 7 styles of cheese. We'll lead you in a guided tasting which will focus on varieties of rennet, effects of starter cultures, the aging and ripening process and more. We'll try...
Sunday Feb 4th, 11am
We’ve teamed up with our friends over at Gravel & Grind to bring you coffee and cheese! In this pairing class, we’ll discuss the different coffee varietals and brewing methods, as well as cheese varietals and production methods. Then, we’ll guide you through our favorite cheese and coffee pairings.
Sunday Feb 18th, 11am
ON THE MENU: Classic Emanthaler and Gruyere Fondue with Fresh French Bread and Apples Beef Fondue with Mushroom Mayonnaise Lamb Fondue with Gorgonzola Bourbon Dipping Sauce Shrimp Fondue with Chipotle Lime Dipping Sauce Chocolate Mint Fondue with Sugar Crisps and Fruit
Who doesn’t love cheese, chocolate AND wine?! We have handpicked a selection of cheeses to pair with our gourmet chocolates and wines. During this class, we’ll experiment together with the process of pairing while we play with flavor and texture combinations. Note: All attendees must be 21 or older and bring a valid ID.
Saturday Feb 17th, 5pm
We will embark on an around-the-world tasting of all blues rich and robust, each paired with a different companion, as well as wine. Learn all about the mystery behind the making of blue cheese. If you think you don’t like veined cheese, we may change your mind with this evening of perfect pairings.
Sunday Jan 21st, 11am
Learn to make delicious, seasonal cupcakes for the holidays. ON THE MENU: Gingerbread cupcakes with cream cheese frosting Eggnog cupcakes with spiced buttercream Peppermint hot chocolate cupcakes
ON THE MENU: Raspberry Bellini Shitake and Leek Champagne Cream Soup Arugula Salad with Poached Pear, Candied Walnuts Bleu Cheese with Champagne Vinaigrette Pan Seared Grouper with, Seared Greens and Champagne Sauce Warm Caramelized Apples over Almond Cake with Champagne Sabayon
Celebrate the Season while cooking delicious dishes that you can make together at home for a special occasion … or just because. ON THE MENU: Apple “Sangria” Cocktail Marinated Olives Spiced Nuts White Bean Rosemary Bruschetta Phyllo Triangles with Spinach, Cheese, Mushrooms and Thyme Filet Dinner Potato Bites with Caramelized Onions...
Does expensive wine really taste better than inexpensive wine? There's only one way to find out -- put them to the test! Or should we say, put them to the taste? During this class, you will blind taste six wines, three that are appropriate for a special occasion and three great "weeknight" wines. We'll discuss how to evaluate the wines, why one costs...
Saturday Nov 25th, 7pm
“What’s in a name?” Juliet was pondering roses, but in this class we’ll ponder the tastes of Tuscany’s signature grape: Sangiovese. From Chianti, to Brunello, to Vino Nobile di Montepulciano, there is a world of tastes to discover in this one small region of Italy. You’ll taste six different styles and appreciate just how different one...
Thursday Nov 30th, 7pm
ON THE MENU: Roasted Pumpkin Bisque with Apple Cranberry Chutney and Ham and Cheese Biscuits (Dry Riesling and Pinot Noir Pairing) Bacon Wrapped Pork Tenderloin with Zinfandel and Shallot Glaze Red Wine Risotto Blanched Vegetable (Zinfandel Pairing) Pear Tatin with Caramel Port Sauce (Port Pairing)
Chef Neil teaches our very best pasta class using durum flour. This pasta is identical as what is used in the fine dining restaurants in this country and Italy. On the Menu: Basic Durum Pasta Ravioli Stuffed with Sweet Potato and Ricotta Vodka Tomato Sauce Papardelle with Goat Cheese Sauce and Shrimp
ON THE MENU: Viennese Coffee Balls Coconut Candy Squares Caramel Corn Cream Cheese Peppermint Hearts White Chocolate and Raspberry Bark Assorted Chocolate Truffles