Filtering by: Classes

Cheese Class: Pairing Cheese and Charcuterie at Le District
Nov
20
6:30 PM18:30

Cheese Class: Pairing Cheese and Charcuterie at Le District

We will highlight some of the extraordinary charcuterie made in-house at Le District by our Chef du Charcuterie. We will also share tips for pairing the right cheese with charcuterie counterparts . This class will be lead by our cheese monger, Stephanie Nino. 

Stephanie began her journey into the wondrous world of cheese at Le District. Working her way up she quickly became the head cheese & charcuterie monger. Under the wing of sommelier Jacob Daugherty and Chef Charcutier, she took charge in expanding the cheese selection and was able to introduce the addition of the Le Bar Fromage & Charcuterie to the menu. She created a unique menu that focuses on selecting the best cheeses from around the world and pairing them with the finest wines and charcuterie.  She is a real Cheese lover!

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Cheese Class: Cheeses from the Loire Valley at Le District
Nov
6
6:30 PM18:30

Cheese Class: Cheeses from the Loire Valley at Le District

Taking a broader look into France and all it has to offer, this class will highlight more notable cheeses such as the ash-rind Valencay (Chabris Noir), fresh goat cheese Crottin de Chevignol and aged goat Chabichou du Poutou. Join us for a refreshing and enlightening class on the wonders of how to pair these cheeses with their wine counterparts. This class will be lead by our cheese monger, Stephanie Nino.

Stephanie began her journey into the wondrous world of cheese at Le District. Working her way up she quickly became the head cheese & charcuterie monger. Under the wing of sommelier Jacob Daugherty and Chef Charcutier, she took charge in expanding the cheese selection and was able to introduce the addition of the Le Bar Fromage & Charcuterie to the menu. She created a unique menu that focuses on selecting the best cheeses from around the world and pairing them with the finest wines and charcuterie.  She is a real Cheese lover!

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Cheese Class: Cheeses from the Burgundy and Alsace Regions at Le District
Oct
23
6:30 PM18:30

Cheese Class: Cheeses from the Burgundy and Alsace Regions at Le District

We will celebrate the magnificent cheeses originating from the Burgundy and Alsace regions of France. The Burgundy region is famous for its washed-rind stinky cheese. Epoisses will be a staple cheese being discussed in this class as well. From the Alsace region, we will discuss the likes of Munster and it’s palatable complexity. Join us in this class to learn just why stinky cheese can be the best cheese!

Stephanie began her journey into the wondrous world of cheese at Le District. Working her way up she quickly became the head cheese & charcuterie monger. Under the wing of sommelier Jacob Daugherty and Chef Charcutier, she took charge in expanding the cheese selection and was able to introduce the addition of the Le Bar Fromage & Charcuterie to the menu. She created a unique menu that focuses on selecting the best cheeses from around the world and pairing them with the finest wines and charcuterie.  She is a real Cheese lover!

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Cheese Class: Sparkling Wine and Cheese Pairing at Le District
Oct
9
6:30 PM18:30

Cheese Class: Sparkling Wine and Cheese Pairing at Le District

This class will complement our October 2nd “Sparkling Wine 101 Class" where we will learn about the various cheeses which pair well when enjoying sparkling wine. Here, we will take a trip through France and enjoy the splendid triple and double creme cheeses produced throughout the nation. This class will be lead by our cheese monger, Stephanie Nino.

Stephanie began her journey into the wondrous world of cheese at Le District. Working her way up she quickly became the head cheese & charcuterie monger. Under the wing of sommelier Jacob Daugherty and Chef Charcutier, she took charge in expanding the cheese selection and was able to introduce the addition of the Le Bar Fromage & Charcuterie to the menu. She created a unique menu that focuses on selecting the best cheeses from around the world and pairing them with the finest wines and charcuterie.  She is a real Cheese lover!

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Cheese Class: Cheese 101 at Le District
Sep
25
6:30 PM18:30

Cheese Class: Cheese 101 at Le District

At Le District we carry over 100 distinct cheeses from all over the world – from the coasts of California to the mountains of France. In this class, we will delve into the various cheese classifications and how this knowledge can help you make better pairing decisions. Whether you are making a special mac n cheese or hosting friends for a wine and cheese pairing session, you'll have the knowledge to do so. Our cheesemonger, Stephanie Nino, will be leading this class. 

Stephanie began her journey into the wondrous world of cheese at Le District. Working her way up she quickly became the head cheese & charcuterie monger. Under the wing of sommelier Jacob Daugherty and Chef Charcutier, she took charge in expanding the cheese selection and was able to introduce the addition of the Le Bar Fromage & Charcuterie to the menu. She created a unique menu that focuses on selecting the best cheeses from around the world and pairing them with the finest wines and charcuterie.  She is a real Cheese lover!

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Cheese Class: Bloomy and Blue Cheeses at Le District
Jun
26
6:30 PM18:30

Cheese Class: Bloomy and Blue Cheeses at Le District

We will be focusing on 2 different cheese categories, bloomy cheese and blue cheese. tasting of 6 cheeses in total. We will cover a description of each category (texture, taste, how its made, etc.), where these cheeses come from, how to describe cheese flavors, a brief discussion of how to create great pairings. (wine, beer, etc.), the differences in milk type (cow, sheep, goat) and the difference between raw vs. pasteurized cheeses.

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Cheese Class: Firm and Stinky Cheeses at Le District
May
22
6:30 PM18:30

Cheese Class: Firm and Stinky Cheeses at Le District

We will be focusing on 2 different cheese categories, firm cheese and washed rind cheese. We will learn about where these cheeses come from, how to describe cheese flavors, briefly discuss how to create great pairings. (wine, beer, etc.), differences in milk type (cow, sheep, goat) and the difference is between raw vs. pasteurized cheese. 

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