We are delighted to offer a range of classes in Cheese & Charcuterie & Wine Tasting led by our in-house industry professionals including our Charcutier Nicolas Rafa, Cheesemonger Stephanie Nino & our wine director and in house sommelier, Jacob Daugherty. Tickets can be purchased for the events by clicking below and booking through eventbrite. For group bookings or further information please email firstname.lastname@example.org
Upcoming Cheese & Charcuterie Classes
In this introductory class you will learn the basics about charcuterie and will be able to answer questions such as: what is "Charcuterie"? Where does it come from and its history? How to buy and where to find? How to pair? How to create "The perfect Charcuterie plate"
Cheese 101 will be an introductory class to all things cheese. In this class we will cover different rinds and how to identify cheeses by their rind. How to cut the different types of cheese.
This class will define and explain the differences between a pâté, à pâté en croute and a terrine. We will learn how to handle, cut, store and serve a pâté or a terrine. We will sample different homemade pâté or terrines. This class will be lead by our in house chef Charcutier Nicolas Rafa.
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.
In this class we will learn about many kind of sausages. From the boudins to the merguez, from its making to its grilling. We will also be sampling of various homemade sausages. This class will be lead by our in house chef Charcutier Nicolas Rafa.
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.