Wine and cheese have gone hand in hand for centuries. In this class we will start with a cheese plate and discussion of each cheese category. We will make and sample arugula and roasted beet salad with goat cheese; classic cheese fondue with cave aged Gruyère; Époisses (a soft washed-rind cheese) served with dried cherries in Kirsch; butternut squash risotto with Gorgonzola; toasts with pancetta, porcini mushrooms and truffle pecorino, and aged Gouda with mini apple galettes. Appetizers will be paired with a different wine selection including a discussion on how each wine choice complements the food pairing.To enroll, students must be 21 years and older. $45, $35 Co-op owners
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Location : Community Learning Center and Cooking School Contact : Jill and Walt Simmons and cheese expert Lori Friedli
By November 20 we will be changing our online payment system from Google Wallet to PayPal. Google has changed how they are processing payments and we can no longer use their service as we have in the past. Please be aware of this change, and we appologize for any inconvience this may cause you.
Winter 2014 classes will begin
the week of January 6.
Schedule will be posted online and registration will begin in mid-December.
Cancellation Policy: Please call if you are unable to attend. Fee is non-refundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to cancel classes with enrollment of eight students or less.