This class will be nothing short of a cheese extravaganza. In this National Grilled Cheese Month preview celebratory class, we'll have grilled cheese, a cheese tasting plate, and great wines to go with them. But for all the fun this class will be, it's also seriously educational. We'll taste new cheeses, learn the secrets to making great grilled cheese sandwiches, and weave in a few cheese and wine pairing lessons along the way. Can you say f-u-n?
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Grilled Cheese and Wine Pairing
Pebble Beach Food & Wine
I am thrilled to be returning to this spectacular event located in one of the most beautiful places on earth. This is always a star-studded affair, and this year's event will be no exception (Daniel Boulud, anyone?). As for my role, in honor of National Grilled Cheese month, I am excited to be reprising my favorite grilled cheese and wine seminar. But it won’t be just any wine. Oh no. Instead, it’s the vaunted Taittinger Champagne. Think high-low – grilled cheese and Champagne. Oh yeah. I’ll be partnering with entertainer/Krug Cup winner-Master Sommelier, Shayn Bjornholm, who’s the perfect blend of entertainer and educator. Of course, for me it’s all about the cheese, so I’ll be bringing in some amazing (and Champagne-friendly) cheeses to go in those sandwiches as well as serve on a cheese tasting plate. Cheese and Champagne? Say yes!
I’ll also be serving up mac & cheese for the masses at the Sunday Grand Tasting. This year I’ve chosen to feature my Pizza Mac & Cheese recipe from my book, Mac & Cheese, Please!. Yep – it’s just like it sounds: tomato, mozzarella, pepperoni, olives all in mac & cheese form. It doesn’t get much better than this.
Luscious and Creamy Cheeses Across America and the Wines That Love Them
Just as I’ve done in other Cheese School classes, I will plagiarize the their description of my class. I mean, why mess with perfection? “A great brie experience doesn’t require a plane ticket and passport! Cheesemakers stateside are producing ooey, gooey delights across the country. The flavors run the gamut: from sweet and buttery to those of bacon and mushrooms. This class is for cheese lovers who like their cheeses soft and runny. Expert and author Laura Werlin will take you on a tour of America’s gooiest cheeses and introduce you to the wines that love them.”
Spring Cheese and Wine
I can’t do any better than the Cheese School’s description of this class, so once again, with blatant plagiarism, here goes: “Come May, foodie hearts’ swoon at the first sights and flavors of Spring. Few of springtime’s pleasures are greeted with as much joy as the wobbly legs and little baa’s of baby goats and lambs. Babies on the farm means milk for cheesemakers. Author and cheese expert Laura Werlin will lead you in a tasting of the first cheeses of the year. She’ll pair her finds with light, lovely wines perfect to celebrate the season.”
Food and Wine Classic at Aspen
Taking place in one of the country’s most stunning locations, the 33rd annual Food & Wine Classic at Aspen will bring just as many bells, whistles, and famous chefs as every year before. This year, I will be presenting two seminars:
On Friday (and again on Saturday), I’ll be teaming up with Food and Wine’s resident wine expert and senior wine editor, Megan Krigbaum, to present Spanish cheeses, Spanish wines. Megan tastes hundreds of wines a month, just as I do cheeses, so we’ve picked our favorites from the Iberian peninsula areas to present for this very special seminar. Don’t forget your passport! Friday, June 19th, 3:45 – 4:30p and Saturday, June 20th, 3:45 – 4:30p.
On my own, I’ll be leading one of the most happy-making seminars of any kind: American Cheeses and American Wines. I’ve selected far-flung and absolutely delicious American cheeses – ones most people probably haven’t heard of because they’re only sold regionally – and I’m bringing in incredibly special American (and small-production) wines to go with them. Friday, June 19th, 10 – 10:45, Saturday, June 20th, 10 - 10:45
Santa Fe Wine & Chile Fiesta
Wine? Chile? Santa Fe? How much more is there to say about this spectacular event? This unique celebration of all that's good in life is celebrating its 25th year, and not surprisingly, with each year, the event gets more popular. This will be my eleventh year as a presenter, and even though there's no such saying, "elevent times is the charm," the fact is, I love this event so much that, well, I keep thinking practice will make perfect. The content of my seminars haven’t hasn’t been decided yet, but as soon they are, you’ll be among the first to know. Stay tuned.