Okay, so this may not be a cheese celebration, but for some pork even trumps cheese (though not for me). Nevertheless, this is one of the greatest events anywhere, which is why I have agreed to be a judge for the umpteenth year in a row. Five chefs will compete for the title of regional Cochon champ as they do nose-to-tail cooking, each with one heritage breed pig. The idea? Get as much as they can out of a great-to-begin-with animal to show it the respect it deserves. Your role? Eat what the chefs come up with and vote on it. Whoever wins then goes to the Grand Cochon Championship in Aspen in June to compete with the other regional winners. And did I mention the most incredible hand-picked wines, beers and spirits will be poured too? This is an incredible event. DON’T miss it.
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The Cheese School of San Francisco
The Cheeses and Wines of the Pacific Northwest
Once again I’m going to borrow (ahem) from the Cheese School’s description of my upcoming class. However, I’ll just add (or underscore) that the cheeses and wines of the Pacific Northwest are nothing short of world-class. If you want to be on the cutting edge of cheeses and wines in America, then come to this class. From the Cheese School:
"Rogue, Pholia, Tumalo, and Kurtwood: These are only some of the names setting the Pacific Northwest on fire. If you haven’t yet experienced the cheeses of our neighbors to the North, you are in for a treat. Author and cheese expert Laura Werlin will take you on a tour of her home away from home. You’ll taste the wares of the big players and the delightful cheeses of tiny, local creameries, and pair all of them with exciting new wines from the region. "
Food and Wine Classic at Aspen
Taking place in one of the country’s most stunning locations, the 32nd 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 Mountain Cheeses, Mountain Wines. Megan tastes hundreds of wines a month, as I do cheeses, so we’ve picked our favorites from mountain areas near and far to present for this very special seminar. Don’t forget your passport!
Friday, June 19th, 2:00 – 2:45 and Saturday, June 20th, 2:00 – 2:45
On my own, I’ll be leading one of the most swoon-worthy seminars of any kind: Sparkling Wines and Cheeses. I’m bringing in sparkling wines from all over the world, from Europe to Tasmania to the United States, and I’ll be bringing in their natural cheese pairs (think creamy).
Friday, June 19th, 10 – 10:45, Saturday, June 20th, 10 - 10:45, Sunday, June 21st, 10:30 – 11:45