Food | Wine
ARTISANAL CHEESES PAIRED WITH CRAFT BEERS with Janet Fletcher Janet Fletcher, Author/Co-author of more than 20 books on food and wine; Food Writer, including a weekly cheese column for the San Francisco Chronicle & numerous national consumer magazines, including Saveur, Bon Appétit, Better Homes & Gardens and Food & Wine; Culinary Instructor for cheese-appreciation and cooking classes (For Ages 21 & Up)
DEMONSTRATION. As a wine enthusiast and cheese expert, Janet Fletcher has spent many hours searching for the perfect pairings, but often felt that she had come up with less-than-perfect matches. Once she set her sights on pairing artisanal cheeses - or any cheese for that matter - with craftmade beers, her efforts met with much greater success. Spend an evening sampling a variety of cheeses made by small American companies from throughout the US paired with regional craft beers. You'll discover why the pairings are plentiful and learn a little about the companies that produce these prized products: Saint Arnold’s Lawnmower with Mozzarella Company Mozzarella; N orth Coast Brewing Le Merle with Vermont Butter & Cheese Cremont; Green Flash Hop Head Red with Point Reyes Farmstead Cheese Toma; Ommegang Abbey Ale with Spring Brook Farm Tarentaise; Dogfish Head 60 Minute IPAl with Cabot Clothbound Cheddar; and Breckenridge Oatmeal Stout with Point Reyes Bay Blue. $50 CLASS TIME 6:30 - 8:00 P.M.
Copies of Cheese & Beer, Janet's guide to pairings will be available for sale.
CLASS TIME: 6:30 – 8 PM
20 openings available$50.00Janet FletcherSAN ANTONIO