LESSONS IN LIBATIONS: A Craft Beer & Cheese Pairing
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With its much wider flavor range than wine, craft beer is quickly being recognized as a potent pairing partner for that other favorite fermented food - cheese. Tonight we are joined by Prud'homme Master Beer Sommelier Dan Schmidt and Taste of Craft (tasteofcraft.ca) owner Jen Whyte as they lead us through a fun and informative evening of artisan cheese and craft beer pairing. Learn the personal stories behind these libations and cheeses all while they teach you how to mindfully taste and deliciously pair. Relish owner, Donna-Marie will also turn some of these cheeses into tasteful dishes that will be served alongside each pairing. It's guaranteed to be more than just a little cheese and beer - it's a unique and seriously tasty experience.
BEER AND CHEESE PAIRINGS:
Goat Fresco unripened, and fresh from Monforte Dairy, Strafford, Ontario. Paired with Block Three, St. Jacob's Ontario, Grisette 3.5%
Piacere water buffalo brie with rosemary, summer savoury and chili flakes. Monforte Dairy, Stratford. Paired with Red Circle, Belmont Village, Blonde Ale 4.8%
Mountain Oak Gouda Gold, thermalized cows milk aged gouda, New Hamburg, Ontario.Paired with Royal City Brewing Co., Guelph Ontario, Oktoberfest 6.5%
Chateau de Bourgogne, Triple cream cows milk bloomy rind from Les Dependances, Burgundy, France. Paired with Clifford Porter 5.9% served with Dark Chocolate
What To Expect: Great cooking is about more than recipes—it's about techniques. In our demonstration-style classes you get to "sit-back and enjoy" while the class is led by our professional chef instructors.
Classes are 2 1/2 to 3 hours, unless otherwise noted
This class is limited to 24 students
You will enjoy a generous taste of every dish
Students receive a coupon good for 15% off in-store purchases the day of class + 1 point on their Relish Loyalty card
RELISH recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.
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