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Focus on Flavor! Exploring wine, cheese and ingredients. Class #1
March 9, 2010 (Tue)
from 7:00 PM - 9:30 PM
San Francisco, Ca
Cost: 70 for 1 or $325 for all 5
Event ID #300531
Flavors Profiles featuring Cheese, Wine and Ingredients
Join Chef Cynthia for any or all 5 sessions exploring the exciting flavors of cheeses and wine. Each class will delve into different wine types and styles complimented by an array of different cheeses. at least 7 of each per class, both white and red wines. Every session will feature a wide spectrum of cheeses ranging from buttery and mild brie styles to hard aged, sharp cheeses. You’ll be able to identify which cheeses you like best with the wines, which pairings work better for you and your taste buds.
There will be plenty of other foods to make up a full dinner including patés, soup, salad, vegetables and Chef Cynthia’s fabulous fruit confitures, the focus being harmony with the cheeses and wines. The menu will vary according to what's at the farmer’s market that week. As a bonus, each week will feature a tasting of 1 particular ingredient. We’ll sample different varieties of honeys, oils, salts or seasonal produce. After this, you’ll be able to identify the differences in clover honey, lavender honey, wildflower honey, or the difference between pluots and apriums.
This will be a great way to sample cheeses and wines of the world; to hone and develop your palate; and to be able to go to your local cheese store with confidence!
Class # 1 Tuesday March 9: Light whites and reds
Let’s bring in March with some lovely delicate wines and see which cheeses work best.
We will sample international grapes such as white Albariño, Gruner Veltliner, Pinot Grigio, and the red grapes Dolcetto, Gamay and Pinot Noir. We'll have cheeses such as Ibores, Zamorano, Caerphilly, Reblochon and Vermont Shepherd, and we will taste 6 different kinds of honey.
Class # 2 Tuesday March 23 Light to medium whites and reds
Our wines will get bigger and Chef Cynthia will help you find the cheeses you like with grapes such as white Arneis, Riesling, Sauvignon Blanc, red Cabernet Franc, Sangiovese, Tempranillo
Class #3 Tuesday April 6 medium to heavy wines
Our wines will get bigger and so will the cheeses. Some of our wines will include
the whites Chardonnay, Chenin Blanc, Fiano, and reds Barbera, Cabernet Sauvignon, Grenache.
Class #4 Tuesday April 20 Big Big wines and cheeses
We’ll get bolder as we sample Spring cheeses with whites Viognier, Gewurtztraminer, and red Syrah, Zinfandel, Petit Sirah, Negroamaro
Class #5 Tuesday May 4 Sparkling wines and dessert wines
Bubblies and Stickies! Our cheeses will start softly to match Prosecco, Cava, Champagne and finish with the dessert wines Banyuls, Madeira, Port
Cynthia Bloebaum is a Bay Area chef, wine instructor, cheese aficionado and owner of Chef Cynthia Catering Company. She leads food and wine excursions in California, France and Argentina, caters wine themed events, teaches classes at Whole Foods, San Mateo Community College and UC Berkeley Extension. She is an accomplished cooking instructor, wine trainer, wine judge and consultant. Bloebaum has been the chef at numerous restaurants in the Bay Area in her 20 year career and has studied wine and cooking in California and Europe including a culinary apprenticeship at the Hotel Savoy in London.
Event Details
Wine OR Wine & Food
Join Chef Cynthia for any or all 5 sessions exploring the exciting flavors of cheeses and wine. Each class will delve into different wine types and styles complimented by an array of different cheeses. at least 7 of each per class, both white and red wines. Every session will feature a wide spectrum of cheeses ranging from buttery and mild brie styles to hard aged, sharp cheeses. You’ll be able to identify which cheeses you like best with the wines, which pairings work better for you and your taste buds.
There will be plenty of other foods to make up a full dinner including patés, soup, salad, vegetables and Chef Cynthia’s fabulous fruit confitures, the focus being harmony with the cheeses and wines. The menu will vary according to what's at the farmer’s market that week. As a bonus, each week will feature a tasting of 1 particular ingredient. We’ll sample different varieties of honeys, oils, salts or seasonal produce. After this, you’ll be able to identify the differences in clover honey, lavender honey, wildflower honey, or the difference between pluots and apriums.
This will be a great way to sample cheeses and wines of the world; to hone and develop your palate; and to be able to go to your local cheese store with confidence!
Class # 1 Tuesday March 9: Light whites and reds
Let’s bring in March with some lovely delicate wines and see which cheeses work best.
We will sample international grapes such as white Albariño, Gruner Veltliner, Pinot Grigio, and the red grapes Dolcetto, Gamay and Pinot Noir. We'll have cheeses such as Ibores, Zamorano, Caerphilly, Reblochon and Vermont Shepherd, and we will taste 6 different kinds of honey.
Class # 2 Tuesday March 23 Light to medium whites and reds
Our wines will get bigger and Chef Cynthia will help you find the cheeses you like with grapes such as white Arneis, Riesling, Sauvignon Blanc, red Cabernet Franc, Sangiovese, Tempranillo
Class #3 Tuesday April 6 medium to heavy wines
Our wines will get bigger and so will the cheeses. Some of our wines will include
the whites Chardonnay, Chenin Blanc, Fiano, and reds Barbera, Cabernet Sauvignon, Grenache.
Class #4 Tuesday April 20 Big Big wines and cheeses
We’ll get bolder as we sample Spring cheeses with whites Viognier, Gewurtztraminer, and red Syrah, Zinfandel, Petit Sirah, Negroamaro
Class #5 Tuesday May 4 Sparkling wines and dessert wines
Bubblies and Stickies! Our cheeses will start softly to match Prosecco, Cava, Champagne and finish with the dessert wines Banyuls, Madeira, Port
Cynthia Bloebaum is a Bay Area chef, wine instructor, cheese aficionado and owner of Chef Cynthia Catering Company. She leads food and wine excursions in California, France and Argentina, caters wine themed events, teaches classes at Whole Foods, San Mateo Community College and UC Berkeley Extension. She is an accomplished cooking instructor, wine trainer, wine judge and consultant. Bloebaum has been the chef at numerous restaurants in the Bay Area in her 20 year career and has studied wine and cooking in California and Europe including a culinary apprenticeship at the Hotel Savoy in London.
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