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Focus on Flavor! Exploring wine, cheese and ingredients. Class # 3
April 6, 2010 (Tue)
from 7:00 PM - 9:30 PM
San Francisco, Ca
Cost: 70
Event ID #300536
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 6 of each per class. Every class 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. 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 #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. We could have cheeses such as Epoisses, Sainte- Maure, clothbound Cheddar,
Pecorino and Mimolette. We'll sample varieties of apricots and plums, plus their hybrids pluots and apriums.
Cynthia Bloebaum is a San Francisco 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, UC Berkeley Extension and San Mateo Community College, is an accomplished cooking instructor, wine trainer, wine judge and consultant. Bloebaum has been the chef at numerous restaurants in the Bay Area, 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 6 of each per class. Every class 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. 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 #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. We could have cheeses such as Epoisses, Sainte- Maure, clothbound Cheddar,
Pecorino and Mimolette. We'll sample varieties of apricots and plums, plus their hybrids pluots and apriums.
Cynthia Bloebaum is a San Francisco 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, UC Berkeley Extension and San Mateo Community College, is an accomplished cooking instructor, wine trainer, wine judge and consultant. Bloebaum has been the chef at numerous restaurants in the Bay Area, and has studied wine and cooking in California and Europe including a culinary apprenticeship at the Hotel Savoy in London.
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