Got olive trees? Join McEvoy Ranch’s General Manager Samantha Dorsey and Extra Virgin Alliance’s Alexandra Devarenne for a full-day olive oil workshop on May 19th, 2017. This course will cover season-by-season cultural practices for growers to cultivate healthy olive trees that consistently produce high-quality oil. This workshop targets small and mid-size growers with 1 – 100 acres for medium density olive orchards for table olives or oil production.
In addition, the team at McEvoy will present an introduction to tasting olive oil for producers by examining the positive and negative flavor characteristics in the context of grove management and milling decisions.
After a farm-fresh lunch with McEvoy Ranch’s estate-grown wine (and olive oil!), spend the afternoon in the orchards reviewing the morning’s content as it is applied in the field. Participants will be outside moving about on uneven surfaces. Layers and comfortable shoes are recommended. Bring your questions and engage in the discussion.
The day will conclude at McEvoy Ranch’s tasting room and patio. Join the team for a complimentary glass of wine and special treat in the tasting room at the conclusion of the workshop, also leaving time to enjoy a spot of retail shopping.
This workshop tends to sell out quickly so get your tickets asap.
Date: Fri, May 19, 2017
Time: 9:00 am – 3:00 pm
Location: McEvoy Ranch
I stopped in at the Petaluma Arts Center over the weekend to view the center's latest, much talked about show theNeuwPolitic: Artists Explore (through May 20th) featuring profound and powerful, thought provoking work from 50 artists representing seven counties in Northern and Central California.
This is a show to stop us in our stride as we explore the current political climate as each individual artist envisions it. Artworks include topics the artists consider relevant to their interpretation of theNeuwPolitic, abstract or representational, functional or non-functional. Over 300 artists submitted work.
Artists were asked to consider this question: “Now is the time for a much-needed dialogue surrounding politics; can art help start these conversations and facilitate the connections that are so needed?”
Now is the time for a much-needed dialogue surrounding politics, and artistic expression provides us with a unique platform to share that dialogue. Art gives us a voice, it unites, and tells unique stories. In times of great change and turmoil, art provides a solace, a human connection across the time spectrum.
I've interspersed a selection of literary quotes I found on politics with some snap shots I took of a selection of works from the show. Don't just take my word for it. Make a point to stop in to see this phenomenal show yourself. The Arts Center is located at 230 Lakeville Street, Petaluma, CA, 94952 in the Historic Railroad Station.
A current membership drive is underway to boost the coffers for this vital center for the arts. Join today for a year's membership starting from $20 for students, $40 senior, $45 individual. Click here for more info.
“Loyalty to country ALWAYS. Loyalty to government, when it deserves it.”
“If you're going to kick authority in the teeth, you might as well use two feet.”
“If we, citizens, do not support our artists, then we sacrifice our imagination on the altar of crude reality and we end up believing in nothing and having worthless dreams.”
Yann Martel, Life of Pi
“The Revolution introduced me to art, and in turn, art introduced me to the Revolution!”
Bellwether Farms' Liam (left) and Diana Callahan (right) with Lynne Devereux (center) of Butter Communications at the California Artisan Cheese Festival
Last month's California Artisan Cheese Festival was abuzz with creative energy and enticing cheeses. Sunday's annual grand marketplace is the best venue in the west to catch up with all of the top cheesemakers and industry folk making this one of the most talked about artisan food movements in the world.
One of my first stops was at the Bellwether Farms booth to catch up with my friend Lynne, board member extraordinaire of the California Artisan Cheese Guild. Lynne's professional and personal enthusiasm for promoting and educating the best of the west when it comes to artisan cheese is so inspiring.
She shared much good news from Bellwether, following the announcement of winners from the 2017 U.S. Championship Cheese Contest (USCCC) in Wisconsin earlier this Spring. Sonoma County's Bellwether Farms Whole Milk Basket Ricotta was recognized as Best in Class in the Ricotta Category and their newest cheese, Blackstone (one of my personal favorites) as Best in Class in the Mixed-milk Category. Ricotta scored a near perfect 99.5 points and Blackstone bested challengers with a score of 99.35.
These first wins of 2017 continue a 2016 winning streak for both popular cheeses. Whole Milk Basket Ricotta racked up four awards including International acclaim from Wisconsin’s World Cheese Championship while Blackstone grabbed 1st Place at the American Cheese Society competition and Gold at CalExpo in its premier performances.
“These competitions guide us in making the highest quality product we can, on par with the best in the artisan cheese business,” says Liam Callahan, co- founder and cheesemaker. “The wins also translate into sales growth as retailers confidently recommend our products to their customers.”
To make its award-winning Ricotta, Bellwether Farms starts with rich, whole Jersey cow milk from a neighboring Sonoma County dairy farm. The milk is cultured and slowly heated to develop flavor and its uniquely pillowy texture. The finished Ricotta is sold in its original draining basket. Blackstone a blend of Jersey cow and sheep milk with a scattering of peppercorns, aged and hand- rubbed with ash and pepper for a distinctive black rind.
A family business founded in 1986, Bellwether Farms established the first dairy sheep ranch west of the Mississippi. Artisan cheesemaking began in 1990 and continues today in the expanded creamery. Family matriarch Cindy Callahan tends to the flock while her son and his wife, Liam and Diana Callahan, are cheesemaker and business administrator, respectively. Bellwether Farms crafts a family of aged and fresh sheep and cow milk cheeses and yogurts using time-honored traditions and fresh whole milk sourced from their flock and family dairy farms nearby.
Here are a few more photos from my afternoon with the cheesemakers, chocolate makers, ice cream makers, wine and beer makers . . . If you've never attended the festival, the Sunday Marketplace is a great and super tasty introductory experience to this three day event, in which tickets are available individually for farm tours, dinners and seminars, too. Mark your calendar for next March.
One of my favorite Southern Sonoma County-based first families of food, Naomi and Joel (of Pizza Politana fame) opened the doors this spring to Lunchette — their brand new carryout lunch spot, opposite the museum in downtown Petaluma's bustling boutique shopping neighborhood.
What a terrific addition to healthy takeout options here in the south county. Lunchette is conveniently located at 25 Fourth Street in the space that was until fairly recently, home to my friend Suzanne Alexandre's popular Free Range Provisions. While we all miss popping in to see Suzanne and browse her quintessential California lifestyle home goods, artisan products and accessories, we'll be seeing more of her Free Range creative enterprise as it evolves away from brick and mortar in months to come.
Meanwhile, dynamic husband and wife team, Joel and Naomi are a perfect fit for this particular space and Lunchette was bustling with an energetic and positive vibe during my first pit-stop in to grab a tasty lunch to go.
Following extensive careers of professional cooking in the Bay Area (Chez Panisse, Liberty Café, Woodward’s Garden, the Slow Club and PlumpJack) Joel and Naomi met while working together at The Village Pub. They launched Pizza Politana in 2006, after being inspired by the simplicity and deliciousness of Naples’ wood-fired pizzas combined with the local-centric cooking of their Sonoma county community.
Naomi explained the couple's philosophy toward food. "We believe in the 85 /15 rule —85% of the things we do and eat should be good for us, the planet, and our community. That allows us to indulge 15% of the time!"
Lunchette's mission is to provide a mostly plant-based carryout menu where each meal is so delicious you won’t notice that what you’re eating is actually good for you.
"All of our salad bowls are grab-and-go ready as our goal is to bring quick serve to all the people who work in and around downtown, like us," said Naomi. "We will offer five or more prepackaged salads at a time, using all biodegradable packaging. Most salads will be vegan and gluten free, with available add-ons such as chicken salad, smoked trout salad and soft boiled egg."
Salads are priced between $8 and $12. For those who require something more robust, several different types of in house focaccia, made with organic whole wheat white and spelt flours, and topped with delicious seasonal ingredients are available at the counter. Slices are priced between $5 and $7.
"And for a sweet finish, we are taking ourselves to task with the 85/15 rule!," said Naomi. "We will be offering both an almond flour cakelette and a cookie that is vegan and gluten free." Sweets are priced between $2 and $4. Look for a range of Hu Kitchen chocolates, too.
If you need something to grab and take home, or to work or to the office to eat, Lunchette offers enticing combinations of flavors, colors and textures and high quality seasonal ingredients.
"Lunchette is ideally located for those who work and shop downtown, as well as those in neighboring business areas to stop in and pick up meals for their employees and clients," said Naomi. "We hope to provide something perfect for every palette, every person and every group!"
Naomi explained how she has put a lot of thought and planning into offering a range of foods and juices that caters to customers and friends who have been through or are going through chemo and/or radiation. Sugar-less juices and no sugar in the salad dressings certainly are the way forward health-wise.
Although there is no in-store seating, customers are welcome to eat at a stand-up bar, or on loaner picnic blankets provided for those who'd like to sit across the street on the grass in from of the Historical Museum and Library, as well as a picnic table out front.
Joel and Naomi and their family have given much to our community since moving here from San Francisco to raise their kids. It's exciting to see them launch into another timely new chapter and I wish them all the best in their downtown business. I'm sure I'll be seeing you at Lunchette!
Lunchette A carryout lunch spot 25 4th street Petaluma, CA 94952
Opening Hours: Tues - Sat, 10:30 am-2:30 pm
When lauded Healdsburg chefs Susan and Jeff Mall sold their popular Zin Restaurant and Wine Bar (now Valette's) in 2015 the couple moved to Baja California Sur, Mexico as resort chefs.
They never dreamed they'd head back to the US and start a chocolate business. Proof in the making that none of us know what life may have in store.
While they were south of the border they began playing around with cacao — readily available in their region. "Bean to Bar" chocolate bars evolved from a wet stone grinder. The creative pair came up with fun flavors, selling hundreds of bars to resort guests and locals.
Back on Sonoma County soil, they purchased a "melanger" — a machine that refines and conches chocolate to perfection.
The Malls have been working on their outstanding recipes, adding more equipment to the mix and gradually ramping up operations to earn a living from fine chocolate making (considerably more laid back a lifestyle than running a restaurant).
My super-foodie friend Suzanne introduced me to Susan and Jeff at the bustling California Artisan Cheese Festival, during the Sunday marketplace. Crowds clamored for a taste of the couple's Sonoma County Bean to Bar chocolate, beautifully presented in packaging that graces photographic images of original quilts crafted by Jeff's grandma.
Flavors include a 73% deep, dark chocolate, another deep, dark bar with brown butter & olive oil roasted almonds, also, a creamy, dark mocha of chocolate, coffee, cream and a touch of cinnamon and last, but not least, for now, a classic combo of dark chocolate with candied orange peel.
I bought a couple of bars and look forward to sharing these treasures, sparingly — square by square, with friends! How could I resist?
I had so much fun sipping, swirling and munching on amazing wine, beer, cheese and other tasty farmstead tidbits at the 2017 California Artisan Cheese Festival, at the Sheraton Petaluma, last weekend.
This three day event gets better and better each year. This March I only made it to the Sunday marketplace. If you've never attended this top notch foodie fest, make a note to self to get over to the marketplace next year. Tickets are sold separately for farm tours, seminars, dinners and the marketplace. You won't be disappointed.
My bag was full by the time I'd fully explored all of the delicious cheeses of our region and many other fine, artisan cheeses of the western states. I like that there are so many other products that pair with cheese to sample in the marketplace as well as beautiful, handcrafted wares such as these distinctive, reclaimed wood boards and bowls meticulously made in Santa Rosa, by woodworker artist Gwen, who works in a small studio on Hendley Street.
Everything she crafts is one of a kind and has a past. She explained how the wood she uses is salvaged or from a fallen tree, showcasing the natural beauty of the wood including captivating knots, blemishes and color variation.
It's not unusual to spot wooden boards and bowls at craft fairs and on the shelves of our favorite wine country stores. Yet Gwen's style is so unique, contemporary yet timeless, it stopped me in my tracks. I had to buy one to add to my collection. I will use it often.
Click photo link or here for The Hendley Hard Goods site.
Marin/Sonoma County borderland's McEvoy Ranch is releasing its 2017 Traditional Blend Extra Virgin Olive Oil.
McEvoy's Traditional Blend is packaged in a new, dark green bottle that, unlike the clear bottles of the past, protects oil from damaging light. This new bottle is even greener in that an outer box has been eliminated from packaging. This had been a necessity due to the clear glass of the previous bottle. The new bottle is more user-friendly with its built-in pour spout at the neck, an improvement customers had been requesting for many years.
You’ll also be seeing it on the shelves of select grocery stores in the coming weeks. Ranch staff predict this to be a special release for many reasons, not least of which being the result of a wonderfullywet growing season. After so many years of drought conditions, olive orchards soaked up last year's bountiful rainfall. As a result, olives were more mature and larger, yielding a slightly fruitier oil with lightly floral notes and nuances of fresh, green olive fruit, cinnamon, and green banana, with a slightly peppery finish.
Esteemed Bay Area journalist Janet Fletcher, author of Cheese & Wine, Cheese & Beer and the Planet Cheese blog, is offering a series of fantastic classes surveying the world of fine cheese at Silverado Cooking School, Napa Valley’s culinary showplace, once a month through October, 2017.
Classes begin with a half-hour reception, followed by a sit-down cheese tasting. Each class features a unique theme and appropriate wines (beer class excepted).
The remaining schedule for Janet Fletcher’s World Cheese Tour at Silverado Cooking School (which started in Feb) is as follows:
April 3 Raw-Milk Cheese Showcase – Celebrate traditional methods in this tasting devoted to cheeses made with unpasteurized milk.
May 8 Us Versus Them – Can the finest American Brie stand up to the French? It’s U.S. versus Europe tonight. You be the judge!
June 12 Sheep’s Milk Cheeses from Near and Far – For a cheesemaker, sheep’s milk is the dream ingredient. Taste fresh and aged wheels from Europe and the U.S., where sheep cheeses are an exciting trend.
July 10 United States of Cheese – Take your taste buds on a seven-state tour. We’ll venture east of the Rockies, west of the Rockies and south of the Mason-Dixon Line.
August 14 Cheese Meets Beer — From hoppy IPAs to malty doppelbocks, the world’s great beers with the right cheese can be a peak experience.
Sept 11 American Cheese Society Blue-Ribbon Winners – Here’s your opportunity to taste what the experts consider the epitome of American cheesemaking.
October 9 New & Notable from Europe – An evening devoted to great cheeses that didn’t exist a decade ago. Meet the next big stars!
When: Monday evenings monthly
5:30 p.m. – 7:30 p.m.
Price: $70 per class
Where: Silverado Cooking School
1552 Silverado Trail
Napa, CA 94559
Reservations: Reservations required
Or call 707-265-0404
Janet is a rock star in the international artisan cheese world. This passionate professional lives, cooks, gardens and writes at home on a quiet street in Napa Valley. She develops and test recipes for cookbooks and magazine features; evaluate cheeses for her classes and columns and prepares dinner nightly with her winemaker husband. In her garden—a terraced landscape of roses, fruit trees and raised vegetable beds— Janet finds inspiration for daily cooking and an antidote to deadline stress.
The Culinary Institute of America (CIA) at Copia, neighboring Napa Valley's destination for exploring, experiencing, and enjoying the world of food and wine, adds new classes as it announces its class schedule through June, 2017.
Among the newly added classes are three, small-group, hands-on cooking classes, which include a meal and wine, as well as Homemade Fresh Cheese, Sourdough at Home and introductions to Thai and Korean cooking. All classes are open to the public and require no advanced skills.
The CIA at Copia offers a rotating schedule of culinary classes and tastings, ranging from demonstration-style to hands-on. Taught by CIA instructors and guest lecturers, programs are held in the Napa Valley Vintners Theater, a 72-seat, state-of-the-art wine tasting and culinary demonstration theater named in honor of the Napa Valley Vintners (NVV), a nonprofit trade association. Classes generally run one to two hours and range in price from $15 to $95 per person, with some events including a meal or wine tasting.
See the descriptions for upcoming classes below. Food & cooking classes are listed first, followed by wine & beverage classes. Purchase tickets and read complete class descriptions at ciaatcopia.eventbrite.com or see a calendar view at www.ciaatcopia.com/classes/copia-class-calendar.
FOOD & COOKING CLASSES
New! CIA Skills: Cooking with Wine | $95 (hands-on class)
Mar. 25 and Apr. 15 at 10 a.m.
Find out how wine adds complex flavor to your dishes. This is a small, hands-on class that concludes with a meal and wine.
New! CIA Skills: Spain and the World Table | $95 (hands-on class)
Mar. 25 at 4 p.m.
Learn about the iconic Spanish ingredients, cooking techniques, and dishes, and prepare mouth-watering creations like hazelnut-crusted halibut with spicy Romesco and aioli, chorizo-stuffed mushrooms, or classic paella with vegetables. This is a small, hands-on class that concludes with a meal and wine.
New! CIA Skills: Handmade Fresh Cheese | $95 (hands-on class)
Jun. 3 and Jun. 24 at 4:30 p.m., Jun. 9 at 11:30 a.m.
Learn how to prepare a variety of fresh cheeses, such as mozzarella, burrata, ricotta and crème fraiche, at home.
New! Calibrate Your Culinary Palate | $30
Jun. 3 at 2 p.m., Jun. 16 at 1 p.m.
Put your taste buds to work with interactive tastings and sensory experiments, and leave with a better understanding of how to turn up the flavor volume in favorite foods at home.
How To: Make Éclairs & Their Cousins | $30
Apr. 7 at 3:30 p.m.
Learn how one dough can be turned into crowd-pleasers like éclairs, cream puffs, gougères, churros, and beignets! Get pro tips on preparing the dough, piping, filling and glazing.
How To: Make Fresh Pasta | $35
Apr. 5 and May 3 at 3:30 p.m.
Learn the secrets of making authentic, homemade pasta using simple and seasonal ingredients with easy-to-follow techniques. No fancy equipment needed!
How To: Make Your Own Condiments | $25
Apr. 13 and Apr. 14 at 3:30 p.m., May 6 at 11 a.m.
Add more flavor and complexity to your food and learn new twists on old favorites.
Chef’s Class | $30
New! Thai Time—Apr. 1 and Apr. 15 at 2:30 p.m., Apr. 11 at 3:30 p.m., Apr. 21 at 1 p.m., Apr. 27 at 3:30 p.m.
New! Flavors of Korea—Jun. 8 at 1:30 p.m., Jun. 16 at 3:30 p.m., Jun. 24 at 2 p.m., Jun. 27 at 1:30 p.m.
New! Sourdough at Home—Apr. 12 and Apr. 28 at 1:30 p.m., Apr. 14 at 1 p.m., Apr. 29 at 2:30 p.m., May 10, May 23 and May 30 at 1:30 p.m.
New! CIA Farm to Table—Jun. 9 at 3:30 p.m., Jun. 13 at 1:30 p.m., Jun. 23 at 12:30 p.m., Jun. 30 at 12:30 p.m.
Homemade Fresh Cheese—Apr. 4 at 1:30 p.m.
Fun Finger Foods—Apr. 8 at 2 p.m., Apr. 25 at 11 a.m., Apr. 28 at 3:30 p.m.
Brunchtime—Mar. 21 at 2:30 p.m., Mar. 25 at 2 p.m., Mar. 31 at 1:30 p.m.
Master some of the culinary world’s biggest secrets and techniques and walk away with pro skills in this ever-changing, interactive demonstration class.
Savvy Chef Secrets | $25
Honey Secrets—Apr. 6 and May 4 at 1:30 p.m.
Chocolate Secrets—Apr. 20 at 1:30 p.m.
Butter Secrets—Apr. 18 and May 16 at 1:30 p.m.
Salt Secrets—Mar. 31 and Apr. 19 at 3:30 p.m., Jun. 6 at 1:30 p.m.
Olive Oil Secrets—Jun. 20 at 1:30 p.m.
Explore the history and uses of single ingredients, like chocolate, honey, salt and butter. Learn how to pair individual ingredients with different foods, better understand what to buy and how to use them, and participate in guided tastings.
New! Preserving: The Quick Pickle | $35
Jun. 14 at 3:30 p.m., Jun. 29 at 1:30 p.m.
Go from garden to jar by using fresh vegetables and fruits picked at the peak of perfection and learn how to preserve them in flavorful sweet, spicy, and sour brines and cures.
Preserving: Curing, Drying, Confit | $35
Mar. 23 at 11 a.m., May 12 at 1:30 p.m. and May 17 at 3:30 p.m.
Have you ever imagined making your own Gravlax or Rillettes? Learn the secrets for safely and deliciously preserving foods and gain step-by-step techniques. We’ll explore methods including confit, salting, and drying so that you can easily preserve the foods you love.
Pairing Basics: Basic Flavor Interactions | $35
Apr. 6 at 3:30 p.m., Apr. 13 at 6 p.m., Apr. 21 at 3 p.m., May 4 at 3:30 p.m., May 11 at 6 p.m., May 18 at 3:30 p.m., May 29 at 11 a.m., Jun. 24 at 11 a.m., Jun. 28 at 3:30 p.m.
Starting with an unseasoned “blank canvas,” learn how 16 different food components, including examples of salt, spice, sweet, acid, fat, and umami, interact with four styles of wine. Learn how to enhance either the flavor of the wine or the food to elevate your next dining experience.
Pairing Basics: Let’s Talk About Sauces | $40
May 13 at 2 p.m. and Jun. 10 at 2 p.m., Jun. 30 at 3:30 p.m.
Taste perfectly cooked, tender pulled pork (or a vegetarian equivalent) with five different sauces, five different wines, plus a few “adjusters” like salt, chilies, lime, parmesan cheese, and bacon. Learn why you like what you like and the best ways to recreate these matches at home.
Pairing Basics: White with Fry, Red with Roast? | $40
Apr. 8 at 4:30 p.m., May 5 at 3:30 p.m., Jun. 23 at 2:30 p.m.
Different cooking methods affect the texture and flavor of meat, fish and vegetables. How do these methods impact wine choice? Taste an assortment of wine styles with different cooking methods to see which make the best match.
Family Funday (every Sunday) | $15
Mac & Cheese—Mar. 26, Apr. 30 and May 28 at 1:30 p.m.
Brunch Batters—Apr. 2, May 14 and Jun. 11 at 1:30 p.m.
New! Fun with Food—Apr. 9 at 1:30 p.m. (bring a white T-shirt to dye with food!)
Pizza—Apr. 23, May 21 and Jun. 18 at 1:30 p.m.
Lunchbox Magic—May 7 at 1:30 p.m.
New! Ice Cream—Jun. 4 and Jun. 24 at 1:30 p.m.
These interactive, demonstration-style classes are great for the whole family! Learn kid-friendly cooking techniques, while building a recipe box for your home kitchen. These classes will encourage your culinary dreamers to keep building that love of all things food.
New! Food as Gifts | $30
Jun. 10 and Jun. 17 at 11 a.m.
Learn creative ways to prepare foods that are gift-worthy for dad.
WINE & BEER TASTINGS
New! Napa Valley v. The World
Jun. 9 at 6 p.m.
How do wines from New Zealand, Italy and France compare to California wines? This series of comparative tastings will attempt to answer a variety of questions about flavor preferences and characteristics of different regions around the world.
How To: Taste Wine in 90 Seconds | $30
Apr. 8 at 11 a.m., Apr. 15 at 4:30 p.m., Apr. 17 at 6 p.m., Apr. 27 at 1:30 p.m., May 15 at 6 p.m., May 25 at 1:30 p.m., June 3 at 11 a.m., Jun. 7 at 3:30 p.m., Jun. 22 at 2:30 p.m.
In this class, you’ll taste six wines, learn the lingo, understand what you prefer, and how to enjoy it with food, family, and friends. You’ll leave with a practical, fun, and commonsense way to appreciate, taste, record, and remember the wines you’ve tasted.
The History of Napa Valley in 8 Glasses | $60
Mar. 24 and Apr. 7 at 6 p.m.
Learn the rich history of the Napa Valley wine industry as we taste our way through the wines of notable pioneers, made in diverse soils, and unique micro-climates. We’ll discuss the winemaking challenges and game-changing events that have shaped one of the most influential wine regions in the world. Occasional guest appearances from the Napa Valley Vintners.
The Unexpected Napa Valley | $50
Mar. 22 at 6 p.m. Apr. 1 at 4:30 p.m., Apr. 10 at 6 p.m., Apr. 29 at 11 a.m.
May 22, Jun. 12, Jun. 21 and Jun. 30 at 6 p.m.
Napa’s amazing diversity of climates, soils and world-class winemaking talent is home to over 100 different grape varieties. In this class, taste six examples of sometimes secret, sometimes rare, but always delicious wines and learn about Napa Valley’s pioneers and visionaries.
Somm’s Class: Beer & Chocolate | $30
Apr. 7 at 1:30 p.m., May 26 at 6 p.m.
They may seem an unlikely pair, but beer and chocolate were meant for each other. Explore the versatility of beer and chocolate and learn how to create dynamic pairings.
Nailed It! | $50
Cabernet Sauvignon—Apr. 14 at 6 p.m.
Chardonnay— Apr. 20 and Jun. 8 at 3:30 p.m.
Sauvignon Blanc—Apr. 24, May 8 and Jun. 5 at 6 p.m., Jun. 29 at 3:30 p.m.
This series teaches the eight basic characteristics of individual grape varieties, plus how to examine wines for color, acidity, alcohol level, tannin, and the ever elusive “complexity.” Learn shopping, ageing, storage, and food and wine pairing tips.
Bubbles for Every Occasion | $30
Mar. 30 and Apr. 21 at 6 p.m., May 14 and Jun. 17 at 4:30 p.m.
Learn about buying, serving and creating fun pairings for sparkling wine. In this blind tasting class, you’ll also get the chance to compare bubbly from many price points and styles to find your favorites for any occasion.
In addition to attending classes, guests at CIA at Copia can shop for the best in home goods at the Store at CIA Copia and dine at The Restaurant at CIA Copia, a destination for market-based, Mediterranean-inspired, California cuisine. CIA at Copia also provides the perfect setting for an array of special events, both public and private, in its 80,000 square-feet of indoor and outdoor event and theater space.
The Wine Hall of Fame and atrium wine tasting experience at CIA at Copia debut in spring 2017, and the Chuck Williams Culinary Arts Museum and a state-of-the-art teaching kitchen both have planned openings in late summer 2017. For additional information, visit www.ciaatcopia.com.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry, and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.