2019 CHEESE CLASSES
We love to talk cheese almost as much as we like to eat it. Maybe it’s just us, but the whole cheese-making process, and the stories behind the makers, is udderly (sorry) fascinating. The theme changes from month to month, but most classes feature about 5 cheeses paired with one wine (or beer, or honey, or...you get the idea).
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Yup, it's that time again...time for our annual Salumi + Beer Class hosted by Mr. Michael Graham himself. Join us as we taste through 8 different delicious cured meats. We'll be pairing with a local Santa Barbara brew and Michael will share all his great knowledge on the art of curing pork! Hope to see all you meat lovers there.
France. Cheese. As Charles de Gaulle once said: how can you govern a country which has two hundred and forty-six varieties of cheese? Given that variety, one can't just do a 'cheeses of France' tasting. This month, we'll be zeroing in on the delicious cheeses from the Auvergne region of central France, also known as the Massif Central. And along with these amazing cheeses we'll be serving a delicious Thevenet Bourgogne Rouge, a delightful French Pinot Noir that pairs wonderfully with the varied cheeses of this region.
Honey & cheese truly are one of life's perfect pairings. For this class we'll taste through five cheeses paired with five different honeys and explore why these two foods work so well together. In addition, we'll discuss the fascinating story behind honey and how it's made. For those who love salty & sweet, this is a "must attend" class! We'll be pairing with a crisp Rose from Corsica for this class. We hope you'll join us celebrate the start of summer with some cheese, honey & wine!