Put together the perfect spread in time for Valentine's day, for special celebrations, or just to simply chill with your loved ones. Learn how to make beautiful boards of cheese that look and taste good.
Based in North Carolina, Laura Nelling is the creator of the popular Instagram account @CheeseboardAndChill where she spreads her love for bringing people together around big beautiful boards of cheese. She hopes to take the intimidation out of building a cheeseboard by sharing her method for putting together the perfect spread. Her account has been featured on the entertainment website Refinery29 and she teaches how to build cheese boards in live and virtual workshops.
Tickets (one per household)
Class + grocery list P900
Class + cheeses + cold cuts + grocery list for other items P1900
Includes Brie 100g, Gruyere 100g, Grana padano 100g, Salami napoli 100g, Proscuitto crudo (parma ham) 100g
* Shipping fee care of participant
In this class, experience cheese more fully and let it change the way you see cheese. In this interactive tasting experience, we’ll savor a lineup of unique cheeses, learn how to identify different styles, build a vocabulary for how to describe cheese, and compare methods of production. We’ll also discuss pairing techniques and how to pick favorites.
Christine Clark is a writer, podcaster, and educator on cheese, wine, and all other deliciousness. She began her career at the iconic Murray’s Cheese Shop in New York City, where she managed the education department, teaching and programming classes with some of her favorite producers and personalities, including Bruichladdich, Donkey & Goat, Dandelion Chocolate, and Antoni Porowski from Queer Eye. She is a Certified Cheese Professional by the American Cheese Society. Her work has appeared in VinePair, Epicurious, The Spruce Eats, and Travel + Leisure, and she has been featured as a cheese expert in The New York Times, Bon Appetit, First We Feast, and HuffPost. She has taught cheese and pairing classes across the United States. In her spare time, she bakes, records her podcast Is This a Brie?, writes her newsletter Creamline, and eats a lot of potatoes.
Get a pizzeria experience as if you were in Roma with these two styles of pizza: Pizza Romana comes in rectangular slices, and has a thicker base and is crispier than Neapolitan pizza, while Pizza foccacia is made with foccacia dough. This menu will definitely amp up your pizza repertoire.
1. PIZZA ROMANA MARGERITA
2. PIZZA ROMANA QUATTRO FORMAGGI
3. PIZZA FOCACCIA WITH MORTADELLA, GORGONZOLA, ONION MARMALADE
4. PIZZA FOCACCIA WITH TOMATO, OREGANO, BLACK OLIVES, ONIONS
The workshop will be led by Chef Massimo Veronesi of Va Bene Pasta deli via Zoom on Feb. 7,2021 from 1:30-3:30pm. Chef Massimo will be leading the workshop online from his home.
The following are included in the workshop fee:
|• 100g mortadella|
|• 100g gorgonzola|
|• 200g mozzarella fresca|
|• 100g provolone|
|• 100g parmesan|
|• balsamic glaze|
|• pizza flour 1kg|
Participants shall take care of courier fee for delivery and will provide other ingredients needed (tomatoes, salt, yeast, onion, olive oil, oregano, basil, olives optional). Join now to secure a slot as we have limited slots only! We will be sending recipes once registration is confirmed.
Note: There is pre-work for the pizza dough as it needs to sit before workshop day.