A hands-on class culminating in a tasting seminar with wine and beer pairings. You must be 21+ years or older to purchase a ticket.
Grilled cheese sandwiches are America's favorite comfort food. And with good reason! Melted, gooey cheese and buttered, toasted bread unite to form a delicious meal that can be seductively cooked in one pan, anytime. There's the classic tangy cheddar, the sweet gruyere, and.... then the edgy ones that It's Not You it's Brie cheesemaking teacher and cheese and wine expert, Kirstin Jackson, swears will knock your socks off.
In this class you'll learn how to make classic sammies, as well as more adventurous fillings to modernize and elevate this humble meal! Kirstin will share tricks of the trade to perfectly combining cheeses and condiments—like jam or tapenade—by making your own. You'll master why some cheeses melt and others don't and how to find the perfect combo. At the end of the class, we'll pair the perfect melts you make in class with wine and beer. Think comfort food, modernized, with a pint.
Istanbul-style grilled cheese
Pawlet B "L" T
Parmigiano-Reggiano crusted sammie
Goat gouda, salami fine herb heaven
My grandma's slow-and-low toasted
And one or two more. . .
Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.