Tuesday, April 14, 2009

Edible East Bay & Wine and Cheese & Dessert Classes

Hello. I've been away. I've been working on projects galore, including a new cheese blog that I'll be very happy to share as soon as it looks half as good as Baskin Robbin's peanut butter & chocolate ice-cream does in my favorite ice-cream dish. Does anyone else eat this anymore? You should.

Until I get more going in the blog world, I'd like to share an article that I wrote for Edible East Bay called "Wear Shoes to this Year's Crush." Maybe it will distract you from the neglected blog page. Anyhow, working on this article provided me with a wonderful opportunity to interview some of Berkeley's finest winemakers, and was really fun to write. And believe it or not, it is even more fun to read. I swear.

On a final note, I will be teaching both a French cheese and wine pairing class and another focused on dessert wines at Solano Cellars in Albany, CA (bordering Berkeley) in May and June, respectively. If anyone is interested in going, or reading more about them, they can do so here:

Regional French Cheese and Wine Pairing: Le Duet Dynamique Saturday, May 9th, 2-4pm

Stickies and Sweets: The Last Course - Thursday, June 4th, 6:30- 8:30

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paul said...

this is a big deal congratulations! can't wait to read the article. Edible is a really cool publication. Good work!

Anonymous said...

i wish i could go to the french class!!

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.