Saturday, March 24

9:30 am – 11:30 am

Seminars, Cheese Making Workshops and Cooking and Pairing Demos $65 per session per person

Seminar A - Notable "Newbies" from the Left Coast
Presenter: Janet Fletcher, Author & Educator

The new creations from West Coast creameries just keep on coming, and several of them look destined for greatness. San Francisco Chronicle cheese columnist Janet Fletcher surveys the new arrivals and chooses seven of the “most likely to succeed” for this tasting session—all of them just a gleam in some cheese maker’s eye three years ago. Get acquainted with these noteworthy newcomers now so you can be one step ahead of the pack. Janet has spent three decades as a San Francisco Bay Area Journalist. She spotlights the trends and profiles of the people who make Northern California such an exhilarating place to cook, eat and work.

Seminar B - Grilled Cheese, Please!
Presenter: Laura Werlin, Author and Educator

In this ooey-gooey seminar author Laura Werlin will take you on a tasting of grilled cheese sandwiches and the cheeses that fill them. You’ll sample tried-and-true recipes Laura has created in her kitchen and are now featured in her book, Grilled Cheese, Please! Bring your appetite and be prepared for some outrageously good wine pairings. Grilled cheese? Wine? More Cheese? You betcha! Laura is one of the country's foremost authorities on cheese. She is the award-winning author of five cheese books and travels extensively speaking to consumers and trade organizations on the subject.

Seminar C - Cheese Making: Simple, Fresh Same-Day Cheeses
Presenter: Mary Karlin, Elements of Taste, Author and Educator

It is surprisingly easy to make luscious and delicious cheese at home, especially “direct acid” fresh cheeses. At this workshop, chef and author Mary Karlin shares techniques and methods from her bookArtisan Cheese Making At Home to lead participants in hands-on cheese making of three fresh “same-day” cheeses: Whole Milk Ricotta, Indian Paneer, and Italian Mascarpone. After a discussion about basic cheese making processes, equipment and ingredients, participants will work in small groups to complete all the steps for making each of the three cheeses from scratch, from warming the milk, half-and-half or cream, to separating the curds from the whey. At the end of the workshop, we’ll sample the freshly-made cheeses as Chef Mary discusses serving suggestions and cheese accompaniments. Mary is a freelance food writer and traveling instructor. Mary splits her time between northern California and Arizona where she teaches her seasonal Live Fire Cooking Camp and Cheese Making Workshops. (This cheese making workshop starts at 9:30 am and will end at approximately 12 noon.)

SOLD OUT

Seminar D - Great Cheeses Go-Withs
Presenter: Jill Silverman Hough, Author and Food Writer

Meet Jill Silverman Hough, author of the newly released cookbook 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love who will walk you through an exploration of ingredients and flavors that best complement a cheese plate or cheese course. Then she’ll demonstrate a few recipes and you’ll taste them along with the wines and artisan cheeses they go great with! This seminar will take the mystery out of what works with what and how the go-with can make for an even better match between the wines and cheeses you love! Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, and culinary instructor whose forte is making food and cooking simple yet special. Jill makes creativity in the kitchen and delight at the table totally accessible to home chefs.

Seminar E - The Cheesemaker and The Chef: Milk’s Mysteries Explored from the Creamery and into the Kitchen
Presenters Sue Conley and Peg Smith of Cowgirl Creamery

Sound intriguing? Meet Sue and Peg of Cowgirl Creamery for a lighthearted cheese chat and tasting. You will learn how Cowgirl Creamery’s cheesemakers have developed new cheeses based on the milk that is available in the Tomales Bay region and then how they use those same cheeses in cooking. The curious would be wise to register early as the Cowgirls always sell out quickly. Sue Conley and Peggy Smith founded Cowgirl Creamery over fifteen years ago and continue to be leaders in our American cheese world.

12 noon – 1 pm

1:30 pm – 3:30 pm

Seminars, Cheese Making Workshops and Cooking and Pairing Demos $65 per session per person

Seminar A - California Craft Brews and the Cheeses That Love Them
Presenters: Janet Fletcher, Author & Educator and Adam Dulye , Owner & Executive Chef of Monk's Kettle

Calling all craft beer fans. And cheese fans. And the right-minded people who love them both. In this thirst-quenching session, you’ll sample some of California’s best brews, from Belgian-style ale to snappy IPA to creamy, malt-forward Stout. Adam Dulye, executive chef of Monk’s Kettle and Abbot’s Cellar in San Francisco, will steer us through the beers, while Janet Fletcher, San Francisco Chronicle cheese columnist and author of a forthcoming book on beer and cheese, will choose cheeses that partner them best. Janet has spent three decades as a San Francisco Bay Area Journalist. She spotlights the trends and profiles of the people who make Northern California such an exhilarating place to cook, eat and work. Adam is the Executive Chef at San Francisco's premier gastropub, The Monk's Kettle. With an approach best described as farm to table, Dulye works with brewers to push the envelope on the beer and food trend.

Seminar B - Cheese Making: Two Italian-Style Cheeses - Mozzarella and Ricotta
Presenter: Bob Peak, Partner, The Beverage People

In this two-part session, learn how these two popular fresh cheeses are produced and how they are linked in history and production. Presented by avid home cheesemakers who work at The Beverage People in Santa Rosa—a supplier of cultures, molds, tools and all things home cheesemaking—the class will begin with whole milk, show production and stretching of mozzarella curds, and finish with cheese for sampling by all. The second part of the class will use a familiar by product of mozzarella making – whey. Adding some additional milk to the mozzarella whey, we will cook additional curds and drain them to make fresh ricotta—also to be sampled. You will learn about milk, curd formation, separating curds from whey, and finishing the cheeses. After this class, you will have the know-how to make both of these famous cheeses to use in a pan of your own homemade lasagna! The Beverage People provide winemaking, brewing and cheese making supplies for home use and Bob joined The Beverage People in 2003 and through determination and hard work, became a partner with the company in 2006.

SOLD OUT

Seminar C - Cheese Making Workshop: Fresh Cultured Cheeses
Presenter: Mary Karlin, Elements of Taste, Author & Educator

Chef and author Mary Karlin leads this workshop featuring fresh cultured cheeses, including Fromage Blanc (cow milk), Chevre (goat milk) and Brin d’Amour (cow & goat milk). Fresh cultured cheeses differ from “same-day” cheeses because a culture (instead of acid) is used to generate curds, resulting in more developed flavors. Building on the concepts of cheese making from the morning session (recommended but not required for this workshop), Chef Mary will demonstrate how to start cheese with cultures. Participants will get hands-on to help separate curds from whey as chef Mary shares tips and advice for perfect results. We’ll end the workshop with a tasting of each of the cheeses on a composed cheese plate with accompaniments like flavored honey or fruit compote that complement the cheeses. Mary is a freelance food writer and traveling instructor. Mary splits her time between northern California and Arizona where she teaches her seasonal Live Fire Cooking Camp and Cheesemaking Workshops. (This cheese making workshop starts at 1:30 pm and will end at approximately 4 pm.)

SOLD OUT

Seminar D - Northern California - Growing a Cheese Region for the Future
Moderated by Clark Wolf, author, educator and food industry expert with panelists Mary Keehn of Cypress Grove Chevre; Jennifer Bice of Redwood Hill Farm; Jill Giacomini Basch of Point Reyes Farmstead and a representative of Laura Chenel’s Chevre.

In this session national cheese expert and Sonoma’s artisan food expert Clark Wolf moderates a panel featuring four of Northern California’s most successful and respected artisan cheese companies. Learn from the leaders how they’ve kept apace of the artisan cheese renaissance by creating new cheeses, becoming family-run companies or forming partnerships with European cheesemaking roots. Hear the stories from leaders of Cypress Grove Chevre, Laura Chenel's Chevre, Point Reyes Farmstead and Redwood Hill Farm about their journeys from pioneer days to leaders in the dynamic American artisan cheese culture. Taste the "tried and true" classic cheeses that made them famous and be among the first to taste “what’s next” in new cheeses fresh from the vats and headed to the market.

Seminar E - Cheese Essentials - Wine Essentials
Presenter: Laura Werlin, Author & Educator and Tim Gaiser, Master Sommelier & Educator

To many people, artisan cheese can be intimidating. In this seminar, author Laura Werlin will replace the fright factor with the fun factor. You’ll leave with a basic understanding of any cheese, no matter where it’s from or what it’s called. Studying never tasted so good! You are going to want to drink something with your cheeses - wine is a perfect partner. Tim Gaiser, one of just 175 individuals to hold the title of Master Sommelier, will walk you through the hows and whys of pairing wine with cheese. By the time Werlin and Gaiser are done with you, you’ll be able to approach a cheese counter and wine shop with confidence. Laura is one of the country's foremost authorities on cheese. She is the award-winning author of five books on the subject, her newest is Grilled Cheese, Please! Tim is an internationally renowned wine expert and lecturer. Over his 25+ year career Tim has taught thousands of students in wine and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and distributors.

Seminar F - The Hows and Whys of Fermented Foods
Presenter Michael D. Landis, Educator and Training Manager ANCO Fine Cheese

Cheese, beer and bread make up our tasting seminar on fermented foods. This is a quick study on the elements that each of these foods have in common, what makes them work well together or in some instances, not so well. With Michael you will look at the common appeal that bring each of these foods to your tasting table and help you discover the flavors that work to make these pairings great. Michael has paired up several cheeses, beers and breads to give you a wide diversity of flavors and combinations. Each pairing will present both common and unexpected pairing elements that will enlighten on each cheese, beer and bread, as well as an explanation why and how they work together. With Michael's guidance you'll overcome your fear of pairing and take away a first hand understanding of how and WHY cheeses, beers and breads work together for your palate. Michael has over 25 years in working with wines and food. He has taught wine, beer, food and cheese pairing classes at cooking schools, distributorships, breweries and wineries worldwide. He has been a judge at the World Cheese Awards and the International Cheese Awards and is a member of the Guilde of Fromagers.