Tuesday, October 21st
Fall Wine and Food Pairing
6:30 to 8:30pm
$50
Demonstration
Menu: Wild Mushroom Bruschetta with Goat Cheese Crumbles; Smoked Turkey Breast with Roasted Fall Vegetables; and Winter Squash Soup with Red Pepper Purée.
Instructors: Melanie Armstrong & Merijoy Lantz Rucker
Wednesday, October 22nd
Let's Talk Thai
7 to 9pm $35
Demonstration
Menu: Shrimp Spring Rolls with Chile Sauce; Soba Noodle Salad with Soy-Peanut Dressing over Watercress; and Coconut Tapioca Pudding with Spiced Mango.
Instructor: Cindy Chambers
Thursday, October 23rd
Oktoberfest Feast
7 - 9pm $40
Demonstration
Celebrate Oktoberfest with traditional German fare! Home cooks in Germany are passionate about their food, and you’ll learn how they use seemingly humble ingredients to create tasty masterpieces. Students learn the techniques for some of the most famous German specialties, and discover German favorites perfect for enjoying this Fall. Tastings of German Beer will be served.
Menu: Braised Sausages with Sauerkraut; Weiner Schnitzel with Herbed Spaetzle; Braised Red Cabbage with Apples, and Pear and Currant Strudel.
Instructor: Merijoy Lantz Rucker
Friday, October 24th
German Beer Tasting
6:30 to 7:30pm $10
Demonstration
In addition to tasting German beers (as well as beers that are produced in German style) sample cheeses that go well with them and learn to sort out hops & malt, fermentation, and the traditional German beer making styles like Pilsner, Weisse, Hefe Weizen, Bock, and more.
Instructor: Derek Petrella
Saturday, October 25th
Spooky Delights
10:30am to 1:30pm $40
Hands-On
For ages 6 to 9
Menu: Old-Fashioned Popcorn Balls; Merinque ‘Bones’; and Pumpkin Squares with Chocolate Chips.
Instructor: Cindy Chambers
Learn about more upcoming events and classes on the Whole Foods calendar.
Showing posts with label Melanie Armstrong. Show all posts
Showing posts with label Melanie Armstrong. Show all posts
Monday, October 20, 2008
Tuesday, October 14, 2008
Wine Tasting: Exploring France- Bordeaux
Whole Foods
4021 Hillsboro Pike
Nashville, TN 37215
615-440-5100
$40.00; $70.00 as a two class series
Thursday, October 16
7-9pm
Instructor: Melanie Armstrong
Wednesday, October 08, 2008
Wines of France Tasting at Whole Foods in Green Hills
$15
Friday, Oct 10
6:30-7:30pm
Taste, learn and discuss French wines with Melanie Armstrong. A representative wine from each of the major grape growing regions will be tasted.
Whole Foods
4021 Hillsboro Pike
Nashville, TN
615-440-5100
Visit Melanie Armstrong to find out more about this lady of the wine.
Friday, Oct 10
6:30-7:30pm
Taste, learn and discuss French wines with Melanie Armstrong. A representative wine from each of the major grape growing regions will be tasted.
Whole Foods
4021 Hillsboro Pike
Nashville, TN
615-440-5100
Visit Melanie Armstrong to find out more about this lady of the wine.
Wednesday, September 26, 2007
Saturday, September 15, 2007
Cheese and Wine Pairings from Brett Corrieri
CHEESE AND WINE COMBINATIONS
Cheese: Blue Daisy
This is sheep’s’ milk cheese, very young, fresh, elegant flavor.
Wine: Aneri Prosecco di Valdobbiadene NV Brut
An outstanding Prosecco! This is more intriguing than most. Minerally, earthy, and elegant, but with all the ripe fruitiness you’d expect from Veneto, Italy’s premium sparkling wine.
Combination:
The earthiness from the single vineyard Prosecco (mineral, chalk) goes superbly with “ewwyness” of sheep’s cheese. (Mark begins “eww-ing”) Both the wine and the cheese have a delicate flavor and texture. We all agree: it rocks.
- - - - - - -
Cheese: Humbolt Fog
This cheese is Humboldt County California’s second largest agricultural product. This one is a sheep’s milk cheese with a small window of time to eat it. (You know it’s perfect when the inside half looks like ricotta and the outside is runny.) The boys warned that it was “quite pungent.” The rind is completely edible.
Wine: Bertani Soave Classico 2002
This is darker and richer than typical Soave. The wine has aromas of golden delicious apple and a slightly mineral neutrality, which we all agree should be a good backdrop to the cheese. (Mark likes to say the grape name, “Gargenega…gargenega…”)
Combination:
This is a good combo. The wine lets the cheese shine, doesn’t compete.
- - - - - - -
Cheese: Parmigiano–Reggiano Dop 2003
In cheese circles, this popular cow’s milk cheese from Emilia-Romagna, Italy, is called “il formaggio miglioe nel mondo”—the world’s greatest cheese. Brett chose to include it in the tasting “to show how versatile it is and how the taste changes.” He advises to never buy pre-shredded Parmesan: “pre-shredded versions taste like wax.” This cheese is delivered to Corrieri’s in huge, 88-lb. rolls that have already been aged for at least 24 months. Corrieri’s ages the rolls another 6 months.
Wine: Cavit Pinot Noir 2005
This is a good, solid Pinot for penny pinchers. Bright cherry and strawberry fruit with nice mushroomy/earthy undertones.
Combination:
This is definitely an instance where great cheese makes decent wine taste better. Nutty savory character in cheese (umami?) brings out the caramel hue in the wine.
- - - - - - -
Cheese: Gorgonzola
This smells like a fish aquarium. Spicy, tingly, sharp mouth feel. Brett says there are two types of Gorgonzola: Gorgonzola Dolce (made in fall when the sheep have eaten silage, or hay, on the farm) and Gorgonzola Picante or Mountain Gorgonzola (made in the spring when the sheep are herded back to the farm and graze on wild grasses and herbs.) We tasted the latter, which has a spicy, wild flavor. (Mark says this is a great cheese for someone with a foot fetish!)
Wine: Barbera Monteforatto 2002
It’s unanimous, this wine is cool. Great aromatics. We smell violets, roses, and raspberries. It’s more perfumy than you might expect from a wine at this price point. Great zesty acidity, too, which should be a good match with the zinginess of the cheese.
Combination:
This is an awesome combination. The textures work well together (both are simultaneously velvety and zippy.) Also both are highly perfumed…YES!
Read more from this article in the Nashville Wine Press.
Cheese: Blue Daisy
This is sheep’s’ milk cheese, very young, fresh, elegant flavor.
Wine: Aneri Prosecco di Valdobbiadene NV Brut
An outstanding Prosecco! This is more intriguing than most. Minerally, earthy, and elegant, but with all the ripe fruitiness you’d expect from Veneto, Italy’s premium sparkling wine.
Combination:
The earthiness from the single vineyard Prosecco (mineral, chalk) goes superbly with “ewwyness” of sheep’s cheese. (Mark begins “eww-ing”) Both the wine and the cheese have a delicate flavor and texture. We all agree: it rocks.
- - - - - - -
Cheese: Humbolt Fog
This cheese is Humboldt County California’s second largest agricultural product. This one is a sheep’s milk cheese with a small window of time to eat it. (You know it’s perfect when the inside half looks like ricotta and the outside is runny.) The boys warned that it was “quite pungent.” The rind is completely edible.
Wine: Bertani Soave Classico 2002
This is darker and richer than typical Soave. The wine has aromas of golden delicious apple and a slightly mineral neutrality, which we all agree should be a good backdrop to the cheese. (Mark likes to say the grape name, “Gargenega…gargenega…”)
Combination:
This is a good combo. The wine lets the cheese shine, doesn’t compete.
- - - - - - -
Cheese: Parmigiano–Reggiano Dop 2003
In cheese circles, this popular cow’s milk cheese from Emilia-Romagna, Italy, is called “il formaggio miglioe nel mondo”—the world’s greatest cheese. Brett chose to include it in the tasting “to show how versatile it is and how the taste changes.” He advises to never buy pre-shredded Parmesan: “pre-shredded versions taste like wax.” This cheese is delivered to Corrieri’s in huge, 88-lb. rolls that have already been aged for at least 24 months. Corrieri’s ages the rolls another 6 months.
Wine: Cavit Pinot Noir 2005
This is a good, solid Pinot for penny pinchers. Bright cherry and strawberry fruit with nice mushroomy/earthy undertones.
Combination:
This is definitely an instance where great cheese makes decent wine taste better. Nutty savory character in cheese (umami?) brings out the caramel hue in the wine.
- - - - - - -
Cheese: Gorgonzola
This smells like a fish aquarium. Spicy, tingly, sharp mouth feel. Brett says there are two types of Gorgonzola: Gorgonzola Dolce (made in fall when the sheep have eaten silage, or hay, on the farm) and Gorgonzola Picante or Mountain Gorgonzola (made in the spring when the sheep are herded back to the farm and graze on wild grasses and herbs.) We tasted the latter, which has a spicy, wild flavor. (Mark says this is a great cheese for someone with a foot fetish!)
Wine: Barbera Monteforatto 2002
It’s unanimous, this wine is cool. Great aromatics. We smell violets, roses, and raspberries. It’s more perfumy than you might expect from a wine at this price point. Great zesty acidity, too, which should be a good match with the zinginess of the cheese.
Combination:
This is an awesome combination. The textures work well together (both are simultaneously velvety and zippy.) Also both are highly perfumed…YES!
Read more from this article in the Nashville Wine Press.
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