Saturday, June 09, 2007

Cheesy Events

If summer is just too relaxing for you, what with all the barbecues and pool parties and summer concerts or, on the other hand, too stressful from arranging your kids' schedules of camps, lessons and play dates, then take a break and go to a class. Luan and Tim at Foster & Dobbs have got a great schedule of classes this summer where you can sit among a handful of adults, sample nibbles of this and that, sip a little wine and absorb some information. Best of all, there's no test afterward.
  • June 21: Pam Kraemer of Dulcet Cuisine on spice rubs, marinades and dipping sauces for summer entertaining.
  • July 11: Anthony and Carol Boutard of Ayers Creek discuss their jams and preserves, including a berry tasting.
  • July 16: Andina's Ken Collura on Old World and New World wines.
  • Aug. 8: Luan Schooler presents her Cheese 101 class, discussing how cheese is made, basic styles and flavor profiles.
  • Aug. 24: Armandino Batali, master salami maker and owner of Salumi in Seattle (and father of Mario Batali), discusses everything you want to know about meat.
Reservations are required and seating is limited, so be sure to call or e-mail and let them know which classes you want to attend. The charge is $15 and the classes start at 7:15. See you there!

Details: Foster & Dobbs, 2518 NE 15th Ave. Phone 503-284-1157.


Tommy said...

That Salumi event looks like fun. Think I'll go register for that...

Incidentally, there's a new french type bistro called Sel Gris in the works on Hawthorne (where Ken's Place was), which will be doing their own charcuterie in-house. I bumped into the owners on my way into Giant International Coffee Chain and they let me have a quick look at the place (still a contruction site at this point), gave me their card, etc. Sounds like it'll be worth checking out when it opens. Viande notwithstanding, this town can always use a few more well crafted cured meat products.

Kathleen Bauer said...

Yes, it's going to be a great evening...I hear Armandino is quite the character, and his charcuterie is amazing!

I'll definitely write up the new joint. Thanks for the tip, Tommy!