Dan Stein's Beer 101: Sours / 7:00
At one time, all beers were sour to some degree. As pure yeast cultures were not available, the starter used from one batch to another usually contained some wild yeast and bacteria. Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a coolship open to the outside air – an unpredictable process that many modern brewers avoid. These beers have flavors that most people don’t associate with beer (quite often champagne drinkes love them) and sours often open up what beer can do to many peoples palates to some exciting flavors. Dan Stein will take us through the world of sour beers along with NOLA Brewer Derek Lintern (as NOLA has a sour program now and Derek is the head of that program, I would look for NOLA’s sour beers to appear) guiding us through the ancient brewing process. This is not a cheese paring event but as sours pair fantastly with cheese and charcuterie St. James will be providing some cheese to enjoy as well as Cleaver & Co some charcuterie and Bellegarde Bakery there outstanding bread. This will be a very informative and interesting class and is not one to be missed. $30.
Italian Cheese and Rose Wine / 7:00
Italy is a country with many, many different climates and types of land, apline, marshes, plains, coasts, arid rocky lands, and islands. Because of this Italy has very region based cuisine and most of it is all world renowned. Italy has some of the most famous cheeses in the world that are very important to world cuisine. With an immense history that has shaped its modern cheese making (as well the worlds) while embracing modern techniques as well, Italian cheese makers continue to make some of the greatest cheeses of all time. Italy is no slouch to the wine world either. With the heat of New Orleans in full swing Chris Noyes will be bringing wines to cool us down, all rose all fantastic all Italian. Bread by Bellegarde Bakery and charcuterie by Cleaver & Co. $30.
Germanic Cheese and Wine (a.k.a. a study of Riesling) / 7:00
Germanic cheese is less well known than it’s French or Italian counterparts in the U.S. but just as tastie. The Germanic cheese tradtion covers a large area (Germany, Austria, Switzerland, the Alsace, the Alto Adige and parts of eastern Europe) and with such a vast area many countries have influenced the styles and types of cheeses used. One thing they all have in common is these cheeses are mainly produced at high altitude and with cow milk, resulting in very tasty, hearty cheeses. Ranging from the creamy, pungent munster of Alsace to the full smoked rauchkäse of Bavaria to the giant cheese of Switzerland emmentaler, and the immigrants bringing those cheese traditions to America and putting a new twist on them. Riesling is one of the great misunderstood wines in the U.S. with most people mistaken that they are all cloying sweet. This simply isn’t true. In fact ask most wine sommeliers what they choose to pair with food and a Riesling will always be right at the top of the list. With great acidity, and a flavor range from dry to fruity to mineral to sweet and all in between Rieslings are a wonder to pair with food. Noah Bonaparte-Pais (formerly Sommelier with Herbsaint now Republic Wines) will be bringing examples from all over the Germanic world to astound you with the abilty of this fantastic grape. Bread by Bellegard Bakery and charcuterie by Cleaver & Co.
Meauxbar Summer Dinner Series
The talented Chef Kristen Essig will create a menu incorporating some of St. James Cheese Company’s favorite artisan cheeses. This is a meal not to be missed! Full bar and optional beverage pairings available. All seating is communal. Call Meauxbar for reservations at 504.569.9979. $45 (942 N. Rampart St.)
Cocktails & Curds: A Cheese and Cocktail Pairing Competition
Cocktails & Curds is back with the best bartenders in the city competing to create the perfect craft cocktail pairing for artisanal cheese. The Southern Food & Beverage Museum will be our host this year. Watch this space for ticket sales to open in September.
about our events
CHEESE SCHOOL POLICIES
YOU MUST HAVE A PRE-PAID RESERVATION TO ATTEND CHEESE CLASS!!!
We cannot accommodate last minute additions and walk-ins as we plan seating and food and beverage amounts according to our reservation numbers.
Due to space limitations, we cannot accommodate parties larger than 6.
When purchasing tickets, please use the comments section to list friends with whom you would like to sit.
We have a 24 hour cancellation policy for reservations to receive a refund. We will not issue refunds or credits for ticket purchases for NO SHOWS to the classes.