Should be a great event. Alice Waters & others will be there. (Full disclosure: I'm on the judging team)http://www.giltcity.com/deal/2012goodfoodawards
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Anyone in SF want to go to the Good Food Awards Gala? $25 off tickets...
- Thread starter traca
- Start date
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I bet that is an amazing event. I just bought tickets for the Petaluma cheese fest.
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I have wanted to go to this event for the last several years
and am finally going to make it this year. I go to CA frequently but usually in the fall. I have family in LA and visit them then head north for several days of eating and drinking. My LA SIL is coming with me this year and I am just thrilled. We have a room in Rohnert Park Thursday-Sunday. She has lived in LA more than 20 years and has never been north of San Francisco. My plan is to hook her on the area so she will come with me every year.
http://artisancheesefestival.com/
and am finally going to make it this year. I go to CA frequently but usually in the fall. I have family in LA and visit them then head north for several days of eating and drinking. My LA SIL is coming with me this year and I am just thrilled. We have a room in Rohnert Park Thursday-Sunday. She has lived in LA more than 20 years and has never been north of San Francisco. My plan is to hook her on the area so she will come with me every year.
http://artisancheesefestival.com/
The grand tasting is heavenly! Are you going to any of the Saturday seminars?
In the morning, I'd recommend this one:
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.
In the afternoon, this one of his caught my eye:
(Clark Wolf is a terrific moderator and really knows his stuff.)
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.
In the morning, I'd recommend this one:
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.
In the afternoon, this one of his caught my eye:
(Clark Wolf is a terrific moderator and really knows his stuff.)
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.
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my itinerary
Friday we are going to the Dirt to Dinner Farm Tour and Feast with Cindy Pawlcyn. Saturday morning we are going to the grilled cheese session. I was interested in the learn to make ricotta and mozzarella sessions but my SIL was not. Will you be there?
Friday we are going to the Dirt to Dinner Farm Tour and Feast with Cindy Pawlcyn. Saturday morning we are going to the grilled cheese session. I was interested in the learn to make ricotta and mozzarella sessions but my SIL was not. Will you be there?
I hadn't planned on going, but I might. Not sure yet. I love Cyndy. Did you know
that her son co-authored the book with Michael Rhulman on Charcuterie?
I'll be curious to hear what you think of Laura Werlin on the grilled cheese demo.
I think you could figure out how to make those cheeses at home. I wouldn't be heartbroken about not taking the class. In fact, I'd encourage you to try making them at home before the event, so if you have questions, you'll be able to ask someone there. Or at least have a greater appreciation.
that her son co-authored the book with Michael Rhulman on Charcuterie?
I'll be curious to hear what you think of Laura Werlin on the grilled cheese demo.
I think you could figure out how to make those cheeses at home. I wouldn't be heartbroken about not taking the class. In fact, I'd encourage you to try making them at home before the event, so if you have questions, you'll be able to ask someone there. Or at least have a greater appreciation.
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I have eaten at her Backstreet Kitchen but not at Mustards (yet).
I also ate at a seafood restaurant that I thought was hers but I cannot remember the name. It was on the west side of the main road through Napa, fairly far north as I recall. I did not know that about her son. I don't have any of Rhulman's books although I have considered the one with 20 in the title.
You are right about the cheese-making. Sometimes going to a class is what I need to actually do something I say I want to do. For years, I said I wanted to try making gnocchi. I went to a class and now I do it fairly regularly. A class seems to supply the necessary motivation.
I also ate at a seafood restaurant that I thought was hers but I cannot remember the name. It was on the west side of the main road through Napa, fairly far north as I recall. I did not know that about her son. I don't have any of Rhulman's books although I have considered the one with 20 in the title.
You are right about the cheese-making. Sometimes going to a class is what I need to actually do something I say I want to do. For years, I said I wanted to try making gnocchi. I went to a class and now I do it fairly regularly. A class seems to supply the necessary motivation.
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stinky cheese
Was it the smell of the cheese or the surrounding farms that bothered you?
Seriously, I have never been to the event before but I expect most of it to be in the hosting hotel.
BTW, I love stinky cheese.
Was it the smell of the cheese or the surrounding farms that bothered you?
Seriously, I have never been to the event before but I expect most of it to be in the hosting hotel.
BTW, I love stinky cheese.