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Cured + Crafted - A Prosciutto di Parma Tasting & Craft Beer Pairing

Consorzio del Prosciutto di Parma

Thursday, July 31, 2014 from 6:30 PM to 9:00 PM (CDT)

Cured + Crafted - A Prosciutto di Parma Tasting &...

Ticket Information

Ticket Type Sales End Price Fee Quantity
General Admission   more info Ended $40.00 $3.19
VIPP (Very Important Prosciutto Person)
VIPP includes tasting and pairing, and access to VIPP Suite with decadent specially aged Prosciutto di Parma hand-sliced by our Master Slicer Francesco Lupo, direct from NYC, paired with delicious cheeses provided by Broders' Cucina Italiana.
Ended $60.00 $4.29

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Event Details

Cured + Crafted - Your Invitation To Go Hog-Wild!
A Chef Tasting and Pairing of Prosciutto di Parma with local Craft Breweries.

IN ONE EVENING You will be able to One-Stop Dine & Relish Dishes by Top Chef-Driven Restaurants in Town. You will meet the Chefs and savor their dishes featuring Prosciutto di Parma paired with a Chef selected craft beer.

ONE CHEF will be crowned King of Parma in a high-spirited Chef Throw-Down judged by a panel of food editors and writers led by the man-about-town, Emcee Jason DeRusha. Guests vote for the best pairing via social media to be entered to win dinner for 2 to the winning Chef’s restaurant! The Peoples Choice Chef will be awarded a leg of Prosciutto di Parma.

CHEFS Barbette’s Chef Sarah Master, competitor on The Taste, Boneyard’s southern import, Chef Jason Bush, Terzo Vino Bar’s Chef Thomas Broder, HauteDish's Chef Landon Schoenefeld, Porter & Frye’s Chef Aaron Uban, Rinata’s Chef Erik Weed, Union’s Chef Stewart Woodman and Wise Acre Eatery’s Chef Beth Fisher.

SIP SAVOR + SOCIALIZE
VOTE your paired-pick via social media to enter to win dinner for 2 to the winning Chef’s restaurant.
DRINK Craft Beers from Bauhaus Brew Labs, Bent Paddle Brewing, Boom Island, Dangerous Man, Fulton, Indeed and 612Brew. Head upstairs to the Parma Party Loft and see what's brewing at the Summit Sampler Bar.
SIP specialty craft cocktails served by two of the city's rock-star mixologists: Tyler Kleinow of Marvel Bar and Johnny Michaels. Featuring hand crafted, small batch spirits provided by Norseman Distillery.
BE A VIPP (very important prosciutto person) and enjoy the decadent specially aged Prosciutto di Parma hand-sliced by our Master Slicer Francesco Lupo, direct from NYC, paired with delicious cheeses provided by Broders' Cucina Italiana.
GROOVE with DJ Jake Rudh who will be spinning tunes all night.
HAM-IT-UP in our Slo-Mo Video Playground.
GET INKED Tattoo Artist Garrett Rautio will ink the iconic Parma Crown logo onsite to adventurous guests.*
Tattooed guests will be rewarded with a whole leg of Prosciutto di Parma to take home!
*You must be a registered guest to get a tattoo. Please pre-register for your tattoo contact@redexperiencedesign.com.
Guests must 21+ to attend this event

Have questions about Cured + Crafted - A Prosciutto di Parma Tasting & Craft Beer Pairing? Contact Consorzio del Prosciutto di Parma

When & Where


Muse Event Center, North Loop
107 3rd Ave N
Minneapolis, MN 55401

Thursday, July 31, 2014 from 6:30 PM to 9:00 PM (CDT)


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Organizer

Consorzio del Prosciutto di Parma

Prosciutto di Parma

The Consorzio del Prosciutto, is world renown for quality, tradition and taste that has ensured Prosciutto di Parma’s status as the world’s most famous and beloved ham.

The History - The production of genuine Parma Ham is the story of a special relationship between man and nature. Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. Prosciutto is from the Latin perexsuctum meaning dried - an indication of the purity of Parma Ham production and its ancient roots. 

It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece. 

The similarity between present-day Parma Ham and its “ancestor” is evident and nowadays the tradition of Parma Ham is as strong as ever.

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