San Francisco, California
London, United Kingdom
Join us for this moveable feast of sorts with our first installment on "Scotch Whisky & Cheese". This class will demonstrate how well whisky and cheese pairs together through the great world class spirits of Compass Box Whisky Co. and Stinky Bkyln. Seating is limited so reserve your spot today.
Great King Street: opening cocktatil is a Mamie Taylor
Asyla: Humboldt Fog: zesty and piquant, exhibited contrasting flavors to the whisky, sat well on palate and matched well in delicacy
Oak Cross: Harbison: Balance of savory mushroom and OC's tree fruit, again provided contrast. OC held up and delivered the harbison's flavor without either overwhelming.
Hedonism: Rumiano Dry Aged Jack: the dryness of the cheese set up the slippery vicosity of Hedonism; both elegant and simple, but subtle enough to find the cacao and chocolate finish on each.
Orangerie: Mountain Triple Crème: our collective favorite from our first show a few years ago; this is so damn good we should package it in squeeze tubs and sell it in candy stores on the counter.
Spice Tree: Gorgonzola Piccante: Problematic cheese because of its assertiveness, this was like Fred meeting Ginger: they literally danced together from front of palate to long elegant finish; spice meets spice to the tune of "I'm in Heaven."
Peat Monster: Paired so well with everything we tasted it was hard to narrow it down. I'm still a fan of Moody Blue: the smokiness of the cheese accentuates the fruit found in Peat Monster's mid-palate. Second choice, if we care to add it in, is Mahon Reserve: this was so surprising because it's a rather simple cheese but the Peat Monster acted as a conduit that showed a hidden minerality and flavor. The most surprising of all the pairings.
Save the Dates! Additional classes to come -
2nd Installment - Tuesday, September 16 from 6pm to 7:30pm with charcuterie and salumi at Black Label Wine Merchants
3rd Installment - Friday, November 14 at 10pm with chocolate at The Chocolate Shop in Brooklyn
More info to come!
When & Where
Edible celebrates the boroughs diverse food and delicious culture. Brimming with engaging stories and enticing photography, Edible defines and honors NYC cuisine. This is a magazine with an opinion, one that advocates for preserving food traditions, savoring food experiences, and pulling back the curtain on where Brooklyn's food comes from and how it gets here.