Celebrate Belgian Restaurant Week in the heart of Central Park with Le Pain Quotidien. We will explore the flavors of Belgium through an eclectic assortment of Belgian beers from Top Hops; all paired with your favorite Le Pain Quotidien specialties from our wonderful breads and spreads to other quintessential Belgian delicacies. Come tour the country with beer expert Chris Munsey, of 61 Local, and Anna Boisture, Bleecker Street Bakery’s Head Baker on a lovely summer evening.
Student will experience the wide range of Belgian beers and learn the how to identify and create different flavor profiles when pairing beers, breads and accoutrements.
For all of our summer classes visit: www.skillshare.com/lpq
Rain date: Wednesday, July 18, 6-8pm
Mineral Springs, Central Park
Central Park at 69th Street (between Terrace Drive & Central Park Driveway)
New York, NY
6:00 pm - 8:00 pm EDTAdd to Cal
Christopher Munsey has had an undying passion for fermented food and drink, ever since spending a summer working on a cheese making farm in Alto Adige,Italy ten years ago. He went on to gain knowledge in fermented grapes, milk and meat, working stints at Astor Wines, Murray's Cheese and Dickson's Farmstand Meats. Beer is his personal interest as a homebrewer, as well as his profession as Beverage Manager for the craft beer bar in Cobble Hill, Brooklyn, 61 Local. He is a Certified Ciccerone (the beer world's equivalent to a Sommelier) and loves to share his enthusiasm and knowledge for craft beer whenever possible.
School of Le Pain Quotidien