Never was there a more perfect twosome than bread and cheese and never was there a more perfect spot to enjoy them than Central Park. Spend a delightful evening with Anna Boisture, Bleecker Street Bakery’s Head Baker, and Murray’s Cheese's Director of Education, Sascha Anderson, tasting the most delectable pairings of Le Pain Quotidien's signature breads each matched with the perfect cheese. Think earthy, sweet sourdough rye with meaty, savory Quadrello di Bufala, classic baguette perfection with a point Brie de Nangis, and nutty sourdough walnut bread with the rich, sweet sheep's milk of Ossau Iraty Vieille.
Students will learn the unique history and process behind different breads and cheeses, how to identify flavors, aromas and textures, and most importantly how to compose and enjoy a unique tasting event.
For all of our summer classes visit: www.skillshare.com/lpq
Rain date: Wednesday, June 27, 6-8pm
Sascha Andereson just can't stop talking about cheese. After studying English and working in education, Sascha followed her nose (and her tastebuds!) to Forward Foods, a cheese and specialty foods shop in her native Oklahoma, where she spent the next few years turning on her fellow Okies to the wonders of Epoisses and Uplands Cheese Company Pleasant Ridge Reserve. After she had nearly memorized The Murray's Cheese Handbook, she tried her hand at the Murray's counter, eventually finding her way into the classroom.