Archive for the ‘Featured Class’ Category
Posted on April 30, 2012 - by brooklynfermented
New York State of Ferment: Channing Daughters Winery & NY’s Finest Cheese
Tuesday, May 15, 2012, 7pm
61 Local, 2nd Floor Private Room
61 Bergen St between Boerum Pl and Smith St, Cobble Hill, Brooklyn
Cost: $40
Featured Guest Speaker: Christopher Tracy, winemaker/partner, Channing Daughters Winery, Bridgehampton, N.Y.
Join 61 Local and Brooklyn Fermented for an exploration of Empire State wine-and-cheese harmony in this one-night-only educational tasting led by Channing Daughters winemaker Christopher Tracy and Brooklyn Fermented’s Adrian Murcia.
Sample a diverse range of wines from Long Island’s pioneering Channing Daughters Winery alongside a seasonal line-up of New York State’s top artisanal cheese.
Founded in 1982, Channing Daughters Winery has distinguished itself as something of an East End outlier, producing wines of exceptional personality and striking singularity, earning along the way an enviable following among consumers and wine professionals alike.
Since joining Channing Daughters in 2001, winemaker Christopher Tracy has maintained a remarkable balance between what you might call a ‘New World’ innovative restlessness–avid varietal and clonal experimentation; ever-changing, often unusual varietal blends–and a decidedly ‘Old World’ respect for site-specific expression in the vineyard, minimal intervention in the cellar, and food-friendliness in the bottle.
And what better way to highlight a wine’s food affinity than pairing it up with lovingly crafted, expressive local cheese? Fifteen years ago, New York had only a handful of artisanal cheesemakers. These days, mirroring a national trend, New York is turning out an ever-widening palette of world-class dairy gems from all over the state, and our palates are grateful.
Working with Saxelby Cheesemogers, we’ve hand-picked a dairy ‘suitor’ for every ‘daughter’; you tell us if you think the marriages work.
No matter what, we’ll all get a tasty snapshot of just how far New York State’s cheesemakers have come over the last decade or so, and sample some of the state’s most intriguing wines with the man who made them.
61 Local is a convivial public house in Cobble Hill, Brooklyn, celebrating locally crafted food, drink and the people who make it. 61 Local regularly hosts programming and events spotlighting the spirited Brooklyn community.
Brooklyn Fermented is a roving outfit of gastro-professionals dedicated to the advancement and unbridled enjoyment of lovingly-crafted, regionally-expressive wine, cheese, and beer.
CLICK HERE TO VIEW ARCHIVES OF PAST EVENTS
Posted on November 10, 2011 - by brooklynfermented
The Cuisine and Wines of Spain: Brooklyn Fermented at City Winery
Join Brooklyn Fermented’s Adrian Murcia as he leads an autumnal tasting tour of Spanish gastronomy inside Manhattan’s cozy oenophilic hideaway City Winery. Attendees will explore the diversity of Spain’s vibrant wine culture through a sampling of seven thoughtfully selected wines paired alongside three courses of seasonally inspired Spanish fare prepared by City Winery Chef Andres Barrera. Wines will include Adegas Benaza’s bright and juicy Godello from the little-known Spanish denominación de origen of Monterrei in Galicia; an elegant and super-classic 1998 Rioja Gran Reserva from the family-run gem-of-a-winery Hermanos Peciña in Rioja Alta; Pinyolet Selección, a jammy and complex Montsant made in tiny quantities from gnarly old Garnacha and Cariñena vineyards planted at high elevations in the early part of the last century; and Jorge Ordoñez & Co.’s stunning late-harvest Moscatel de Alejandria from Málaga.
City Winery
155 Varick Street
New York, NY
Monday, November 14, 2011
7 p.m.
Presenter: Adrian Murcia, Brooklyn Fermented
$75
Posted on May 21, 2011 - by brooklynfermented
The Fermented Riviera: France & Italy from Bandol to Cinque Terre
Coastal wine & mountain cheese at the Brooklyn Museum
Friday, June 24, 2011
7:00 p.m.- 8:30 p.m.
Great Hall, 1st Floor
Brooklyn Museum
200 Eastern Parkway
$65
For centuries, summer travelers have flocked to the balmy Mediterranean coastline of southeast France and northwest Italy in search of salty air and sunshine. Often associated with free-flowing rivers of inexpensive rosé, the Côte d’Azur and Riviera Ligure also boast stunning wines truly worth writing home about, including a number of head-turning reds from Provence. On the Italian side, the crescent-shaped, little-known region of Liguria produces some of the most aromatically complex—and compulsively gulpable—white wines made anywhere in the world.
And there’s also good news for cheese lovers. Two mountain ranges virtually embrace this 350-kilometer pocket of choice coastline: the Alpes Maritimes and the Apennines, protective barriers against potentially party-crashing continental climatic influence. But venture an hour or two inland by car, from pretty much anywhere across the entire perimeter of the Riviera, and you’ll encounter a treasury of some of Europe’s finest artisanal cheese terroirs.
Join us for a tasting tour of the Fermented Riviera, as we look for harmony between mountain pasture and coastal vineyard.
Class will take place inside a new exhibition at the Brooklyn Museum called reOrder, an architectural installation housed within the museum’s Great Hall. Designed by Brooklyn-based creative practice Situ Studio, the installation comprises a series of stretched fabric canopies and integrated furnishings that swell, expand, and augment the profile of the existing monumental columns.
The Brooklyn Museum is open Thursdays and Fridays until 10 p.m., leaving ample time for students to explore the museum on their own after class.
Posted on April 19, 2011 - by Adrian Murcia
Fermented Spain: Wine, Cheese & Ham
Friday, April 29, 2011
7:00 p.m.- 8:30 p.m.
Great Hall, 1st Floor
Brooklyn Museum
200 Eastern Parkway
Brooklyn, NY
$65
Price includes museum admission
As in its political and social realms, Spain’s gastronomic culture has transformed itself so thoroughly in the past 30 years that even professionals have a hard time keeping up with all the changes. What’s even more fascinating, even as the country becomes synonymous with innovation and modernity, tradition dies hard in this ancient land, making for some interesting juxtapositions and unlikely bedfellows. In this class, as we sample some of Spain’s fermented greatness (including its celebrated jamo?n ibe?rico) we’ll take a sweeping look at what Spain looks like today, where it’s been, and where it’s likely headed.
Class will take place inside a new exhibition at the Brooklyn Museum called reOrder, an architectural installation housed within the museum’s Great Hall. Designed by Brooklyn-based creative practice Situ Studio, the design comprises a series of stretched fabric canopies and integrated furnishings that swell, expand, and augment the profile of the existing monumental columns.
As it does every Thursday and Friday evening, the Brooklyn Museum will remain open after class until 10 p.m.
Posted on March 6, 2011 - by Adrian Murcia
Fermented Harmony: Wine & Cheese 101
Friday, March 25, 2011
7:00p.m.-8:30p.m.
Martha A. and Robert S. Rubin Pavilion
Brooklyn Museum
Price (includes museum admission): $65
Double your gustatory pleasure (and sharpen your fermented learning curve) by exploring the world of wine and cheese through the flavor affinities that bind them. Although not an exact science, wine and cheese harmony tends to abide by a few basic principles. And while not essential to fermented pleasure, finding a perfect match can pay deliriously sensuous dividends far exceeding the sum of its parts. Join Brooklyn-based writer and ‘fermented educator’ Adrian Murcia—formerly the fromager and assistant sommelier at Chanterelle Restaurant in Tribeca—for an unfussy, mindful foray into the art of comparative tasting. Students will sample five dedicated pairings, learn the basics of each constituent element, study the logic behind each match, and assess the results as a group.
