Archive for the ‘Featured Class’ Category
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.
For a full line-up of wines, and to sign up to attend, click here.
The Cuisine and Wines of Spain: Presented by American Airlines
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.
