Pairing with Food: Beer vs. Wine
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Class location: 167 West 23rd Street (between 6th & 7th Avenues)
Just like Clyde needed Bonnie, and Ernie needed Bert, food requires drink to be all that it can be. But wine isn’t the only tonic able to liven up a meal: Though beer has been produced for millennia, over the past twenty years, brewers have been pushing the envelope, turning malt, barley, and hops into elixirs unimaginable just a generation ago. Which means determining which beverage to pair with what food is more challenging than ever before.
In this class, you will experience a succession of pairings designed to show off the unique abilities of each beverage with certain foods, selected by me, Andrew Harwood, and Ethan Fixell, a passionate beverage journalist and Certified Cicerone®. Ethan frequently writes about beer for publications such as Food & Wine, Men’s Journal, Food Republic, and Vanity Fair, among others. Ethan is also a comedian who has appeared on programs such as The Tonight Show and The Today Show. So you’ll not only eat and drink well, but will be entertained, too.
If you aren't a cross-drinker already, saying "wine" when your friends say "beer," or vice versa, you absolutely don’t want to miss this special evening. We’ll duke it out to the end, until every bottle is
What to expect:
- 4-5 Wines (white and red)
- 4-5 Beers (possibilities: pilsner, IPA, stout, sour, etc)
- 2-3 Artisan cheeses (from Murray’s)
- 2 In-house made items (ex. crabcakes, bratwurst)
- Chocolate (TBD)
- Grandaisy Bakery breads
- Notes & handouts
- Lively discussion