Market of Choice, Kasia Wilson, Specialty Cheese Steward, will teach us how to make a proper charcuterie board. May 18 @ 5:30
Have you always wanted to learn how to make a charcuterie tray? There is still time to sign up for a virtual charcuterie class. Market of Choice, Specialty Cheese Steward, Kasia Wilson will be offering a ticketed zoom event to kick off the week. You will receive a list of ingredients to pick up and Kasia will teach you how to make a proper charcuterie board to pair with your wine tasting or just to sharpen your entertaining skills.
Deadline for charcuterie class reservations is May 11, 2021.
Cost is $25.00 for one Zoom reservation. Invite your friends and family and add a wine tasting event to your class.
Sign up at https://sunriverwomensclub.com/Art-Auction-Wine-Event Space is limited.
ADDITIONAL EVENT SPONSORS:
Webfoot Seriously Great Painters, Featured Sponsor
Windermere Real Estate, Brad Driggers, Sustaining Sponsor
Churchill Mortgage, Sustaining Sponsor
Northwest Quality Roofing, Supporting Sponsor
Love Great Cheese, but don’t know how to shop for it? Meet Jeff Holden, Newport Avenue Market’s resident cheese expert of eight years. Jeff knows cheese like a brewer knows beer. Most days you’ll find him guiding customers through the market’s many offerings. The cheese case is brimming with nearly two hundred types of fermented goodness from the best creameries around Oregon, the nation and the globe.
“If you don’t know about cheese, it can look intimidating,” Holden said. “It’s like a wine list, so we let customers try lots of samples because every person likes different things.”
Among other things, Holden can suggest some top seasonal varieties. Cheese crafted from the milk of cows fed on summer’s fresh grass and flowers exudes earthy, straight-from-the-farm flavor.
“My favorite cheeses in summertime revolve around the fresh Oregon produce we start seeing. I really like Burrata and Bufala mozzarella for caprese salads,” said Holden. “Oregon-made Rogue River blues are also great on any salad.”
This summer, the market’s cheese team plans to attend several national food shows and take a road trip to small dairies across Oregon where it will source artisan, hard-to-find cheeses. Next time you’re on Newport Avenue and in need of last-minute foodstuff for a party, stop in and ask Jeff to introduce your palate to a few bite-size samples. –Mary Hinds
Fifteen percent of all cheese at Newport Avenue Market hails from the Northwest. The offerings include these three Oregon curds.
Rogue River Blue Rogue Creamery, Central Point Made from raw cow’s milk and wrapped in pear brandy-soaked grape leaves, this creamy cheese was recently voted one of the top sixteen cheeses in the world in all varieties.
Adelle Ancient Heritage Dairy, Portland Originating in Madras, Ancient Heritage’s soft-ripened, bloomy-rind cheese made from a cow-sheep milk blend placed second at the American Cheese Society (ACS) Judging & Competition.
Two-Year Extra Aged Cheddar Face Rock Creamery, Bandon In 2015, this sharp but smooth cheese took first place at the ACS Competition in the Aged Cheddar category.
