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The School of Artisan Food: Course Schedule 2012-2013
April 25, 2012 (All day) - July 10, 2013 (All day)

The School of Artisan Food offers the UK’s only advanced diploma qualifications in artisan food production. Choose from baking, dairy, butchery and charcuterie, or dabble in them all. Some upcoming May classes include Artisan Baking: Wild Yeasts and Sourdoughs, Pig in a Day and Beer and Cheese.

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Photo by Kathryn Cartwright

Mini Cheese Classes at Neal's Yard Dairy, UK
March 13, 2013 (All day) - May 25, 2013 (All day)

AN INTRODUCTION TO BRITISH FARMHOUSE CHEESE

Saturday 13th or 20th April
Saturday 11th or 25th May
2 - 3 pm
Tickets £20 each

Since 1979, Neal's Yard Dairy has worked to reconnect the public to farmhouse cheese. In these informal afternoon classes, we aim to teach you who we are, what we do and why. You will also taste and learn about classic and modern British and Irish cheeses discovering the history and artistry which makes them taste as they do.

THE SPEAKER

Matt Ayre learned as a boy of a London cheese shop where the staff could have whatever cheese they desired for lunch. While finding himself writing a Master's thesis on imperial politics in medieval Italy, he gleefully seized the opportunity of free cheese lunches, and has worked at Neal's Yard Dairy ever since as a retailer, wholesaler and maturer.

The Daphne Zepos Teaching Award
April 2, 2013 (All day) - May 31, 2013 (All day)

The Daphne Zepos Teaching Award is a $5,000 annual scholarship given to a food industry professional to further their learning -- and their ability to educate others -- about cheese. It's named in honor of Daphne Zepos, one of America's most inspiring cheese teachers.

Learn more and apply at daphnezeposteachingaward.org.

Application deadline is May 31st, 2013.

Photo by Graeme Maclean

American Craft Beer Week
May 13, 2013 (All day) - May 19, 2013 (All day)

Beer weeks are giving craft beer fans across the U.S. ever-increasing options to enjoy and share the beverage they love. Beer weeks celebrate the culture and community of craft beer, and give breweries and beer businesses the opportunity to connect with the fans.

 

Class Series: Janet Fletcher's World Cheese Tour in Napa Valley
May 14, 2013 - 5:30pm - September 10, 2013 - 7:30pm

Grab your virtual suitcase and join food writer Janet Fletcher in Napa Valley on a tasting tour of some of the world's finest cheeses. Over five evenings, you'll compare New World cheeses with their Old World inspirations; meet some of the most promising "new kids on the block;" sample prizewinners from across the country; explore the affinity between cheese and craft beer; and, to cap the series, savor some bubbly with the cheeses that love it. Come only once if you like...or sign for the Grand Tour.

Fish Story, Napa Valley's premier seafood restaurant, will be your host. You'll gather on the riverfront terrace for an apertif and hors d'ouevre, then sit down indoors for a taste exploration. Stay for dinner at Fish Story and enjoy 10% off your dining that evening.

Brewer's Memorial Ale Fest in Newport, Oregon
May 17, 2013 - 4:00pm - May 18, 2013 - 10:00pm

Dogs, Microbrews, Music.

The 7th Annual Brewers Memorial Ale Fest will be held in Newport and will benefit Oregon Coast charities.

Last year 3,200 people and 810 of their best friends attended the festival. The festival was created in memory of Rogue Brewmaster John Maier's faithful companion Brewer, who passed away on May 20, 2006. Brewer grew up in the brewery and eventually rose to the rank of CEO of Rogue Ales.

The dog-friendly brew festival is held inside the Rogue Ales Brewery and includes 50+ Microbrews, Live Music, Doggy Musical Chairs, Dog Wash, Dog Dancing and Celebrity dog look-alikes (Rin-Tin-Tin, Lassie, Benji and of course, Brewer).

Schedule: TBD

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Pork Fest in Eugene, Oregon
May 27, 2013 - 12:00pm - 6:00pm

The 2nd annual Pork Fest will be held at Rogue Ales Public House in Eugene, Oregon from 12pm-6pm.

Pork Fest will feature Pig in a Box donated by Sweet Briar Farms, Three Little Pig Sandwiches, Maple-Bacon Bars from Voodoo Donughnuts, Carnitas, Bourbon-Maple-Bacon Milkshakes, Angles on Horseback, Bacon Chocolate, Rogue's Maple Bacon Ale, and Pork recipes.
You'll also enjoy live bands, an educational lecture by the Oregon Pork Producers, Pin the Tail on the Pig, Bung Hole, and More.

Pork Fest will be the kickoff festival to the third annual Eugene Beer Week.
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American Craft Beer Fest 2013 in Boston, MA
May 31, 2013 (All day) - June 1, 2013 (All day)

The 6th annual American Craft Beer Fest (ACBF) is the east coast's largest celebration of American beer, featuring over 125 American brewers and over 600 beers!

All attendees must be 21+ w/ valid ID. No minors.

Unlike most beer festivals, American Craft Beer Fest actually pays for all of the beer served. We also waive booth fees to further help support craft brewers.

For the latest ACBF updates please checkout the BeerAdvocate Forums

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The Great Canadian Cheese Festival
June 1, 2013 (All day) - June 2, 2013 (All day)

Calling all cheese lovers!
The third annual Great Canadian Cheese Festival takes place on the first weekend of June. The Artisan Cheese & Fine Food Fair runs Saturday and Sunday, June 1-2. Cheese tours and a cheese cooking class are offered on Friday, May 31.

NEW FOR 2013:
-Two-day pass for Artisan Cheese & Fine Food Fair
-Wine & Dine with chefs and cheesemakers
-Quinte Cheese Tour
-Who’s Who in the Dairy Barn: Tutored Tasting with Julia Rogers
-Pairing Artisan Cheese with Craft Beer: Tutored Tasting with Julia Rogers
-Senior ticket for Artisan Cheese & Fine Food Fair
-Expanded show with more exhibitors and vendors now includes Prince Edward Curling Club on the Picton Fairgrounds.

The venue is Picton Fairgrounds in the heart of Ontario’s Prince Edward County, just south of Belleville in Bay of Quinte Region.

Three-Day Intensive Cheese Education Program at The Cheese School of San Francisco
June 22, 2013 (All day) - June 24, 2013 (All day)

For working and aspiring cheese professionals and others in the food service industry, including cheesemongers, chefs, servers and other front-of-the-house staff, caterers, wine and specialty food retailers, and anyone else with a serious interest in deepening their understanding of cheese. This course takes place over three days and is led by veteran instructor and cheese expert Juliana Uruburu. To learn more about the program, call The Cheese School of San Francisco at (415) 346-7530. The cost of the course is $1,100. When you reserve, The Cheese School requires a $500 deposit. The remainder is due May 24th, 2013.

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