Posts Tagged ‘Leslee Miller’

Grains & Grapes Adventure Tour: Taste of the Rhine River

Monday, April 6th, 2015

Beer trips! Wine trips! Beer and wine trips!

We can hardly get over the excitement about Tour de Oregon. But now I am super-psyched to announce the second Grains & Grapes Adventure Tour with my Certified Sommelier, wine-buddy Leslee Miller at Amusée. GERMANY!

Tastes of the Rhine River will be an extravagant exploration of one of the most famous beer and wine regions in the world – the Rhine River Valley in Germany. Kölsch breweries in Cologne. Altbier brewpubs in the Altstadt of Düsseldorf. Vinyards along the Rhine and the Mosel rivers. A Rhine river cruise. A couple of castles (including Neuschwanstein Castle, which is really a don’t-miss destination). And it all wraps up at the biggest beer fest on earth, the Munich Oktoberfest!

This really is going to be the trip of a lifetime.

When: September 29 to October 6, 2015
How Much: $3399*

Trip Highlights

  • All ground transport in Germany
  • Beer tours in Dusseldorf & Cologne Germany
  • Winery visit on the Rhine River
  • Rhine River Day Cruise
  • Heidelberg Castle
  • Oktoberfest in Munich
  • Neuschwanstein Castle
  • 2 nights in Cologne, Germany
  • 2 nights in Rudesheim, Germany
  • 3 nights in Augsburg, Germany
  • 15 Meals including Daily Breakfast

Check out our travel partner Defined Destinations for more information and registration.

Hop on board! Leslee and I can’t wait to see you in Germany!

Prost!

*Cost does not include airfare to Cologne

Rhine-River-Flyer-web

Grains & Grapes Tour De Oregon

Wednesday, March 4th, 2015

Traveling just got a little bit more interesting!

Announcing Amusée Excursions: Wine and Beer Global Travel led by certified beverage professionals – Sommelier Leslee Miller & Cicerone Michael Agnew.

Leslee and I have been joined at the hip for several years now, spreading the good news of beer and wine. Our classes and events have earned a reputation for fun and excellence with aficionados across the Twin Cities and beyond. As our businesses have expanded and our relationships with breweries and wineries have strengthened, we feel it is time to share our insatiable love for not only beer & wine but travel as well!

With that in mind, we are launching Grains & Grapes Adventure Tours. And we’re starting off big. This year is already jam packed with a thrilling schedule of wine and beer adventures from Oregon to Germany.

Tour de Oregon (that’s o-re-GOHN), November 4-8, 2015

Leslee and I very excited about announcing our first trip. Tour de Oregon has taken us well over a year to plan (because we wanted it be THAT special!). It is now ready for registration. I can promise you it will be an amazing VIP travel experience for any wine/beer enthusiast!

Start your journey in Oregon’s ‘City of Roses’ — Portland! Explore Portland’s food and libation culture as we lead you through some of the city’s most coveted food sites and pairings. Enjoy a combo of privately led brewery tours by some of the city’s most talented brewmasters, taste from a variety of Portland’s legendary food-carts, and savor a perfectly paired chef/sommelier wine dinner in the heart of the city’s Pearl District.

Then travel to one of the world’s most envied, world-class sites for Pinot Noir – the Willamette Valley! We’ll stay in one of Condé Naste’s 2014 Top 25 Resorts, the Allison Inn & Spa, (named by the magazine ‘a jewel of a resort’) as we spend three days touring the terroir of the valley’s finest restaurants and wineries. Enjoy privileged access to many of the Pacific Northwest’s most talked about wine country experiences, as you sip your way through an array of fantastic Willamette Valley winery tours and tastings. Savor an afternoon walk through the Jory clay soils of a Dundee vineyard tour and experience a lavish winery cave dinner paired to one of the valley’s most celebrated Pinot Noir house’s exclusive portfolio. But the Willamette Valley is not just about wine. There is beer there as well. You’ll indulge in a brewmaster’s luncheon with the founder of one of Oregon’s newest and most interesting breweries, Wolves & People, with a collection of the brewery’s farmhouse-style gems paired to the Allison Inn’s award-winning food.

As if our adventure hasn’t already been a whirlwind of unbelievable experiences, we wrap up the weekend with a gorgeous private dinner in a cozy Dundee restaurant featuring a hand-crafted menu with beer and wine pairings selected by your Sommelier and Cicerone hosts.

This is truly an excursion you will be talking about for years to come; a trip that exceeds what Leslee and I plan for ourselves when we head to beer and wine territory!

grains&grapes

Trip Inclusions:

  • 1 night stay at the historic Heathman Hotel, downtown Portland
  • 3 night stay at Condé Naste’s award-winning inn, The Allison Inn & Spa
  • Full luxury coach travel from the Heathman Hotel to the Willamette Valley
  • 2 Brewery tours & tastings in the city of Portland (Widmer Brothers, Hair of the Dog, and maybe one more surprise. Shhhhh…)
  • 2 hotel breakfasts
  • A Brewmaster’s luncheon with Wolves & People Brewery owner, Christian DeBenedetti, at the Allison Inn & Spa
  • A winery luncheon with winemaker & owner of Youngberg Hill Winery, Wayne Bailey
  • A private winery cave dinner at Archery Summit Winery
  • A Beer/Wine paired dinner at Reds Hills Provincial Dining
  • A Chef/Sommelier paired dinner at Blue Hour Restaurant of Portland’s historic, Pearl District
  • 3 Willamette Valley winery tours & tastings (Youngberg Hill, Colene Clemens & Argyle Wineries)
  • An afternoon guided vineyard tour through some of the valley’s most coveted Pinot Noir sites with one of the valley’s most famous vineyard managers
  • Professional onsite coordination and assistance

Trip does not include:

  • Round-trip airfare (Plan to arrive in ‘PDX’ in time for our first event which begins @ 5pm on Wed, Nov 4th–Departure at your leisure on Sunday, Nov 8th)
  • Travel insurance
  • Personal incidentals
  • Airport transfers in both your home city and Portland

Payment Details:

  • $2650 per person includes the details listed above
  • Payment may be made by cash or check, or by credit card (processing fee of 4% applies to credit card payments)
  • Checks may be made payable to Amusée & mailed to: Amusée, P.O. Box 583242, Minneapolis, MN 55458
  • Prior to departure, a trip itinerary and package will be mailed to each passenger with full detail of the trip’s layout
  • Once payment is made, trip cost is nonrefundable.
  • Call 612.655.4839 to reserve your spot today! (Trip is limited to just 20 seats.)

Due the nature of the program inclusions combined with the limited space, we are giving priority to double occupancy requests (couples or two singles sharing a room) so we can fully use our block of 20 rooms. Single occupancy participation in group programs requires an additional fee or ‘single supplement’ as you would encounter on a cruise. We wanted to avoid this on our inaugural excursion, but will evaluate the demand and consider this option for future excursions. Thank you for your understanding.

Somm Speak: Leslee’s Perfect Super Bowl Pairings

Wednesday, January 28th, 2015

The Super Bowl. Isn’t it practically considered a ‘beer holiday’? I mean really, what goes better with football than beer? I’m admitting it…beer is unquestionably the perfect pairing to football, especially the Super Bowl. But, won’t you give wine a chance this weekend, too? (Smiley Face, Wink Wink)

Thought I’d throw out a few wine pairings for you football fans this weekend, knowing there’s gotta be someone coming over for the Super Bowl that loves wine more than beer, right? Plus, a really easy game day ‘Slow cooked Cola Wings’ recipe to boot!

Got chips and dip?Kila Cava

Chips LOVE anything sparkling! Again, I know beer does the trick here, but really, the sparkling wine section is your Hail Mary when pairing to über salty, crackly chips and dips. While I’m always a fan of Champagne, from its iconic region of France, sometimes the price points don’t exactly make it all that friendly to buy from. Need a quick & easy couple of bubbles that won’t break the bank? I love Cava for just this purpose. Try the Kila Cava from Spain; fresh & zippy, cut with sliced green apple—perfect for any game day salty chip and cheesy dip scenario. Plus at $10, it’s a bubbly you can’t refuse.

Fired up to get at all those finger lickin’ fried foods?

Jansz Brut RoséBubbles again! The bubbles in sparkling wines act as little scrubbing agents that lift excess fat or oil from your palate, keeping your mouth deliciously happy for your next round of fan food. When it comes to wings (the not so spicy variations) I generally grab for a sparkling rosé of sorts. Generally those fattened up with a touch of Pinot Noir do the trick here, giving your sparkly a little texture and earthy backbone, especially if you’re wings are sauced to the max! Next time you’re out shopping your favorite retail store, look for the Tasmanian Jansz Brut Rosé. This one sits a bit closer to the $23-$24 mark, but I will tell you that it’s well worth the money. Loaded with juicy bits of strawberry & raspberry, the palate is wrapped by little hints of blood orange and pear. A perfect pairing to the Slow Cooked Cola Wing recipe I’ll leave with you at the end of my post.

Okay, okay, now on to the ribs & burgers!

Renwood ZinfandelSome of my favorite foods for the big game. Ribs, especially when done super sticky demand a dense, rich red like Zinfandel, South American Malbec or Syrah. Zinfandel is my fave when it comes to this pairing as the grape delivers bits of black pepper that help to off-load the sticky bits of your barbeque. One of my ‘go-tos’ for this category is the Renwood Zinfandel from Amador County, California. It’s like opening a Smucker’s raspberry jar! I can never get enough of this Zin with a really gooey barbequed rib!

Last but not least – don’t forget about the two grapes Malbec & Syrah, when pairing to anything grilled. From brats to burgers, Malbec ends up working magically with a whole slew of smoky grill treats. And Syrah, an absolute gem when working with anything PIG. Pulled pork sammies, bacon, pork belly…oh wait, and more bacon, bacon and BACON! Catch my drift? Syrah & all things pork = perfect pairing! Here, South America has the Malbec category covered for the most part – I like the Crios Malbec, a real steal for just $10. Black fruit with bits of leather & spice, the wine delivers way more than the Alexander Hamilton you’re gonna pay for it. As for Syrah, check out Washington State for some of the best buys in the domestic category. Often times you can find some real deals in this section of the store!

There you have it! From sparkling whites and pinks to good ol’ fashioned burger wine, you’re now set to add grapes to your beer bucket for the Super Bowl. And, as promised, here’s that recipe for the Slow Cooked Cola Wings! Pair to the Jansz sparkling rosé I recommended above for the best pairing. Clink, Clink!

slow-cooked-cola-wings-recipe

Slow Cooked Cola Wings
Recipe by Brianna Beaudry for Cooking.com

Ingredients
2 1/2 pounds chicken wings, cut at joint
1 cup cola
2 tablespoons rice wine vinegar
2 tablespoon soy sauce
2 tablespoons Sriracha hot sauce
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper

Directions
Heat oven to 325 degrees F. Spray a 9 x 13-inch casserole dish with nonstick spray.

Add wings to the prepared baking dish and season on both sides with salt and pepper.
In a medium bowl, whish together cola, vinegar, soy sauce, Sriracha & garlic powder. Pour over the wings. Place in the oven and bake for 1 hour 45 minutes.

Somm Speak is a monthly feature on the Perfect Pint Blog that encourages you to think outside the sixpack. Certified Sommelier Leslee Miller of Amusée (my vinous other half) offers tips, tricks and topics to push your palate beyond beer to explore the wonderful world of wine.

photo-leslee

Grapes & Grain Adventure Travel

Tuesday, January 13th, 2015

logo APP-Amusee

For the first time since our two businesses came together almost six years ago, Certified Cicerone Michael Agnew of A Perfect Pint and Certified Sommelier Leslee Miller of Amusée are venturing into the world of beer/wine touring!

Because this is a new venture, we thought it important send a survey to those of you who could be potentially interested in coming with us on our first trip. We know that surveys are not exactly at the top of everyone’s list. They can be time consuming and tedious. But to help make this first trip a resounding success, we would greatly appreciate your input.

So please, grab a glass of your favorite beer or wine, sit down for 30 seconds in your most comfortable spot, and share with us your honest feedback! You can access the survey here.

Thanks. Leslee and I appreciate your feedback.

Leslee & Michael

Somm Speak: A Season for Sharing – Thanksgiving Pairings

Wednesday, November 26th, 2014

I’ve a confession to make. I like to drink wine.

Another confession is that I didn’t really know very much about wine until I met my wine buddy, sommelier Leslee Miller of Amusée. (Leslee’s last name is now actually officially “ThewinesommthatIworkwith.”) We started teaching together in 2009 at Cooks of Crocus Hill. That relationship has grown over the years both professionally and personally. We do regular corporate and private events together as well as teaching, writing, and organizing classes and outings that bring beer and wine together under one umbrella. We also just like to hang out and drink. It has been said of us that we are more recognizable together than we are apart.

As part of this ever-expanding partnership, we have started exchanging blog posts. You can find my Monthly Pint column on Leslee’s Amusée blog. And she will start offering a monthly Somm Speak column on mine.

It’s good to expand your horizons.

A Season for Sharing

Whether you’re a beer enthusiast or a wine fanatic, there’s one thing we can all agree upon this Thanksgiving season, you’re gonna need one or the other for this season of sharing. Knowing that half your holiday gatherings will want beer and the other wine, Michael and I thought it a good point to introduce a brand new exchange of blogs from A Perfect Pint to Amusée – showcasing both libations, so you’re set to go with just one click!

On Amusée, Michael now writes a monthly column called A Monthly Pint and I now pen a monthly piece for all you beer enthusiasts called Somm Speak on A Perfect Pint’s blog.

This month I bring you a few of my favorite wines paired to a variety of Thanksgiving dishes!

Grateful Grapes

Thanksgiving brings a whole variety of food. From traditional family recipes to a slew of fun new finds, we know for most of us that turkey will act as our main dish. From roasted, deep fried, smoked or grilled – the almighty bird needs a few tips for pairing from the wine side.

In for a roasty bird with a gorgeously oven-browned, buttery skin? You know, the kind where you shove several pounds of ‘Paula Dean’ under the skin and roast your birdie for a few long hours, leaving it juicy with bits of melted butter and ‘just right’ browned skin for enjoying?

Generally, the rule of thumb in this situation – and certainly one where you most likely can’t go wrong – is to go with a Pinot Noir. If you head this route, splurge on something nice. I’m a fan of Oregon Pinot Noir, yet sometimes a nice Russian River Pinot with bits of minty eucalyptus and dark raspberry fruit does the trick. Want a few Pinot picks for your table? Head here to my Pinterest board – Yes, I’m a Pinotphile – for a list of suggestions.

St. Urbans-Hof ‘Ockfener Bockstein’ Kabinett RieslingLove smoking your bird? Try the second most traditional grape for the season, Riesling! Remember, not all Riesling are sweet! Want fresh, inviting and dry – head to Germany. One of my favorites for pairing to smoked poultry is St. Urbans-Hof ‘Ockfener Bockstein’ Kabinett Riesling from the Mosel. Notes of peach, apricot, creamy apple pulp, and spice cake envelope gorgeous aromas of freshly picked blue and white flowers – violet!

Quinta do Crasto Douro Valley Grilled bird? Smoke and char call for one thing – something dark, medium bodied and delicious when it comes to turkey on the grill. I’m a huge fan of Portuguese reds for this category. Go with a winery that I’ve most recently visited, Quinta do Crasto, for the best value! Quinta do Crasto Douro Valley red, Portugal. For just over $22, the dark juicy jammy fruits combined to the black pepper back of the wine’s body snuggle in perfectly with a charred, crunchy skin of a grilled turkey, yet they don’t over power the juicy delicious meat of the bird.

Lastly, deep fried! To all you crazy Minnesotans who are into deep-frying your birds – I’m finally game for this technique. Tender and rich, and when cooked just right, frying will give you a skin that you’ll never trade for again any other Thanksgiving. Try a wine like a light bodied Zinfandel from CA or even a darker, more structured (older vined) Gamay from the Loire Valley of France. Like Gamay but not a Beaujolais Nouveau fan? Try these two ‘sister’ wines from the Loire Valley of France for a bit of a change when it comes to this grape.

Now that you’ve got your main bird covered, you won’t want to forget the opening appetizer wine and your closer. First things first… No one enters my house any time of year without a glass of bubbles. Of course ‘bubbles’ can refer to beer as well, but in my domain, sparkling wines rule!

François Chidaine MontlouisHere’s a fun little winery from the Loire region of France (again) that will keep everyone happy, not to mention, will pair beautifully with anything squash on your table. Made from 100% Chenin Blanc, try the François Chidaine Montlouis, yum! Creamy pear, apple & bright stone fruit make this a great opener for all things – cheese, creamy dips, to chips and sweet pickle plates.

Alright, alright – the pie! From pumpkin pie to pecan, I’m telling ya – fortifieds are your answer. Yes, Port will absolutely do the trick, but if you want the ultimate pairing to pumpkin pie, go with a sweet sherry from Jerez, Spain – like Moscatel, with its honeyed, orangey bits, will make any pumpkin pie pairing perfect. Need a recipe and pairing for your table, check out Amusée’s latest ‘Drunkin Punkin’ Pie recipe and pairing blog.

And if you’re just south of the Mason Dixon line (or happen to love a little southern something for Thanksgiving dessert), Pecan Pie and Madeira could be the match for you. Michael, I’m sure, has a gorgeous line up of beers for all these sweets, but when it comes to truly being in doubt when it comes to sweet, go Madeira. Try a sweeter version, like Malmsey, for a perfect pairing to pecan pie!

From top to bottom, we’ve got you covered. Looks like no one should go thirsty this holiday season if you’re keeping up with A Perfect Pint and Amusée! For more monthly wine tips, check in often for my guest posts along A Perfect Pint’s blog line labeled “Somm Speak.”

Until then, Happy Thanksgiving y’all!

Beer & Wine University is Back

Wednesday, October 15th, 2014
bwu
Beer & Wine University is Back!

Sommelier Leslee Miller of Amusee and Certified Cicerone® Michael Agnew of A Perfect Pint are bringing the popular libation bootcamp back – not just once, but twice a year!

Each session we promise to mix up the fun & education, so you can build upon your repertoire of delicious wine and beer knowledge. If you made it to our last series, come again! It’ll be different each time around.

The next session’s fun starts on October 21st and runs three consecutive Tuesdays through November 4th!

When: October 21st, 28th & November 4th. Class starts promptly at 6:30pm and run until 8:30pm.

Where: TBD

Cost: $40 per class session or sign up for all three at once for just $100!

Buy your ticket here!

Contact Leslee Miller directly at leslee@amuseewine.com for all questions & inquiries.

The Sessions:

Oct 21st: Beer for wine lovers, Wine for beer lovers

Let’s agree to come together! Wine lovers will find much to love about beer and vice versa in this interactive class taught by Sommelier Leslee Miller and Cicerone Michael Agnew. From grape varietals to beer styles, you’ll discover the right beverage for your palate. Are you a Cabernet drinker? Let us show the beer that best matches the complex bold flavors of this grape. A Pilsner drinker? We’ll give you the grape alternative for this crisp, refreshing beer style.

Oct 28th: Why oaking matters

Toast, caramel, macaroon, pancakes and crème brûlée. You guessed it! These are all descriptions for the impact of oak on a libation. Elevate your senses in this creative ‘why oaking matters’ class with Cicerone Michael and Sommelier Leslee. Not all oak is the same. The wood’s subtle nuances vary by country of origin and level of toast. Explore those differences and more as we examine the effects of wood on your favorite drinks from grapes to grains!

Nov 4th: Festivus for the rest of us!

A joyous, holiday feast – what else? Sorry, Kramer won’t be there, but we will! Come learn the art of combining beer and wine with food as two of the Twin Cities’ most passionate food and libation instructors, Sommelier Leslee Miller & Cicerone Michael Agnew, pair their way through three genres of holiday celebrations. From a traditional turkey dinner, to a full Festivus layout (spaghetti & meatloaf), to a Hanukkah feast with latkes and jelly doughnuts, you’ll sample the wonderful variety of the holiday table and pick up some tips on the best beverage accompaniments.


Cicerone Michael Agnew & Sommelier Leslee Miller
In May of 2009, Certified Cicerone Michael Agnew of A Perfect Pint and Certified Sommelier Leslee Miller of Amusee teamed up for the first time to teach a beer, wine, and cheese class at Cooks of Crocus Hill. It turned out that the pairing of the two of them was as magical as the ones they created with the cheeses. Since that night their professional relationship has grown to include joint classes and private tasting events, food-service consulting that encompasses both beer and wine, and the highly successful, bi-annual Beer & Wine University. The teaching chemistry between them is so strong that a class alum once told them, “you two are more recognizable together than separate.”

Working together allows Michael and Leslee to speak to audiences they might not otherwise reach. During the course of an event even the most hardcore wine or beer people find at least one sample that makes them want to know more about the other side. 

 

 

She Said, He Said: Endless Summer Pairings at Cooks of Crocus Hill

Wednesday, July 30th, 2014

Cooks Logo

Sommelier Leslee Miller, Chef Mike Shannon, and I have been teaming up to teach She Said:He Said beer/wine/food classes at Cooks of Crocus Hill since 2009. (Really? 2009? It doesn’t feel like it’s been that long.)We’ve built up a camaraderie and easy-going teaching style that has made our classes the most popular of the Cooks lineup. They always sell out – usually very quickly.

Our next beer/wine pair-off happens August 8th at the St. Paul location on Grand Avenue. You don’t want to miss this. Leslee and I are going head-to-head with thoughtfully selected beers and wines paired to four courses of Mike’s summer deliciousness. Check out this menu.

  • Watermelon, Feta and Mint Salad
  • Mediterranean Lemon Quinoa Bowl
  • Lamb Chops with Chickpeas and Tomatoes
  • Lemon Blueberry Mascarpone Tartlets

There are still a few spots available. You can register online at the Cooks of Crocus Hill website. Come join us!

Beer & Wine University is back!

Wednesday, April 2nd, 2014

Beer/Wine University

Due to overwhelming success of our fall Beer/Wine University Series, Sommelier Leslee Miller of Amusee and Certified Cicerone® Michael Agnew of A Perfect Pint are bringing the popular libation bootcamp back – not just once, but twice a year!

Each session we promise to mix up the fun & education, so you can build upon your repertoire of delicious wine and beer knowledge. If you made it to our last series, come again! It’ll be different each time around.

The next session’s fun starts on April 17th and runs three consecutive Thursdays May 1st!

When: April 17, 24th & May 1st. Class starts promptly at 6:30pm and will run until 8:30pm.

Where:  The Carlyle Building, 100 3rd Ave S, Minneapolis

Parking: There is absolutely no inside building parking.  Street parking is available, along with an open air CASH pay lot across the street from the building.

Cost: $40 per class session or sign up for all three at once and receive a $20 discount!

Buy your ticket here!

Contact Leslee Miller directly at leslee@amuseewine.com for all questions & inquiries, DO NOT contact The Carlyle Building

Session #1 – April 17th: Back to Basics: Wine/Beer Bootcamp: Learn the basics of beer and wine with two of the Twin Cities’ most passionate beer and wine educators, Sommelier Leslee Miller and Cicerone Michael Agnew. From styles, regions, grape varietals to all the sensory perspectives of grains to grapes – Michael and Leslee introduce the basics of beer/wine in this introductory 2 hour course.

Session #2 – April 24th:  Pantry Pairings: Understand the basics of how to pair beer and wine to the world of food. Whether the dish is light and bright, salty and savory, or earthy and umami, you’ll learn the time-tested tricks of correctly pairing the right libations to the right foods and gain an understanding of when the ‘old school’ rules need not apply.

The best part…we’re pairing to all the easy eats that you prepare Monday through Thursday; things found in your pantry, from guacamole, chips & dip to Minnesota hot dish! We have the libation answers to your weeknight cravings.

Session #3 – May 1st:  Open that Bottle Night!: Looking to really step outside your box?  This is the class for you!  From weird and whacky grape varietals, obscure growing regions, and funky vintaged wines to the world’s most interesting specialty and extreme beers (and maybe a beer cocktail to boot!), this class takes your knowledge of beer and wine to the next level.  Beverage selections for this class won’t be revealed until the night of!

Beer and Wine Tips and Videos in June Cambria Style Magazine

Saturday, June 11th, 2011

A while back I teamed up with my good friend sommelier Leslee Miller of Amusée to create some super pairings for the summer issue of Cambria Style Magazine. Outside, the gray and snowy day hardly made one think of summer, but inside Kitchen Window in Uptown things were warm and glowing. We shot several videos that day to accompany our written pieces about pairing beer and wine with food. The only down side was that the food and drink were being photographed for the issue, so very little sampling was done. Nonetheless it was a great day. The videos came out beautifully. Be sure to check out the magazine spread as well.

Summer Beer/Wine/Food Pairings

Pouring a Proper Pint

Summer Beer Classes

Friday, June 3rd, 2011

Now that I’m back I’m hitting the ground running. I have a bevy of public events and classes coming up that I want to let you know about. Check these out.

Beer & Cheese Pairing at Midwest Supply
June 23, 6-8 PM, FREE
People usually talk about pairing wine and cheese, but beer is a much better companion. In fact, they are sort of the same thing (learn why by coming to the event). In the class we’ll talk about some basic principles of pairing beer and cheese while sampling the wares of some of Minnesota and Wisconsin’s best cheese makers and brewers. Midwest Supply is going to stay open later than normal so you can stock up on your brewing supplies while you’re there.

Summer Fresh Beer Pairing Dinner at Cooks of Crocus Hill
June 24, 6-9 PM, $75
With Chef Jeremy Reinicke
Fresh, light, easy. These are all the words that spring to mind when we think of summer food. But summer beers are no different! They’re fresh, light and easy to drink. Join Cicerone Michael Agnew and Chef Jeremy Reinicke for the perfect pairing of yummy warm-weather favorite foods and summery suds.
Menu: Assorted Fresh Cheeses; Summer Harvest Salad with Honey Basil Vinaigrette; Tuna Tartare with Dill on Toasted Baguette; Roasted Leg of Lamb with “Flanders Red” Marinade; Summer Berries with Puff Pastry and Aged Balsamic; a Selection of Summery Craft Beers.

Beer, Wine & BBQ at Cooks of Crocus Hill
July 29, 6-9 PM, $75, SOLD OUT get on the waiting list.
With Chef Mike Shannon and Sommelier Leslee Miller
Smoky. Sweet. We’re not just talking about the food either! Chef Mike, Sommelier Leslee and Cicerone Michael are back together again, this time pairing grapes and grains with the great summer flavors of the grill. Join them as Mike fires up the grill and Michael and Leslee throw down the pairings. There’s no better way to beat the heat this summer.
Menu: Grilled Tomatoes with Mozzarella; Grilled Romaine with Blue Cheese Vinaigrette; Coconut Shrimp with Vanilla Gastrique; Knife and Fork Manchego Burger; Grilled Peaches with Grand Marnier Cream.

Hope to see you there!