NOTE NEW CLASS TIME:
ALL CLASSES BEGIN AT
CLASS FILLED - CLASS 1121 – THE GOAT, THE SHEEP AND THE FUNKY
Think all goat cheeses are tangy, or that sheep cheeses taste like wool? Turned off by washed rinds or blues? Join TRiO cheesemongers JODI BERNHARDT and SCOTTY ONEY as they turn those assumptions on their head, to help you expand your palate and enjoy a broader range of cheeses. (P.S. There’s wine too!) Class size is limited to 16 students with an additional fee of $10. Wednesday, Feb 19.
CLASS FILLED - CLASS 1122 – VOLCANOES MAKE GREAT WINE!
Volcanic explosions leave landscapes strewn with volcanic rock and ash. Who knew that hundreds and even thousands of years later these locations would produce world-class wines with lots of character. Come with KENNY HYMAN, owner and wine buyer for TRiO in Kitty Hawk and The Village Tavern in Duck, to explore the bounty of these harsh, barren elds of rocks, including wines from Santorini, Canary Islands, Sicily, Naples, Hungary and Soave. A Cheese/Charcuterie plate will be served with 6-7 wines. Class size is limited to 20 students with an additional fee of $15. Wednesday, February 5.
CLASS 1123 – MODERN BEER PAIRINGS FOR THE MODERN MAN/WOMAN
With the explosion of craft breweries across the state and the country to add
to the many international varieties, it’s difcult sometimes to navigate the what
and what with. Join TRiO’s beermonger and beer manager HALEY
WINSLOW to explore and enjoy various avors at this quick rendition of
today’s beer styles and learn what to serve at your next dinner party to
accommodate any of your guests. Class size is limited to 20 students with
an additional fee of $10. Wednesday, January 29.
CLASS 1124 – WAKE UP YOUR TASTE BUDS WITH A COFFEE CUPPING
You may enjoy Wine Tasting, now try a relaxed Saturday morning Coffee
Cupping. “It’s a lot like wine, it’s like trying to describe grapes because a lot
of the terms you use are similar: acidity levels, how and where the coffee is
grown.” So says Ashley Linnekin of Ashley’s Espresso Parlour. She
graduated from Johnson and Wales Culinary School and, after moving to
Outer Banks in 2001, fell in love with coffee roasting and blending the large
array of avors. Join ASHLEY and ERIC LINNEKIN to learn, taste and see
why they are so passionate about coffee. Their coffees are all organic and
sustainably grown, supporting small farmers. Class size is limited to 20
students. Saturday, February 8th at 9.00 am.