Ian Redshaw, chef at l’Etoile Restaurant in Charlottesville, VA comes to Blenheim to talk all about dry aged beef. Dry aged beef is allowed to age and often has some beneficial microbes attach to the surface and induce flavor changes. Ian will come and tell us all about it. He will also be bringing some Best of What’s Around beef that he has been dry aging for us to try!
Each meeting of the series begins at 6pm at Blenheim. Tickets are $10, wine is $5/glass. Please RSVP to greg@blenheimvineyards.com or call 434-293-5366
Schedule
3/14 – BEER Hunter Smith, Champion Brewing Company facebook event
3/28 – BREAD Gerald Newman, Albemarle Baking Company facebook event
4/11 – KOMBUCHA Ethan Zuckerman, Barefoot Bucha facebook event
4/25 – VINEGAR Jay Rostow, Virginia Vinegar Works facebook event
5/9 – CHEESE Bridge Cox and Kyle Kilduff, Caromont Farm facebook event
5/23 – DRY AGED BEEF Ian Redshaw, l’Etoile Restaurant facebook event
6/6 – VEGETABLES Dawn Story, Farmstead Ferments facebook event
6/20 – CHEF’S PERSPECTIVE Tucker Yoder, The Clifton Inn facebook event
6/6/13 – Blenheim Artisan Series – VEGETABLES – Dawn Story
Dawn Story, owner and founder of Farmstead Ferments, is coming to Blenheim to talk all about fermented vegetables.. a.k.a. pickles!
Dawn makes all types of fermented foods and will be joining us to explain how they are made and the craft that goes into the production of pickled vegetables.
Each meeting of the series begins at 6pm at Blenheim. Tickets are $10, wine is $5/glass. Please RSVP to greg@blenheimvineyards.com or call 434-293-5366
Schedule
3/14 – BEER Hunter Smith, Champion Brewing Company facebook event
3/28 – BREAD Gerald Newman, Albemarle Baking Company facebook event
4/11 – KOMBUCHA Ethan Zuckerman, Barefoot Bucha facebook event
4/25 – VINEGAR Jay Rostow, Virginia Vinegar Works facebook event
5/9 – CHEESE Bridge Cox and Kyle Kilduff, Caromont Farm facebook event
5/23 – DRY AGED BEEF Ian Redshaw, l’Etoile Restaurant facebook event
6/6 – VEGETABLES Dawn Story, Farmstead Ferments facebook event
6/20 – CHEF’S PERSPECTIVE Tucker Yoder, The Clifton Inn facebook event
6/20/13 – Blenheim Artisan Series – CHEF’S PERSPECTIVE – Tucker Yoder
Tucker Yoder, chef at The Clifton Inn in Charlottesville, VA, comes to Blenheim to talk about how a chef interacts with fermented products. Whether it is using pickles to get through the long winter without fresh produce or using house made vinegars to add a layer of flavor to a dish, Tucker will walk us through how a chef thinks about fermentation. Come with questions!
Each meeting of the series begins at 6pm at Blenheim. Tickets are $10, wine is $5/glass. Please RSVP to greg@blenheimvineyards.com or call 434-293-5366
Schedule
3/14 – BEER Hunter Smith, Champion Brewing Company facebook event
3/28 – BREAD Gerald Newman, Albemarle Baking Company facebook event
4/11 – KOMBUCHA Ethan Zuckerman, Barefoot Bucha facebook event
4/25 – VINEGAR Jay Rostow, Virginia Vinegar Works facebook event
5/9 – CHEESE Bridge Cox and Kyle Kilduff, Caromont Farm facebook event
5/23 – DRY AGED BEEF Ian Redshaw, l’Etoile Restaurant facebook event
6/6 – VEGETABLES Dawn Story, Farmstead Ferments facebook event
6/20 – CHEF’S PERSPECTIVE Tucker Yoder, The Clifton Inn facebook event