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Wine and Food Pairing Classes

Upcoming Classes

Beer and Cheese Pairings

Ethan Fixell
Saturday, September 10, 6:30-8:30pm
$95 • 1 session
Wine lovers doth protest, but the fact is that no beverage pairs better with cheese than beer. The vast number of beer styles out there provide a wide enough range of flavors and aromas to harmonize beautifully with the firmest, nuttiest Gouda, or the softest, stinkiest Camembert. Allow beer writer and Certified Cicerone Ethan Fixell to convince you of this truth, as he demonstrates the basics of how to pair beer with a variety of delicious cheeses. After tasting the featured combinations in this exciting new class, you too will be able to identify the best dairy products to enjoy with a crisp, clean pilsner, a sour Belgian lambic, or a sweet Russian imperial stout, among many other revelations.

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Délices de France: French Wines and Cheeses

Richard Vayda
Friday, October 21, 6:30-8:30pm
$95 • 1 session

What could be better than wine and cheese—except, perhaps, French wine and cheese! Join ICE's resident sommelier, Richard Vayda, for a tour of some of France's best offerings in each category. The class will include discussions of major French wine regions, as well as the origin and processes behind various cheese types, from fresh and creamy to aged and funky. Tastings and pairings of wide selection of both will highlight the evening.

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Wine & Food Pairing, 1-2-3

Richard Vayda
Wednesday, December 7, 6:30-8:30pm
$95 • 1 session

Which wine goes best with tonight's dinner? What should we serve with this wine? Does white always go with fish? Such questions should not cause a dilemma, but offer an enjoyable opportunity to try something new. This engaging class, presented by ICE's resident sommelier, Richard Vayda, explores principles of good wine pairing in an enjoyable mix-and-match format. Multiple wine styles will be tasted, accompanied by complementing and contrasting snacks.

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Italian Festival: Vino, Salume, e Formaggio

Richard Vayda
Friday, December 9, 6:30-8:30pm
$95 • 1 session

Prosecco, prosciutto, and provolone: Some of life’s simplest and tastiest pleasures come straight out of Italy. Join ICE Director of Wine Studies Richard Vayda for a delicious discussion, as you tour some of the major wine regions of Italy while tasting traditional cheeses and cured meats. Winemaking, as well as the production of cheeses and salami, will be covered. Throughout it all, you'll enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival!

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Champagne Gala: An Evening of Celebrated Wines and Food

Richard Vayda
Friday, December 16, 6:30-8:30pm
$125 • 1 session

ICE's resident sommelier, Richard Vayda, pulls out all the stops for this very special holiday class. Too many people are intimidated by champagne, tending to tiptoe around it instead of enjoying and serving it with food. No longer! In this class, you will dine on beautiful hors d'oeuvres along with a select group of sparkling wines. Your evening begins with a discussion of the origin and making of sparkling wine, while tasting various examples—from non-vintage to vintage to rosé. The highlight of the tasting will feature a Prestige Cuvée Champagne paired with an American challenger. The class rounds out with students enjoying a buffet of classic luxury food matches while indulging in additional bubbly, making for a sparkling winter evening to remember!

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Robust Reds and Stinky Cheeses

Richard Vayda
Wednesday, January 25, 6:30-8:30pm
$95 • 1 session

Do you need an antidote for the cold weather? Can that antidote never be too rich or too flavorful? How about spending a whole evening with lush red wines from around the world and hearty cheeses that match them? Richard Vayda, ICE's Director of Wine Studies, will discuss cheesemaking and cheese service, as well as red wine and food pairing, as you sip and eat the evening away.

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Find your cullinary voice