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Past Events
2003 |
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17 September |
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Discover
the Smile Fundraising Auction
Bid on an epicurean class for six & raise money for Schneider
Children’s Hospital |
30 September |
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French
Wine & Cheese Seminars
Session 1: Loire Valley |
12 October |
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Port
Washington Octoberfest
Visit the epicurean booth
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17 October |
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Cheese & Wine Tasting Series at
Sur La Table, Manhasset, NY
Session 1: USA |
21 October |
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French
Wine & Cheese Seminars
Session 2: Provence |
14 November |
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Cheese & Wine Tasting Series at
Sur La Table, Manhasset, NY
Session 2: Spain & Italy |
18 November |
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French
Wine & Cheese Seminars
Session 3: Burgundy |
19 November |
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Daly
Social
Bid on a class for six & raise money for the Daly Elementary
School HSA |
1-31 December |
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Citibank
lobby display, Port Washington, NY
Presentation of Holiday Gift Ideas from epicurean |
10 December |
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Last day to place orders for Gingerbread
Wreaths & Buches de Noël |
12 December |
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Cheese
& Wine Tasting Series
Session 3: France |
2004 |
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January |
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Cheese & Wine Tasting Seminar Series
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20 |
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An American
Sampler
The Polo Lounge, Manhasset, 6:30
- 7:30pm, $40 |
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February |
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Cheese & Wine Tasting Seminar Series |
3 |
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Sweets
for the Sweet: Simple sweets
and the wines to pair them with
The Polo Lounge, Manhasset, 6:30
- 7:30pm, $40 |
19 |
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New &
Old World Cheddars: Pairing with Wine & Port
Location TBD |
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March |
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Cheese & Wine Tasting Seminar Series |
3 |
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American
Goat & Sheep Cheeses with American Wines
The Polo Lounge, Manhasset, 6:30
- 7:30pm, $40 |
17 |
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Celtic
Delight - The Cheeses and Spirits of Ireland
Location TBD |
30 |
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Rheingold:
Wines & Cheeses of the Rhine Valley
The Polo Lounge, Manhasset, 6:30
- 7:30pm, $40 |
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April |
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Cheese & Wine Tasting Seminar Series |
22 |
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American
Award-winners
The best of the US |
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May |
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Cheese & Wine Tasting Seminar Series |
13 |
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A Tour
of Italy
Italian Wines & Cheeses |
20 |
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Fresh
Young Things
Spring cheese and the Wines they Love |
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June |
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Cheese & Wine Tasting Seminar Series
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3 |
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Southern
Sensations
The best of Southern Italy |
17 |
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Spring Blush
Pairing Cheese with Rose wines |
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July |
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Cheese & Wine Tasting Seminar Series
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29 |
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The
Winners Circle
Award-Winning Cheeses from the American Cheese Society
Agata & Valentina, 1505 First Avenue, corner 79th Street,
NYC |
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August |
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Cheese & Wine Tasting Seminar Series
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24 |
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To be announced
LaMotta's Harborside Restaurant, Port Washington, NY |
26 |
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To be announced
Agata & Valentina, 1505 First Avenue, corner 79th Street,
NYC |
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* Cheese & Wine Tasting Seminar Series
$40 per person.
Call for
registration. |
2006 |
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31 March |
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Cheese Tasting benefit for Port Washington SEPTA (Special Education PTA)
Join Sue Sturman for a tasting of great cheeses and beverages at Jill Cohen's
beautiful home, in a benefit for the good work of the Port Washington SEPTA.
Contact Jill Cohen for reservations at 767-2818.
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31 May |
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"Honey, does this bread go with my cheese?", or, The Perfect Date for Cheese (pun intended)
Okay, now you know something about cheese. But dare we serve cheese NAKED?
No need! We'll taste though Murray's shelves to find the best
accompaniements for cheese on a platter, and discuss how to cook with
cheese: which cheeses turn stringy, which make a great sauce, and other
fascinating culinary applications for cheese. We'll make a few simple and
quick hors d'oeuvres to sample as well.
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8 June |
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Cheese Tasting. Port Washington Adult Education, Schreiber High School, Port Washington
During tonight's session we will discuss and taste may cheeses, introduce basic types,
textures and flavors. There will be instruction on how to shop and store your purchases
and the most attractive way to feature them for presentation. Sue will discuss wines,
ales and ciders that highlight cheeses to be served.
Click here for more informaiton.
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13 June |
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Raw Milk vs. Pasteurized: The Great Controversy
Let's taste. Let's argue. Let's have a glass of wine. Let's find out just
what the fuss is all about anyway. We'll try an experiment: a blind tasting comparing
similar raw and pasteurized milk cheeses, and discuss the differences in taste, texture
and appearance. We'll find out what the issues are, for and against,
and find out just what the myths are, too.
Come join us for a lively evening of exploration and debate.
It's NEVER dull at Murray's!
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July 18-23 |
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American Cheese Society Annual
Conference, Portland Oregon
Fromager
Certification: Update and Next Steps
Target Audience: Cheese Educators, Distributors,
Retailers or Attendees interested in fromager training
or certification
Laurie Greenberg, Dairy
Business Innovation Center, Moderator
Kathy Guidi, Artisan Cheese Marketing
David Leonhardi, Wisconsin Milk Marketing Board
Max McCalman, Artisanal Cheese Center & Picholine
Susan Sturman, Epicurean
A group of panelists from ACS’s new Cheese Education
Committee will lead a discussion on the directions
and challenges involved with creating an international
certification program for cheese experts. Panelists
will describe progress in the development of a
proposed testing program that will offer certification
for in-depth knowledge of cheeses from multiple
geographic regions of the world. Panelists will seek
audience participation and involvement in discussing
certifi cation planning, sponsorship and funding of the
certification program. |
12 October 6:30 - 8:00 pm
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Small French Finds (with Amanda Crawford)
Murray's Cheese Shop
Greenwich Village
254 Bleecker St. (between 6th & 7th Ave.)
New York, NY 10014
(212) 243-3289
Oui, oui, we all know Camembert, Beaujolais, Roquefort, and Sancerre.
Most of us know Epoisses, Hermitage, Reblochon, St. Emillion, and
Crottin de Chavignol. But France, arguably the greatest cheese- and wineproducing
nation on earth, produces hundreds of fabulous cheeses and
wines you may not know quite so well. We'll travel throughout the
Hexagon in a tour of other great wine and cheese finds, from the
monasteries to the craggy peaks of the Pyrenees, to the lush pastures of the
Jura and Rhone alps, to France's butter country – Normandy. Don your
beret, and we'll provide the baguettes. Sue Sturman, former Assistant
Director of Paris's Ecole Ritz-Escoffier Ecole de Gastronomie Francaise,
will conduct the class (in English, and French upon demand), along with
the French wine expert of the evening, Amanda Crawford, assistant wine
director at ‘Inoteca, who will present some of her favorite unique French
wine finds to match the cheese.
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25 October 7:00-8:30 pm |
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Buon Appetito: The Tastes of Southern Italy
Agata & Valentina Ristorante
1513 First Avenue, at 79th Street
(212) 452-0691
Sue Sturman pairs cheeses of Southern Italy, ranging from
the sublimely fresh and creamy ricotta di buffala of Campania
and the unusual Piacentino from Sicily (flavored with saffron
and peppercorns) with a flight of Sicilian red and white wines,
presented by international wine importer Greg Costello of
Costello Wines, Inc. The class will be held in the restaurant's
private Sicilian Room. Call A&V for reservations.
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2 November 6:30-8:00 pm |
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A Perfect (Second) Date for Cheese (Pun
Intended)
Murray's Cheese Shop
Greenwich Village
254 Bleecker St. (between 6th & 7th Ave.)
New York, NY 10014
(212) 243-3289
Back by popular demand! Round two: Last time she wowed us with truffles, honeys, cheddars, and jams.
This time, she's going even further: Sue Sturman, cheese goddess extraordinaire with a gift for
goodness, picks her favorite cheeses and wines from Spain, Italy, France (her personal favorite), and
the US to give us the exclusive look at what Murray's insiders do with their cheese when they get it
home. Take a tour around the globe for some serious cheese accompaniments- from prosecco to port,
mostardas to membrillos, and preserves to pates, and leave with a new appreciation for the diversity of
accompaniments you can use to match with cheese and wine. Satisfaction guaranteed!
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2006 and beyond |
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Winter Beers and Cheeses
Monday, November 13, 2006 6:30-8:00 pm
Murray's Cheese Shop
Greenwich Village
254 Bleecker St. (between 6th & 7th Ave.)
New York, NY 10014
(212) 243-3289
What goes down icy cold, then keeps you toasty warm? Hint: it'll also
quench your thirst. Winter beer! As a bonus, it comes in
season-matching colors and flavors: rich rubies, glimmering golds,
cinnamon, caramel, chocolate, and winter wheat. By now you've heard
that beer and cheese make extraordinary bed buddies. How to help them
cozy up in the cold? We've summoned some Sues to show you. (Try saying
that one fast.) Cheese expert Susan Sturman, former assistant director
of Paris' prestigious Ritz-Escoffier cooking school, will choose some
of Murray's most wintery cheeses, while beer expert Susan Greene, sales
manager of Global Brewers Guild, selects from a slew of her favorite
craft brews. Thirsty yet?
Cheese, Cheeses and More Cheese Sampling
Tuesday November 14, 2006 7:30-9:30 PM
PortWashington Community Education Program
Class PF06-26
Weber Middle School, Room 216
$25.00
During tonight's session we will discuss and taste a variety of cheeses,
introduce the basic types, textures, and flavors. There will be instruction on how
to shop and store your purchases, and how to include them in your meal planning.
Sue will discuss wines, ales and ciders that highlight cheeses to be served.
This is a great introductory class, and will feature cheeses that are locally available
And it's a bargain at less than half the price of Sue's other cheese tastings!
Night Cap 'n' Cheddar—Perfect Togeddar
Wednesday, December 13, 2006 6:30-8:00 pm
Murray's Cheese Shop
Greenwich Village
254 Bleecker St. (between 6th & 7th Ave.)
New York, NY 10014
(212) 243-3289
Port, the real thing, comes from Northern Portugal's fabled Duoro valley, where the right combination of
terroir, unique grapes, and age-old know-how give us many of the world's most prized and revered wines.
Cheddar, the real thing, is made using a time-honored production method wherein curds are cut into small
bits, cooked, stacked into blocks, and then cut and stacked again and again. Join cheese expert and
classroom favorite Sue Sturman, for a pairing o' Ports n' Cheddars, and try our favorite traditional
farmhouse cheddars compared to some small production American ones (including the highly coveted cave-
aged cheddar that took home Best in Show this year at the American Cheese Society). The port lineup? An
array of white, ruby, tawny, and LBV's. In this class, you'll be surprised: Diversity reigns supreme.
Fondue
Thursday, February 28, 2008 6:30-8:00 pm
Murray's Cheese Shop
Greenwich Village
254 Bleecker St. (between 6th & 7th Ave.)
New York, NY 10014
(212) 243-3289
During these cold days of winter we can't think of a better way to savor our cheese than a warm
communal pot of fondue. Learn the tricks of the trade, as Sue Sturman gives us the scoop on all
things fondue. From where did it come? Why did it gain such popularity (as if we need to ask that!)?
What do we need to make the perfect fondue? And, most importantly, what are the best cheeses to use?
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Sunday, March 22nd, 2009
Wine and Cheese Tasting
4:00 to 6:00 PM - The Community Synagogue, 160 Middle Neck Road, Sands Point, NY
Co-sponsored by Brotherhood and Sisterhood of the Community Synagogue
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Click here for the current
calendar |
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