You are here

Past Events

The Cheese School of San Francisco

Tuesday, April 15, 2014
San Francisco, CA

Spring Cheese and Wine
I can’t do any better than the Cheese School’s own description of this class, so with blatant plagiarism, here goes: “Come May, foodie hearts’ swoon at the first sights and flavors of Spring. Few of the new year’s pleasures are greeted with as much joy as the wobbly legs and little baa’s of baby goats and lambs. Babies on the farm means milk for cheesemakers. Author and cheese expert Laura Werlin will lead you in a tasting of the first cheeses of the year. She’ll pair her finds with light, lovely wines perfect to celebrate the season.”

Pebble Beach Food & Wine

Thursday, April 10, 2014 to Sunday, April 13, 2014
Pebble Beach, California

I am thrilled to be returning to this spectacular event located in one of the most beautiful places on earth. This is always a star-studded affair, and this year's event is no exception (think Thomas Keller, anyone?). As for my role, I am excited to be giving a cheese and wine seminar with star Master Sommelier Carlton McCoy from The Little Nell hotel in Aspen, Colorado. I’m bringing in great cheeses from around the world to be paired with the fabulous Santa Barbara County wines.

I’ll also be serving up mac & cheese for the masses at the Sunday Grand Tasting. This year I’ve chosen to feature the Crab and Artichoke Mac & Cheese recipe from my book, Mac & Cheese, Please!. The piece d’ resistance will be a drizzle of Vermont Creamery’s Crème Fraiche. It doesn’t get much better than that.

The Cheese School of San Francisco

Wednesday, December 4, 2013
San Francisco, CA

As the Cheese School description says, I have a new love: mac & cheese. I’m going to be sharing the love at this class as we taste four different recipes for mac & cheese. We’ll also taste the specially-chosen cheeses that will be in the mac & cheese in their natural form. As if that isn’t enough, we’ll pair those cheeses as well as the mac & cheese dishes with wines to see how it all comes together. Frankly, with those elements, how can it be anything but a slam dunk even if it does necessitate an extra mile on the treadmill the next morning?

San Diego Bay Wine & Food Festival

Wednesday, November 20, 2013 to Sunday, November 24, 2013
San Diego, CA

Hard to believe that this upstart little Festival has become a grown-up one as it celebrates its tenth anniversary. I will return to give attendees a taste (literally) of cheeses they probably haven’t tasted and, of course, will have wines to go with them. (This is a wine and food festival, after all). The four days are chockfull of food and drink events on both land and sea (well, at the dock, anyway), chef appearances, seminars celebrating legendary wine and bourbon houses, bottle auctions, beer tastings, a benefit run (I’ll be donning my running shoes for this one), a (very!) grand tasting, and so much more. Been wanting to go to San Diego anyway? The Festival might be in November, but somehow the sun always shines on it anyway.

Wisconsin Cheese Originals Annual Festival

Friday, November 1, 2013 to Saturday, November 2, 2013
Madison, WI

When writer, teacher, and organizer extraordinaire Jeanne Carpenter started this festival five years ago, she probably had no idea that not only would it take off the minute it got out of the gate, but that five years later it would be bigger and better than ever. But sure enough, when someone as dedicated and competent as she gets behind something, there’s no turning back. I am thrilled to be this year’s keynote speaker as we celebrate all things Wisconsin and American cheese.

If you love cheese, then this is a must-attend Festival. There are tours, cheese dinners, seminars, and my favorite event, Meet the Cheesemakers, where you get to taste cheeses you’ve probably never tasted (let alone heard of) and, as billed, meet the cheesemakers. Plus, this Festival all takes place in the shadow of the Wisconsin state capitol, which is also the site of the famous (infamous) Dane County Farmers’ Market. Two days of all things cheese combined with this market? Absolutely worth the trip.

The Cheese School of San Francisco

Wednesday, October 2, 2013
San Francisco, CA

Certain American cheeses have become classics, while others are clearly on their way. We’re going to sample some of each along with some classic American wines for a classic pair-up of American cheeses and wines and a few pairing lessons along the way. Please join me for this uniquely American class. Does school get any better than this?

Santa Fe Wine & Chile Fiesta

Wednesday, September 25, 2013 to Sunday, September 29, 2013
Santa Fe, NM

Wine? Chile? Santa Fe? How much more is there to say about this spectacular event? This unique celebration of all that's good in life is celebrating its 23rd year, and not surprisingly, with each year, the event gets more popular. This will be my ninth year as a presenter, and even though there's no such saying, "nine times is the charm," the fact that this year I'll be giving a riesling and cheese pairing seminar with Master Sommelier extraordinaire Tim Gaiser, is proof that this is a pretty special year. Plus, I will return to the year-old digs at the Santa Fe School of Cooking by focusing on mac & cheese made with artisan American cheeses, a cheese tasting plate featuring those same cheeses, and some exciting wines to pair with them. The event culminates in arguably the best food and wine tasting under one tent (or four tents as the case may be). The setting is the Santa Fe Opera grounds, which means that every so often, when you look up from that delectable plate of food and delicious glass of wine, you'll be reminded that this is pretty much as close to heaven as it gets.

Cochon 555

Sunday, May 5, 2013
Los Angeles

Okay, so this may not be a cheese celebration, but for some pork even trumps cheese (though not for me). Nevertheless, this is one of the greatest events anywhere. Five chefs will compete for the title of regional Cochon champ as they do nose-to-tail cooking, each with one heritage breed pig. The idea? Get as much as they can out of a great-to-begin-with animal to show it the respect it deserves. Your role? Eat what the chefs come up with and vote on it. Whoever wins then goes to the Grand Cochon Championship cookoff in Aspen in June to compete with the other regional winners.

The Cheese School of San Francisco

Wednesday, May 1, 2013
San Francisco, CA

What better way to commemorate May Day than with a celebration of spring cheeses? I’ll be showcasing fresh-as-a-daisy cheeses as well as a couple that were made last spring to show how spring grasses really make a difference in the milk and therefore the cheese. As always, we’ll weave in cheese and wine pairing lessons along the way for a fun, full, and tasty evening.

Cochon 555

Sunday, April 28, 2013
Chicago

Okay, so this may not be a cheese celebration, but for some pork even trumps cheese (though not for me). Nevertheless, this is one of the greatest events anywhere. Five chefs will compete for the title of regional Cochon champ as they do nose-to-tail cooking, each with one heritage breed pig. The idea? Get as much as they can out of a great-to-begin-with animal to show it the respect it deserves. Your role? Eat what the chefs come up with and vote on it. Whoever wins then goes to the Grand Cochon Championship cookoff in Aspen in June to compete with the other regional winners.

Cochon 555

Sunday, April 21, 2013
Miami, Florida

Okay, so this may not be a cheese celebration, but for some pork even trumps cheese (though not for me). Nevertheless, this is one of the greatest events anywhere. Five chefs will compete for the title of regional Cochon champ as they do nose-to-tail cooking, each with one heritage breed pig. The idea? Get as much as they can out of a great-to-begin-with animal to show it the respect it deserves. Your role? Eat what the chefs come up with and vote on it. Whoever wins then goes to the Grand Cochon Championship cookoff in Aspen in June to compete with the other regional winners.

Grilled Cheese Invitational

Saturday, April 20, 2013
Los Angeles

Craziness is guaranteed when hundreds of grilled cheesemaking competitors and thousands of grilled cheese fans convene to celebrate the world’s best sandwich. As always, I’ll be judging, so I’m already saving my appetite in anticipation of some great (and some not-so-great, ahem) grilled cheese sandwiches. Can you say National Grilled Cheese Month? Hooray!

Cochon 555

Sunday, April 14, 2013
San Francisco, CA

Okay, so this may not be a cheese celebration, but for some pork even trumps cheese (though not for me). Nevertheless, this is one of the greatest events anywhere. Five chefs will compete for the title of regional Cochon champ as they do nose-to-tail cooking, each with one heritage breed pig. The idea? Get as much as they can out of a great-to-begin-with animal to show it the respect it deserves. Your role? Eat what the chefs come up with and vote on it. Whoever wins then goes to the Grand Cochon Championship cookoff in Aspen in June to compete with the other regional winners.

The Cheese School of San Francisco

Wednesday, April 10, 2013
San Francisco, CA

This class will be nothing short of a cheese extravaganza. In this National Grilled Cheese Month celebratory class, we'll have grilled cheese, a cheese tasting plate, and great wines to go with them. But for all the fun this class will be, it's also seriously educational. We'll taste new cheeses, learn the secrets to making great grilled cheese sandwiches, and weave in a few cheese and wine pairing lessons along the way. Can you say f-u-n?

Cochon 555

Sunday, April 7, 2013
Washington, DC

Okay, so this may not be a cheese celebration, but for some pork even trumps cheese (though not for me). Nevertheless, this is one of the greatest events anywhere. Five chefs will compete for the title of regional Cochon champ as they do nose-to-tail cooking, each with one heritage breed pig. The idea? Get as much as they can out of a great-to-begin-with animal to show it the respect it deserves. Your role? Eat what the chefs come up with and vote on it. Whoever wins then goes to the Grand Cochon Championship cookoff in Aspen in June to compete with the other regional winners.

Pebble Beach Food and Wine Festival

Thursday, April 4, 2013 to Sunday, April 7, 2013
Pebble Beach, CA

Few events compare with this morning-til-night celebration of great food and wine. Once again, I will be joining some of the nation’s best chefs, winemakers and culinary experts to help host four days full of all things delicious.

Friday, April 5th, 10 a.m.
The Inn at Spanish Bay
Join me for “Cheese and Wine with Laura Werlin” as we taste great cheeses from the around the world along with a stellar selection of New and Old World wines. Joining me will be ace master sommelier Dustin Wilson from Eleven Madison Park in New York. Mais oui! Although this is now sold out, there are always morning stragglers that don’t quite make it out of bed. So, if you feel like it come anyway and maybe you’ll get in.

Saturday, April 6th, 12 p.m.-3 p.m.
Lexus Grand Tasting
Please come by my table where I’ll be scooping up Spicy Buffalo Wing Mac & Cheese made with Kerrygold Blarney Castle and Cashel Blue cheeses. Get ready for a huge flavor punch all in one bite.

The Cheese School of San Francisco

Monday, December 10, 2012
San Francisco, CA

This class will be nothing short of a cheese extravangza. In one class, we'll have mac & cheese, grilled cheese, a cheese tasting plate, and great wines along the way. But for all the fun this class will be, it's also seriously educational. We'll taste new cheeses, learn the secrets to making great macs & cheese and grilled cheese sandwiches, and weave in a few cheese and wine pairing lessons along the way. Can you say f-u-n?

Draeger's Cooking School

Tuesday, November 27, 2012
San Mateo, CA

I'm looking forward to getting back behind the stoves at the iconic Draeger's Cooking School in San Mateo. As you can guess, cheese will be the focus with everything from salads to macs & cheese. We'll also have a cheese tasting of six cheeses to complete your cheese education. Why wasn't school like this?

Ferry Building Farmers' Market Cooking Class

Saturday, November 17, 2012
San Francisco

I'll be gathering ingredients from the market that morning and putting them all into macs & cheese to celebrate the brand new release of my book, Mac & Cheese, Please! What better than steaming noodles and melted, gooey cheese with fresh-from-the-market ingredients to take the chill off a fall morning? Samples for all!

The Cheese School of San Francisco

Tuesday, October 9, 2012
San Francisco

I'll be heading back to school to give students (that could be you!) a taste of some of America's greatest cheeses and wines being made today. We'll taste, learn about the cheeses - some new, some classic - and a few wines that are classics and oh-so-delicious.

Pages