Do you drool at the mention of Gruyere?
Does your heart skip a beat, when you catch a whiff of Parmigiano Reggiano?
Do you often dream of swimming in a pool of melted brie?

If you answered “yes” to any of these, or even remotely entertained the notion of question #3, have we got the cooking class for you!

Cooking for Cheese Lovers is the ultimate cooking class for those that share an obsession with the gooey, stinky, creamy and salty delicacy.

Cooking for Cheese Lovers
Friday, March 27, 2009
6:30 – 9:00 PM
The Cheese School of San Francisco: 2155 Powell Street, 2nd Floor
$95 per person

You’ll watch in amazement as The Cheese School of San Francisco cheese instructor Wil Edwards shows you how to make fresh a ricotta cheese. With your fellow cheesemates, you’ll taste and discuss your way through a bevy of local and artisan cheeses hand-picked by the Cheese School’s team of experts.

More gooey fun ensues as you step into the kitchen with us for a hands-on cooking lesson, where you’ll learn to make positively cheesey gourmet appetizers dreamed up by Parties That Cook’s chefs. Each savory morsel is designed with a unique cheese profile in-mind:

Crostini of Homemade Ricotta and Red Bell Pepper Jam
Cabrales Phyllo Purses with Sherry-Raisin Dipping Sauce
Endive with Caramelized Onions, Apricot Jam and Cowgirl Creamery Red Hawk
Crab and Shrimp Quesadillas with Pumpkin Seed Salsa and Cotija
Mini Sliders with Smoky Cheddar
Goat Cheese Amaretti Cake with Pomegranate Glazed Raspberries

Once the cooking class is over, relax and enjoy the appetizers you’ve made with… what else, but WINE! The ultimate bi-fecta of culinary ecstacy. We’ll also send you home with digital photos and recipes from your decadent evening affair.

Don’t miss this melty, crumbly, oozey Cooking for Cheese Lovers class! Space is limited to 40 guests, so sign up yourself and all your cheese lover friends today! Vegetarian options can be accommodated with advance notice.

Click here for more info.
Buy tickets online or call Parties That Cook at (415) 441-3595.