To register for the seminars email wedgeseminars@gmail.com

Seminar Sessions

11am – Beer and Cheese. Need We Say More?

A panel of experts will present pairings, discuss their process for pairing beer with cheese and will put to rest any debate regarding beer's place in the hierarchy of cheese/beverage companionship.

Eric Moore: Victory Bar
Vern Caldwell: Pholia Farms
Brian Butenschoen: Oregon Brewers Guild
Steve Jones: Steve's Cheese

1pm – Cheese Plates Aren't Just For Cheese! Bringing Local and Artisan to the rest of your Cheese Plate

A competition-format will be used to highlight the array of locally produced products that lend themselves to pairings on a cheese plate. Sit, watch, taste and vote while learning about the elements that go into making a good cheese plate for everyday dining and for entertaining.

Brandon Weeks: Urban Farmer

3pm – Pairing Distilled Spirits with Cheese

Microdistilling has quickly become iconic in Portland, yet the tradition of small-scale distilling has existed in Portland for more than 20 years thanks to Stephen McCarthy and his Clear Creek Distillery. Rogue River Blue, which is wrapped in grape leaves that are macerated in Clear Creek's Pear Brandy recently won Best in Show at the annual conference of the American Cheese Society. Our expert panel will explore various pairings of cheese using a variety of distilled spirits produced in Portland.

Kevin Ludwig: Beaker and Flask

Demonstration Stage Assisted by the Oregon Dairy Princesses

11am – Home Cheesemaking

Claudia Lucero will be on hand making cheese using her handy D.I.Y. home cheesemaking kits. Find out how easy it is to make some of the most ubiquitous styles of cheese in our markets. Then, find out how much fun it is to Do It Yourself! Kits will be available for sale and Claudia will be available to answer your questions.

Claudia Lucero: UrbanCheesecraft

1pm – Ricotta Cooking Demo

Traditional Ricotta rarely graces our table anymore. Watch Ricotta being produced and learn the differences between traditional Ricotta and the more conventional Ricotta found on today's grocery store shelves. Then, enjoy the fruits of our labor as dessert chef Kristen Murray transforms Ricotta into a deliciously simple dessert!

Kristen Murray: Pastry Chef, formerly of Lucier

Marc Bates: The Cheese Guy

Author Appearance

Tami Parr
Tami Parr signs copies of her new book and talks about the making of Artisan Cheese of the Pacific Northwest.