Plantation, FL

Multiple Dates

Feb 19

6:30 pm

A Cheese, Beer, and Dinner Experience - Curated by Michael Landis

$
60
Free
Select date for pricing
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About this event.

Multiple Dates

6:30 pm

Feb 19

$
60
Select date for pricing
Location
Publix Aprons Cooking School at Plantation
1181 South University Drive
Plantation, FL
33324
(954) 577-4264
Location
Publix Aprons Cooking School at Plantation
1181 S University Dr
Plantation, FL
33324
(954) 577-4264
Date
Feb 19
,
6:30 pm
Dates
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Contact us
ALLERGEN INFORMATION - Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, tree nuts, and shellfish.

All classes are structured to be seated with other registered guests. Seating is first come, first serve.

Join Michael Landis, American Cheese Society Certified Cheese Professional, on a journey into the world of pairing up beer, cheese, & dinner. He personally selected the beers, cheeses and recipes to create a fun and well paired dinner experience.

Each course will be demonstrated by the Aprons chefs in conjunction with Michael speaking about the beers and cheeses and how they compliment each other.

Michael's newly released book "Beer Cheese Stories" will be available for purchase and signing by the author. It is a must read for brewers, beer-lovers, and cheese connoisseurs to name a few. Discover how cheese pairs great with not just wine.

Class menu.

  • Sample Board of Tonight's Cheeses
  • Artisan Cheeseboard paired with Samuel Adams Wicked Easy Light & Hazy Lager
  • Ellsworth Cheese Poquitos paired with Dogfish Head 60 Minute IPA
  • Fried Chavrie® Goat Cheese Salad paired with Dogfish Head SeaQuench Ale
  • Black & Blue Short Ribs with AmaBlu Cheese paired with Samuel Adams Boston Lager
  • Crispy Bacon and Cabot Extra Sharp Cheddar Roasted Fingerling Potatoes paired with Samuel Adams Boston Lager
  • Mexican Street Corn with Belgioioso Parmesan paired with Samuel Adams Boston Lager
  • Beemster Royaal Grand Cru, Apple and Honey Tart with Rosemary paired with Angry Orchard Peach Mango Fruit Cider

What to expect.

This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.

Wine is provided at most evening classes, but you must be 21 years of age or older to drink alcoholic beverages. Drink responsibly.

This is a demonstration-style cooking class. Sit back, relax, and let our chefs do the cooking. Enjoy all of our delicious menu items and ask questions as we walk you through each recipe.

Other details.

Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is provided at most evening classes. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.

Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, sesame, tree nuts, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.

Michael Landis conducts cheese seminars around the United States, Canada and the United Kingdom, along with pairings of wine, beer and chocolates with Artisan cheeses. Michael has been teaching at the Aprons Cooking Schools since 2001 and thoroughly enjoys working with the Aprons Chefs!

Michael is one of the first to become an American Cheese Society Certified Cheese Professional in 2012, one of the highest obtainable professional certifications that one can earn in the cheese industry and in 2013 he earned the title of CCP Trainer. In 2011, he was inducted into the Guilde Internationale des Fromagers in Washington, DC for his passion for sharing and educating the world of cheeses. Since 2010, Michael has participated as a World Cheese Judge at the World Cheese Awards, Global Cheese Awards, Good Foods Awards and the International Cheese Awards. Michael has conducted beer, wine, food and cheese pairing seminars at the Great American Beer Festival, American Cheese Society Conferences, Craft Brewers Conference, the California Artisan Cheese Festival and many others over the past few years. He is also a Judge at the Cheesemongers Invitational in New York City that brings together the best Cheesemongers from around the World to compete to be the best Cheesemonger in the world.

Most recently, Michael joined the world’s most talented chefs, culinary influencers and wine and spirit experts at The Ritz-Carlton, Grand Cayman for the 11th annual Cayman Cookout. The event, hosted by acclaimed chef Eric Ripert, was an interactive celebration and offering an exciting agenda featuring José Andrés, Emeril Lagasse and other world renowned chefs, where Michael conducted 4 educational pairing events throughout the event. He is regularly featured on CBS morning shows and also an award winning brewer, winning a Gold Medal at the Great American Beer Festival for a Collaborative Black Lager with Six Ten Brewing, Mischievous Black Lager, along with several other beers for a total of 4 medals.

Class sponsors.

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