In the Bay Area we pride ourselves on our knowledge of wine, chocolate and cheese. We have wonderful producers as well as experts. When it comes to American cheese, one of our local aficionados is Laura Werlin. She's the author of a number of books on the subject and has a thorough knowledge of producers and retailers. Her most recent excellent book on the subject, Laura Werlin's Cheese Essentials is a combination cookbook and buying guide with great descriptions, explanations of styles, and tasting notes.
Restaurant Parcel 104, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese.
Parcel 104 executive chef Robert Sapirman will be working with noted cheesemonger John Raymond of Raymond & Co. and cheesemongers will personally select which cheeses will be used. Laura Werlin will coordinate the appetizers for the cocktail hour using recipes from her books. Werlin will also be on hand to talk to guests about cheese, and sign cookbooks.
What: 6th Annual Cheese & Wine Dinner
When: Saturday, November 8, 2008
Where: Parcel 104 at the Santa Clara Marriott, 2700 Mission College Boulevard, Santa Clara
How: $145 plus tax and gratuity. Book online via OpenTable or call 408-970-6104.