Beer/Wine University – Fall Session

Let’s agree to come together!  Wine lovers will find much to love about beer and vice versa in this interactive class taught by Sommelier Leslee Miller and Cicerone Michael Agnew.  From grape varietals to beer styles, you’ll discover the right beverage for your palate.  Are you a Cabernet drinker?  Let us show the beer that best matches the complex bold flavors of this grape.  A Pilsner drinker?  We’ll give you the grape alternative for this crisp, refreshing beer style.
 
Oct 28th:  Why oaking matters
Toast, caramel, macaroon, pancakes and crème brûlée.  You guessed it! These are all descriptions for the impact of oak on a libation.  Elevate your senses in this creative ‘why oaking matters’ class with Cicerone Michael and Sommelier Leslee.  Not all oak is the same. The wood’s subtle nuances vary by country of origin and level of toast. Explore those differences and more as we examine the effects of wood on your favorite drinks from grapes to grains!
Nov 4th:  Festivus for the rest of us!
A joyous, holiday feast – what else?  Sorry, Kramer won’t be there, but we will!  Come learn the art of combining beer and wine with food as two of the Twin Cities’ most passionate food and libation instructors, Sommelier Leslee Miller & Cicerone Michael Agnew, pair their way through three genres of holiday celebrations.  From a traditional turkey dinner, to a full Festivus layout (spaghetti & meatloaf), to a Hanukkah feast with latkes and jelly doughnuts, you’ll sample the wonderful variety of the holiday table and pick up some tips on the best beverage accompaniments.

In May of 2009, Certified Cicerone Michael Agnew of A Perfect Pint and Certified Sommelier Leslee Miller of Amusee teamed up for the first time to teach a beer, wine, and cheese class at Cooks of Crocus Hill. It turned out that the pairing of the two of them was as magical as the ones they created with the cheeses. Since that night their professional relationship has grown to include joint classes and private tasting events, food-service consulting that encompasses both beer and wine, and the highly successful, bi-annual Beer & Wine University. The teaching chemistry between them is so strong that a class alum once told them, “you two are more recognizable together than separate.”
Working together allows Michael and Leslee to speak to audiences they might not otherwise reach. During the course of an event even the most hardcore wine or beer people find at least one sample that makes them want to know more about the other side.