Beer & Cheese Pairing: Presented by Murray’s Cheese - 7/12/18

Beer & Cheese Pairing: Presented by Murray’s Cheese - 7/12/18

Thursday, July 12 2018 6:30pm Doors / 6:30pm Start / Ends 7:30pm (Estimated End Time)

Tickets

General Admission
$40.00
Thu Jul 12 2018

Beer & Cheese Pairing: Presented by Murray’s Cheese - 7/12/18

at City Winery Nashville

Doors:
6:30pm
Starts:
6:30pm
Ends:
7:30pm (Estimated End Time)

Tickets

General Admission
$40.00

Share

About:

If you purchase tickets to this event, you'll receive a complimentary voucher for two (2) free tickets to a non-sold out show of your choice in our venue.

Calling all beer & cheese lovers!

When most people think about food and beverage pairings, images of red and white wines alongside various courses are often what come to mind. However, thanks to the blossoming craft beer scene taking place across the country, we’re considering swapping grapes for grains when it comes to our pairings.

From classic Belgian styles and American lagers to rare brews; beer is as versatile as it is diverse, providing both complementary and contrasting experiences when paired with food. Join City Winery’s Certified Cicerone Evan Danielson as he teams up with Nashville’s resident cheese expert from Murray’s Cheese’s; Ray Marvin as they pair different styles of beer and their favorite cheeses.

Included in this class will be a tasting of five different beer & cheese pairings.


Murrays Cheese:
Founded in New York’s Greenwich Village in 1940, Murray’s is one of New York City’s most iconic cheese shops. Our mission is to bring the best cheese selection from all over the world to America, and we’re doing just that! Today, through our partnership with Kroger, we have nearly 400 Murray’s counters in supermarkets across the country, allowing us to take our love of cheese nationwide!

Ray Marvin:
Ray Marvin is a Certified Cheese Professional by the American Cheese Society, and dove into his career in cheese hands first! Starting out as an apprentice cheese maker at a small dairy farm in south Georgia, he quickly became head cheese maker, living and working on the farm 7 days a week making farmstead cheddars and goudas. Soon after, he made the transition from maker to monger and now proudly works for Murray’s cheese where he travels the country spreading the curd word and teaching folks how to become the Next Big Thing in food: A Cheese Monger!

Included in this class will be a tasting of five different cheese & wine pairings.