Workshop spotlight: Cheese and wine

8 May

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Ever wonder what the difference between burrata and mozzarella is? Or what exactly does pecorino mean? And what about wine?? If you’d like to learn more about how to expertly pair cheese and wine for your next dinner party, picnic or dinner for two Join Sophie Mosgrove, cheese connoisseur and all around lover-of-lactose, and Advanced Sommelier Deena Smith for an evening of cheese and wine tasting and education.

Join Sophie as she explores the regional varieties of Italy’s immensely diverse cheese selection. From the Alps to Sardinia and everything in between, this workshop will uncover some of Italy’s better known cheeses as well as a few secret gems. This workshop will include a lesson in cheese history, vocabulary, a discussion of the basic differences between cheese types. This workshop will include tastings of a variety of Italian cheeses, as well as other tasty accoutrements. This workshop will also include wine tastings, provided by Deena Smith, Advanced Sommelier, with the London based Wine & Spirits Education Trust; and San Francisco Manager for the Henry Wine Group, a Fine Wine Distributor dedicated to Family Estate & Sustainable wines.

This workshop is open to 21 and over only.

About the teachers:

Sophie Mosgrove | Cheese Monger

Growing up in the Bay Area, Sophie has always had a taste for cheese. Her appreciation began at the ripe age of 5, asking for brie and baguette sandwiches for lunch but it wasn’t until she returned to San Francisco after college that the passion truly flourished. Gaining experience at some of California’s most notable cheese counters, Sophie has evolved her love of lactose into the ultimate dream job.

Deena Smith | Advanced Sommelier

Deena Smith’s love of wine began at an early age on a trip to Europe where her chef and artist family helped inspire the world of fine dining. It progressed from there to all regions and she is an industry professional who continues to travel to learn of new and exciting wines and the cuisines that are both historic and important for wine lovers. She consultants regularly with restaurants and bars, and her passion and teaching have inspired many from Industry Professionals to the home wine lover.

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May gardening

7 May

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For the last few years I’ve shared garden duties (and joys) with one of our downstairs neighbors.  Every year we make a list, head to the garden shop, then spend a weekend day weeding, planting, and then sometimes celebrating with a cocktail in the backyard. In Mid-April we planted our garden for the spring. We made the list, went to Flowercraft, and we only forgot one thing (cilantro). This year we didn’t have to spend half the day weeding our small, but mighty little backyard beds. Last fall we decided to cover the beds with newspaper and cedar to slow the weed explosion that happens annually, and it worked pretty well. We raked back the cedar pretty quickly to uncover happy, relatively weed-free soil. I was a little worried that the heavy cedar might kill the good stuff in our soil, but I was happy to see some fat worms as we amended the soil.

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This year we’ve planted snow peas, parsley, zucchini, cucumber (it died already, but we’re going to try again), strawberries, fox glove, celery, mixed lettuce and thyme. From previous years we still have artichokes, figs, blueberries, rosemary, garlic, nasturtiums, honeysuckle, lemons, lemon verbena and oregano. Last year we harvested one artichoke, but I let it flower, then dried it because it was too pretty to eat. This year we’ve got a handful of blueberries on the bush, and I’m hoping we’ll get to eat them before the birds do.

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Every year we want to plant cilantro, but we’ve yet to be successful.  Why? Lots of plants starts look like cilantro! We’re trying, but failing here guys. Last year, instead of cilantro we bought an insane amount of parsley starts. It grew and grew, and we forgot all about cilantro. This year instead of cilantro… we bought celery starts. Who knew we’d do it again? I’m hoping this will lead to more bloody marys… because what else is celery good for?

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Work evolution

6 May

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With the newest schedule of Skill Exchange workshops, I wanted to reflect on the evolution of Kate Skill Exchange Design things. Blogging with a cocktail in hand never hurts, right? Over the last year, I’ve learned many many indispensable lessons about event planning, life-juggling and business-juggling. I’m 29 years old, and while I may regret sharing that little tidbit tomorrow, I can’t regret the fact that working for myself has been the best, and most intimidating decision I’ve ever made. I’ve learned that I need support, and I need good advisors to help advise me in areas that I might otherwise stubbornly avoid or ignore. I’ve had to toughen up, but also be more protective of what I’ve worked so hard to build. True, haters gonna hate, but I’ve also learned that the copycats aren’t going to slow me down either.

With the growing network of participants as well as teachers, it is even more important to continue offering interesting, affordable and useful workshops that excite us and inspire us. As Skill Exchange grows, I want to create workshops and events will help us all take steps towards better understanding how things are made, but also, to help support those in the community that have dedicated their careers to practicing traditional and handmaking skills. These workshops aren’t entirely about having fun– they are about supporting makers and small businesses, and revaluing the hard work that goes into making things by hand.

With this new series of workshops, ticket price points are higher than previous events, so that Skill Exchange can pay our teachers, rent space for events, as well as support new and evolving goals of Skill Exchange. I’ve worked extremely hard to ensure that each workshop is still very affordable, and the value of each workshop is higher than the actual monetary cost, because ultimately, I want people to understand the value of the skills and knowledge that our teachers are passionate about.

In the past workshop tickets were extremely low cost, in part through the kind donations of businesses and teachers, and eventually workshops were funded in part by grants. I was also for a time, extremely naive about my ability to keep Skill Exchange moving forward non-stop without help or financial support… but fortunately I’m no longer laboring under that particular delusion! One of the long term goals of Skill Exchange will be to offer a variety of price points for everyone… and yes, I still want to do free events. I just can’t help it. Skills should be available to everyone.

Skill Exchange will continue to evolve and grow, thanks to excellent advice-givers, workshop takers, and continued support from teachers and makers. If you’d like to support Skill Exchange, take a workshop with us. Its easy, and we’re fun. Oh, PS- you’re going to learn something useful.

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Maker Series: The Aesthetic Union

6 May

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A few weeks ago I had the pleasure of catching up with James Tucker of The Aesthetic Union. James is a sea-faring pressman- he runs a letterpress studio AND teaches workshops with Skill Exchange, as well as more in depth classes at San Francisco Center for the Book. San Francisco Center for the Book was kind to allow the Skill Exchange film crew (of two) into their space to talk with James, and learn more about the letterpress community in SF. James and I have worked on a number of design projects together, from letterpress holiday cards to hang tags to posters and business cards. James is an excellent teacher, and a great supporter of Skill Exchange.

To catch up on the full Maker Series, with James and other Skill Exchange teachers, check out the rest of our videos here.

 

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What we ate

2 May

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1. Dinner: Spring risotto with fava, peas, mushrooms, asparagus, pecorino romano and a poached egg
2. Dinner: Tofu and  vegetables for spring rolls with peanut-cilantro dipping sauce

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3. Breakfast: Spinach smoothies with avocado, chia seeds, coconut water and mango
4. & 5. Brunch: Chicken sausage, scrambled eggs, fruit salad
6. Dinner: Chicken tacos with avocado and cheese, fresh corn and spicy purple cabbage slaw on the side

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