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  • Michael Landis

Cheese, Beer & Dinner with a show

Cheese, Beer and Dinner at the Publix Aprons Cooking school is not only educational with the Aprons Chefs demonstrating each of the courses, Cheesebut you get to learn more about the cheese makers, their cheeses and sample out some really fun beers that pair beautifully with each course. You can find out more about the upcoming classes, dates and locations here.


Here’s our 5 Course meal with beers paired up with each.


Cheese Plate paired with Samuel Adams - Wicked Easy – Light & Hazy Lager

Easy artisanal 5 Cheese Plate


Ellsworth Cheese Curds

Chavrie® Plain Goat Cheese Log

Cabot Extra Sharp Cheddar

Beemster Royall Grand Cru Gouda


Samuel Adams - Wicked Easy – Light & Hazy Lager

Super-juiced with haze for days. How about a rush of pineapple over here? How about a one-two punch of mango and peach over there? Wicked Hazy is a little bit extra - a blast of tropical fruit, with a smooth, silky finish. It’s like a beautiful swirling magic-eye for your mouth, if that makes sense. Drink up, it will soon.


You can find the recipe here along with other Cheese Plates



Ellsworth Cheese Curd Poquitos paired with Dogfish Head 60 Minute IPA

Spicy little pockets of cheese and meat filling.


Ellsworth Cheese Curds

From the Cheese Curd Capital of Wisconsin, Ellsworth Cooperative Creamery Natural White Cheddar Cheese Curds taste like no other because they are crafted with only rBST free milk from our 450 family farms throughout Wisconsin and Minnesota. The longer the cheese remains inside the sealed/unopened package the more enriched the cheddar flavor becomes. The health-conscious consumer will appreciate they are crafted using the highest quality farm certified rBST free milk. They are also high in calcium and protein, contain no added sugars, no carbs, zero trans fats, and are gluten-free.


Dogfish Head 60 Minute IPA

Brewed using a boatload of intense Northwest hops, we boil this continually hopped IPA for a full 60 minutes, adding more than 60 hop additions continuously to create a bold and timeless flavor. Continually hopped to deliver a pungently, citrusy, grassy hop flavor without being crushingly bitter, 60 Minute IPA is a surprisingly sessionable IPA for the craft enthusiast.

You can find the Poquitos recipe here along with other Appetizers


Fried Chavrie® Goat Cheese Salad paired with Dogfish Head SeaQuench Ale

Crispy and delicious fried Chavrie® goat cheese salad served with colorful fruits and vegetables. Fresh arugula, beets, carrots, peas, avocado, berries and a homemade raspberry poppyseed dressing.



Chavrie Goat Cheese

A purely spreadable, ultra smooth goat cheese with a fresh burst of flavor in every bite. Chavrie®, the first and finest American goat cheese, was introduced in 1989 in its soon-to-be-classic pyramid shape. Since then, Chavrie® has now expanded to include three exciting ways to enjoy the fresh, creamy taste of our goat cheese: pyramids and logs. The harmony between our animals, farmers, and nature imparts an exceptional purity and quality to the milk produced on our goat farms, which in turn creates unsurpassed levels of flavor and wholesome goodness in our cheeses.


Dogfish Head SeaQuench Ale

Objectively the most refreshing beer we’ve ever brewed, SeaQuench Ale is a session sour mash-up of a crisp Kölsch, a salty Gose and a tart Berliner Weiss brewed in sequence with black limes, sour lime juice and sea salt. The result? A citrusy-tart union that has captured the attention and hearts of beer, wine and margarita drinkers alike!


You can find the Chavrie Salad recipe here along with other salds



Black & Blue Short Ribs with AmaBlu Cheese paired with Samuel Adams Boston Lager

Short ribs are seared and cooked long and slow with Samuel Adams Boston Lager, beef stock and a balsamic glaze


AmaGorg or AmaBlu cheese

AmaGorg® Gorgonzola is Cave aging for a minimum of 90 days gives our AmaGorg® Gorgonzola a sweet flavor profile that pairs well with wine, chicken, or on a cheese board with dried fruit and nuts.

AmaBlu® Blue Cheese

America’s first Blue cheese is cave-aged for a minimum of 75 days making it a creamy and delicious addition to steaks and hamburgers fresh off the grill.


Samuel Adams Boston Lager

The beer that started it all for Samuel Adams. This unmistakable, full-flavored beer sparked a movement to bring better beer to U.S. drinkers. Boston Lager illustrates our core mission to brew flavorful, complex and delicious beers. To this day it’s made using the same recipe that Jim Koch used in 1984. Boston Lager® remains our most popular beer ever made.

You can find the Black & Blue Short Rib recipe here along with other Entrees



Crispy Bacon & Cabot Cheddar Roasted Fingerling Potatoes paired with Samuel Adams Boston Lager

The secret to this potato recipe is an extra long roasting time and a good drizzling of bacon grease. The smoky bacon flavor is in every bite and the extra minutes in the oven leave the edges of each potato nice and crisp with a fluffy center.


Cabot Extra Sharp Cheddar

Extra Sharp Cheddar is creamy and rich with a slight crumble, and packs a grown-up, citrusy tang. With a full-bodied flavor, and that classic East-Coast Bite, we think it’s the best tasting extra sharp on the planet. Naturally lactose-free, it’s perfect any way you choose to serve it. Slice it up for a scrumptious snack with a hoppy beer, melt it on gooey grilled cheese, or stir it into a bold cheese sauce. There’s no wrong way to enjoy cheddar this good.


Samuel Adams Boston Lager

The beer that started it all for Samuel Adams. This unmistakable, full-flavored beer sparked a movement to bring better beer to U.S. drinkers. Boston Lager illustrates our core mission to brew flavorful, complex and delicious beers. To this day it’s made using the same recipe that Jim Koch used in 1984. Boston Lager® remains our most popular beer ever made.

You can find this Cabot recipe here along with other Side dishes



Mexican Street Corn with BelGioioso Parmesan paired with Samuel Adams Boston Lager

This Mxican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. You can use different cheeses, for this recipe I’m using a Parmesan.


BelGioioso Parmesan

BelGioioso Parmesan is made with fresh milk gathered daily from our local farmers. Each wheel is aged in special caves for over 10 months. BelGioioso’s Master Cheesemakers carefully inspect and hand-turn each wheel to ensure a consistent aging process. This expert care develops Parmesan’s sweet, nutty flavor and tantalizing aroma.


Samuel Adams Boston Lager

The beer that started it all for Samuel Adams. This unmistakable, full-flavored beer sparked a movement to bring better beer to U.S. drinkers. Boston Lager illustrates our core mission to brew flavorful, complex and delicious beers. To this day it’s made using the same recipe that Jim Koch used in 1984. Boston Lager® remains our most popular beer ever made.

You can find this Mexican Street Corn recipe here along with orther Side dishes



Beemster Royaal Grand Cru, Apple and Honey Tart with Rosemary with Angry Orchard Peach Mango Fruit Cider

Apples and Beemster perfectly pair in this sweet and savory tart, a not-too-sweet ending to a special meal.


Beemster Royaal Grand Cru

This special selection cheese was developed by our master cheesemakers to honor our appointment as a purveyor to the Royal Court of the Netherlands. This Beemster cheese is fit for a king… literally. This special selection cheese was developed by our master cheesemakers to honor our appointment as a purveyor to the Royal Court of the Netherlands.


Angry Orchard Peach Mango Fruit Cider

Angry Orchard Peach Mango Hard Cider has the crisp, fresh apple flavor you expect from Angry Orchard, combined with the ripe, vibrant flavors from peaches and mangos. Angry Orchard Peach Mango is balanced, slightly sweet, juicy, and has a refreshing finish!


You can find this Beemster recipe here along with other Desserts


You can find more information on the upcoming Publix Aprons Cooking schools with Michael Landis here.



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