I am pleased to announce new beer classes at Cooks of Crocus Hill for spring. I’ll be teaming up again with Master Sommelier Leslee Miller of Amusee Wine and Chef Mike Shannon for one of our now-legendary beer/wine pairing dinners. And I’ll be working with Heavy Table’s Becca Dilley and James Norton, authors of the Master Cheesemakers of Wisconsin, for some awesome pairings of local beer and cheese. Check these out.

The Big Thaw: Wine and Beer Pairing Dinner
April 15^th, 6:00 PM-9:00 PM, $75
With Leslee Miller and Mike Shannon
It’s OK to come out now … the cold war is over! Join Chef Mike, Sommelier Leslee and Cicerone Michael at Cooks for a night of fabulous drinks and eats sure to thaw out your tail feathers and get your palate prepped for all the great gourmet goodies that spring has in store. Menu: Bacon and Crab in Endive; Asparagus Tip Vinaigrette; Spring Vegetable Primavera; White Bean Cassoulet with Sausage; Apple-Cherry Turnovers. This one WILL sell out.

Local Cheese and Ale
May 4^th, 6:00-9:00 PM, $70
With Becca Dilley and James Norton
Even though we may disagree about The Favre and whether or not you should buy alcohol on Sundays, Minnesota and Wisconsin can at least come together on a few things, like the importance of good beer and cheese! Cicerone Michael Agnew will enlighten you on the ales, while Becca Dilley and James Norton, authors of The Master Cheesemakers of Wisconsin, will take you on a tour of the best fromages these states have to offer. Menu: A Selection of Cheeses from Minnesota and Wisconsin Cheesemakers Paired with Craft Beers from Brewers in Both States.

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