Friday, April 9th, 2021
6:30 PM CDT
Lori Osborn McCleary, Instructor
Lori Osborn McCleary is a LASA parent and founder of former Ritual Austin, a cheese & charcuterie board business that exploded onto the foodie scene in Austin with the Instagram @ritualaustin and grazing board workshops at Intero Restaurant. She was featured in “Austin Women to Watch” in Austin Woman Magazine in 2020. She loves food and loves making it look beautiful too!
What you will learn:
- Grazing board design techniques
- Curate pairings with traditional and innovative accompaniments, wine, beer and dessert
- Aroma, flavor, appearance, texture
- Compare cow, goat and sheep cheeses
- Interesting facts of cheese regions and history
- You will receive a Google doc with the workshop notes
- Tasting #1: Chevre & Prosciutto
- Tasting # 2: Manchego & Hot Soppressata
- Tasting #3: Double or Triple Cream & Genoa Salami
Whether you are a carnivore, omnivore, vegan, or gluten-free- you will LOVE this class. Even if you just buy the cheese and crackers, you will LOVE this class! DO NOT let the grocery list intimidate you. In the unlikely chance there are any leftovers, I promise these are items your entire household will graze the rest of the weekend. Do not get anything that you don’t already like! Use what you have around the house- I have some serious experience experimenting with unlikely flavors during quarantine, so anything goes these days!
Cheese & charcuterie kits are available for purchase directly through Lori. Kits are $20 per person and include all of the listed ingredients (except beer & wine) which saves you time and money! Pick up will be Thursday April 8th and Friday, April 9th in Hyde Park. Please email her at firstname.lastname@example.org by Wednesday, April 7th, if you’d like to purchase one.
- Small cutting board for slicing
- Large cutting board or platter for creating a group board, but you can also create smaller individual boards which are great for social distancing
- Knife to slice the cheese
- Spreading utensils for eating
You can find most or all of these ingredients at Central Market (my preference), HEB, Whole Foods and Trader Joe’s. You do not need to get every single item on this list, just get what you like or want to try! If you want to make it vegetarian, then skip the charcuterie. Rebel Cheese in Mueller has excellent vegan cheese!
- Chèvre (goat): Try to get a Texas Chèvre. Any small format Chèvre is going to be less tart. My favorites are Pure Luck and Haute Goat (Central Market only).
Substitutions for Chevre if you just cannot handle goat cheese:
- Feta (try to get a French Feta)
- Ricotta (fresh is best)
- Mascarpone (fresh is best)
- Manchego (sheep) (or another Alpine style cheese like Tomme, Comté, or Ossau Iraty)
- Double or Triple Cream Cheese (Cow): Fromage D’affinois is my current go-to and it comes in many varieties. You can get a Brie, Camembert, Bleu Brie, anything creamy and rich!
Charcuterie: You can get pre-package like Niman Ranch or sliced in the deli.
- Prosciutto di Parma
- Hot Soppressata (or a link of Spanish Chorizo)
- Genoa Salami: (or you can also use richer Capocollo)
Fresh Fruit: Get at least 2 kinds.
- Grapes- I prefer purple or black and seedless
- Radishes (Watermelon radishes are gorgeous!)
Nuts: In the bulk or cheese/ deli section
- Praline Pecans, Marcona Almonds, Walnuts
- Olives: Castelvetrano, Kalamata (or your favorite)
- Apricots, Figs, Dates
Crackers & Bread:
- Crackers: Fire Hook (my current favorite), Croccatinis, or Wafer Crackers. There are some great gluten-free options too.
- Sliced Baguette
- Jam ( I love apricot and fig jams, but use what you have or splurge for fun.)
- Honey (local recommended)
- Mustard (Dijon is preferred, I love Trader Joe’s Dijon Aioli)
Accoutrements: (these are great in cocktails too!)
- Lavender (dried, in bulk section)
- Pink peppercorn (in bulk section)
- Rosemary (I secretly snipped it out of my neighbor’s yard until the Snowpocalypse froze it all)
- Edible Flowers (at Central Market in the produce)
Wine Suggestions for each course:
- Sauvignon Blanc, Sancerre or a minerally, dry white
- Cabernet, Bordeaux or a medium bodied red
- Prosecco, Chardonnay, or Pinot Noir
Beer Suggestions for each course:
- Hefeweizen or Lambic
- Stout or Porter
- IPA, Belgian tripel, or Farmhouse Ale
- Chocolate covered pretzels