Join book authors Alan Tardi and Cheryl Wakerhauser for a fun discussion and tasting of two of life’s favorite things – champagne and chocolate! Alan, author of the award winning book, Champagne Uncorked, will share tales about his time behind the scenes of one of champagnes most notable houses – Krug. Hear what harvest is like in the famed Clos du Mesnil vineyard, why blending is so important in Champagne and perhaps the history behind sabering (that would be slicing the top of the bottle off with a sword!) Cheryl, author of Modern French Pastry, will offer tips and tricks for choosing and working with chocolate, as well as advice on the best chocolate treats to pair with champagne.
Guests will enjoy a tasting of three champagnes recommended by Alan and three chocolate desserts from Modern French Pastry. We’ll start the night with a bit of prosecco and light snacks, and end it with (what else?) a sabering demo! Safety first, as we teach you the secrets of sabering your own champagne. Be mine?
Sunday, February 11th 5:00PM – 7:00PM
At Pix Pâtisserie (2225 E. Burnside St. Portland, OR)
$20 tickets available now
About Alan Tardi and Champagne, Uncorked
Wine and food writer. Alan has worked as a chef, restaurateur, sommelier and consultant in some of New York City’s finest restaurants, and frequently writes for publications including The New York Times, Wine Spectator, Wine & Spirits, Decanter and Food Arts. Author of Romancing the Vine– a book about life in the Langhe district of Piemonte, Italy that focuses on the cultivation of the nebbiolo grape and making of the region’s celebrated Barolo wine. (James Beard Award for Best Wine and Spirits Book of 2006.) Alan managed for many years the Cantina Comunale, a wine tasting room for producers in the village of Castiglione Falletto, Italy where he has been a resident since 2003.
In 2015, Tardi became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco. His new book, “Champagne,Uncorked: The House of Krug and the Timeless Allure of the World’s MostCelebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Awards
About Cheryl Wakerhauser and Modern French Pastry
Pix Pâtisserie chef and owner, Cheryl Wakerhauser (a.k.a. Pix), is known for combining bold flavors and textures into stunning, edible packages. She trained at the prestigious pâtisserie of MOF Philippe URRACA, president of the Meilleurs Ouvriers de France Pâtissiers since 2003. Her 16 year old Portland institution has been mentioned in Food and Wine, Elle Décor, Food Network Magazine, Sunset, Wine & Spirits and The New York Times Magazine.
Modern French Pastry is not a cookbook about the classics. Instead, Cheryl gives you 41 original recipes never seen before, in an array of shapes, colors, flavors and sizes. The instruction is detailed and broken down into subrecipes you can make in advance at your own pace. Complete with a full color photo of every recipe, technique photos and a few "Parlor Tricks" just for fun! (Did you know you can make pastry in the microwave? C'est vrai!)
