Since 2000, the growth of American craft beer and artisan cheese created a foundation for the emergence of a variety of new fermented foods. From local to regional and national markets, strong and growing demand exists for quality dry-cured meats.
Join Jeff Roberts, author of Salted and Cured: Savoring the Culture, Heritage and Flavors of America’s Preserved Meats, for a tasting that brings together a diverse collection of cured meats, artisan cheeses and local craft beers. Since we eat with our eyes and often make assumptions about labels, the tasting will be conducted blind. Participants will learn about the current community of producers while enjoying meat, cheese and beer pairings. But make no assumptions about what’s on your plate!