Wine, Beer & Spirits

COOKING WITH THE SUFFRAGETTES

Sarah Morgan | Food Historian, @CookingwiththeFirstLadies This class explores the history of the Women’s Suffrage Movement, which celebrated its 100th year anniversary in 2020, and the 19th amendment through recipes from the Woman Suffrage Cookbook (1886). We will discuss the way these women used cooking to show they could be not only housewives but also political influencers. Blending lecture and cooking, we will make a Suffragette Cocktail and a Suffrage Cake while talking about the role food played during this significant moment in history.

COURSE CODE: SUFF Sec. 01: Wednesday, 6-7:30pm. Jul. 20 | $50

CHEESE, GENDER, MAGIC

Juliana Locke | Manager and Cheese Commander, Juliet Restaurant This class presents a focused look at how issues of gender and gender-inflected magical thinking come into play in the history and production of cheese, from medieval to modern times. We will discuss how cheesemaking led to accusations of witchcraft due to the “magical” process of fermentation involved therein, as well as how mystical thought was used to make sense of alchemical processes in cheesemaking which we’ve only recently begun to understand. Some general knowledge of cheese is recommended, but not required. Lecture followed by discussion and tasting.

COURSE CODE: CHGM Sec. 01: Wednesday, 6-8pm. Sep. 7 | $70

HISTORICAL TOUR & DINNER IN CHINATOWN

Elliot Savitzky | Culinary Instructor, Boston North End & Chinatown Expert Let’s spend the afternoon strolling through the best of Boston’s Chinatown. We will be visiting many different locations and retail establishments during the tour such as dim sum, BBQ, pho, hot pot, noodle shops, as well as restaurants of various cuisines. We will also stop by bakeries, bubble tea shops, herbal medicine shops, live poultry markets, grocery stores and a ginseng coop. During the last stop, we’ll enjoy a delicious dim sum together. We’ll talk about the menu and how to order, so you can come back and enjoy Chinatown on your own. The plan might slightly change due to weather conditions; we will notify you as soon as possible. Please see the section description for the meeting point. Tuition includes the cost of dinner, taxes, and tip. The instructor will send a welcome information package via email one day prior to the class. Students are asked to follow Massachusetts State COVID Guidelines.

COURSE CODE: CHTN Sec. 01: Sunday, 11am-3pm. Sep. 11 | $85

HISTORICAL TOUR AND PIZZA IN NORTH END

Elliot Savitzky | Culinary Instructor, Boston North End & Chinatown Expert This historical tour is as much about history as it is about pizza. We’ll learn about the history of the north End and wind up sampling pizza from three of the best pizza restaurants. We’ll talk about history from the 17th century by visiting many sites within the one square mile of the neighborhood. The tour will convene on Cross Street between Hanover and Salem Streets. The tuition includes the cost of pizza, taxes, tip, and admission fee to the Old north Church (depending on COVID-19 restrictions at that time.) The instructor will send a welcome information package via email one day prior to the class.

WINE, BEER & SPIRITS

NON-ALCOHOLIC CANNABIS LIBATIONS

Melissa Smith | Cannabis Enthusiast, Attorney Discover a different way to unwind on Saturday nights and learn about the benefits of cannabis infused beverages in a safe, educational, hands-on environment. You’ll learn techniques for making cannabis tinctures which we’ll use to mix creative beverages. If you choose to make your own infusions to take home you must bring your own cannabis. Small vials will be provided to take the tinctures made in class home. You must be 21+ to take this class. The class and venue are in compliance with MA cannabis laws; no cannabis may be bought or sold with the venue or on the property.

COURSE CODE: CANB Sec. 01: Saturday, 5-8pm. Jun. 25 | $70

THE DRINK PROBLEM AND THE MAPS

MADE TO SOLVE IT: A GRIPPING TALE AND DELICIOUS BEER TASTING

Kris Butler | Exam-Certified Beer Judge In the late 1800s, guzzling to excess exploded on the heels of the Industrial Revolution. In England, organized anti-drinking groups created startling maps intending to shock people into abstaining from alcohol. Did these lovely temperance tools inspire zealous anger—or did they just make people thirsty? The story of their brief existence will be told amidst a tangle of licensing laws, corrupt temperance organizers, exasperated women, and—of course—several delicious pints of beer. Some of which we will sample in class while admiring the maps.

COURSE CODE: DRMA Sec. 01: Sunday, 2-4pm. Aug. 21 | $85

CRAFT BEER AND FOOD PAIRING

Elle Thomas | Owner, @AirBrewNB, airbrewnb.com Join us for an exploration of craft beer and food pairings! This course is for anyone who wants to gain a better understanding of the history and common tasting notes of popular beer styles. We will taste locally brewed examples while learning about the guidelines to successfully pair foods like cheese and chocolate with your favorite beer styles. Students will leave ready to host a dinner party that highlights both your appreciation and palette for food and craft beer.

COURSE CODE: CBFP Sec. 01: Thursday, 6-8pm. Aug. 18. | $85

GIN TASTING: MORE THAN JUNIPER

Paulo Pereira | Business Development Manager, Hotaling & Co. The flavor profile of gin goes well beyond juniper. Rowan berries, heather, coul blush apples, dandelion, yuzu, bog myrtle and Japanese sansho pepper are among the few vegetal and floral botanicals that infuse the exceptional spirits we will taste in this class. We will explore international producers of award-winning gin and see just how diverse this fragrant botanical spirit can be. The class will focus on how distilleries are able to showcase a sense of place through their water production method, aging, botanical combinations, and more.

COURSE CODE: GINP Sec. 01: Friday, 7-9pm. Aug. 26 | $85

IRISH WHISKEY & HISTORY

John Doyle | Whiskey and History Enthusiast Ireland has a long and colorful history that has shaped the modern Irish whiskey industry. The whiskey itself has also left its own impression on Irish history and culture. In this class we will discover the impact whiskey has had on Ireland’s historical course, from the rebellions and uprisings to the golden age of Irish whiskey, and its fall. Along the journey we will sample four spirits that characterize the times.

COURSE CODE: IRIW Sec. 01: Friday, 7-9pm. Jul. 8 | $85

APERITIVO HOUR

Paulo Pereira | Business Development Manager, Hotaling & Co. Aperitivo is an Italian tradition that includes drinks before a meal to whet the appetite. We’ll taste some exceptional Italian spirits that span different categories as well as create and sip on some Aperitivo style cocktails. You’ll leave ready to host your own aperitivo with friends and family!

COURSE CODE: APER Sec. 01: Saturday, 7-9pm. Jul. 30 | $85

FORTIFIED WINE SAMPLER:

SHERRY AND VERMOUTH

Anthony Liberti | Wine Buyer, Formaggio Kitchen Fortified wine was invented as a way to preserve wine from spoiling on long ocean voyages. Today, it is a craft in its own right. This class focuses on two of the most popular styles of fortified wine: sherry and vermouth. From light and dry, to rich and sweet, sherry is versatile and complex and makes a great partner to many different foods. We’ll also learn about how vermouth, a classic aromatized wine, is more than just a mixer. The first class will include a sherry tasting and food pairing; the second class will include samplings of a variety of vermouths from across Europe, with some pairing suggestions and cocktail examples. Students will come away with a firm understanding of the history of fortified wine, how they are made, how to pair them with food, and their use in cocktails.

COURSE CODE: FORT Sec. 01: 2 Thursdays, 7-9pm. Aug. 4 & 11 | $115

CRAFT COCKTAILS 101

Drexel Axeloons | Bartender & Cocktail Educator In this hands-on craft cocktails crash course we will learn how to build, stir, and shake up craft cocktails using straightforward techniques. We’ll be making cocktails with tequila, vodka, and American whiskey that you can tailor to suit your preferred palate. You’ll come away from the class confident in mixing up some cocktails at home and how to appropriately stock your bar at home.

COURSE CODE: MIXO Sec. 01: Thursday, 6-8pm. Jun. 23 | $85

Rent our kitchen and find out about custom classes

Find out more at ccae.org/about/rentals.

FARM TO GLASS: COCKTAIL SYRUPS & SHRUBS

Drexel Axeloons | Bartender & Cocktail Educator Let’s take advantage of all the new England summer has to offer. We’ll learn how to make a fresh syrup and a shrub from seasonal ingredients, and then get them into some delicious, refreshing cocktails. We will talk about infusions, ingredient recycling, and how to maximize the abundance of the season to stretch into cooler months.

COURSE CODE: FTGL Sec. 01: Friday, 6-8pm. Sep. 9 | $85

NATURAL WINE

Marie-Louise Friedland | Sommelier Buzz-word or serious and impactful winemaking technique? Weaving together discussions of environmental concerns and the ecological impact of conventional winemaking, this class seeks to decode the complex world of natural wine while sampling outstanding styles from leading natural winemakers. Sommelier, Marie-Louise Friedland, will guide you through tasting classic and contemporary styles of what is considered natural wine and will give students a real working understanding of this growing and significant viticultural style.

COURSE CODE: NATR Sec. 01: Friday, 7-9pm. Aug. 12 | $85

ORANGE WINE

Marie-Louise Friedland | Sommelier What is it?! Is it made from oranges? Will this fad ever pass? In this class we will discuss the complex and long history behind the style of wine known as “Orange Wine.” (Spoiler alert, this style of wine has been around as long as the grape-fermented beverage has been around.) We will sample orange wine from all over the world in order to taste and understand several different styles of fermentation. Everyone will leave this class with a grasp of this prominent wine type and a new favorite.

COURSE CODE: ORAN Sec. 01: Thursday, 7-9pm. Jul. 7 | $85

SPARKLING WINE

John Fiola | Diploma WSET, Certified Wine Educator The world of Champagne and sparkling wine is undoubtedly daunting and intimidating. We think of this category of wine as one to reserve for special occasions, yet this elegant and delicious wine deserves a regular spot on your table, celebration or not. Join sommelier, John Fiola, and learn about this timeless and classy style of wine. John will demystify the world of sparkling wines and explore how they are made, the different regions and styles where they are produced, and how to taste them.

COURSE CODE: SPAR Sec. 01: Friday, 7-9pm. Aug. 5 | $90

WINETASTING: A BEGINNER’S SAMPLER

John Fiola | Diploma WSET, Certified Wine Educator Uncertain as to the difference between Chardonnay and Chenin Blanc, Chianti and Cabernet, Burgundy and Barossa? Join us to learn how to distinguish between wine styles, grape varieties, and regions. We’ll discuss how to buy wine at all price points, how to taste wine to get the most out of every glass, what makes a New World wine different from the same type of wine produced in France or Italy, and the best food pairings for different wine styles.