The Tasting Committee of Slow Food LA will sponsor a seminar, book signing, and a focused tasting of grilled cheese sandwiches using an array of American artisanal cheeses based on Laura Werlin’s third book, Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker. Stressing the sandwich’s versatility, the author serves up everything from classic (and “almost-classic”) grilled cheese sandwiches to quesadillas and sweet grilled cheese options.
Chris Pollan, proprietor of The Cheese Store of Silverlake, a cheese store specializing in artisanal cheeses, and fine gourmet products located in Silverlake, California has agreed to host this event. Laura Werlin, author of The All American Cheese and Wine Book will present the seminar and focused tasting to members of Slow Food and the members of the general public interested in learning more about making grilled cheese sandwiches using American artisanal cheeses. Portions of the proceeds of this event will benefit the Los Angeles Chapter of Slow Food U.S.A.
When: Sunday, October 31, 2004 at 4:00pm
Where: The Cheese Store of Silverlake, Sunset Junction, 3926-28 West Sunset Boulevard, Los Angeles, CA 90029
Cost: $34.00 for Slow Food LA members; $40.00 for nonmembers. Cost includes the grilled cheese and wine tastings and a signed copy of Great Grilled Cheese by Laura Werlin.
For reservations and payment information, email Grady Atkins at firstname.lastname@example.org
Make your check payable to SLOWLA and mail it to:
Attn: Lucy Lin: Grilled Cheese Event
c/o Angeli Caffe
P.O. Box 360769
Los Angeles, CA 90036
The featured cheeses selected for this event by Chris Pollan may include: Midnight Moon Goat Cheese; a selection of Goat and Cow Cheeses from Sally Jackson; two different Sonoma Jacks; St. George Raw California Cow; Grafton Village Cheddar; Original Point Reyes Blue; Oregon Blue; California Gouda; Basque Style Cheese from Wisconsin; and Humboldt Fog Goat Cheese.
ABOUT LAURA WERLIN:
Laura Werlin is passionate about American cheese, having written three books on the subject. Her first, The New American Cheese, won a prestigious IACP cookbook award for best American cookbook. The All American Cheese and Wine Book (2003 Stewart, Tabori & Chang), won a 2004 James Beard Award in the “single subject” category, and is the first book of its kind to focus entirely on pairing American cheese with American wine. In addition, the book features 50 cheesemaker and winemaker profiles, 50 recipes for entertaining with cheese, and comprehensive information about cheese and about wine. Great Grilled Cheese is her third book.
Werlin is on the board of the American Cheese Society and is an active member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, the James Beard Foundation, the San Francisco Professional Food Society, and the American Institute of Wine and Food. She has appeared on Martha Stewart Living Television, Sara’s Secrets, and Cooking Live! with Sara Moulton on the Television Food Network, San Francisco KRON-TV’s Bay Cafe, and numerous local television and radio segments from coast to coast. She writes a nationally syndicated bi-weekly cheese column and also writes for national magazines including Cooking Light, Fine Cooking, Saveur, Cooking Pleasures, Country Living, Self Magazine, and San Francisco magazine.
Prior to foodwriting, Werlin spent sixteen years working in television news in the nation’s fourth largest television market, San Francisco.
ABOUT CHRIS POLLAN:
Born and raised in Providence, Rhode Island, Chris Pollan acquired an appreciation of food and cooking at an early age. In the late 1970s, Pollan achieved success and notoriety as a tour manager for some of rock’s biggest acts, and touring the world allowed him to sample fine food from every part of the globe. By the mid-nineties, Chris was ready to settle down and spend more time with his family, and began working at The Cheese Store of Beverly Hills, where he discovered that food, wine, and retail are his real passion.
In 2001, Pollan decided to open up a store of his own, and chose the eclectic, up-and-coming LA neighborhood of Silverlake, where he now runs the award-winning and aptly named Cheese Store of Silverlake.