Southern food seems to be battling with all things Spanish to be the hottest thing on the culinary scene in America. So what better time to see what is happening in the South with those two mainstays of Spanish life: cheese and charcuterie.
The session will explore what it is that makes Southern cheeses and charcuterie stand out, using as a framework the cultural, geographical and historical factors that make the South unique.
This class is part of the Southern Artisan Cheese Festival, being held October 6 at the Nashville Farmer's Market. You must have a ticket to the Cheese Festival in order to attend this workshop. If you register for this workshop, please be sure to purchase a ticket to the Cheese Festival, here: http://southerncheesefest.com/tickets/
This class has already occurred.
Saturday October 6, 2012
6:00PM - 7:00PM
Scott Stroud is a Certified Cheese Professional and owner of The Cheese Course, a distributor of Southern, artisanal cheeses in Atlanta, Georgia. In addition he works with Chef Kevin Ouzts of The Spotted Trotter, a boutique charcuterie, also located in Atlanta. His previous cheese experience includes Whole Foods and Alon’s Bakery & Market.
Kevin Ouzts is the Executive Chef/ Charcutier/ Owner of The Spotted Trotter Charcuterie, which he opened in June 2010 after an inspirational stint at The Fatted Calf and The French Laundry in California. A graduate of Le Cordon Bleu and former sous chef under James Beard-winning Chef Linton Hopkins at Restaurant Eugene, Chef Ouzts describes The Spotted Trotter, his first business, as a labor of love where he concentrates on “making good food the right way” by prioritizing the use of humanely-sourced proteins and sustainable ingredients from in and around the Southeast.