Cheese, glorious, cheese
If you missed the glorious news replete with cheesy puns in our local newspapers, the Seattle Cheese Festival is this weekend (May 16-18). In its fourth year, the festival seems to be trucking on with all the great highlights I’ve come to expect:
- Completely free, but very crowded cheese concourse? Check.
- Wine Garden? Check.
- Truckle roll? Check.
- Cute kids’ events that I’m going to completely avoid? Check.
- Chef demos? Check.
- Cooking Classes and Educational Seminars? Check.
Let’s talk about these seminars for a minute. If you are like me and crowd averse, but still want to participate in the festival, these are the events for you. The cooking classes are held at the particular chef’s restaurant and are a mere $50 per person which, of course, includes your food and wine. Currently only Chef Tinsley’s (Osteria La Spiga) and Chef Hetherington’s (TASTE) classes have availability left. The seminars on the other hand are held at the Top of the Market and include cheese and wine pairings along with the talk. I consider the seminar I attended last year the deal of the festival century. This year’s cost is up to $40, but I still think it’s highly worth it. Pre-registration is required, seating is limited, so do so early.
The changes they’ve made this year are notable as well. They’ve made some arrangements to spread events out to alleviate the clustering and crowding. New additions include the results of their grilled cheese contest, children’s costume parades, and a fresh mozzarella making demo (you’ll be astounded how easy it is).