Join us, when Slow Food Beijing brings French Wine and Chinese Cheese together in an Italian Osteria – all in Beijing.
In a country, where most of the population is lactose intolerant and cheese translates as old milk, deciding to become a cheese maker is very brave. Liu Yang was courageous enough to start this daring venture and founded Le Fromager de Pekin. He learned the craft of cheese making in Korsika, France, and his Tomme and Beijing Grey are proof of his skill. For this event his cheese selection is paired with fantastic organic wines from the French wine distributor EastMeetsWest (EMB). The Osteria Italian Restaurant is not only so hospitable to host this event, but the chef will also create classic Italian pasta dishes such as Cheese Agnolotti to fill our tummies.
Cheese and wines can be bought at the event as well.
Location: Osteria Soho Shangdu Soho 尚都 (tel 5900 3112)
Rm 1112, Soho Shangdu, Dongdaqiao Lu
Date: Thursday, November 21, 18:30 – 20:30
Price: For Slow Food members 150 RMB, for non-members 200 RMB (including Slow Food membership card).
Mix cheese plate with honey and Focaccia
Cheese Agnolotti ( Cheese Dumplingi) with butter and Sage Sauce
Mix Bruschetta Pomodoro with Cheese
Pizza with different Cheese
Fromager de Pekin: www.lefromagerdepekin.com.
More background information: http://thesavouryroad.blogspot.com/2012/02/chinas-first-camembert-beijing-grey.html
Please RSVP to:
Kerstin Bergmann: firstname.lastname@example.org
Alice Giusto: email@example.com