NOV 26 // CHEESE MAKING

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NOV 26 // CHEESE MAKING

78.00

12-1:30P

Restaurant Trokay and Atelier are pairing up again to bring back their cheese making course this Fall. Join them for an educational culinary adventure. 

This workshop will be taught by Restaurant Trokay owner Nyna Weatherson, former head cheesemonger at the world famous Greenwich Village cheese shop, Murray’s. Weatherson will pass on her vast knowledge of cheese and skill guiding students through the mozzarella making process. Students will make their very own batch of mozzarella, all while enjoying a glass of a perfectly paired draft brew. Each person will leave with their own batch of fresh mozzarella, tasting notes, and the know-how to create the cheese again for their friends and family. All supplies included. 

Cheese makers who stay for dinner will receive 10% off their meal. Early reservations are recommended for this unique opportunity.

This workshop will be held upstairs at Restaurant Trokay.

10046 Donner Pass Rd
Truckee, CA 96161

PROVIDED SUPPLIES:
(all supplies are provided for class)

CONSIDER BRINGING, BUT NOT NECESSARY:

waterbottle
snacks

NOTE: 
This class has a minimum sign-up of five (5) participants to run. In the event the class is cancelled, all participants will be notified 24 hours in advance. Please read our cancellation policy.

ABOUT NYNA WEATHERSON

John and Nyna Weatherson, owners and chefs of Restaurant Trokay, in downtown Truckee, California,  relocated from New York City to Truckee in February of 2011, seeking to share their hospitality, craft of cooking and culinary artistry. Their perspectives on food are modernist, and are at the forefront of sustainability. Their food is ingredient focused, complex, technical, and extremely beautiful.

Following a 6-year career as a line cook in a busy college town, John attended the prestigious Culinary Institute of America in Hyde Park, New York, graduating with the esteemed Katherine T. Angell Award for Outstanding Academic Achievement, awarded to the top ranked student in each graduating class. Nyna is former head cheesemonger of the world famous Murray’s Cheese in the West Village of New York City. As manager responsible for menu development at Murray’s Cheese, Nyna produced New York Times award winning breakfast and lunch items. John is former Chef de Partie of the three-star Michelin, four-star New York Times, 2010 James Beard Foundation Most Outstanding Restaurant, and 2010 San Pellegrino 8th Best Restaurant in the World: Restaurant Daniel.

John’s prestigious career in New York included work under David Bouley, Christian Delouvrier, and Daniel Boulud. John and Nyna's cuisine is characterized by esoteric ingredients, deep and soulful flavors, textural complexity, and the constant pursuit of perfection. John and Nyna replicate the best of their training. Their superlative customer service, combined with their imaginative creativity, produce a cuisine and style all their own.

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