DEC 1 // GOAT CHEESEMAKING
DEC 1 // GOAT CHEESEMAKING
Restaurant Trokay and Atelier are pairing up again to bring back their goat cheese making course this Winter. This unique workshop is 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 goat cheese making process. Students will make stuffed and rolled goat cheeseballs using fresh herbs, dried fruits and the like, all while enjoying a glass of a perfectly paired draft brew or wine. Each person will leave with their goat cheese, tasting notes, and recipe suggestions.
All participants are welcome to make reservations following the workshop to receive 10% off their dinner that evening.
This workshop will be held upstairs at Restaurant Trokay.
10046 Donner Pass Rd
Truckee, CA 96161
(all supplies are provided for class)
CONSIDER BRINGING, BUT NOT NECESSARY:
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 NEW 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.