Happy Sunday, nerds, and I hope you are all having a very happy New Year. We are kicking off our fourth season with some super tasty topics- check it out:
Terroir + Fromage = Complex Flavor, Complex Cheese. Although cheese is made up of four very basic ingredients, the flavor nuances and differences can be vast. But how? There are many factors that can affect the end-product, from milk type, aging style, and temperature. More interesting though, have you thought about the environment surrounding the animal? From the grass in the pasture, the herbs in the field, or the make-up of the feed, come and see how these factors play a huge role in the end flavor of cheese.
Megan Lewis is true Turophile. To say she loves cheese is a slight understatement. She graduated from culinary school in 2010 and in 2015 she had the opportunity to step behind the cheese counter for the first time and start a cut to order cheese program at a local boutique. Through cheese making and hands on experience she has decided to dedicate her life to the lifestyle of a Cheesemonger. She launched Milk Made, a cheese centric catering company in 2017.
Poetic Mathematics: Exploring the Aesthetics of Math. In a world where mathematics is completely terrifying to the general populous, one major aspect of math is consistently overlooked: MATH IS BEAUTIFUL! In this talk, we will discuss the bold and slightly insane claim that math is beautiful and possesses a highly pleasing aesthetic nature. From taking com-parisons to high art, to showing the down and dirty tricks physicists use to explain the universe, we will take a journey to really look at the poetic nature of mathematics.
Kyle T. Strand is a doctoral student in theoretical physics at NDSU and is also a self-described (albeit untrained) aestheticist. Kyle enjoys absurd music, true communism, and minimalist art and literature. Oh yeah…he also has a hard-on for math.
Terroir? Terr-what? Sauvignon blanc from New Zealand. Chardonnay from California. What is a Burgundy anyway? Oh, it’s also chardonnay? We are going to attempt to scratch the surface on the wine world and explore the differences between wines based on where they come from and what the wine making process entails.
Dan Hurder is owner and operator of Boiler Room in Fargo and Wahpeton, Twist in downtown Fargo, The Otter Supper Club in Ottertail, MN and Chef’s Table Catering based out of The Sanctuary in downtown Fargo. Over the years of building wine lists and working with wine distributors Dan has developed a love of, appreciation for, and fascination with wine and the processes involved in making it.
…And a little bird told me there miiiiiiight be some samples for us to try. 😉 So come think and drink (and nosh some rad cheeses) with us this Wednesday, Jan 17th, 7PM (doors at 6:30) at Fargo Billiards and Gastropub. See you there.
🙂 T
