Feb 18, 2017 to Mar 18, 2017 from Saturday, 04:00 PM to Saturday, 04:00 PM (EST)
Black Twig Cider House 2812 Erwin Rd, Ste 104 NC

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About Cider Classes Round 2: Cider and Cheese Pairing

We are doing a second round of cider classes. For these two classes Mattie will be working with Ali Morgan, a Certified Cheese Professional. Ali has not only a passion for cheese, but for pairing them with other types of foods and different styles of beverages! Hailing from Texas with almost 7 years of cheese experience, she moved to the triangle to learn how to make farmstead cheese and is now spending her time teaching cheese classes and getting people excited about all that cheese has to offer! Classes will be offered on February 18th at 4pm & March 11th at 3pm. Special Guests, Ted Domville of Elodie Farms will be joining us on February 18th to tell you about his farm and cheese and Alexander Kast will join us on March 11th to tell us about his new project KastHuis. There will 5 cheeses and 4 cider tastings. We will talk about the cheeses and cider individually and then why we decided to pair them together. The class will last about an hour. The cost is $25 per person. Tickets are available here!

See you at

Black Twig Cider House

Black Twig Cider House 2812 Erwin Rd, Ste 104 Durham NC United States 27705

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About the Organizer

Mattie Beason

Co-Owner: Black Twig Cider House in Durham, Mattie B’s Public House, Six Plates Wine Bar A native of Durham, NC, Matthew Beason is an integral component of the rising culinary culture in his community. Attaining his certification in cider through Sicera, Beason continues to grow the expanding cider community with the opening of Black Twig Cider House. “This passion for cider started ten years ago while traveling through the Basque region and experiencing not only the incredible varietals of ciders but also being a part of the communal aspect around the txotx, the cider barrel,” states Beason. “I knew I wanted to make that a part of the Durham community.” Beason experienced a similar cultural revelation with wine while attending Kenyon College, attaining a degree in Philosophy and Business Ethics. Dining at L’Arpege in Paris, a Michelin three-star restaurant, Beason enjoyed a bottle of 1995 JL Chave Hermitage Blanc, revolutionizing his appreciation for wine and becoming a converted oenophile. Upon graduation, Beason immersed himself into the burgeoning food scene of Durham, developing the wine program at Pop’s, a popular Italian eatery, and it’s sister restaurant, Nana’s, which earned the “Award of Excellence” from The Wine Spectator. In 2007, Beason branched out with his own wine concept, Six Plates, a wine-pairing restaurant with a revolving menu around six different plates of food. Cited in The New York Times as one of the forbearers of Durham’s local culinary scene with his famous “lamby joe” sandwich, Beason illustrated in his first restaurant his adept leadership in the culinary evolution of his hometown. A prominent food and beverage innovator, Beason continues to evolve his passion for pairing beverages with food, expanding the selection from wine to include cider and craft beers with the opening of Mattie B’s Public House in 2013 and his new Black Twig Cider House in the spring of 2016. Beason’s philanthropic ties to the community are vast and most notable with his participation in the Urban Ministries, helping to bring food, shelter and a future to the poor and homeless in Durham.

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