CHEW: 'The Science and Lore of Cider,' April 2nd

Culinary History Enthusiasts of Wisconsin (CHEW)
http://www.wisconsincooks.org/chew

Next Meeting
Wednesday, April 2, 2008
7:15 PM

“The Science and Lore of Cider”

Deirdre Birmingham and John Biondi of rural Hollandale will be the featured speakers at the April 2nd meeting of the Culinary History Enthusiasts of Wisconsin (CHEW). They will talk about traditional, Pre-Prohibition cider--America's first beverage. Traditional, fermented (some call it hard) cider is a refreshing beverage that is making its reemergence in the States. If you've traveled to the UK, northern France or northern Spain, South Africa, or Down Under, you may have enjoyed real cider. If you could travel back in time to share a drink with President John Adams, you would likely be drinking cider.

Deirdre and John are establishing cider apple orchards on their farm for the purpose of making a variety of fine-crafted ciders. They hope to break ground on their cidery in 2008.

Deirdre and John will bring a variety of ciders for you to taste. There will be ciders made in the U.S., England and France, including ciders made in Wisconsin and Michigan. They'll discuss the history of cider in the U.S., what Johnny Appleseed was really all about, and how well-crafted ciders are made. You will even learn how you can make it at home.

One of the questions most frequently put to Deirdre and John is, 'Have you read Michael Pollan's Botany of Desire?' Read Pollan's chapter on "The Apple" and you'll see why.

The meeting will be at the Willy St. Co-op Community Room (1221 Williamson St.). Madison, WI.

Important: CHEW meetings attendees may not park in the Willy St. Coop lot; that is reserved for customers. There is on-street parking on all streets surrounding the co-op. The meeting is open to the public.