Date: Tuesday, March 12th
Time: 6:00 – 8:00 PM
Total Sessions: 1
Instructor: Sheana Davis
Location: Rotary Kitchen
Ages: Adults, 18+
Skill Level: Beginning
Sliding Scale: $65 / $75 / $85
About the class
Learn how to pull Mozzarella! Cheesemaker/Chef Sheana davis will provide the fresh Mozzarella Curd for each guest to heat, pull and play with a ball of Mozzarella.
Each guest will take one one pound of fresh Mozzarella made in class!
During the class, each guest will enjoy a delicious plate of Mozzarella, Buratta, fresh breads and Sonoma Valley Olive Oil prepared by Cheesemaker/Chef Sheana Davis.
When you register for a class, you’ll be offered three price tiers. The middle tier comes closest to what our registration fees used to be, and covers about 50% of the full cost of your participation in the class – with the other 50% covered by community donations. The first tier creates accessibility for people with limited income, while the third tier covers the full cost of participation – so that we can use community donations to support other people’s registration costs. When you choose to register at the third tier, you directly help support the Center’s efforts to remove financial barriers for others.
The Sonoma Community Center (the Center) strives to create an inclusive, safe community where everyone is treated with dignity and respect. The Center is committed to creating such an environment because it brings out the fullest potential in each of us, which, in turn, contributes directly to creating a community of belonging. In order to ensure a positive, safe, and welcoming experience for everyone, all program participants are asked to abide by the following policies, community agreements, and restorative safety protocol.
About the instructor
Instructor / Chef
Sheana Davis is an award-winning cheesemaker, chef, culinary educator, and (now) cookbook author. Her catering company, The Epicurean Connection, offers cheese education and production services in Sonoma, California. She is the creator of Delice de la Vallee cheese and other fresh cheeses. In 2010 her Creme de Fromage won first place.Additionally, she consults on butter and wine pairings, recipes, trade seminars, trade and consumer recipes, and special events such as Bread and Butter and USA Dairy Board events.