Not Far From the Tree: An Evening Celebrating Apples & Cider
September 26 @ 5:30 pm - 8:30 pm$50
Join us for an intimate and informative celebration of New York State’s leading fruit crop–Apples!
About Not Far From the Tree:
5:30 pm Welcome Reception
The evening begins with a welcome pour of Full Bloom Orchard from South Hill Cider, assorted cheeses, fruits, crackers, antipasto platter, and Coltivare’s Famous Apple Mac N Cheese featuring smoked gouda béchamel, NY State grown apples, caramelized onions, and apple butter! (Available with or without apple cider-braised pulled pork)
6:30 pm – Soil to Glass – A talk by Autumn Stoscheck, Eve’s Cidery
Pesto Quiche paired with Albee Hill
Candied Bacon paired with Autumn’s Gold
A behind the scenes look at making cider at Eve’s Cidery. From picking to pressing to fermentation, blending and bottling and everything else in between, what goes into the cider-making process and why?
About: Autumn Stoscheck and her husband Ezra Sherman own Eve’s Cidery in Van Etten, NY where they make traditional method sparkling ciders from their own certified organic apples.
7:00 pm – Not All Apples Are Created Equal –A talk by Steve Selin, South Hill Cider
Assorted unique apple samples
Not all apples are created equal. Some are for eating, some are for pies, and some are for cider. Steve will guide us through a tasting of apples to illustrate the different qualities that apples exhibit and expound on what qualities cider makers look for in their apples.
About: Steve Selin lives in Ithaca, NY and is owner/operator South Hill Cider on Ithaca’s South Hill and has been making cider since 2002. In 2013 Steve founded South Hill Cider, which is a producer of award-winning orchard-based cider. Steve has grown an orchard of 1,500 cider apple trees and works with a network of apple growers, and feral trees to obtain consistently high-quality cider apples for making world-class ciders. Steve holds degrees in both Forest Biology and Forestry.
8:00 pm – Cider & Food Pairing 101 – A Talk by Meredith Collins, Along Came A Cider
Poached apple, spiced pecan, mascarpone tartlet paired with Black Diamond’s First Thing and South Hill Cider’s Pommeau
An exploration of the principles for cider tasting along with a sample of two different ways to pair cider with our dessert. That means we’ll not only talk about a few specific things that taste simply marvelous with cider, but we’ll also talk about why the pairings work so well. By the end, you’ll be ready to set up your own multi-course cider dinner.
About: Meredith Collins is the blogger behind Along Came A Cider, where she has been tasting and reviewing hard cider for more than 6 years. In addition to managing her blog, Meredith has judged cider for the Good Food Awards, the Great Lakes International Cider and Perry Competition, the Pennsylvania Farm Show, and the New York Cider Competition. She has presented at Cider Con and taught classes on the cider business and America’s cider renaissance. She is also a member of the first class of the Cider Certification Program by the United State Association of Cider Makers.
For tickets, visit The EventBrite Page.