Just in time for the Holidays! Join us and Forage to Fromage for an evening of spirit and cheese pairing where you'll explore how bold spirits and rich, handcrafted cheeses bring out the best in each other - with tips you can take home for your next gathering!

CLASS TYPE:

Experience | This is a hybrid type of class that includes a mix of expert demonstration, the opportunity to learn a hands-on skill, and light refreshments.

WHAT YOU'LL GET IN THIS CLASS:

• Enjoy three pairings of 45th spirits + professionally selected cheeses from local creameries - one is even on the 45th parallel line! 
• Learn how to best pair spirits + cheeses yourself from Certified Cheese Professionals.
• Includes a taste and pairing with our upcoming, limited release of Maple Syrup-Finished Border Bourbon.
• Guests also receive a 10% off coupon for bottle purchases in our merchandise area. 

Tickets: $45

Tickets on sale now!

IMPORTANT STUFF: 

• Can’t make it to the class? If you cannot attend a class you have registered for, a refund may be issued if given a 24+ hour notice.
• 21+ | Participants must be 21+ years old.
• If you have dietary restrictions, please email events@45thspirits.com or call us as soon as possible. We will do our best to accommodate all requests! 
• The 45th Event Center is attached to the bar and restaurant, located at 1490 Madison Avenue. Ample parking is available in the primary parking lot.

GET TO KNOW THE INSTRUCTORS: 

Mike Jerred, M.S. | Global Dairy Technology Manager | Cargill Animal Nutrition

Mike Jerred serves as the Global Dairy Technology Manager for Cargill Animal Nutrition, where he oversees the global application and deployment of dairy technology. With 27 years of experience at Cargill, including 12 years in his current role, Mike combines his passion for the dairy industry with his expertise in global dairy markets, dairy cattle diet formulation, and management software development. His career at Cargill has included various roles such as local dairy technology support and global brand management, affording him the opportunity to visit dairy operations in over 25 countries. Raised on a dairy farm in central Wisconsin, Mike holds both B.S. and M.S. degrees in Dairy Science from the University of Wisconsin – Madison, specializing in high-quality forage utilization. He also worked as a dairy nutritionist in western Wisconsin after spending two years managing his family’s dairy farm.

Kerry Jerred, ACS CCP BS | President of Forage to Fromage | foragetofromage.com

Kerry Jerred, a Certified Cheese Professional, specializes in consulting and teaching about Artisan Cheese through her company Forage to Fromage LLC. Originating from Wisconsin, a state renowned for its cheesemongers, Kerry is now based in Minnesota. She is a graduate of the University of Wisconsin – Madison and a member of the American Cheese Society. Recently, she earned the distinction of becoming a Certified Cheese Professional. Kerry is dedicated to the study of production methods, history, serving techniques, and the enjoyment of fine Artisan Cheeses. Understanding that Artisan Cheese can be daunting, Kerry offers education and assistance in selecting and serving cheeses for any event.