• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PDX Food Press
  • All
    • About The Press Releases
  • Categories
    • All Restaurant News
    • Alcohol related
      • Beer
      • Beer Dinners
      • Christmas
      • Cider
      • Special Dinners
      • Spirits
      • Spirits Dinners
      • Wine
      • Wine Dinners
    • Other
      • Author
      • Education
      • Benefits
      • Farmers Market
      • Stores / Businesses
  • Contact
  • PFDrink
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

EW! Food & Wine Master Classes at Pix / Bar Vivant

March 10, 2019

Food & Wine Master Classes

Fine-tune your baking, explore a new wine region or just have some fun with friends in one of Cheryl Wakerhauser’s food & wine master classes. All classes are hands-on, interactive workshops, as Cheryl believes this is the best way to retain what you’ve learned (and also more fun!) Class sizes are limited to 12 participants so each person has the chance to fully understand every step of the subject being covered and time to ask plenty of questions. Tastings, written recipes and notes on the day’s topic are always provided.

Teen Toques is a special series of classes for teens ages 12 and up.

All master classes are two hours long (unless otherwise noted), suited for beginners and enthusiasts and those with an intermediate level of knowledge on the subject. Classes are held at Pix Pâtisserie / Bar Vivant at 2225 E. Burnside Street in Portland.

See the Class Schedule Here

About Your Instructor

Author, pastry chef and wine educator, Cheryl Wakerhauser, has been promoting high-quality food and beverages for 18 years at her Portland institution, Pix Pâtisserie (and more recently, Bar Vivant.) She honed her pastry skills in Southern France at the pâtisserie of former president of the Meilleur Ouvrier de France, Philippe Urraca. Her book, Modern French Pastry, debuted in the Fall of 2017 and has received accolades by Vouge, OPB and France’s two most prestigious professional cooking trade journals, Thuriès Gastonomie and Le Journal du Pâtissier.

Cheryl is also a specialist on the subjects of her two favorite wines, champagne and sherry. In 2016 she traveled to Jerez to become one of just 14 official Sherry Educators in the United States, an honor awarded by the governing body of the region. Her wine list, with over 600 selections of sparkling wines, has been awarded “Best Champagne and Sparkling Wine List in the World” by London’s World of Fine Wine every year since the inaugural awards in 2014 and two glasses by Wine Spectator since 2013. She is also a WSET level three diploma holder and teaches WSET classes at the Wine and Sprit Archive.

 

Registration and Cancellations

Class registration must be made in advance and is on a first come, first served basis.  To register, call the restaurant at 971-271-7166. Payment for classes is due at the time of registration. Cancellation with more than 48 hours’ notice will be given a gift certificate credit for the amount of the registration fee. Cancellations with less than 48 hours’ notice will not receive any refund or credit, though reserved class spots can be transferred to another individual.

Filed Under: Education, Other News Tagged With: Pix Patisserie

Previous Post: « xport bar & lounge Launches Raw Bar & Rosé Sunday Brunch Menu
Next Post: Go to Japan with Naomi and peek at the next round of Tuesday dinners »

Primary Sidebar

PortlandFoodandDrink.com Instagram

Lovely prosciutto di Parma. #provodorefinefoods Lovely prosciutto di Parma. #provodorefinefoods
I’m in my happy place. #providorefinefoods I’m in my happy place. #providorefinefoods
Lunch at DaPine (@sugarpinedrivein) Lunch at DaPine (@sugarpinedrivein)
Art installation on a private ranch (open to neigh Art installation on a private ranch (open to neighbors) in San Anselmo, CA. You don’t want to be underneath this tree when the acorns fall.
A late night purchase after several glasses of win A late night purchase after several glasses of wine. I’m surprised how good everything is. That chili crunch is the bomb. #momofuku
Never baked with these before. This is gonna be In Never baked with these before. This is gonna be Interesting. Learned about them on the podcast Proof from ATC (worth the time to listen)
Load More...

Copyright © 2022 PDX Food Press