Breaking the Barriers of Food Pairings with Yancey Stanforth-Migliore and Peter Yi $60

  • June 15, 2024 2:00 PM - 3:00 PM
  • Twin Star Orchards

    155 North Ohioville Road
    New Paltz, New York 12561
Ticket Price $60.00 This event is now over

Led by Winemaker Yancey Migliore and Cidermaker Peter Yi, this class will explore unique flavor combinations between food and wine and cider, providing you with the knowledge to make daring and successful pairing decisions. This interactive experience is designed for culinary enthusiasts who are looking to venture outside of the traditional rules of wine and cider pairings. Forget the conventional wisdom of red wine with meat, leave behind the idea that pairings are a gatekept and complicated art – this class will revolutionize how you match flavors and textures to create unexpected and delightful combinations. Whether you're a seasoned wine enthusiast, a cider aficionado, or simply curious about expanding your culinary horizons, this class will offer a refreshing twist on the art of pairing, offering small bites and tastes to fuel your imagination.



Chicharron + W.C. Blanc de Blanc

Marcona Almonds + B.C.H. Three of Life 

Camembert Carr Cracker + W.C. Steel Chardonnay 

Spanish Tortilla + B.C.H. Terrene 

Brisket + B.C.H. Pomme Rouge 

Chocolate + W.C. Red Trail Red 


**General Admission Tickets to the Market & Tasting must be purchased separately.

Date & Time

Sat, Jun 15, 2024 2:00 PM - 3:00 PM

Venue Details

Twin Star Orchards

155 North Ohioville Road
New Paltz, New York 12561 Twin Star Orchards
Twin Star Orchards, home of Brooklyn Cider House

At Twin Star Orchards, we use one simple ingredient to make our Brooklyn Cider House ciders – apples. So the structure, aromas, mouth feel, and any residual sugar are definitively tied to the quality of our apples. This is why our work begins on our farm. All of our ciders are made from freshly harvested apples, fermented in stainless steel tanks, and aged between two to eighteen months. We encourage wild yeast and microbes to leave their regional mark on all but one of our ciders, often with a boost from white wine yeast. We make our ciders with minimal intervention and strive for balance, depth of structure, and a lively acidity that begs to be paired with food.

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