2010 CURRICULUM—SEMESTER I

Our curriculum will cover a wide range of topics, some of them about wine and cheese. Our tenured professors for the course are Executive Chef Rhys Lewis and Sommelier Charles Birr. Their entertaining anecdotes pair perfectly with the flavors and tastes of the wines, cheeses, and chocolates.

March 2010

• March 6: Tudo de bom, Amiga Karine. Até logo! The South America Lectures
• March 13: Beagán agus a rá go maith—Pints and Pairings—Irish Beer, Wit, Wisdom, and Fare
• March 20: Wines of Côtes du Rhône and Artisan Cheese
• March 27: Love by the Glass—Virginia Wine Week and Artisan Cheese

April 2010

• April 3: The Easter Monologue—Wine, Cheese, Jelly Beans, and Tea
• April 10: Romeo and Juliet Lectures—The Treasures of Veneto
• April 17: Viva España! The Wines of Spain and Artisan Cheese
• April 24: Zinfandel—The True Story of an Undocumented Alien—and Artisan Cheese

May 2010

• May 1: Floralia Celebracion—The Chardonnay and Artisan Cheese Lectures
• May 8: The Sauvignon Blanc and Artisan Cheese Lectures
• May 15: Artisan Cheese and Cabernet Lectures
• May 22: Open Up to Wines of Australia
• May 29: Celebrating the Arts—The Art of Port Wine Lectures ($40.00)

Unless otherwise noted, tuition for each session is $30 and does not include tax or gratuity.

Sessions are held at 2 p.m. in the Chesapeake Room at the Williamsburg Lodge

Reservations are required. Please call (757) 229-1000 or (757) 220-7798.

Prices, times, and operating schedules are subject to change.