Wine & Artisan Cheese Pairing Class 


We're getting cheesy with it! 

Join me and Advanced Sommelier Dan Pilkey for a tasting and lecture of eight cheeses from around the world paired with a corresponding regional wine. Learn the basics of cheese and how to to get the most out of enjoying it with wine at home. This will be a guided and seated tasting. The evening will begin with a short reception and the lecture and tasting will begin promptly at 6:20.

Wednesday, April 24th, 2013 ~ 6-8 pm

The Boarding House

720 N Wells, Chicago, IL 60654

$69 per person

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Cheese and Wines to be tasted:

  • Bucheron (Goat) ~ Sauvignon Blanc
  • Brie de Meaux (Cow) ~ Champagne
  • Taleggio (Cow) ~ Lambrusco
  • Ossau Iraty (Sheep) ~ Tannat
  • Pata Cabra (Goat) ~ Garnacha
  • Challer Hocker (Cow) ~ Pinot Noir
  • Podda (Cow & Sheep) ~ Cannonau
  • St Agur Blue (Cow) ~ Late Harvest Semillon-Sauvignon Blanc

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The Boarding House 


The Boarding House, designed by celebrated Chicago architect Jeremiah Johnson (Kamehachi, Hubbard Inn), will be an upscale multi-level restaurant and wine bar in a vintage building that, at one time, functioned as a boarding house.  The name itself pays homage to boarding houses and the integral role they played during an era of great economic boom, in the late nineteenth century, which featured the Columbian Exposition and World’s Fair in Chicago.  Boarding houses, many of which were operated by women, provided food and lodging, as well as a source of familial and cultural comfort for the city’s immigrants who came to seek their fortune in Chicago.  The Boarding House will offer guests a modern dining experience inspired by a bygone era, in terms of food, libations, ambience, service, and beyond.

The Boarding House will be located at 720 N Wells

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The food will reflect the cuisine of classic and new world wine producing regions with a nod to the cultural diaspora of Chicago.  Singh says, “The Boarding House will be a sommelier driven restaurant where the wine program will inspire the menu. During my travels, I often discover amazing wine and food experiences and I will now have an opportunity to share these culinary souvenirs with our guests.” 

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