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Fermented Spain: Wine, Cheese, and Ham Friday, April 29, 2011 7 - 8:30 p.m. Check in at the Martha A. and Robert S. Rubin Pavilion, 1st Floor Price: $65 per person Image Courtesy of José Guerra (ICEX) In partnership with Brooklyn Fermented, the Brooklyn Museum hosts a new series of wine and cheese pairing classes taught by sommelier and fromager Adrian Murcia. Spain's gastronomic culture has transformed itself so thoroughly in the past 30 years that even culinary professionals have a hard time keeping up. But even as the country's cuisine becomes synonymous with innovation and modernity, tradition maintains its foothold in this ancient land, making for some fascinating juxtapositions and unlikely gastronomic bedfellows. In this class, as we sample some of Spain's fermented greatness (including its celebrated jamón Ibérico), we'll take a sweeping look at what Spain looks like today, where it's been, and where it's likely to be headed. Tickets, which include Museum admission, can be purchased at brooklynfermented.com for $65. Space is limited to the first 30 registrants.   This e-mail was sent from Brooklyn Museum Immediate removal with ® Secure. To forward this e-mail to a friend or colleague, . To change your e-mail address or update preferences, .