Epicurean Connection reborn with cheesemaking, education and catering

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Sheana Davis, best known for her Epicurean Connection, which moved from its West Napa Street space in 2015, has moved her business to new offices on Perkins Street. Earlier this year she rebranded her culinary company to focus on cheesemaking, cooking classes and catering.

Davis now produces private label cheese for a dozen wineries and restaurants including Thomas Keller’s French Laundry, the Depot Hotel, Jackson Family Wineries and Lalimes in Berkeley, among others.

Her cheesemaking classes take place locally at the Fairmont Mission Inn and at the Lodge and to individuals and corporate groups. She also donates classes to the Stand By Me Mentoring Alliance.

“I love it that I can teach the exact same cheese recipe to Thomas Keller’s interns as I do to mentors and mentees,” she said. “And all of the ingredients for the recipe can be obtained with WIC at the Dollar Store or at the fanciest gourmet market.”

Davis has also been traveling to teach cheese-making classes as far away as New York, Florida and Colorado.

Davis uses the commercial kitchen at the General’s Daughter as the home base for her catering business.

“I love it that I have the freedom to travel now,” she said, mentioning that she also now enjoys working alongside her husband.

“I was hiding out a bit after selling my café,” she said. “But I am back now and eager to show off the rebranding of my business,” said Davis, which came about thanks to help from local graphic designer Joe Borreson.

The Epicurean Connection team recently returned from the Specialty Food Association Food Show in New York City where Davis was a cheese educator on behalf of the U.S Dairy Export Program, and its artisan American cheese initiatives. Davis said she are her team are enlisting cheesemakers from around the U.S. to export to Asia, including local Vella Cheese Company and Blackberry Farm in Tennessee and Beechers Handmade Cheese in Seattle and New York.

Info on the Epicurean Connection can be found at

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