Wine Tasting – French Bistro : Feb 25, 2013
Wine Tasting and Food Pairing
You don’t have to be a master sommelier or a Cordon Bleu trained chef to figure out which wines will enhance your dining and entertaining experiences. Join us for four fun and informative sessions focusing on the basic mechanics of matching wines with food. Each class will focus on wine from a specific geographic region with food pairings to go along with it. Topics discussed will include an overview of New World and Old World wine styles, which grape varieties are the most food versatile, how to build flavor bridges and how cooking methods and cuisine styles factor in the wines you select. Wines will be posted to www.wrsoc.com
French Bistro Food and Wine Pairing
Warm up the winter blues with a trip to a French bistro style wine and food pairing. We will sample four wines and one dessert wine with this meal. The menu includes country pate with French bread, pickles and mustard; garlic soup served with a poached egg; mixed greens with roasted shallot vinaigrette; roast herb chicken served with a wild mushroom ragout and we will finish with French apple caramel crêpes.
Other Wine Tasting classes ($332 for the series):
American Food and Wine Pairing:Monday, April 1
Italian Food and Wine Pairing:Monday, May 20
Spanish Food and Wine Pairing:Monday, June 10
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Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 85
Intermediate Pastry – French I : Feb 1,
Offered Spring of 2014
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces.
Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale.
(Note: most items are available for purchase in our store, The Cookery.)
$150 deposit
4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
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Instructor: Christina Korting Time: 9:30am - 4:00pm Cost: 495
Wine Tasting – Series : Feb 25,
Wine Tasting and Food Pairing
You don’t have to be a master sommelier or a Cordon Bleu trained chef to figure out which wines will enhance your dining and entertaining experiences. Join us for four fun and informative sessions focusing on the basic mechanics of matching wines with food. Each class will focus on wine from a specific geographic region with food pairings to go along with it. Topics discussed will include an overview of New World and Old World wine styles, which grape varieties are the most food versatile, how to build flavor bridges and how cooking methods and cuisine styles factor in the wines you select. Wines will be posted to www.wrsoc.com
French Bistro Food and Wine Pairing:Monday, February 25
Warm up the winter blues with a trip to a French bistro style wine and food pairing. We will sample four wines and one dessert wine with this meal. The menu includes country pate with French bread, pickles and mustard; garlic soup served with a poached egg; mixed greens with roasted shallot vinaigrette; roast herb chicken served with a wild mushroom ragout and we will finish with French apple caramel crêpes.
American Food and Wine Pairing:Monday, April 1
American food has come a long way over the years, but we have always had great wine. This dinner will be paired with wines from California, Oregon and Washington States. On the menu are asparagus and sea scallops in a cilantro cream; bean and tomato bruschetta; creamy mushroom and tarragon soup; braised beef short ribs with cracked olives (served with roasted carrots and potatoes); chocolate mocha cake for dessert.
Italian Food and Wine Pairing:Monday, May 20
Italy has long been known for it’s food and wine and how well they go together. You will enjoy a wonderful selection of wines paired with warm fresh figs stuffed with Taleggio cheese; steamed fresh P.E.I. mussels served in a garlic broth; shaved fennel and parmigiano reggiano salad with a lemon vinaigrette; chicken saltimoca (chicken stuffed with cheese and prosciutto) served with slow roasted tomatoes and mascarpone gelato with balsamic massarated strawberries.
Spanish Food and Wine Pairing:Monday, June 10
Spanish wines pair perfectly with with all the little bites (Tapas) of Spain. You’ll be having gambas al ajillo (garlic shrimp); gazpacho (cold Spanish vegetable soup); chorizo stuffed dates wrapped in bacon; paella with a selection of seafood and chicken and finish with a selection of Spanish cheeses served with fruit and local honey.
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Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 332
