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Cooking Class with Wine Pairings
Monday, February 18 from 6:30 pm to 8:30 pm
$81 – $119
A cooking class like no other. In this class, our top chef teams up with one of our top sommeliers. Together they craft a seasonal and satisfying menu for the night, with a focus on farm-to-table ingredients.
The class includes a cooking demonstration of each dish, along with a full description of the wine pairings by our sommelier-instructor. You then taste the results for yourself.
Come see the magic behind the bestselling cookbook in action! After all, there’s nothing like learning firsthand from the pros.
Make sure to pick up a copy of Corked & Forked during check-out so you can have it signed by the author after class!
Cooking Class with Wine Pairings
Example Cooking Class Menu #1
Aperitif
Cooper’s Creek 2013 Sauvignon Blanc, Marlborough
Old School Wedge Salad. With Bacon and Ranch Dressing.
Barrel 27 2010 “High on the Hog” Paso Robles
Tarte a L’oignon. A classic caramelized onion tart with Gruyere cheese.
Leon Beyer 2005 Pinot Noir, Alsace
Poulet à la Moutarde. Roasted chicken with shallot & mustard sauce.
Domaine La Brune 2012 Beaumes de Venise
&
Clos des Moiselles 2009 Bordeaux
Example Cooking Class Menu #2
Smoked Carrots with Hazelnuts
Karine Lauverjat 2014 Sancerre (Loire, France)
&
Chateau St. Jean 2012 Robert Young Vineyard Chardonnay (Alexander Valley, Sonoma)
Roman Farro with Porcini Mushrooms
Ritual 2014 Pinot Noir (Casablanca Valley, Chile)
&
Fattoria di Grignano 2011 Chianti Rufina (Tuscany, Italy)
Tenderloin with Black Pepper and Cranberry Demi-Glace
Chateau La Cardonne 2009 Cru Bourgeois (Bordeaux, France)
&
Tensley Los Padres 2013 Syrah (Central Coast, California)
Example Cooking Class Menu #3
Chilled-cherry soup with Balsamic Reduction
Saison Dupont
&
Kim Crawford 2012 Sauvignon Blanc
Thyme-Pesto Crostini & Preserved Lemon Cream
Sixpoint Pilsner (The Crisp)
&
Rocca di Castagnoli 2010 Chianti Classico
Gnocchi with Tomato, Chicken, & Black Cardamom sauce
Columbia Crest 2012 “H3” Horse Heaven Hills Merlot
Selection of Cave-Aged Cheeses
Sixpoint Pilsner (The Crisp)
OR
Rocca di Castagnoli 2010 Chianti Classico
Chocolates (salted caramel, olive oil & bacon)
Stone Imperial Russian Stout
