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Cooking Class with Wine Pairings

Tue, April 9, 2019 from 7:30 pm to 9:30 pm

$81 – $119
Cooking Class


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A wine and 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 to see the magic behind the bestselling cookbook “Corked & Forked: Four Seasons of Eats & Drinks” in action! After all, there’s nothing like learning firsthand from the pros.

Tasting Sheets from Previous Cooking Classes

July 2018

Wine-Friendly Summer Cooking

Prosciutto With Burnt Asparagus
Wine Pairing: SB

Wine-Friendly Tomatoes
Wine Pairing: PG

Extreme Dry Aged Ribeye Carpaccio (Pasteurized & Sous Vide)
Wine Pairing: Sangiovese

Tri-Tip Beef with Student’s Rub
Wine Pairing: Student Pairings

May 2018

Pewsey Vale 2016 Eden Valley Dry Riesling, South Australia

Arugula with Miso-Soy Dressing & Beef Croutons
Hillersden 2016 Sauvignon Blanc, Marlborough

Caramelized Halloumi Cheese with Bresaola & Balsamic
Pascal Jolivet 2016 “Attitude” Rosé, Loire Valley, France

Sous-Vide Brisket
Cline Family Cellars 2016 Pinot Noir, Sonoma Coast

Fig Jam with Cheddar
Lafage 2015 “Narassa” Grenache, Cotes Catalanes

Chocolate with Gorgonzola
Moniker 2015 Cabernet Sauvignon, Mendocino

September 2016

Farro Salad with Pistachio and Rocket1.
1. Starmont 2015 Sauvignon Blanc, Napa Valley
2. Rutini 2014 Chardonnay, Mendoza

Seared Gnocchi with Porcini and White Truffle
1. Rocca di Castagnoli 2012 Chianti Classico
2. Eric Texier 2013 “Chat Fou” Cotes du Rhone

Slow Roasted Pork Loin
1. Falesco 2013 “Tellus” Merlot, Umbria
2. Jelu 2012 Syrah, San Juan

March 2016

Pewsey Vale 2014 Dry Riesling (Eden Valley, Australia)

Roasted Beets with Fennel Pollen and Chevre
Ritual 2014 Sauvignon Blanc (Casablanca Valley, Chile)

Lobster & Shrimp Risotto
Landmark Vineyards 2012 “Overlook” Chardonnay (Sonoma, Califonia)

Leg of Lamb with Wild Mushrooms and Demi-Glace
Maria Caterina Dei 2014 Rosso di Montepulciano (Tuscany, Italy)

Selection of Cave-Aged Cheeses
Chateau Recouge 2012 Bordeaux Superieur (Bordeaux, France)
Klinker Brick 2013 “Farrah” Syrah (Lodi, California)

January 2016

Simple Vinaigrette with Tomato Salad
1. Te Mata Winery 2015 Sauvignon Blanc, Hawke’s Bay, New Zealand
2. Landmark Vineyards 2013 Chardonnay, Sonoma, California

Basque Chorizo Soup
1. Villa Travignoli 2012 Chianti Rufina, Tuscany, Italy
2. Bodegas Piquer 2014 “Lelia” Garnacha, Carinena, Spain

Grassfed Ribeye with Olive Oil
1. Andrew Murray Vineyards 2014 Syrah, Santa Ynez Valley, California
2. Pendulum 2014 Cabernet Sauvignon, Columbia Valley, Washington

November 2015

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)

April 2014

Balsamic-Cured Pears, and Prosciutto – Burrata and Honey
Boulder Bank, Sauvignon Blanc, 2011, Marlborough, NZ

Lobster and Fennel Pot Pie – Caramelized Onions, White Wine Cream
Dom. de Ardoisieres, Argile Blanc, 2010 Allobroges, FR (Alps)

Cured Duck Rillettes – Violet Mustard
Dom. Galevan, Paroles de Femme, 2011


Tue, April 9, 2019
7:30 pm to 9:30 pm
$81 – $119
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Wine School of Philadelphia
109 S. 22nd Street
Philadelphia, PA 19103 United States
(215) 965-1514


Keith Wallace

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