Recipes From Our Cooking Classes

From Keith Wallace, Our Chef & Executive Director

A selection of recipes from cooking classes held at the Wine School of Philadelphia. All recipes are written by Keith Wallace, the founder of the Wine School and author of the bestseller Corked & Forked.

Cooking & Culinary Classes

Recipes from the July Cooking Class

Cooking Class! Corn And Zucchini Salad With Feta* 4 ears of corn, husked Kosher salt 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline 8-10 zucchini blossoms, torn into large pieces (optional) 1/4 cup coarsely chopped fresh basil 1/4 cup...

read more

Cooking Class (April 2017)

Mushrooms Stuffed with Smoked Trout, Leeks, Creme Fraiche 12 Cremini Mushrooms 1 tablespoon butter, unsalted. 1/4 cup Leeks, washed and sliced 1/8 cup Smoked Trout, crumbled 1/4 cup Creme Fraiche (or Sour Cream) Salt, to taste. Preheat oven to 450 °F. Remove stems...

read more

Recipes for January 2017

Recipes for January 2017 Chorizo and Lentil Soup 1 cup tocino (chopped bacon) 1 onion, diced 2 celery stalks, diced 3 carrots, diced 4 cloves garlic, minced 1 cup cured chorizo, chopped 1 cup chicken breast, chopped 1 cup green, yellow, or red lentils 64 oz chicken...

read more

September Cooking Class

Farro Salad 1 cup par-cooked farro 1 cup apple cider 2 teaspoons fine salt 2 bay leaves 1/2 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 cup shaved Parmesan cheese 1/2 cup chopped unsalted pistachio nuts 2 cups arugula leaves 1 cup basil leaves, torn...

read more

Upcoming Classes with Keith Wallace

Author of the Corked & Forked Cookbook

[ecp_events_list tpl="3" show="14" category="cook"]

Register for the Wine School Newsletter

Submit Your Email Address

Free Monthly Issues Since 2001

Subscribers to the Newsletter

Wine reviews and all things vino from Keith Wallace