ON THE MENU: Champagne Kir; Open-Face Crispy Wontons with Wisconsin Cheddar, Caramelized Onions and Apples; (Sauvignon Blanc); Grilled Leek and Tomato Salad (Chardonnay); Spicy Black Bean, Beef Tenderloin and Sun-Dried Tomato Napoleons (Merlot); Apple Jonathon (Dessert Wine)
Saturday Sep 23rd, 6:30pm
Objectives: To provide attendees with a level of technical knowledge and tasting experience on a par with that expected of entry-level sommeliers and wine retail consultants. However, this is not simply a pre-professional course, and the target audience definitely includes those who wish to retain their “day job” outside the wine trade but...
What a great way to end your week with an evening making and sharing an incredible variety of Hors D’eourves and wine! ON THE MENU: Herbed Lamb Meatballs with Lemon Dill Yogurt Sauce; Open Faced Crispy Wontons with Twice Cooked Beef; Sun Dried Tomato and Roasted Shallot Tapenade with Crisp Olive Flatbread; Chicken Liver Pate with Cornichons and...
Friday Oct 13th, 6:30pm
International finger food dishes served with a perfect wine pairing. ON THE MENU: Marinated salmon and cream cheese canapé Tomatoes, basil and onions crostini Seasoned shrimps skewer, root veggies chips.
Saturday Oct 28th, 1:30pm
ON THE MENU: • Turkey and Sun-Dried Tomato Wonton-Raviolis with Creamy Red Pepper Sauce; • (Pinot Noir and Riesling Parings) Dijon and Wild Rice Crusted Beef Tenderloin with Mushroom Ragout and Heavenly Mashed Potatoes; • (Cabernet Pairing); • Tarte Tatin with Cranberry Creme Chantilly (Port Pairing)
Friday Nov 10th, 6:30pm
ON THE MENU: • Wilted Spinach Salad with Warm Pancetta and Balsamic Dressing; • Sweet Potato, Scallop and Bacon Napoleons with Brie and Herbs; • Grilled Bacon and Beef Kebabs with Bacon Studded Mashed Potatoes; • Green Beans with Bacon and Shallots; • Caramel Pecan Brownies; • Three Cabernets
Saturday Nov 11th, 6:30pm
ON THE MENU: • Champagne Kir with Honey Roasted Spiced Pecan • Roasted Tomato Bisque with Crab and Corn Fritters (California Chardonnay and Pinot Noir) • Chicken, Shiitake Mushroom and Gruyere Strudel for Two with Merlot Reduction • Mashed Sweet and Russet Potatoes • Vegetable Garnish (Merlot) • Carmel Apple Tart Tatin with Cinnamon Crème...
Saturday Feb 10th, 6:30pm
ON THE MENU: Roasted Pumpkin Bisque with Apple Cranberry Chutney and Ham and Cheese Biscuits (Dry Riesling and Pinot Noir Pairing) Bacon Wrapped Pork Tenderloin with Zinfandel and Shallot Glaze Red Wine Risotto Blanched Vegetable (Zinfandel Pairing) Pear Tatin with Caramel Port Sauce (Port Pairing)
Saturday Dec 9th, 6:30pm
The title says it all. ON THE MENU: Beer and Cheddar Soup with Caramelized Apples and Soft Pretzels; Chicken Schnitzel with Creamy Sauerkraut and Chives; Potato Pancakes; German Chocolate Brownies with Sour Cherries; German Wine and Beer
Friday Sep 22nd, 6:30pm
Brief history and Southern Food – five different ways of preparing oysters. On the Menu: Oysters au gratin, with ginger sauce Milanese style, with cold spicy sauce White wine oyster soup
Wednesday Oct 25th, 6:30pm
Unleash the grilling guru in you! This class is your guide to grills, steaks, gear, heat, doneness right on through to rubs, marinades, glazes. We’ll cover veggies, potatoes and dessert so you can make an entire meal right on the grill. ON THE MENU: Ancho Chili-Rubbed Skirt Steak with Romesco Sauce; Grilled Filet Mignon with Red Wine-Onion...
Friday Sep 29th, 10:30am
Prepping and planning are key to cooking success this Thanksgiving. Whether you are hosting or tasked with bringing a dish or two, grab a glass of wine and discuss prepping and preparing ahead for this family or friend and food filled day! Roasting the bird, stuffing muffins, savory sweet potatoes, grilled vegetables and cranberry relish are all on...
Monday Nov 6th, 6:30pm
There’s no need to pick up takeout when you can make these delicious and fresh meals at home in a snap! On the menu: Spaghetti Carbonara Arroz Con Pollo Kale and Chorizo Frittata White Wine Garlic Mussels and Fall Salad
Monday Feb 12th, 6:30pm
Overestimated the appetites of your eaters? Lingering leftovers? Produce past prime? Before you throw yesterday’s feasts and failures into the garbage disposal, let’s give them one last life! A spice, a condiment, a starch, a crust, or a broth can all be brought in to create a whole new dining delight. Learn some techniques to limit waste and infuse...
Friday Jan 5th, 6:30pm
This course is designed to teach students all of the basics of the Italian kitchen. During this one of a kind 12 week series, chef Amy Riolo will demystify the time-honored traditions from grandmothers as well as professional techniques of restaurant chefs. It’s like living in Italy, having an Italian grandmother and attending Italian culinary...
Wednesday Nov 29th, 6:30pm