When added to the right dish, wine can work wonders – enhancing the natural essence of food while adding depth of flavor. You’ll learn how to use white and red wines to create delicious poultry dishes, pasta sauce and even sorbet.
*Please note: In this class, wine will be used for cooking only. Wine will not be served during class.*
Coq au Vin Blanc - Seared Duck Breast with Port Cherry Reduction - Campanelle with Roasted Tomato and Zinfandel Ragu - Merlot Raspberry Sorbet