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Chicken Braised in White Wine (Coq Au Vin Blanc) - Seared Duck Breast with Dried Cherry-Port Reduction - Fettuccini with Roasted Tomato-Zinfandel Ragu - Merlot-Raspberry Sorbet
What you will learn
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.*