Choose a different location or date to find an available class.
0 seats left
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.*
What To Expect:
Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Students receive a 10% discount coupon to use the week after the class