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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.
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