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Blue Cheese Crostini with Applewood Bacon-Cabernet Reduction - Roasted Beet Salad with Toasted Pecans, Goat Cheese and Cabernet Vinaigrette - Au Poivre Ribeye with Roasted Garlic Potatoes - Cabernet-Poached Figs with Vanilla Ice Cream
What you will learn
In this class designed by and for oenophiles, our chefs will show students how this fantastic ingredient can work wonders and add tremendous depth when added to the right dishes. You’ll learn how to team up bold cab flavors with meats and vegetables, as well as how to pair this great wine with everything from appetizers to desserts. We’ll share tips for buying wine according to your tastes, techniques behind making delicious reductions and the fundamentals of cooking with wine anytime. These dishes, bursting with bold yet sophisticated tastes, are guaranteed to impress year-round.
Please note: In this class, wine will be used for cooking only. We will not be tasting wine