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Frisée Salad with Fennel, Hazelnuts and Crispy Prosciutto (2012 Prince Hill Pinot Noir) – Pinot-Braised Chicken with Tomatoes and Olives (2013 Estate Selection Pinot Noir) – Creamy Polenta with Gorgonzola and Spinach (2014 Oregon Pinot Gris) – Vanilla Panna Cotta with Caramelized Pear (2013 Oregon Pinot Noir)
What you will learn
Menu: Frisée Salad with Fennel, Hazelnuts and Crispy Prosciutto (2012 Prince Hill Pinot Noir) – Pinot-Braised Chicken with Tomatoes and Olives (2013 Estate Selection Pinot Noir) – Creamy Polenta with Gorgonzola and Spinach (2014 Oregon Pinot Gris) – Vanilla Panna Cotta with Caramelized Pear (2013 Oregon Pinot Noir)
Class Description: Erath wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hills of Oregon. The red, iron-rich Jory soils, combined with gentle breezes and warming sunshine of a marine climate, have bestowed upon Dundee a terroir of note. It has given rise to the handcrafting phenomenon, and the art of Pinot. As one of Oregon’s wine pioneers, Dick Erath had always been as tenacious in his approach to Pinot as the Pinot grape is stubborn. The engineer-turned-viticulturist was first inspired to pursue winemaking in 1965 after an early garage experiment. In 1976, Erath broke ground on the first winery in the Dundee Hills. Early successes, including the 1982 Pinot Noir vintage, inspired leading winemakers to move to Oregon to forge their own path in this special place.
Disciplined in approach yet progressive in artistry, our winemaker Gary Horner, strives to reveal classic Oregon Pinot: light, delicate and fruit-forward. Gary’s goal of “making the best Pinot Noir the region has to offer – time honored, authentic and uniquely Oregon” is matched by his reputation of excellence.
*Please Note: Class price is per person.
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.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class