Class Schedule: Pairings ClassesThese classes feature both cooking and wine/beer education. It is really the best of both worlds! You'll get a beautiful tasting menu and good pours that are paired with each course. Even better, you'll get the knowledge from our experts on how to recreate it at home!
Valentine's Day Girls' Night Out; Elegant Appetizers and Wine
Grab a friend and join Sandy Bergsten and wine educator Teresa for another fun filled Girls' Night Out. Sandy will show you how you can pull together elegant entertaining ideas without a lot of fuss! You'll learn how to whip up some sensational starters and sweet bites that seem to come together in a virtual snap! Teresa will be here to pair wines with this these amazing appetizers: Antipasto Platter; Goat Cheese and Olive Tapenade Dip; Blini with Smoked Salmon, Salmon Caviar Brie and Fig Cups, Caviar and Egg Cups, Persian Cucumbers with Smoked Trout, Serrano, Manchego and Cherry Confit Croutes, Mini Crab Cakes, Deviled Cheese Bites, Mushroom Cheese Crisps, and for the sweet treats, Cheesecake Tarts, Brownie Bites, and Lemon Sorbet with Marinated Blueberries.
Fondue & Raclette
Come and join us for a unique party food idea that's perfect for casual cold weather entertaining: Fondue and Raclette. Raclette, the meal, is one of Switzerland's best loved national dishes and is very popular in other parts of Europe such as France and Germany. Just like the well known classic cheese fondue, Raclette is another way of enjoying simple and delicious cooking, incorporating lots of interactivity and of course lots of cheese. We'll start off making the classic fondue from Switzerland complete with apples and bread for dipping; and then Raclette and all of its varieties will be explored and enjoyed. We'll finish up with Chef Carrie's favorite Bittersweet Chocolate Foudue for dessert. This class will be paired with wine.
Big Reds Small Plates
Join Chef Carrie and George for a fun evening of great food and wine. Hors d'oeuvres and appetizers are always everyone's favorites, so come and enjoy a variety of small plates rather than one big main course. These dishes will be perfectly paired with big red wines described as massively flavorful taking up all sections of your mouth and tongue. A big wine is not necessarily a fruit-forward wine, it can also mean that it has big tannins. Don't miss this one if you're a big reds fan! Chicken with Piquillo Peppers; Butterflied Lamb "Shawarma", Baked Pasta with Mortadella and Pork Ragu, Beef Tenderloin with Roasted Shallots and Blue Cheese, and a Dessert Tasting Plate.
Wine tasting can be daunting with the vast varietals. Join George Punter, our Washington Square wine manager and wine educator, for this basic but insightful class where you'll learn how to taste wine by using the tried and true four steps. You'll learn how to develop your palate and sharpen your ability to recall wines. George will show you how to get started with tips for how to handle wine - open, pour, swirl - and why using the correct glass matters. He'll explain temperature correctness as well as what is meant by taste vs flavor.
Italian Food and Wine
Come learn about the finer nuances of Italian food and wine pairing with us. Wine educator Teresa will guide us through Mary's courses with wines that are sure to enhance the flavor and texture of these dishes. Mary will demonstrate making her famous ravioli for all to enjoy. Antipasta Plate; Pesto Shrimp; Homemade Mushroom Ravioli with Marsala Cream Sauce; Arugula Salad in a Frico Cup; Rosemary Lamb Chops; Broccolini with Gremolata; and Chocolate Almond Biscotti with DLM Vanilla Gelato.
Wine Up Down Under
Join wine educator George Punter and Chef Carrie for a fun filled food and wine class that's all about Down Under! Chef Carrie will pair some distinctive Australia and New Zealand signature dishes that will take us on a Down Under culinary journey, and George will pair these dishes with the new world varieties produced by this region. Menu includes: Prawn Cocktail; Salt and Pepper Calamari; Sausage Roll; Lamb on the Barbie and Pavlova with Fruits and Macadamia Nuts. We will also sample Fairy Bread and Vegemite.
Chef Liz and Chef Carrie share a special bond - their love for their hometown of Chicago. Growing up and eating through the melting pot that is Chicago's food scene has influenced both of these talented women making them the wonderful chefs they are today. Don't miss this fun filled evening watching friends cook a few of their favorite dishes from the great Windy city! This menu will be paired with wine.
Rosé All Day
Join us for this class as George explains the subtle yet distinct differences of rosé wines. Rosé is produced in many countries and George will explain why they vary in flavor and color. Chef Carrie will create and pair dishes with each wine that are sure to enhance the fruity, citrusy flavors of these most refreshing wines. Seared Duck Breast Salad with Berries & Nuts, Trio of Tartines, Roasted Fish with Figs, Olives and Almonds, Chorizo Gnocchi and a "Frenchy" Cheese Plate.