Class Name: Cooking with Wine
Class Format: Hands On
Price: $69
Date: Tuesday, May 20, 2008
Time: 6:30 PM
Ages 18 and Older
Learn how to use various varietals in preparing a host of exquisite dishes, plus discover the secrets to making a fantastic reduction. Once you understand how wine affects and complements other ingredients, you can use it to enhance almost any dish.
MENU: Riesling Infused Shrimp Ceviche - Coq au Vin – Beef Bourgine – Ratatouille – Braised Cauliflower with White Wine