Sicily abounds in delicious and exotic baking influenced since the Tenth Century by various invaders, rulers, and foreign chefs. Take a tour of Italy’s largest island province and enjoy a delicious Sicilian menu. On the Menu: Sfincioni: Traditional Palermo focaccia with tomato, onion, breadcrumb, and cheese topping Impanata di Pesce Spada:...
International finger food dishes served with a perfect wine pairing. ON THE MENU: Marinated salmon and cream cheese canapé Tomatoes, basil and onions crostini Seasoned shrimps skewer, root veggies chips.
Learn how to make a delicious full meal as if you were in Rio de Janeiro- appetizer, main course and dessert. ON THE MENU: Casquinha de siri (Stuffed crab shells) Moqueca (fish stew) with garlic rice and brigadeiro (sort of chocolate truffle).
Brief history and Southern Food – five different ways of preparing oysters. On the Menu: Oysters au gratin, with ginger sauce Milanese style, with cold spicy sauce White wine oyster soup
Brief history and traditional food from Minas Gerais State. On the Menu: Soft rice and cheese fried dumpling Stir fried pork chops, farofa (toasted cassava flour with eggs and bacon) vinaigrette sauce Pe-de-moleque, peanut based dessert
Learn some of the classical dishes of the Middle East. ON THE MENU: Falafel; Tahini Dressing; Hummus (demo only); C hicken Shawarma; Tehina Short Bread Cookies with Ice Cream
On the Menu: Moroccan Chickpea and Red Lentil Soup Accented with Indian Spices Roasted Pumpkin Soup with Fall Spiced Caramelized Apples Black Bean Soup with Crispy Tortilla Strips and Guacamole
Typical Brazilian appetizers served all over the country – pastel, bolinho e croquete. On the Menu: Pastel de Catupiry (soft cheese and shrimps pastry) Bolinho de bacalhau (codfish and potatoes fried dumplings) Croquete (crunchy beef dumpling)
Objectives: To provide attendees with a level of technical knowledge and tasting experience on a par with that expected of entry-level sommeliers and wine retail consultants. However, this is not simply a pre-professional course, and the target audience definitely includes those who wish to retain their “day job” outside the wine trade but...
Salt crusted – Learn this techique and make the best juicy meat and tender fish. On the Menu: Salt crusted top sirloin(rump cap) beef with chimichurri sauce, Salt crusted fish with lemongrass sauce Rosemary/garlic baked potatoes
Create and enjoy a delicious dinner party menu that will have your future guests raving. You will learn variations and techniques to help tailor the menu to your own unique tastes. ON THE MENU: Arugula, Apple and Walnut Salad with Balsamic Vinaigrette Prosciutto Wrapped Pork Tenderloin with Sage Parmesan Polenta with Mushroom Ragu Rosemary Chocolate...
Prepping and planning are key to cooking success this Thanksgiving. Whether you are hosting or tasked with bringing a dish or two, grab a glass of wine and discuss prepping and preparing ahead for this family or friend and food filled day! Roasting the bird, stuffing muffins, savory sweet potatoes, grilled vegetables and cranberry relish are all on...
ON THE MENU: Sun Dried Tomato and Basil Pesto Crostini; Calamari; Pan Seared Seasonal Fish with Corn Risotto Finished with Tomato and Leek Compote with Prosciutto; Tiramisu
ON THE MENU: Frutti Di Mare (Mixed Seafood) with Whole Wheat Linguine; Seasonal Fish En Papillote with Ginger, Lemongrass, and Sweet Potato Miso Salad; Fish Tacos with Mango-Avocado Salad