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Wine and Food Summer 2010 |
Let's acknowledge
the facts... we love food, and we love wine. One way to enjoy
and appreciate each more is to understand and learn how they go
together. It's not complicated and there is no hardcore right or
wrong. This unique collection of classes will allow you to
discover chefs and vintners' feelings on the subject and, more
importantly, let you learn with your own senses which tastes you
like with a glass of wine. |
ICE Wine and Dine Series: Exploring Provence [new!]
Richard Vayda and Chris Gesualdi |
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Friday, May 21, 6:30-9:30 PM
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In this series of extraordinary dinners, Chef-Instructor Chris Gesualdi (former executive chef of Montrachet) and Wine Studies Director Richard Vayda team up to explore regional dining from around the world. Their spring stop: Provence, land of sunny cuisine, bright herbs, and refreshing wines. The evening will begin with
hors d’oeuvres and aperitif, offering you the opportunity to mingle and discuss the food and wine with the chef and the sommelier. A
four-course meal, complete with dessert, will follow, during which Mr. Vayda will introduce and highlight the duo of wines that accompanies each course. To document the evening, and recreate it at home if you wish, you will receive a packet of recipes and beverage notes. Seating will be in tables of eight, so bring some friends—or come to meet some new ones.
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Summer Sparklers and Cheese: An Ideal Pairing [new!]
Richard Vayda |
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Friday, June 25, 7-9 PM |
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From light and lively to aged and complex, the worlds of sparkling wine and cheese contain amazing variety, as well as incredible opportunities for pairing. Spend a bubbly evening with Richard Vayda exploring the products of multiple lands as you look for ideal partners. You will discuss the production of various types of sparkling wine and cheeses, as well as serving and pairing suggestions.
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Wine and Food Philosophy 101
Jane Brock
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Sunday, July 11, 6-10:30 PM
or Thursday, August 19, 6-10:30 PM
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This hands-on cooking class will teach you simple tips for pairing wine and food successfully. You will prepare simple dishes that will be tasted against three white wines (Sauvignon Blanc, Riesling, Chardonnay) and three red wines (Pinot Noir, Cabernet Sauvignon, Shiraz). This format provides you with the opportunity to experience for yourself the tactile and sensory results of combining wine and food; you decide what works and what doesn’t. All six wines will be tasted with Indonesian Barbecued Shrimp; Duo of Pasta (Cappellini Marinara and Fettuccine Alfredo); Sautéed Chicken with Mushrooms; Grilled Lamb Chops with Mint Pesto; Cheese, Fruit, and Nuts; and Chocolate Brownie Sundae. |
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Barbecue and Wine: Matching Grapes and Smoke [new]
Richard Vayda |
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Saturday, May 1, 7-9 PM |
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No need to stand over a hot grill yourself to enjoy great barbecue for once: Join Richard Vayda and taste a variety of barbecue dishes, as you look for tasty wine pairings. From sparkling and refreshing to juicy and smoky, you will try all kinds of wines during that quest. In addition to the tasty bites and a selection of wide-ranging wines, you will also receive suggestions for adding more wine to your grilling menus.
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White Wine and Food Workshop
Willie Gluckstern |
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Wednesday, March 3, 6:30-9:30 PM |
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Wine and Food Workshop
Willie Gluckstern |
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Willie Glückstern---acclaimed wine educator, importer, and author of the best selling The Wine Avenger (Simon & Schuster, 1998)---and chef Cathy Kaufman will guide you through a menu of 5 classic dishes and 15 great wines, illuminating why certain types of wines work beautifully with so many foods, while others consistently fail. Bring all your wine questions to this bold, entertaining evening and learn how deceptively simple great wine-food pairing can be.
The bill of fare is a fabulous, seasonal five-course meal that includes a
vegetarian appetizer such as Pasta Primavera, a fish course such as Salmon Teriyaki, a
meat dish such as Roast Duck Breast with a Balsamic Reduction, a trio of
artisanal cheeses, and a seasonal dessert such as Peach Cobbler. In each class, you will learn the no-fail secrets that Willie has been teaching America’s best-known chefs and sommeliers over more than 15 years of wine and food workshops. Whether you’ll be spending hours in the kitchen to create the perfect dinner party or simply chowing down at your favorite Chinese joint, this is the exciting culinary event that makes it all come together with wine. |
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