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.

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.

Monday, July 13, 6:30-9:30 PM

$85 • 1 session

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Wednesday, June 10, 7-9:30 PM

Join food historian and ICE chocolate tour leader Alexandra Leaf for this out-of-the-box pairing class featuring fine chocolate and wine. You will learn why some matches work and others do not, and how to discover the combination that you like best. You’ll begin with an analysis of taste in chocolate discussing the key elements that determine flavor in the finished product. You’ll then explore both classic wine pairings like Brachetto and Maury, and innovative ones like Orange Muscat and Blueberry Port, along with other surprises.

$95 • 1 session

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Friday, July 10, 7-9:30 PM

Wine, sake, and beer all pair well with sushi and Japanese cuisine, but with the vast array of styles in each category, it can be hard to figure out which works the best. Wine educator Jane Brock will guide you through the different styles of sake that are on the market, and define which wines are complimentary and what types of beers are most suitable. To truly experience how these beverages pair with food, you will taste them alongside the contents of a bento box featuring an assortment of sushi and traditional Japanese flavors and textures.

$120 • 1 session

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Saturday, July 18, 6-10:30 PM

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.

$120 • 1 session

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Saturday, August 15, 6-10:30 PM

This hands-on cooking class will teach you simple tips for pairing white wine and food. You will prepare simple dishes that will be tasted individually against siz white wines: Albariño, Sauvignon Blanc, Riesling, Gruner Veltliner, Viognier, Chardonnay, and Chenin Blanc. This format provides you with the opportunity to experience for yourself the tactile and sensory results of combining white wine and food. The white wines will be tasted with Parisian Style Steamed Mussels; Thai Grilled Shrimp Salad; Linguine Carbonara with Roasted Grape Tomatoes; Brick Roasted Chicken with New Potatoes; Kahlúa Apricot Glazed Pork Tenderloin; and Cheese Plate with Dried Fruit and Nuts.