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Cooking For Wine: Sauvignon Blanc
with
Kimberly Koharki
,
Carl Raymond
Location:
The Kitchen
Price:
$125.00
Date:
Sat, Apr 10th, 12:00 PM - 4:00 PM
We're sorry, this class is sold out!
Give this class as a gift.
This class is part of the
Intermediate Cooking-package
.
Join us as we turn the tried-and-true method of food and wine pairing on its head. Anyone can choose a wine to compliment their favorite dish, but what about cooking dishes designed specifically to bring out best in your beloved bottles? In this four-part, hands-on series we’ll do just that. As we unravel the mysteries behind the fascinating world of wine and food matching you’ll learn some key recipes made to highlight the very best and most interesting qualities in each grape variety. What’s more, you’ll learn how vastly those grapes and wine styles transform from place to place and how to choose the varieties that best suit both your menu and your palate!
This session focuses on Sauvignon Blanc. Arguably the grape with the most incarnations and we’ll savor each and every one! We’ll uncover the subtle nuances that differentiate Sancerre from Pouilly Fume, taste through the lush, tropical California Sauvignon Blancs, the fleshy and fruity styles from New Zealand, and even venture to South Africa for a taste of their elegant and herbaceous bottlings. To compliment this aromatic gem we’ll prepare Herb-Crusted Baked Goat Cheese Salad, Calamari with Tomato-Cilantro Salsa, Sauteed Scallops with Citrus Beurre Blanc Sauce, and Roasted Pears with Roquefort.
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Carl Raymond
Carl Raymond’s culinary passions began years ago growing up on the coast of Maine and combine his strong New England roots with a fascination with world cuisine. After...
read more
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Kimberly Koharki
After graduating from The Culinary Institute of America, Kimberly moved to New York City to work with celebrated Sommeliers in Manhattan restaurants such as Cafe Gray and...
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399 Lafayette St. (at East 4th St.) NY, NY 10003 (212) 674-7501
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