Cooking with wine adds wonderful flavors to food. Join Chef Dagmar Smith for a three weeks, hands-on cooking class which relies on wine and spirits to give the recipes their special panache.
Working in pairs, students will prepare an entire meal from appetizer through dessert using wine or speciality spirits as flavoring agents. The mostly French recipes will include Normandy Mussels, Spiced Shrimp, Coq au Vin, Braised Pork Chops, Mediterranean Three Fish Soup, Chocolate Souffle, and Wine Poached Pears.
Dagmar will provide shopping and preparation tips that will make the recipes used in class easy and repeatable at home. There will also be some discussion about wine, and a red and wine wine to sample with each meal.