November 2013 – January 2014
- An Evening with farm-to-table pioneers John Ash and Larry Forgione on Saturday, November 2, 2013 at The Culinary Institute of America at Greystone includes:
– A welcome glass of wine
– Cooking demonstration and tasting with James Beard Award-winning chef and author John Ash at 4 PM
– Booking signing and copy of Ash’s “Culinary Birds: The Ultimate Poultry Cookbook”
– Five-course meal from chef Larry Forgione at The Conservatory, a culinary “crop-up” restaurant, at 6 PM
Spend a fun afternoon exploring and refining your culinary sensory abilities. During this class, Chef John Ash will review the dynamics of how we taste, and then dive into an interactive exploration of how food and wine work with each other. You’ll come away with some basic templates to operate from to help you put food and wine together successfully. And you’ll gain a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.