April – May 2014
More details will be on their website in February, 2014.
More details will be posted on Ginger’s Kitchenware site in February, 2014.
Join Sur La Table for a remarkable journey through the birthplace of California wine and home of world-class artisan cuisine. Just 45 miles north of the Golden Gate Bridge is Sonoma County, the closest wine region to San Francisco. Nestled between the Mayacama and Sonoma Mountains, the Valley is composed of serene vineyard vistas, a lush patchwork of farms, and 13,000 acres of scenic parks. In the center is the charming shade tree-filled 8-acre historic Sonoma Plaza, bordered by adobe buildings. Amidst the rustic surroundings, sumptuous wine country and magnificent coastline, you’ll tour award-winning wineries, take an exclusive cooking class, enjoy a baking lesson, learn about sustainability at a top-ranking farm, and taste the finest wine, artisanal cheese and award-winning olive oil.
Join me for three delicious days of remarkable culinary experiences with some of the finest chefs in the nation. From the fabulous Friday Gala, to intimate Food & Wine Adventures and a decadent new Saturday night dessert party with Alton Brown, you’ll have a weekend of ways to meet great chefs, savor fine food and wine, and discover ways to save the oceans—one meal at a time.
Learn to cook all types of poultry on the grill in this hands-on workshop with Master Chef John Ash, author of the recently published Culinary Birds. You will become an expert in grilling everything from little quail and game hens to chicken thighs, breasts and ground turkey on skewers. Marinades, rubs and sauces will all be covered in this class which includes several accompaniments.
- Grilled Turkey Kaftas with Tzatziki
- Glazed Game Hens Grilled on a Cedar Plank
- Grilled Chicken Diavola with Caprese Rigatoni
- Vietnamese Lemongrass and Chili Marinated Grilled Chicken Served with Mint, Thai Basil, Peanuts and Jasmine Rice
- Grilled Quail Salad with Arugula, Radishes and Crushed Peas
For many of us the task of putting food and wine together harmoniously is a mystery. Too often wine professionals have over analyzed wine and used jargon that is both unfamiliar and intimidating. As a result many of us have felt insecure about the subject and are afraid of getting outside our comfort zone. John has long been an advocate of taking the fear out of wine and tonight’s class is about learning the really simple basics of putting food and wine together.
The class is divided into two parts. We begin with an aroma challenge in which each of us will focus on our ability to identify flavors using the most important organ of taste – - our nose! This is fun and interactive and fabulous prizes will be awarded to those who can most correctly identify familiar aromas.
In the second part, John will lead us through a food and wine pairing in which we’ll taste several wines with foods and learn how they interact and affect each other.
It’ll be a fun, convivial evening and you should come away with a good understanding of how to successfully pair wine and food.
Sign up soon since space is limited and these classes always sell out!