Fri, Mar 1
6:30pm - 9:00pm
1 classes have spots left
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Wine, spirits, and beer make a splash in cooking, marinating and tenderizing with their flavors intensifying each recipe. Beyond coq au vin, and boeuf bourguignon, cooking wines, liqueurs and vermouths enhance flavor in modern dishes and desserts. Wine transforms into luscious Aigre-Doux, Port paired with orange makes chicken sing and bourbon and caramel...
Friday Mar 1st, 6:30pm - 9pm
What better way to kick off the holiday season than with a scotch and some steak! In this classic pairing, Chef Paul is whipping up some masterful steak dishes and sides and our scotch expert will be educating on all things scotch. Lift your glass! On the menu: Steak Fajita Grilled Cheese, Skirt Steak with Fennel Salad, Seared...