When: 4/28/2016 at Sandywoods Farm
To order tickets Click here
Sequence of events:
Door opens: 5:30 PM
1st Session: 6:00 – 6:30 PM Intermission: 10 minutes
2nd Session: 6:40 – 7:20 PM Intermission: 10 minutes
3rd Session: 7:30 – 8:00 PM
Dinner Start: 8:15 PM Dinner End: estimated 9:30 PM
1st Station: “Power of the glass”
Tasting of different white (2) and red (2) wines from different glasses.
Did you know that the very same wine will taste completely different when poured into and drunk out of different glasses?
We are more than happy to show you. We will taste 4 different wines (2 red and 2 white) out of 4 different glasses and you will feel that you are drinking different wines.
Yes, it is that dramatic.
Buy the right glass and save money when drinking less expensive wines rather than expensive wines from a wrong glass.
2nd Station: “Knife Skills Instructions”
How to prep a cutting station, knife types, how to hold a knife, how to sharpen a knife, basic knife cuts.
During the class we will show, how to set-up a cutting station, how to handle, hold and sharpen a knife, go through different cuts and practice, practice, practice.
Please bring your favorite knife from home (we hope it is an eight inch Chef’s knife) and we will teach how to handle it.
3rd Station: “Hands-On Cooking Class”
Orange Ginger Beef & Broccoli
Quinoa, Spinach & Ricotta Stuffed Portabella Mushrooms
Sauteed Chicken Breast with Pan Sauce
Baked Brown Rice
Roasted Green Beans
Fruit Salad
Ring Leaders: Chefs Deb Fernandez, Lara Moritz & Norbert Klotz from My Chef Lara
Additional Info:
Participants should bring a knife, preferred is an 8-inch Chef’s knife
Participants should bring their own wine for the dinner service
We will divide all of the participants into 3 groups.
Each person then will take a spot in either one of the 3 session locations. After 30 minutes the groups will change to the next session location.
In the “Hands-On Cooking session” each group will learn how to cook a part of the dinner menu, which then will be served after all sessions are done.
Sessions will start on-time and are limited to 30 minutes each. The intermission of 5-10 minutes is used to re-establish the station set-up.
All recipes will be handed out to each of the participants. A hand-out of the knife skills session will be available also. All participants will have an opportunity to buy tasting sets of glasses.
Dinner follows immediately after the sessions and will be served by the chefs.
To order tickets Click here
