Cooking with Wine: Spring Edition

Cooking with wine can transform recipes from above-average to sublime. Join food writer and chef-instructor Shawnie Kelley in a hands-on class where you will assemble a cohesive wine-laden meal that will wow your guests when you recreate it at home. You will learn wine’s versatility in both sweet and savory dishes beginning with the main entrée of juicy pork medallions and a red wine-shallot pan sauce. Pork pairs beautifully with a side dish of creamy polenta topped with a mix of wild mushrooms soaked in marsala and herbs. You will learn the technique for making a versatile homemade salad dressing for a frisée salad with hazelnuts and Champagne vinaigrette. For dessert, a spiced wine ginger cake is drizzled with white wine zabaglione. At the end of class, enjoy your meal with a glass of wine and leave armed with the techniques for making a stellar pan sauce, properly cooking pork, making polenta, and whisking up a vinaigrette and a creamy custard sauce. Most importantly, you will learn how indispensable wine can be as an ingredient in your kitchen.

Chef: Shawnie Kelley

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