(April-September)
Different levels of participation
• Demonstration: students observe as instructor
prepares recipes.
• Partial Participation: students assist with some
food preparation.
• Hands-on: students cook under the guidance of instructor.
# 82 Perfect Pours for Locavores: Vegetarian Pairings with New York State White Wines (NEW CLASS)
tasting and demonstration
You don’t have to go far to drink well! Experience for
yourself the extraordinary quality of some of the most
highly regarded New York State white wines and learn how
to use traditional principles of food pairing to select the
right one for a meal. Robin will briefly discuss the history of
winemaking in our area, acquaint us with a wine-tasting
vocabulary, and impart ideas of how to evaluate and
compare each selection. Tasting each wine alone, then
with its complement from our delicious tasting plate, we’ll
take notes on the pairings and share our observations.
Fresh Pea Ciabatta Crostini with Mint and Ricotta; Wild
Mushroom, Spinach and Garlic Scape Frittata with Frizzled
Spring Onions; Open-Faced Breakfast Radish and Butter
Sandwiches with Coarse Sea Salt on Rosemary Bread;
and Pink Peppercorn-Dusted Fresh Goat Cheese. (Some
organic eggs and dairy will be used. A different wine will
be poured with each dish.)
Wednesday, June 16, 6:30 – 9:30 p.m.
Instructor: Robin Puskas
Fee: $75
