Cooking with Wine with Chef Chris

Cooking with Wine (Interactive Class)

Wine is not just for drinking. In this interactive cooking class, you’ll learn to incorporate wine into appetizers, mains and dessert. Wine adds depth, acidity, earthiness, and sweetness to dishes. It also works to tenderize meats, deglaze pans for scrumptious sauces, and to mellow out rich or tart ingredients. 

Guided by Italy-trained Chef Chris Atwood, you’ll conjure a wine-inspired Tuscan menu including:  

• • Crostini with Wild Mushrooms (wild mushrooms, leek, butter, thyme, sage, parsley, Tuscan white wine, mushroom stock, cream, parmigiano)
  • Crostini Toscani (chicken liver, Chianti red wine, balsamic, red onion, capers, rosemary, sage, anchovy, Dijon, butter)
  • Spezzattino al Vino Rosso – Red Wine-Braised Ossobuco (beef shank, Chianti red wine, black peppercorns, clove, bay leaf, juniper berry)

• Rosemary-Pecorino Polenta with White Wine (Vernaccia)

• Red-Wine Poached Pears (red pear, cinnamon, star anise, orange, Chianti, clove, honey)

Your class includes hands-on cooking, expert chef instruction, chef-curated ingredients, and dinner/dessert. Wine available for purchase during your class at Leaning Ladder, by the glass or by the bottle.