After several years of an annual informal wine class, our members asked for something on the flip side - a cooking class. So member Tracy Arthur stepped in and went right to work with the chef at Publix Apron's Cooking School. While she feared some would frown at a cooking class at Publix, those of us who had attended classes there previously knew better. Aprons school has a dynamic kitchen akin to anything you have seen on television and better than most other cooking schools catering to the public. The chefs were excited to produce something for The International Wine & Food Society and developed a menu featuring 11 courses matched with 11 wines which they selected. A few members were invited to help with the cooking as well. It was great...and there were many to-go boxes leaving the school.
Duckhorn Vineyards Sauvignon Blanc, 2017
Chamomile Tea Poached Scallop, Tarragon Oil
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Felluga Fruilano Pinot Grigio, Rosazzo, 2017
Homemade Pasta, Roasted Tomatoes and Basil
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Far Niente Chardonnay, 2018
Seared Grouper, Maltaise Sauce, Butter Poached Fennel
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Perrier-Jouet Bell Epoque Rose, 2012
Hibiscus and Honey Tea Sorbet
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La Tour Champolle Musigny, Bourgogne A Beaune, 2015
Confit Duck and Mushroom Ragu in Puff Pastry
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Barton & Guestier Chateauneuf Du Pape, 2017
Truffle Arancini, Sundried Tomato Jus
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Northstar Merlot, 2013
Clove and Pepper Seared Roasted Goose Breast, Spiced Roasted Brussels Sprouts
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Pio Cesare Barolo, 2015
Braised Lamb Shank, Rosemary Camembert Polenta
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Justin Isosceles, 2016
Beef Tenderloin, Blue Cheese Roasted Garlic Mashed Potatoes
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Antinori Tignanello, 2016
Slow Roasted Oxtail, Sauteed Winter Greens
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Dolce, 2013
Dolce de Leche Mousse, Strawberry Consomme, Churro