Members enjoyed a repeat cooking class at Publix Apron's Cooking School. Those who joined in last year's class know how much fun it was. Unfortunately Covid kept us from a participation hands-on class, but the chefs and wine director made up for the difference. A comparison between old world and new world wines was made with each course.
Menu
Joel Gott Sauvignon Blanc, 2019, California
Barton & Guestier White Bordeaux, 2019
Artisan Mixed Greens with Gallberry Honey Lime Vinaigrette
Duckhorn Chardonnay, Napa Valley, 2018
Louis Latour Pouilly-Fuisse, France, 2018
Herb Roasted Chicken and Leek with Morel Macaroni and Cheese
Belle Glos Pinot Noir, Las Alturas, Monterey County, 2018
Louis Latour Bourgogne Pinot Noir, 2018
Maple Glazed Salmon with Roasted Fennel and Cauliflower
Freemark Abbey Merlot, Napa Valley, 2017
Barton & Guestier Bordeaux, Merlot/Cabernet, 2019
Braised Oxtails and Capers with Blue Cheese Mashed Potatoes
Faust Cabernet Sauvignon, Napa Valley, 2018
Flourless Chocolate Cake with Cabernet Clove Caramel Sauce