Private "Wine & Dine" Wine Pairing
Cooking Class Demonstration:
Let Ramekins' professional cooking instructors and wine educators show you how to create casual and fun gatherings with easy, yet innovative food dishes paired with unique wines from the local region.
Ramekins Wine & Dine cooking demonstrations are designed to teach culinary techniques while explaining the food elements that link with a wine's flavor profiles. The overall experience enhances one's appreciation of the marriage of food and wine while offering options for "harmonious consumption" of some lesser known varietals. Wines are tasted and discussed with your food samples.
Event Description:
Program includes 2 to 2 1/2 hour cooking class demonstration of a four course menu, tastings of wines paired with each course, recipes for each guest, iced tea or coffee.
· Cost per person: $85 (in-house) / $95 (off-site), plus sales tax (7.75%) and
service charges (20%)
· Class minimum: 18 people (in-house); 24 people (off site)
· Class maximum: 36 people (in-house); 60 people (off site)
· Event Time: Approx. 2 to 2 1/2 hour demonstration class
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Wine & Dine 2007/2008 Menus:
Sonoma Valley Flavors
Smoked Salmon-Dill Mousse on Roasted Corncakes
Sparkling: Gloria Ferrer Blanc de Noirs
Carrot-Ginger Soup with Curry-Onion Crisps
Chardonnay: Leveroni Vineyards
Rolled Flank Steak with Spinach-Prosciutto Stuffing and Wine Reduction Sauce
Cabernet Sauvignon: B.R. Cohn Winery
Warm Chocolate Chipotle Cake with Cinnamon-Caramel Sauce
Port: Wellington Vineyards
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Mediterrranean Flavors
Tuscan White Bean Tapenade on Crostini with Grilled Asparagus
Sparkling: Gloria Ferrer Blanc de Noirs
Baby Greens Salad with Roasted Beets, Goat Cheese and Chunky Citrus Vinaigrette
Sauvignon Blanc: Sauvignon Republic Cellars
Couscous-stuffed Chicken Breast with Moroccan-spiced Red Pepper-Olive Chutney
Syrah: Castle Vineyards
Apricot-Pistachio Tart with Orange Crème
Muscat Canelli: Benziger Family Estate
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Provencal Flavors:
Caramelized Onion and Olive Puff Pastry Tarts
Rose of Sangiovese: Iron Horse Vineyards
Asparagus-Dill Soup with Frizzled Leeks and Crème Fraiche
Pinot Gris: J Vineyards
Pork Loin with Mushroom-Chard stuffing and Wine Reduction Sauce
Pinot Noir: Saintsbury Vineyards
Almond-Fennel Cake with Spring Fruit and Sparkling Sabayon
Sparkling: Gloria Ferrer Blanc de Noirs
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Sonoma Coast Flavors:
Artichoke, Fennel and Goat Cheese Phyllo Tart
Rose of Sangiovese: Iron Horse Vineyards
Baby Spinach Salad with Avocado, Asian Pear, Minted Peas and Herb Vinaigrette
Sauvignon Blanc: Sauvignon Republic Cellars
Mustard-Pepper Seared Tuna with Red Onion-Tarragon Relish
Pinot Noir: Leveroni Vineyards
Twice-Baked Lemon Soufflés with Berry Coulis
Muscat Canelli: Benziger Family Estate
For more information or to book your event,
please contact Lisa Lavagetto, General Manager at:
(707) 933-0450 ext. 15 or
by Email.
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