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Valentine's Day Food and Wine Pairing Class

Chef Shelley Wiseman will create the 5 course dinner and demonstrate an element of each course as it is being plated. Your job is to bring wines and enjoy your sit down meal (there is no hands on cooking). The wine educator, Carol Berman, has suggestions below and will be present to discuss the wines pairings.


Menu (Based on best of what's available in season):

  • Gravlax Crostini Hot Oysters with Harissa Butter
  • House-made Tagliatelle with Preserved Lemon and Spinach
  • Seared Duck breasts with Four Peppercorn Sauce
  • Celery Root Puree
  • Chocolate Truffle Tart with Candied Orange Zest

Wine suggestions: 

Spanish Cava (sparkling wine) for the first 2 courses 

Pinot Grigio or a Soave for the tagliatelle 

Cote du Rhone or Chateauneuf du Pape for the duck

Earlier Event: February 13
Fat Tuesday!
Later Event: February 15
Pressure Cooking Class 3!