Our New and Improved Wine Course - 5 Nights of Oenological Adventure (makes a great gift!)
Our acclaimed Wine Course is entering its 18th year. Our graduates now number in the thousands and many return to take the course again and again (and not because they fail). We've decided this year to radically restructure the course.
Instead of five two-hour classroom-style tasting/lectures on consecutive Monday nights, we're going to offer five one-hour classroom-style tasting/lectures on Friday nights, each followed by an optional dinner featuring the wines discussed that evening paired up with our chef's great food.
You only need to sign up for a minimum of two classes, but you get a break on the price if you sign up for all five. You can elect to stay for the dinner afterward or not, or you can just come to the dinner if classroom style is not your thing. You can also take the class and have others join you afterward for just the dinner portion of the evening. It's all very flexible and fun. Did I mention that I am a great wine teacher?
This will be completely accessible to beginners and at the same time, exciting to experts and even graduates of our prior classes. The wine-food matching element is completely new, practical and more social and less formal.
About our course, The New York Times has written: "By breaking the wine down and giving us a wine vocabulary,
I was able to distinguish what I like from what I don't. Now I can name
the elements in the wine that appeal to me."
Gift Certificates Available (email
). Each class is $100. Minimum 2 classes required. All 5 classes $400. Dinner with wine after each class is $79 plus tax and service. Classes begin at 7 PM sharp. Dinner at 8:15.
January 9th
Rhone Valley Red & White
After-Class Dinner: Stuffed Quail With Lentils, And A Beet Reduction
Short Ribs with Polenta and Roasted Root Vegetables
Pear Almond Cake With Hazelnut Ice Cream
January 16th
Bordeaux, Cabernet & Merlot
After-Class Dinner: Baked Oyster With Marjoram Tapioca
Leg of Lamb Sous Vide With Sunchokes, And Mint Spaetzle
Banana Crepe With Rum Caramel
January 23rd
Burgundy: Chardonnay & Pinot Noir
After-Class Dinner: Lobster with Spoon Bread and Vanilla Sauce
Duck Confit with Roasted Onion and Nueske Bacon Risotto
Apple Strudel With Cinnamon Ice Cream
January 30th
Tuscany, Piedmont
After-Class Dinner: Carpaccio Of Beef With Fried Capers And Lemon Oil
Wild Boar Ragu With Pine Nuts, Tuscan Beans And Rosemary
Fig and Nut Tart with Caramel and Hazelnut Ice Cream
February 7th
Paul Hobbs Dinner is February 2nd, So No Class This Week