It’s our first wine pairing class!

In the past, we have had suggested pairings for dishes, but usually we just make a cocktail to kick off the class. In this virtual cooking class, each dish we are making has a wine that pairs excellently with it.

This class is being taught by Chef Rick of the Sourwood Restaurant in Marble Hill, Georgia. Chef Rick loves wine, so I asked him if we could do a class based around wine pairings. Since these are cooking classes, we aren’t just going to pair cheese and charcuterie with wine. While cheese boards are delicious and an amazing way to enjoy wine, we are going to make some amazing dishes instead. Two dishes are seafood based, and two are vegetarians.

In this class you will learn how to steam clams, how to pickle shrimp, how to make faux gras (a walnut pate), and how to make a mushroom bolognese.

So make all four dishes live with us in class, or make a few and save one or two to make when you want to pop open that bottle.

The menu from this class might also be your secret weapon the next time you throw a dinner party. Or perhaps this Thanksgiving, you will buck tradition and wow your guests with this meal and these wine pairings!

What are we making in this virtual cooking class?

• Steamed Clams

  • Pair with: Guado al Tasso Scalabrone Rosado - Antinori

    • or any dry rosé

• Faux Gras (aka Walnut Pate)

  • Pair with: Fess Parker Riesling

    • or any dry style riesling

• Mushroom Bolognese

  • Pair with: Shea Vineyards Estate Pinot Noir

    • or any Willamette Valley Pinot Noir

• Pickled Shrimp w/ Comeback Sauce

  • Pair with: Lang & Reed Chenin Blanc

    • or any Chenin Blanc or Vouvray

When is this virtual cooking class?

Date: Sunday, September 25th

Start Time: 5:30 pm Eastern/2:30 pm Pacific

Price: $30/household

Platform: Zoom

Notes on some of the ingredients:

Clams: Chef Rick will be using Sapelo Island Clams from Georgia. If you can’t get your hands on them, littleneck clams are a great substitute.

Nutritional Yeast: This can be found in a health food store or on amazon. This is just one option. Nutritional yeast add a tasty, nutritional boost to dips, spreads, salads, vegetables, potatoes, and pasta. It’s a vegan parmesan cheese substitute.

Agar Agar: This can also be found in health food stores or on amazon. This is one option. Agar Agar is a plant-based (ie vegan) gelatin. Gelatin is commonly derived from the collagen of animals.

Duke’s Mayo: Chefs, especially Southern chefs, love Duke’s mayo. That’s because it is fantastic. If you can’t find it in your grocery store, just substitute your favorite mayo. If you buy it on Amazon, just pay attention to the size of the jars. The last time I bought it the jars were only 8 oz. Stupid me!

Equipment Needed:

• Knife

• Large sautee pan with lid

• Tongs

• Mandoline (optional)

  • This is the best kind

  • or use a really sharp knife

• (4) 4 oz ramekins or (2) 8 oz ramekins

• Blender

• Sauce pan

• Spoon

• Food processor

• Stock pot

• Colander

• Air tight container

• Mixing bowl

  • I really like the Vollrath mixing bowls

• Whisk

Ingredients: (a list of exact quantities will be sent within 24 hours of signing up for the class)

• Sapelo Island or Littleneck clams

• Fennel bulb

• Shallot

• White wine

• Pernod

• Tarragon

• Small baguette

• Butter

• Walnut pieces

• Water

• Tamari or soy sauce

• Nutritional yeast

• Agar Agar

• Onion powder

• Garlic powder

• Smoked paprika

• EVOO

• Cucumber

• Assorted crackers

• Chives

• Good finishing olive oil

• Button mushrooms

• Brown or white beech mushrooms

• Onion

• Carrot

• Celery

• Garlic

• Tomato paste

• Corn stock, vegetable stock, or chicken stock

• Dried sage

• Dried thyme

• Fresh tagliatelle pasta

  • fettuccine or pappardelle can be substituted

• Wild caught shrimp - U12 or U16/21

• Rice wine vinegar

• Fresh thyme

• Mustard seed

• Red pepper flakes

• Canola oil

• Pickling spice

• Lemon

• Mayo

  • Duke’s preferred

• Chili sauce

  • Such as Heinz chili sauce

• Ketchup

• Lemon juice

• Worcestershire sauce

• LA hot sauce

• Kosher salt

• Coleman’s dry mustard

• Black pepper