Cooking Classes with John Ash at the New Vintners Inn Event Center
When Salad is the Meal
Be ready for summer entertaining after John shares with us wonderful recipes to make entire meals "Salad Style". Light and colorful wines will complement the experience.
Saturday, June 16th, 3:00-6:00pm
Another Hands on Grilling Class with John Ash and Jeff Madura
The first grilling classes held in May sold out almost immediately. We even added an extra one that sold out. Here's another chance to hone your grilling skills with a completely new menu. Among the things that we'll be preparing are pizzas and flat bread on the grill. If you've never had grilled pizza, it'll change your life! Also, grilled summer fruits dessert with Rum-Lime Glaze will be among the several recipes that you'll get to prepare. Class is limited to 16 participants. Great wines to accompany grilled goods will also be served.
Monday, July 2nd, 6:30-9:30pm
The Great Foods of Summer
We naturally crave foods that reflect the season that we are in. When you think of summer, you often think of bright colors and fresh flavors. In this class, we'll take advantage of the bounty of summertime product to prepare a very special menu. The recipes are straightforward but depend on having the fruits, vegetables and herbs that are at their peak. On the menu among other things is Chilled Heirloom Tomato Soup with Summer Relish and "Fire and Ice" Melon Salad with Fresh Figs and Prosciutto.
Monday, August 27th, 6:30-9:30pm
Corn and the 3 Sisters
This class celebrates ingredients unique to the Americas. Margaret Visser in her book, Much Depends on Dinner. notes how over and over again early explorers were amazed at the ingenuity and efficiency of native Indian farmers. Tribes would prepare the earth in mounds and plant corn. A few days later they would plant beans and squash. When the plants emerged from the mound, the corn grew straight and strong, the beans climbed the corn stalks and the squash trailed down the sides of the mound and covered the flat land between keeping it shaded and moist. On the menu among other dishes are New World Risotto with Spicy Pepper Broth and Fresh Corn Ice Cream with Pinenut and Lace Cookies which honor this kinship.
Tuesday, September 18th, 6:30-9:30pm
Spanish Flavors
Until recent times, the cooking of Spain was a mystery to many Americans. The cuisines of France, Italy, India, China and Thailand are better known because immigrants carried their food customs with them to North America while Spaniards took theirs to Mexico and South America. Spanish cooking however is not Hispanic though they share a similar language. It's very different from Mexican food. For example, it rarely contains hot chiles. It is profoundly Mediterranean, based on olive oil, seafood and game, artisan chees, cured meats and a broadly diverse world of wine. The influence of North African Spices addes a distinctive character to this part of the world. Tapas will start the menu with a Bacalau preparation and other recipes. We'll also sample some of the special wines of Spain.
Wednesday, October 10th, 6:30-9:30pm
A Unique Holiday Dinner
In this class we'll depart from our beloved turkey with cranberry sauce and mashed potatoes and explore some seaonsl recipes that just might change the traditions around your house.
Monday, November 19th, 6:30-9:30pm
Space is limited. For reservations or to get more information, please call Cathy Reynolds at (707) 566-2619.