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Cooking with Wine

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Wondering what to do with an opened bottle of wine? Cook with it! Join us and practice incorporating wine into everything from poultry dishes to jam and vinaigrette. And we haven’t forgotten dessert—think pears poached in Riesling served with a wine-infused sauce. Seared Chicken with Sauvignon Blanc Creme Friache and Herbs; Endive and Radicchio Salad with Champagne Vinaigrette and Toasted Hazelnuts; Port Fig Jam and Goat Cheese Crostini; Riesling Poached Pears with Cardamom Scented Sabayon.

Cooking with Wine
  • Times:  Tuesday, January 16 and January 21 at 6:30 PM; Saturday, January 25 at 4:00 PM
  • January 21, 2020 to January 25, 2020
  • Sur La Table
  • $ 79.00