Wine Pairing Cooking Class at Williams-Sonoma
On Thursday, I joined Chef Brendan O’Dea’s (from Lewnes Steakhouse) cooking class at Williams-Sonoma to pair wines with his festive Winter menu.
This was a lively crew who clearly enjoyed the wine and food pairings. We all had a great time and bystanders and onlookers were truly envious!
The first dish was a mini crab cake with avocado paired with the Casas Del Mar Cava. This cava is very fresh with hints of toasted brioche, very reminiscent of it’s Champagne counterpart without the huge price tag. The students were amazed about it’s $11.99 price! Sipping the Cava after a bite of the crab cake really made the toastiness of the almonds and hazelnuts shine through. I explained not to be afraid to pair Sparkling with appetizers or seafood dishes. They are versatile and can pair nicely with all sorts of food!
Next on the menu was a Gorgonzola and Pear Tart paired with the 2008 Dozoe Albarino. The saltiness of the Gorgonzola needed a wine high in acidity and the Dozoe did not disappoint. The students loved this wine even before they tasted the tart. After biting into the tart, I heard oohs and ahhs because this was definitely a match made in heaven! The cheese really made the wine take on an almost creamy finish and the pear mingled with the wines light, crisp and tropical flavors.
The following dish was by far the favorite dish and wine pairing. It was Braised Leg of Lamb paired with the 2006 Alaine Jaume (Grand Veneur) Clos Sixte Lirac Rhone. The heartiness of this lamb dish really intensified this Rhones blackberry, blackcurrant and spice. It was perfection! A couple of the students noted that this wine was already beautiful on its own but a beautiful marriage with the braised lamb.
Following on the menu was Pan Seared Sockeye Salmon with the Walter Hansel Pinot Noir. I can’t say enough great things about this Russian River Valley Pinot Noir! Often, some are hesitant to pair red wines with fish but Salmon is a heavier, fattier fish that Pinot Noir pairs beautifully with. This particular combination really made this wine shine even more. Lot’s of ripe cherries and plumbs led to a lingering finish.
The final dish was Veal Scallopini paired with the Batasiolo Barbera d’Alba. This Italian pairing was right on target! The richness of the veal played on the concentrated red berry and spiciness of the wine.
A big thank you to Chef Brendan and Williams-Sonoma of Annapolis for letting Mills pair the wine for this cooking class! Thanks as well to all of the students and their input. The class was a success and we hope to do this again.
For more information about signing up for a cooking class at Williams-Sonoma, contact Wendy Higgins at 410-571-0589.
Thanks for your post and that wonderful blog you are running!