Thursday January 25, 2018 at 6:00PM
Reservations MUST be made with The Wine Cellar
Join us as The Wine Cellar hosts a cooking class using recipes from my cookbook “Step by Step Italian: Recipes from CC’s Cooking Classes.” I am excited to partner once again with the Wine Cellar on a cooking class. For this class, they will be pairing a selection of wines to go with the food.
We are going to start with a “CochiMosa” aperitif. This was created for a class I taught a few years back in Atlanta.
Next we will make Stuffed Mushrooms. This will be paired with Vicus Falanghina del Sannio. Next we will make a wonderful risotto and show you how easy it is to cook this classic dish. It will be paired with Zingara Chianti. The entree will be Chicken with Prosciutto and Sage, this is a variation on the claasic Saltimbocca. It will be paired with Luigi Giordano Langhe Rosso. Last, but certainly not least, will will make a Zabaglione with fresh fruit. This is a custard dessert flavored with Marsala and Prosecco. It will be paired with Cantina Dolcetto D’ Alba.
Menu:
CochiMosa
Stuffed Mushrooms with Vicus Falanghina del Sannio
Risotto Milanese with Zingara Chianti
Chicken with Prosciutto and Sage with Luigi Giordano Langhe Rosso
Zabaglione with Fresh Fruit with Cantina Dolcetto D’Alba
Tuition for this class is $70 per person. This includes the food, demonstration of the recipes and a 2 ounce pour of each of the wine. Reservations MUST be made directly with the Wine Cellar. You can visit at 2304 Whitesburg Dr. or call at (256) 489-9463. (Please note, since this class is hosted by the Wine Cellar, Cooking with C.C. Gift Certificates cannot be used for this class.)
Reserve a Space in This Class
All reservations MUST be made with The Wine Cellar.
Visit the Wine Cellar at 2304 Whitesburg Drive, between Bob Wallace and Governors Drive.
Phone number is (256) 489-9463.
Payment is required at time of reservation.
Cooking with CC Gift Certificates are not valid for this class.