|
New World
Jet set with us around the New World as we explore and experience the history and terroir of New Zealand, Chile, Australia, Argentina, South Africa, Washington, Oregon and New York.
Date: TBA
Time: 6:30 p.m. – 8:30 p.m.
Cost: $35
Wines from Italy
Travel with us to Italy as we eat and drink our way through one of the oldest wine-producing regions in the world, uncovering the vast richness and history of this Old-World country solely through our senses. Grads take home a Riedel glass.
Date: TBA
Time: 6:30 p.m. – 8:30 p.m.
Cost: $40, (early bird registration) / $50 (after April 18). All is included.
Wine & Music (Postponed)
Just as the pairing of food and wine can make both more enjoyable, studies show that the taste of wine improves when paired with the right music. Join Clark Smith, one of California’s most respected winemaking researchers and explore, through tasting, the science of wine & music. This fascinating experience begins with a meet-the-winemaker reception followed by a very special tasting and lecture in the Southern Wine & Spirits Beverage Management Center, a state-of-the-art facility for the study of wine, at FIU’s Chaplin School of Hospitality & Tourism Management.
Date: TBA
Time: 6:00 p.m. – 9:00 p.m.
Cost: $55 (early bird registration) / $65
All is included.
Wines from France
Join us for a wine tasting sensory tour of France's famed wine regions, Bordeaux, Burgundy, Provence, Rhone, Languedoc, Alsace and Chablis.
Date: TBA
Time: 6:30 p.m. – 8:30 p.m.
Cost: $35, (early bird registration) / $45
All is included.
California Wines
Join us for a wine tasting sensory tour of California's famed wine regions.
Date: May 30, 2013
Time: 6:30 p.m. – 8:30 p.m.
Cost: $35, (early bird registration) / $45 (After May 21)
All is included. REGISTER NOW!
4th of July: Red, Wine and Blue
Learn how to pair wine with our traditional 4th of July favorites.
Date: June 26, 2013
Time: 6:30 p.m. – 8:30 p.m.
Cost: $40, (early bird registration) / $45 (After June 5)
All is included. REGISTER NOW!
 Taught by Chef Judith Williams
Culinary Experiences
Gourmet Cooking Skills
Develop confidence and creativity when cooking for friends and family. You won’t leave hungry, as there will be plenty of nibbling along the way. All courses are inclusive.
Soups & Stews
Learn the basics of comfort-food cooking with a twist! In this introductory cooking class, you will be introduced to the foundations contemporary cuisine. We will make a classic Thai soup, take retro gourmet favorites and prepare a one-dish stew that's perfect for entertaining.
Date: TBA
Time: 4:45pm - 7:00pm
Cost: $29
Haute Hors D’oeuvres
Tired of serving store platters or slaving in the kitchen every time you entertain? Welcome to Haute Hors D'oeuvres! A class where you will learn to prepare six fabulous recipes with some make-ahead and store-bought ingredients, so you can serve delicious, sexy food AND enjoy your party!?
Date: TBA
Time: 6:00pm - 9:00pm
Cost: $59
The Complete Guide to Cupcakes
Learn professional techniques for this bakery staple. The cupcake has been rediscovered. Come find out how to make them both, perfectly tasty and pretty.
Date: TBA
Time: 6:00pm - 9:00pm
Cost: $49
Nuevo Latino Cuisine
Florida is home to hundreds of ethnic cooking traditions from around the globe. Explore emerging flavors and trends in local Latin cuisine. Develop confidence mixing traditions and local ingredients to create new excitement with traditional favorites.
Date: TBA
Time: 6:00pm - 9:00pm
Cost: $59 (early bird registration) / $69 (after April 23)
All is included. REGISTER NOW!
Culinary Boot Camp (Register for all five sessions)
You’ll begin with the basics and move quickly through the essentials, including knife skills, making stocks and sauces, basics of sautéing, grilling, roasting meat and fish, and so much more. Your “graduation” is a full meal paired with wine, conceived by you and shared with new friends.
Date(s): Tuesdays, May 14 - June 11, 2013
Time: 6:00pm - 9:00pm
Cost: $249 (early bird registration) / $259 (after May 1)
All is included. REGISTER NOW!
YOU MAY ALSO REGISTER FOR INDIVIDUAL SESSIONS:
Session 1 - Get Chopped!
Learn how to slice, dice and chop comfortably use a knife to speed up your prep in the Kitchen. Chef Judith will teach you three simple knife skills that can cut your prep time in half!
In this class you'll chop up a lot of fruits and vegetables and butcher a whole chicken. In a fun play on the popular TV show, "Chopped", you and a buddy will pair up and work with the chef's team to create your own unique dish from all of your chopped ingredients.
Date: May 14, 2013
Time: 6:00 pm – 9:00 pm
Cost: $59 (early bird registration) / $69 (after May 1) - REGISTER NOW!
Session 2 - Stock-aide
Turn up the notch on your cooking by learning how to make a great stock. Stocks add rich flavor to sauces, gravies, soups, stews and almost all savory cooking. They are simple to make, low cost, low-fat and have no added salt. In this course, you will learn how to make white and brown stocks from beef, chicken, fish and vegetables. We'll turn the stocks into a delicious meal that includes a couple of classic sauces.
Date: May 21, 2013
Time: 6:00 pm – 9:00 pm
Cost: $59 (early bird registration) / $69 (after May 1) - REGISTER NOW!
Session 3 - Saute, Grill, & Roast - A Culinary Mashup
Rev up your cooking skills by mastering these three dry cooking techniques that will give you multi-tasking, muscle in the kitchen. Use these naturally, low-fat cooking methods to prepare two or more dishes at the same time! You'll learn how to flip veggies in a sauté pan like a pro, be the captain of your grill, and become the boss of your oven. Chef Judith will give you some basic recipes that you can use to make a quick meal.
Date: May 28, 2013
Time: 6:00 pm – 9:00 pm
Cost: $59 (early bird registration) / $69 (after May 1) - REGISTER NOW!
Session 4 - One-Pot Cooking
This dish combines the techniques from the previous two classes (stocks and dry cooking) to create a terrific one-pot meal.
We'll whip up a salad and quick dessert and also brainstorm menu and recipe ideas for our last and final graduation dish. Date: June 4, 2013
Time: 6:00 pm – 9:00 pm
Cost: $59 (early bird registration) / $69 (after May 1) - REGISTER NOW!
| 
