Mesclun Salad with Zin-Berry Dressing Pan-Seared Chicken Supreme with Boursin Cheese White Wine Cream Sauce Herbed Rice Pilaf Amaretto-Glazed Carrots with Honey & Thyme Red Wine Chocolate Cake
You survived Thanksgiving. The turkey is carved, the dishes are (mostly) done, and if you see one more leftover sandwich you might scream. Treat yourself to a night off from the leftovers. In this hands-on class, you’ll cook a fresh, elegant menu where the star ingredient is wine, and nobody has to baste anything. And this menu is very different than the turkey meal you had the day before! Start with a crisp Mesclun Salad tossed in a bold Zin-Berry Vinaigrette. Then sear a golden Chicken Supreme and drape it in a silky Boursin Cheese White Wine Cream Sauce. It’s proof that poultry deserves better than a fridge full of foil. Add a fragrant Herbed Rice Pilaf and Amaretto-Glazed Carrots with Honey & Thyme, then finish with a decadent Red Wine Chocolate Cake that balances rich sweetness with the depth of the wine. Whether you’re a wine lover or just looking to expand your cooking repertoire, this fun, hands-on class will sharpen your skills in the kitchen. We’ll help you unlock the secrets of using wine to boost flavor, tenderize meats, and create sophisticated sauces that will transform your cooking. Leave the leftovers at home and join us!
