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Valentine Cuisine for Cupids
This Valentine's celebrate and indulge in delicious cuisine paired with fine wine tastings. Enjoy a cooking demonstration by Le Cordon Bleu Chef Amalia Moreno-Damgaard who will delight you with a five-course small plates French menu with Latin flair. Spicy garlic shrimp cognac-flambé; Butter lettuce salad with avocado-cilantro vinaigrette; Portabella mushrooms with truffle oil and herbs; Steak Béarnaise with Pimentón roasted fries; Chocolate and strawberries - Mexican warm chocolate with strawberry skewers.
Italian at Heart...Romance through Food
Take a romantic tour of Italy and dazzle your favorite guest with this breathtaking menu. Straight from the heart of Italy, spicy shrimp appetizer, fettuccine al porcini e gorgonzola, sauteed spinach and fennel salad, pork tenderloin with prosciutto sage sauce, seasoned crusty rolls, and final act: profiteroles puffs with double chocolate amaretto sauce. Dreams do come true! Chef Antonio Ceccone
Amalia's Tapas Latinas
Warm up with a little heat via Tapas Latinas! Menu: Aguacates Rellenos (Avocado stuffed with spicy shrimp in habanero lime-cilantro sauce); Arroz con Pollo (chicken and rice with vegetables); Amalia's grilled cheese delight (Latin cheese, rapberry coulis and mint); wine tastings. Chef Amalia Moreno-Damgaard
The Indian Kitchen: Salads & Side Dishes
Spring forces you to think light and salads jump at you. Salads take on a new meaning in Indian cuisine as lettuce greens are remarkably absent! Though salads are never eaten as a separate course in Indian meals, they play a crucial role in providing textural and temperature balances. Fresh seasonal produce and grains are key ingredients for these sensational salads and side dishes. Menu includes Khilli Hui Masaala Mung (Sprouted mung beans with potato "croutons" and lime juice), Vendakkai Pachadi (Okra with yogurt), Kakadi Kosumalli (Cucumber-lentil salad), Tamatar Nu Salade (Fresh tomatoes with peanuts, chilies, and roasted mustard seed), and Masaala Paneer (Homemade spiced cheese with fresh mint). Chef Raghavan Iyer
Garden in a Glass Cocktails with Appetizers
Back by popular demand! Wow guests at your next soirée with these creative drinks of garden goodness, with spirits included, and appetizers aplenty. Muddling herbs and creating simple syrups are all part of the magic. Menu includes Lemon Verbena Quencher, Berry-Thyme Cooler and more, along with appetizers. Kris James.
Cooking Up the Good Life With Chef Jenny Breen
Recipes hot off the press... literally. "Cooking Up the Good Life", Chef Jenny Breen's new book published by University of Minnesota Press this spring, treats us to seasonal cooking at its best! Menu could include: Chicken satay skewers with peanut sauce; mushroom pate; asparagus with citrus-olive marinade; greens with miso dressing and toasted almonds; wild rice almond croquettes; savory chard and goat cheese tart. Top it off with strawberry crisp and locally made ice cream; wine tastings.Chef Jenny Breen
Complementing the Grape II with Michael Grabner
BBDD (Back By Delicious Demand), with creative new recipes! Our chef is Century Wine & Spirits Wine Buyer and culinary adventurist Michael Grabner. Let's find out what he considers when pairing wines, while we enjoy a delicious, summer meal with wine tastings. Michael's approach to cooking is to keep the ingredients to less than ten per recipe and let the complementing flavors do the talking. Menu (based on seasonal availability): Cajun Coconut Spiced Ham Fritters or Spiced Ham Sushi; Locally raised pork Ragu with Pasta; Pork Tenderloin with Aromatic Soy Sauce and Shiitake Mushrooms over Rice; Simple Greens; Puff Pastries with Wild Cherries and Chocolate Bacon Grenache. Instructor / home chef / wine buyer Michael Grabner.
Authentic Thai Cuisine with Chef Joe Hatch-Surisook
Chef Joe's Thai culinary experience started in his family's kitchen in Bangkok where he learned traditional techniques and a careful balancing of flavors. In 2008, he and his wife opened Sen Yai Sen Lek, the critically acclaimed Thai restaurant in Northeast Minneapolis. Joe sources many ingredients from local producers for his traditional Thai dishes. Menu: Moo Yang Takrai, Grilled lemon grass pork chops with cilantro lime dipping sauce; Gai Satay, Grilled marinated skewered chicken with curried peanut sauce and cucumber salad; Som Tum, Green papaya salad with garlic, Thai chilies, lime, peanuts; Khao Neow Mamauang, Sweet sticky rice with coconut milk and mango. Chef Joe Hatch-Surisook
August Seasonal Plates with Chef Lucia Watson
Always a pleasure to be in the kitchen with Lucia. Menu: Turkey breast with lemon and basil sauce, cous cous salad and black bean salad, summer fruit crostada with cornmeal crust and whipped cream. Chef Lucia Watson, Chef/Owner of Lucia's Restaurant, Wine Bar and Lucia's To-Go.
Mediterranean Cuisine from the Minnesota Garden with Donatelle Duo Chefs
Two chefs in the same kitchen, hmm! Joan and David team up and cook up a Mediterranean diet, MN-style. Savor the fresh flavors of the summer garden, molto delizioso! Menu: Roasted Heirloom Tomato Tart, Fettuccine Dell'Estate/Summer-Style Fettuccine w/summer bounty and Italian sausage; Greens and Herbs w/Tarragon Vinaigrette; Italian Apple Walnut Cake. Chefs and restaurateurs, Joan and David Donatelle
Seasonal Comfort Food w/Chef Beth Fisher of Wise Acre Eatery
"Happily devoted to all things food and wine...and creating a delicious culinary adventure for guests", that's Chef Beth! After 10 years at the helm of Lucia's kitchen, Beth, with business partner Caroline Glawe, launched TWO ~ Food Wine Design and Wise Acre Eatery, which is all about creating a memorable food wine experience and farm-to-table menu. Menu: Apple & Cheddar Crostini; Fennel Carrot salad w/ vanilla balsamic vinaigrette; Berkshire Pork chop w/Tomato Herb jam and Vegetable Paparadella; Sweet corn quick Bread w/Stewed Stone Fruits and Basil Whipped Cream. Chefs Beth Fisher and Caroline Glawe
4x4 Culinary Series: Chef Joan Donatelle
Acclaimed Chef Joan Donatelle will show you how to create a flavor-filled four course meal based on her decades of creating Mediterranean-influenced recipes. Savor Minnesota wines she has personally selected for the evening. University of Minnesota enologist Katie Cook will also be at hand to talk about each wine and how to appreciate what each brings to the food. The menu will be created to pair with the flavors of Woodlan Hill's Autumn Sky, Hinterland's Frontenac, Whitewater's Frontenac, Fieldstone's Rose, and Cannon River's Mancini's. Next sessions are scheduled for Nov. 10, and Dec. 1.
Magical Pastry with your Pinot with Pastry Chef Michelle Gayer
A rare evening you won't want to miss! Indulge in the magical pastry of nationally acclaimed Pastry Chef Michelle Gayer, a semifinalist for the 2011 James Beard Award for Outstanding Pastry Chef. Mostly savory pastries served and of course a sweet one too, all with wine tastings that complement. (Appetizer-type portions, no meal served). Chef Michelle Gayer, Chef/owner of Salty Tart Bakery.
A Taste of France III with Chef Vincent Francoual
Vincent returns with new recipes for you - c'est magnifique! Menu: Warm Haricot Vert and Medley of Mushrooms Salad, aged Balsamic and Walnut Oil; Roasted organic Salmon with Sorrel Puree; Nutella Crepe with Dolce de Leche Ice Cream. Vincent Francoual, Chef/Owner, Vincent-A Restaurant
4x4 Culinary Series: Chef Beth Jones
Acclaimed Chef Beth Jones from the Unversity of Minnesota Campus Club will show you how to create a flavor-filled four course harvest meal. Savor Minnesota wines she has personally selected for the evening. University of Minnesota enologist Katie Cook will also be at hand to talk about each wine and how to appreciate what each brings to the food. The menu will be created to pair with the flavors of Hinterland's LaCrescent, Parley Lake's Marquette, St Croix's Rose, and Carlos Creek's Marquette. The next session is scheduled for Dec. 1.
4x4 Culinary Series: Chef Beth Dooley
Acclaimed food writer and chef Beth Dooley will show you how to create four flavor-filled recipes perfect for a holiday open house buffet. Savor Minnesota wines she has personally selected for the evening. University of Minnesota enologist Katie Cook will also be at hand to talk about each wine and how to appreciate what each brings to the food. The menu will be created to pair with the flavors of Carlos Creek's Wobegon White, Indian Island's Rose, Forestedge's Raspberry Wine, Winehaven's Marquette, and Cannon River's Bootlegger Red.
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