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Food and Wine Pairing

Chef Robert Fong and wine guru Laurent Martel embark on an adventure of gastronomic alchemy as they pair fabulous food with complementary wines. Enjoy Judd Cove oysters on the half shell, fried ling cod, white bean fusilli soup, roast pork with mushrooms, and egg custard. Dishes will be matched with viognier, cabernet sauvignon, gamay, grenache-syrah-mourvedre, and late harvest Riesling. Must be 21 to enroll; photo ID required at class.

Dates:March 5, 2019 Check for other dates
Meets:Tu : 6:30 PM - 9:00 PM
Location:Cordata Co-op Local Roots Room
Instructor:Robert Fong
Notes:Must be 21 to enroll; photo ID required at class. Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

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