The online event will take place from 6-7:30 p.m. Thursday,
April 22, 2021. Work along with students as they prepare an
appetizer and entrée that pair perfectly with wine varietals
selected by the event planning and banquet management classes.
Cost is $20, which will go toward a scholarship fund benefiting
students at Tri-C’s Hospitality Management Center of Excellence.
The registration deadline is April 19.
Visit virtualwinedinnercookingclass.eventbrite.com to
sign up for the class. Participants
will receive an email with an ingredient list so they can
purchase supplies in advance. A link to connect to the From
Earth to Table livestream will also be sent.
The planned menu, which participants will prepare during the
event, is as follows:
and strawberry salad with a vinaigrette made from lemons and
honey, plus bruschetta with fig and goat cheese. (The suggested
wine is a dry pinot grigio with a crisp, fruity finish.)
piccata with white wine caper sauce served with asparagus,
spring peas and farro risotto. (The suggested wine is a
medium-bodied chardonnay with buttery notes.)
A dessert recipe for strawberry rhubarb crostata will also be
provided to participants. Preparation of the treat, however,
will not be demoed during the class.
The selected dishes feature many ingredients grown locally and
available at farmer’s markets. The recommended wines can be
purchased from Northeast Ohio’s award-winning vineyards.
In recognition of Earth Day, students leading the class
will highlight ways to build sustainability into meal planning
Email firstname.lastname@example.org for
more information on the cooking class.
PHOTO CREDIT: Tri-C student Marriah Rodgers.