Tonight's class was devoted to the Bordeaux region of France , foods from those regions and wines that pair well with these entrees. Michael Wayman was the Sommalier and Joann was the Chef.
Information on the regional variations in wine making was very comprehensive! Grape properties based on soil differences, micro-climate and irrigation availability all factor into a very complex art to produce these wines with time-honored traditions.
The menu started with a Baked Brie and an assorted cheese platter. The class looks on while Michael gives them regional information.
Certain evening wines have been opened to breath, and Michael explains how their properties may change. The class watches his presentation on the monitor.
Certain evening wines have been opened to breath, and Michael explains how their properties may change. The class watches his presentation on the monitor.
The second entree was prepared which was Lamb served with a grainy mustard sauce; Delicious!
Steak Au Poivre was the third entree served over crostini with a tasty peppercorn sauce. This was plated and served and enjoyed by our guests.
The crew needed to stretch before going into the final dish.
This was a private party with a group of friends and while they learned a lot, they also enjoyed each other's company!
This was a private party with a group of friends and while they learned a lot, they also enjoyed each other's company!
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