Aug. 22: Cooking with Wine

Deglazing, braising, poaching, reductions. Baked Brie with Caramelized Red Wine Onion Jam, White Wine – Infused Wild Mushrooms with Fresh Herbs on Crisp Bruschetta with Goat Cheese, California Summer Zinfandel Shellfish Stew, and Fresh Fruit Poached in Port served over Sweet Ricotta. $40.00 per person Call 980-3661 to register. All classes with Susan Green 6:30-9 p.m.