Last night was the first Cooking Class of the 2018-19 series! We started the year off right with so many familiar faces along with a few new-comers.
The evening began with a taste of Dr. Tim O'Connor's French Brut selection, a 2016 Saint-Hilaire Blanquette de Limoux. Chef Ryan whipped up a wonderful salt-cod, kale, and potato soup while we sipped on a taste of Dr. O'Connor's next selection, a 2017 Borell Diehl Muller Thürgau Trocken.
For the second course, Chef Ryan made a risotto with Blue Hubbard squash, carrots, and an arugula pesto. To complement the risotto, Dr. O'Connor paired it with a 2013 Acacia Red Blend from California.
The third course was a pan-seared pork tenderloin on a bed of Napa cabbage. Paired with the entree were two reds, a Frontón de Oro Tradicional Tinto from the Canary Islands and a 2009 Domaine Santa Duc Gigondas from France.
Lastly, Chef Ryan prepared a delicious fruit cobbler that Dr. O'Connor paired with an Italian dessert wine, Elio Perrone Bigaro.