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X-WR-CALNAME:Classic Cooking Academy - An Arizona Culinary School
X-ORIGINAL-URL:https://www.ccacademy.edu
X-WR-CALDESC:Events for Classic Cooking Academy - An Arizona Culinary School
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DTSTART:20190101T000000
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DTSTART;TZID=UTC:20201205T180000
DTEND;TZID=UTC:20201205T203000
DTSTAMP:20260610T132533
CREATED:20201012T212104Z
LAST-MODIFIED:20201201T184249Z
UID:15320-1607191200-1607200200@www.ccacademy.edu
SUMMARY:Specialty Wine Dinner (12/05/20) (ONLY 2 SPOTS LEFT)
DESCRIPTION:Specialty Wine Dinner – About:\nClassic Cooking is pleased to offer a deluxe Specialty Wine Dinner on Saturday\, December 5th!  Join us for this Specialty event which will feature fine wines craftily paired with a five-course tasting menu. Each of the wines will complement a menu item prepared by Atlas Bistro’s Chef Cory Oppold. Please join us for what is sure to be a memorable evening! \nCost: $125 per person. Seating at 6:00 pm. To check for availability\, please call 480-502-0177. \nMenu Prepared by Atlas Bistro’s Chef Cory Oppold:\nCOURSE 1:\nDish: Applewood Smoked Faroe Island Salmon\, Confit Fingerling Potato\, Mignonette Aioli\, Pickled Celery Root\, Red Beet Vinaigrette\, Dill \nWine: Poseidon Vineyard Chardonnay \nCOURSE 2:\nDish: Soft Scrambled Farm Eggs\, Oyster Mushroom Ragout\, Shaved Noble Toast\, Brown Butter Emulsion\, Herbs \nWine: Poseidon Vineyard Pinot Noir \nCOURSE 3: \nDish: Pork Belly Confit\, Sweet Potato Poached in Aromatic Oil\, Cranberry Jam\, Rosemary-Goat Cheese Mousse\, Roasted Pork Jus \nWine: Obsidian Ridge Estate Cabernet\n \nCOURSE 4:\nDish: Prime Linz Beef New York and Braised Beef Short Rib\, Pommes Fondant “Au Poivre”\, Creamed Broccoli\, Broccoli Sprouts\, Aged White Cheddar\, Braising Jus \nWine: Obsidian Ridge Half Mile \nDESSERT:\nDish: Brioche and Raisin Bread Pudding\, Pumpkin Cheesecake Mousse\, Graham Cracker Crumble\, Golden Raisin Jelly\, Candied Pecans \nWine: Vietti Moscato\n \nThe Chef – Chef Cory Oppold:\n \nChef Cory Oppold is the executive chef at Atlas Bistro. Raised on a dairy farm and educated at the Scottsdale Culinary Institute\, Chef Cory has been around food nearly his entire life. After a career of working at resorts and Le Cordon Bleu\, he eventually began working at Atlas Bistro in 2014. Aside from running his restaurant\, Chef Cory also brings dining experiences to private domiciles.  \nClick here for more info on Chef Cory. \nThe Sommelier – Kevin Karwowski:\n \nBorn and raised in Indianapolis\, Kevin studied at Purdue University before moving to the Valley of the Sun in 2002. He decided to turn his passion for all beverages into a career when he started his first full-time job at a large wine retailer in 2005. Since 2012\, Kevin has been the Italian wine import portfolio manager for Quail Distributing and has been a prominent partner and fervent supporter of Classic Cooking ever since. \nClick here for more info on Kevin’s company Quail Distributing. \nMore Info:\n\nThis is a Specialty Class\, and no vouchers will be accepted.\n$125 per person.  Cancellation must be made 72 hours in advance of course time for fee refund.\nThis class is not a cooking class. There is no portion of the class that is hands-on or demonstration.\nOur sommelier or wine expert will lead the class. They will lecture about the wines and answer any questions you may have\, and the Chef will discuss the food pairings.\nThis is a five-course tasting menu. We will serve five small portions of all of the menu items – each paired with a two ounce pour of wine.\nGratuity is not included in the class price. If you kindly wish to leave our staff a tip\, they will split all gratuity left among the instructor\, assistant\, server\, and dish washer.\n\nONLY 2 SPOTS LEFT. CALL (480)-502-0177 IF INTERESTED.
URL:https://www.ccacademy.edu/calendar/specialty-wine-dinner-12-05-20/
CATEGORIES:Valentines
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