Guests IGNITE their zest for learning from Phoenix Cooks! chefs and experts in the interactive, intimate environment of the 2013 Phoenix Cooks! Classes.
Each 30 minute Phoenix Cooks! Class was conducted in a dedicated “breakout room” for a small group of only 25 guests. Tickets to the Phoenix Cooks Classrooms were an additional $10 in advance and $15 if available the day-of.
Topic: Profiles of EVOO
Description:Olive Oil sommelier Perry Rea led the class through a comprehensive tasting of differing profiles of EVOO created specifically for this class. This is a fun and interactive experience.
Topic: Blends Have More Fun
Description: The grape varietals in red blends and how they affect the aroma, flavor and body of the finished product. Find the right blend to pair with bar-b-que, steak, or happy hour with friends. Michelle became a certified sommelier in 2003 through the Court of Master Sommeliers.
Topic: Sangiovese: The Great Grape of Tuscany
Description:We examined the role Sangiovese grape variety has played in the beautiful wine growing region of Tuscany in West Central Italy. We tasted Sangiovese from the Chianti Classico region to as well as from picturesque Montalcino. We also tasted some “Super Tuscan” wines that use Sangiovese as their base variety. A total of six different tastings were included.
Topic: Pairing the Right Beer with Your Next Meal
Description: We learned the art of pairing Alaskan Brewing’s brews with our next meal or party! Beer goes with everything, and we found which one goes best with cheeses, desserts, main dishes and more! Dishes included Mussels with Beer Broth, Warm Potato Salad and Beer Cheese Dip.
Topic: Exclusive Alaskan Beers..
Description: We sampled exclusive Alaskan Brewing brews that will not be found at Phoenix Cooks! outside of this classroom! If you’re a beer connoisseur, you won’t want to miss this opportunity next year!!
Topic: The Art of Sous Vide
Description: Chef Greg walked us through the Sous Vide process so we could cook with this popular technique at home. During the classroom he demonstrated a three course meal: #1 – Compressed Pineapple, Hamachi Crudo, Avocado and Soy Aioli, #2 – Poached Salmon – with Pastrami Glaze, Everything Bagel Vinaigrette and #3 – Strawberries & Champagne with Microwave Cake.
Topic: Cheesecake, Cheesecake, Cheesecake Oh MY!, sponsored by the Arizona Milk Producers
Description: Have you ever struggled to make that perfect cheesecake? We learned how to make the most scrumptious cheesecake in three different ways! Not only were they delicious treats for friends and family, but are healthy and nutritious too!
Topic:Cheesecake, Cheesecake, Cheesecake Oh MY! Deux, sponsored by the Arizona Milk Producers
Description:Description: Have you ever struggled to make that perfect cheesecake? We learned how to make the most scrumptious cheesecake in three different ways! Not only were they delicious treats for friends and family, but are healthy and nutritious too!
Topic: Sizzling Steak Salad
Description: We often don’t think of steak in a salad, but it is a great way to add lean protein to your favorite greens, fruits and veggies. Chef Dave showed us some simple salads that incorporate beef that are easy-to-prepare, nutritious and delicious.
Topic: Beef and Brews
Description: We often think of wine and beef as the classic pairing, but beer works nicely with beef as well. Chef Dave showed us easy beef recipes that incorporate beer to add flavor.
Topic: Wine & Food Pairing Made Easy – SOLD OUT
Description: To better understand wine and food pairing is one of the key reasons many people begin learning about wine. Wine and food pairing is not something reserved only for special occasions or frequenting your favorite restaurant. Pairing wine and food can actually be creative and fun, and done at home every day to compliment your meal selection. We learned: Basic techniques for pairing wine to food, Understanding how to break down a dish to determine what wine to best pair with food, Pairing wine for coursed meals versus plated meals and Participation in exercises pairing wine to food.
Sponsored in part by: