6 products in this category, displaying products 1 to 6.

Ferment & Pickle Know-How
Ferment & Pickle Know-How
18 Apr 2015 Chef Bryon Figeuroa 12:30-4:30pm Ferment & Pickle Playing with fermentation and preservation techniques. From kimchee and hot sauce to pickled watermelon rind. We will explore great ways to enjoy your garden year around. If classes are

$95.00

Sauce it up!
Sauce it up!
02 May 2015 Chef Bryon Figeuroa 12:30-4:30pm Sauces We will work through a variety of classic sauces using blond and brick roux, Hollandaise, b├ęchamel and tomato sauces as well. If classes are full, please call 1-800-969-4009 to be added to the wai

$95.00

Spring in France
Spring in France
11 April 2015 Chef Anthony Sgrecci 12:30-4:30pm Spring Vegetable Soup with peas, leeks, and cream Steamed Mussels Wine, garlic, and Fromager d'affinois toasted baguette Roasted Spring Chicken with Watercress Perfect herb roasted chicken Mousse

$95.00

To Relish, Chutney or Compote, that is the question!
To Relish, Chutney or Compote, that is the question!
04 Apr 2015 Chef Bryon Figeuroa 12:30-4:30pm Relish, Chutney or Compote What's the difference and how to make them? These sauces can pair with big flavor meats and delicate fish. We will make the sauces and pair them with appropriate dishes. If

$95.00

Wine Boot Camp
Wine Boot Camp
Saturday, March 28, 2015 3pm-Dinner If this class is sold out, we are offering another on April 25, 2015. By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, g

$95.00

Wine Boot Camp
Wine Boot Camp
Saturday, April 25, 2015 3pm-Dinner By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller,

$95.00

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