“We’re abroad for the season”

 
 

Think of yourself sitting on your terrazza sipping a glass of Cab Sauv, putting another log in the pizza oven. You miss the snow but you’ve quickly gotten over it.

You will join Chef Joey in creating an airy rustic pizza dough with a zesty sauce that will pair with your toppings of choice. Will it be the meat lovers, the 4 cheese with spicy honey and arugula or the vegetarian with fresh basil. Or maybe a couple!

Download all the information you’ll need for the class including the pre-class prep list included in the agenda. You’ll need to choose your toppings before and prepare them before class so we can swing right into dressing the pizzas up after the dough and sauce has been made.

It is ideal that you print the recipes but not absolutely necessary. Don’t forget to pick up one or two of our wine pairings!

ZOOM LINK HERE: Meeting ID: 883 7123 8491 Passcode: 906226

So March 22, jump on the zoom call anytime after 2:25pm EST to get yourself all set up and we’ll get cookin’ at 3:00pm EST.

Saluti!

If sharing photos please tag joinchefjoey and BMOcanada on FB & IG!

You choose your toppings!

Three to choose from

Wine Pairing

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical,” says Chef Joey.

Wine Selection:

  • Bread and Butter Cabernet Sauvignon

  • Bread and Butter Chardonnay

Sangriaaaaahhhh

You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Sangria.

  • 1 bottle of affordable Garnacha (also called Grenache) or Pinot Noir or other fruity low-tannin red wine, chilled

  • 1 large orange

  • 1 cup thinly sliced seasonal fruit (I like Granny Smith apple or pear, strawberries, peaches or nectarines, pineapple or a combination)

  • 1 small lemon, sliced into thin rounds

  • ½ cup brandy

  • 1 to 2 tablespoons maple syrup*, to taste

  • Ice, for serving

Instructions

  • Slice orange and squeeze the juice of one-half of the orange into a pitcher. Thinly slice the remaining orange half and place the slices into the pitcher.

  • Add the prepared seasonal fruit and lemon. Add the brandy and 1 tablespoon of the maple syrup. Pour the wine into the pitcher and stir to combine. Taste, and add another tablespoon of maple syrup if it’s not sweet enough for your liking.

  • You can serve this sangria immediately, or let it marinate for 2 to 8 hours for more fruity flavour. Serve in wine glasses with a few ice cubes to keep it chilled. Enjoy!