“N’Orlins” Here We Come!
Get your beads ready and let’s have some fun!
Download all the information you’ll need for the class including the pre-class prep list (roughly 40 mins prep) found on the agenda. Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. Print out the recipes if you can.
Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!
Sign on anytime after 4:20pm and we’ll start cooking at 4:30pm sharp!
Ann kwit!
Death in the Afternoon
Ingredients:
1 1/2 ounces absinthe
4 1/2 ounces chilled Champagne
Instructions:
Pour the absinthe into a coupe glass.
Top slowly with Champagne.
A word from the creator!
“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly,” Ernest Hemingway.
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.”
Chef Joey has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Pierre Sparr Pinot Grigio
Aromas of fruit, apricots, peach. In the mouth as well softly and minerally with a delicate sweetness-acid-relation, a fancy minerality and a firm racy body (just like Chef Joey)!
Vina Real Crianza
This wine shows shades of medium to deep shiny cherry colour with a purple background. On the nose, intense aromas of ripe fruits (blackberries, blackcurrants) stand out, complemented with subtle hints of oak. Structure and roundness dominate the palate with a good integration of fruitiness and oakiness. The aftertaste is marked by very well balanced tannins and persistent spicy, toasty and balsamic aromas. A long stay in the bottle is the finished touch to this Rioja Alavesa wine's character.