Set your table, pour the wine and put on the apron!
Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). 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. A heads up on the pre-class prep:
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!
CLICK HERE FOR ZOOM LINK. Meeting ID: 861 5199 8155. Passcode: 311252
See you a little before 4:00pm so we can get all set up and say hello!
Wine Pairing
Chef Joey has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.
WHITE
Pierre Sparr Pinot Gris
RED
Chianti Classico
Pinot Noir
Crema
Rose Mocktail
8 Servings - It’s a tricky one but worth it!
Ingredients
Juice of 1 lime
1/4 cup rosemary crystals
2 ounces rose elixir
2 ounces bottled yuzu juice
2 ounces simple syrup
Ice
18 ounces soda water
2 sprigs fresh rosemary for garnish
Rose syrup is readily available online or at some specialty food stores.
Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.
Directions
Make the rose elixir:
In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat.
Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes.
DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the Shanghai Rose:
Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate.
Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
Garnish drinks with rosemary sprigs.