A Perfect Night of Food & Wine Pairing
Last week marked the first Uncorked gourmet cooking and wine pairing night in conjunction with First Class Cooking - and even the most novice chefs whipped up some amazing dishes. We started the night with a little champagne - a wonderful small producer called Ariston that is imported directly by K&L Wines - everyone thought it blew away Veuve - and at almost half the price!
This is the crew ready to eat, raising a toast of Cristom Pinot Noir from the Wilamette Valley in Oregon - the perfect complement to the Spiced Pork Tenderloin in a Creole Mustard Sauce!
The instructor extraordinaire, Emily Dellas, also showed the group how to make a Shitake Fritata (paired with a Rousanne/Marsanne blend from the Northern Rhone), Stuffed Zucchini (that we had with the Pork & Pinot), and finally we ended the night with an amazing Banana Tart w/ Caramel Sauce (paired with a Graham 20-year Tawny Port).