Savory (and Sweet): Pastry From France
August 18, 2011 from 6:30 – 9:00
Pastry isn't just for dessert! This class focuses on savory as well as sweet French pastry. Pastry Chef Laurie will lead you through creating a light meal using various French pastry techniques for appetizer, main course and dessert. Learn to make pate a choux, flaky tart dough (also great for pie!) and pastry cream, as well as tips for working with puff pastry. Enjoy French Gougeres (cheese puffs), Alsatian Onion and Leek Tart, and Berries with Custard in Puff Pastry. Chef Laurie will show you how to make each dish tasty and beautiful! Then take the recipes and knowledge home to create these for friends and family.
(Demonstration class with some hands-on)
$70 includes food tastings, and fabulous wine pairings.
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Chocolate Truffle Making Class
September 17, 2011 from 5:30-8:30
Join us Sunday for light appetizers and fabulous Woodhouse wine! At 6:00 Intrigue Chocolates chocolatier, Aaron Barthel, will begin demonstrating how to make fresh chocolate truffles crafted in the French tradition. In this class, participants will be guided through the history of chocolate, see the process of making an intriguing truffle, Each truffle will be expertly paired with at least 5 of our exquisite wines. You will leave inspired, and wanting more wines and truffles!
$60 includes appies., wine and chocolate pairings.
Pay for 2 and save $20!
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*3 Chefs will be rotating classes throughout the FALL. Keep checking the website for holiday classes because more are being added.
Winemaker's Corner (Read with French Accent)
Amis du Jour Bonjour,
Do you remember last winter I was taking to you about the weather, I have to tell you more about it. Just to remain you that some vineyards had several times very bad frost, which kill 80 to 90% from the vines, especially in North Columbia valley and Walla-Walla. Fortunately it look much better in the Yakima Valley. In addition to this, the winter was so long, so wet and so cold, that the spring never came and the summer at mid July only. So, growing, blooming finally started but at almost one months behind and for a grape to be ripe, they need at least 115 days of maturation. This phenomena will bring us probably in the late fall for harvesting. It is very interesting here in Washington to see those changes, but I have to say, I am not surprised because you can go back in history, or talking with experienced farmers, and they will confirm that “mother Nature” is the boss. What that mean? Simply that it is easier trying to understand her, to respect her and to do the best of what she decided to give you. It will be an extremely challenging year again, yyyeeessss!!! I need this feeling, it always bring me closer to the vines, in fact I love it, and if…in addition you make an exceptional wine from it, then you can to be jubilant.
I try just to bring you some inside of me, to share how I am thinking, and how I live this passion on a daily basis.
So, otherwise I hope you enjoyed this lately summer, on your deck, with sunglasses, your legs on the table, watching the water, and a glass Kennedy Shah Rosé in the hand. I adore this wine, it is very tasty, remind me a Grenache blanc, and please, if you guys don’t understand this wine, feel free to talk with me about it. And also, like the owner of a very well knows restaurant said. “This Rosé is something special, perfection! A very great compliment, especially from where it is coming from.
I very hope to see all of you for the next release party on August 26th, for the 2009 HS Viognier from Fred Artz vineyard in the Red Mountains and the 07 KS Reserve Syrah. Better and better and better. Both are amazing wines. Come to make this party crazy delicious, I will help you and I badly wanted to see you again.
Amis du Soir Bonsoir,
Jean Claude Beck