Grapes: they are good in fruit and green salads alike and they are best friends on a fine cheese board. Plainly put; grapes = wine = happiness But hey, I like to raise the stakes and do you one better with a full-on Vine Intervention. You don’t have to be a Slow Food member to attend, bring a partner, a friend, or come solo and learn something new about how to pimp yo’ grapes Sweet Lime style.
This class takes place in my (Jessica Bongard’s) home kitchen, in Jericho, VT. The grape action is going full-circle with a wine tasting paired with grape-centric recipes. You’ll be hard-pressed to find a better way to spend an evening. And you heard right, I give Slow Food members a five dollar, in-hand cash discount at the class.
Purple Haze. A cocktail made with concord grape puree, sake, lemon and sparkling wine. (Love.)
Vine Leaf Mozzarella Parcels. Served with grilled grapes in a herby dressing. (You have no idea.)
Agrodolce Grape Tart. Goat’s feta, pancetta, crispy sage leaves, on a rustic puff pastry. (Hello, friend.)
Grape & Moscato Jelly. This dessert is served with Moscato ice cream. (Gorgeous.)
And of course there will be two wines for tasting with the above dishes.
Want a few sneak peaks of the dishes before class? Yeah you do. Check out Sweet Lime’s Facebook page for updates and see what recipes were featured in previous classes.
What you’ll get:
You’ll receive recipe packets complete with recipes and photos taken by yours truly. We’ll celebrate the use of your mind grapes with a little informal wine tasting lesson. And I’ll give you a sneak peak of what’s in store for Jan & Feb 2013 classes, not to mention the actual building of the studio! Don’t forget that because you’re such a bad-ass foodie, you’ll want to join the largest food-based organization in the world! Thanks for supporting Good, Clean, and Fair food with Slow Food Vermont.