Publix Cooking Class – Noble Vines Winery

March 9, 2020

This past weekend, we attended a cooking class at Publix Aprons Cooking School. The guest speaker was from Noble Vines Winery, describing the wines that accompanied our meal. These are from the Delicato Family Wines in California. We started out with a welcome aperitif. I liked the Noble Vines 242 Sauvignon Blanc. It wasn’t too fruity and would make a pleasant drink just to sip or perhaps to accompany fish or poultry. Meanwhile, the chefs were busy creating our dishes and demonstrating how to make them.

publix cooking class

Noble Vines 446 Chardonnay was paired with the first course, clams with linguini. While our friends indulged in this dish, I had written ahead to request mushrooms instead of clams. I am not a big shellfish eater except for shrimp. The linguini with mushrooms was delicious and would make a satisfying meal in itself.  We liked the Chardonnay as well. In fact, all the wines tonight were really good.

Next up was pan-roasted duck breast served with mushroom farro and cherry vinaigrette. I’d never had farro before, and I liked this grain that reminded me of barley. The duck was tender. It was paired with Noble Vines 667 Pinot Noir. I could have eaten this dish for a meal alone.

duck breast

The main dish was grilled Korean beef short ribs with coconut rice and wok-friend bok choy. Noble Vines 337 Cabernet Sauvignon was the accompanying wine. The short ribs were done just right, but I’ve had better. Actually, the ones I tasted recently in my blog post about the Epcot Festival of the Arts were much more tender. I prefer short ribs slowly braised or done in a slow cooker so that the meat practically falls off the bone. The rice was okay but the bok choy had more taste.

beef short ribs

We left enough room for the dark chocolate raspberry tart and the Noble Vines 515 Rose wine. What’s not to like about chocolate?

By now, we were more than stuffed and woozy from all the wine. It had been an enjoyable evening with entertainment and an appealing meal experience. The best part is that we got to take the recipes home.


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March 2020


• Posted in Blog • Tags: , , , , |  7 Comments

7 thoughts on “Publix Cooking Class – Noble Vines Winery

  1. Very nice picture! You all look like you really enjoyed yourselves. I’m a fan of farro and often make it instead of rice. Everything sounds yummy! So which ones might you be making?

    1. Alyssa, I might try the farro on its own. And I loved the mushrooms with linguini. That would make a nice non-meat pasta dish. As for the tart, I’d buy a premade pie crust, follow directions for the filling, and add more raspberry sauce.

  2. The food looks amazing and you all look like your having a great time.

  3. Cooking classes seem like fun. I’d like to try one for desserts because I really love sweets.

  4. I would love to have the opportunity to take the recipes home, as well.
    The food looks delicious.

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