If you’re a home cook who enjoys trying new recipes, you might want to attend a cooking class at Publix Apron’s Cooking School if you have one nearby. We’ve been to many of these classes before and this experience was just as enjoyable. We prefer the demonstration-style class rather than a hands-on lesson so we can sit and enjoy the food without any effort. The chefs offer tips and tricks as they show us how to make the various dishes, and a different wine accompanies each course. It’s the best bargain out there for a gourmet meal.
Our welcome wine was a Hawks Crest Rose that was a golden rose color and had a light body. It was not a favorite of mine. A toast to our friends, Es and Rick Cohen, for sharing the evening with us.
The first course was Grilled Pear and Goat Cheese Bruschetta with Bacon and Honey. I thought the bacon and cheese flavors overwhelmed the pear but overall, the tastes blended well. The topping was melty while the bread was crispy toasted. The chef used a ceramic knife instead of a metal one for the fruit so it wouldn’t discolor when exposed to air. This first course came with a KungFu Girl Reisling that tasted slightly fruity and had a pale-yellow color. It would be good to sip alone or would go great with baked Brie and crackers.
Next was Seared Salmon Sliders with Tarragon Aioli and Watercress. Using fresh salmon, this dish would require some effort to make and would be just as good without the bread. The aioli added a nice flavor to this tasty and substantial dish. The wine was a 14 Hands Pinot Grigio with a golden color. It paired well with the salmon.
The main dish was Maple-Lacquered Duck Breast with Roasted Apples and Brussel Sprouts. I’d forgotten how much I like duck until I bit into this tender meat. Yum, it was so good. I miss French restaurants with duck and orange or cherry sauce. This paired with a Chateau St. Michelle Merlot in a deep burgundy color and a medium body. I like this brand of wines that we’ve had before.
Last was the dessert, a Rainier Cherry Crumble topped with a scoop of vanilla ice cream. Lip-smacking good! This sweet treat was accompanied by a Chateau St. Michelle Red Blend wine.Publix Apron's Cooking Class - Wines of Washington #foodie #cooking Click To Tweet
We came home with the recipes and the glow of good times with friends.