MyNorth News Service
(Press Release provided by Chateau Chantal)
TRAVERSE CITY: Named a Top 50 US Culinary Destination by author Joe David in his book, Gourmet Getaways, Chateau Chantal Winery & Inn released their popular Traverse City cooking classes, winter wine dinners, and wine boot camp schedule. Spurred by the popularity of culinary tourism, Chateau Chantal’s cooking classes are an annual hands-on experience that allows guests to share in their hard work during class, while enjoying Northern Michigan wine from Chateau Chantal’s estate. New and exciting topics this year include “Grilling is Good,” “Classic Brunch,” and “Small Plates/Tapas.”
Led by a group of experienced local chefs and the Chateau’s in-house Chef Reuben Rosales, guests will enjoy a wonderfully entertaining and educational afternoon of hands-on preparation at the winery. All classes are limited to 12 guests, run approximately four hours, and cost $95 per person, including the food and wine pairings. Guests are asked to bring an apron and a favorite chef’s knife. Reservations can be made by calling the winery at 231-223-4110 or online at chateauchantal.com.
Saturday, January 16th, 2016: 6:00 p.m. Winery Tour, 6:30 p.m. Dinner Seating
Chef Rosales presents a “St. Vincent” Burgundy Wine Dinner at Chateau Chantal. Every January, the French winemakers in the region of Burgundy celebrate their patron saint with a spectacle of marching, wine drinking and feasting.
Join us for our Northern Michigan version of the celebration featuring cuisine of the Burgundy region paired with our own Northern Michigan wines. Like the region of Burgundy, we feature fantastic Chardonnay and Pinot Noir which pair delightfully with this rustic winter cuisine.
January 26, 2016: 12:30 p.m. to 4:30 p.m.
Looking for some soul warming pastas to make it through the winter doldrums? Learn with our very own Chef Reuben the proper technique to create your own ravioli, tortellini, and fettuccini from scratch while understanding the appropriate sauces designed for each specific pasta.
February 6, 2016: 12:30 p.m. to 4:30 p.m.
In the past ten or fifteen years, there’s been a movement within the chocolate world towards more pure chocolate – it’s a move away from lower-quality chocolates that have given the “food of the gods” a bad rap and caused it to be associated primarily with candy.
The truth is that dark chocolate, as much as it may be a treat and a luxury, has health benefits and incredible taste profiles that shouldn’t necessarily be relegated to the candy aisle.
As more and more people have taken interest in where their food comes from and what’s in it, small-batch chocolate makers (and a few larger companies, too) have begun making darker chocolate, chocolate that allows the full flavor of the cocoa beans to be featured front and center. Craft chocolate (like craft beer, craft wine, or craft cheese) is a move towards more pure, more nutritious, and more delicious.
If you’re going to make craft chocolate, you have to start with great ingredients. Most importantly, you have to start with great cocoa beans. We believe that we start with one of the finest cocoa beans in the world: heirloom Arriba Nacional cacao.
Learn how to make chocolate with Mindo from “Bean to Bar” plus ways to include Chocolate into your daily recipes.
February 20, 2016: 12:30 p.m. to 4:30 p.m.
Who says we have to wait for the snow to melt to grill? Look forward to summer with our very own Chef Reuben and learn how to properly trim your proteins and veggies in order for the best grilling results. We will be working with beef, chicken, fish… and a few vegetables to accentuate the dish.
February 27, 2016: 12:30 p.m. to 4:30 p.m.
Learn with our very own Chef Reuben on tried and true classics that work best for brunch.
March 5, 2016: 12:30 p.m. to 4:30 p.m.
Learn how to transform your kitchen into Mexico for a day as you learn dishes with Northwest Michigan College’s very own Geoff Jones as he takes you on a journey south of the border learning dishes like camarones con sundried tomato mole, napoles en chipoltle adobo, and authentic gorditas.
March 12, 2016: 12:30 p.m. to 4:30 p.m.
Tony Sgrecci, Executive Chef at The Village at Bay Ridge, was raised in Michigan’s Upper Peninsula, where he grew up in a traditional Italian family living in an amazing cultural melting pot of immigrant families. He relocated back to his hometown in the Upper Peninsula of Michigan, where he developed a successful and complimentary catering business inside Crispigna’s Market, a cornerstone of the Italian community, where his Grandfather had worked almost 85 years before him.
Baccala Fritters, Italian salt cod fritters, Rosemary Roasted Leg of Lamb, Fresh Steamed Artichokes with lemon garlic butter, Risotto with Peas, Pecorino Romano cheese, Ciambolone, Nonna’s semi-sweet anise cake
March 19, 2016: 12:30 p.m. to 4:30 p.m.
This class will discuss the 5 Mother Sauces and techniques for their production and then use a selection of them for you to re-create some of your favorite menu items by replicating Small Sauces that are typically cooked to order in small quantities for restaurant service. Because of the quick and easy preparation of these dishes they are perfect for the home cook or a good starting point for beginners.
Saturday, March 26, 2016: 3 p.m. to Dinner
By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller, a non-intimidating wine instructor, and is adept at getting everyone involved. Sometimes his stories are even true! These are some of the things participants said about past seminars:
“You’ve got a great program keep up the good work, Mark makes everyone feel like a participant – great humor and wit! Can’t wait to be back, Terrific all the way around, Wonderful food, wines were complimentary, presentation of food was awesome – fantastic service!”
Both classroom style and hands on experience are part of your wine immersion experience. Your day includes a tour of the cellar with an explanation of the wine making process, vineyard walk, short explanation of the art of tasting wine, and multi-course leisurely dinner with accompanying wines – all prepared in house! Each course, from the appetizer to the dessert is specially paired with Chateau Chantal wines.
The meal is a work of art, worth the price of the seminar on its own, but is included in the overall price of $95 per person.
April 2, 2016: 12:30 p.m. to 4:30 p.m.
April 9, 2016: 12:30 p.m. to 4:30 p.m.
When people think eggs they think breakfast. In reality, eggs are a main component of several global cuisines. Join our very own Chef Reuben Rosales in learning dishes like Croque Madame, Eggs Benedict, and Frittatas.”
April 16, 2016: 12:30 p.m. to 4:30 p.m.
Throwing a dinner party? Impress your guest with providing more than chips and salsa by joining our very own Chef Reuben Rosales and learning dishes that include canapes, flatbreads, and oysters.
April 23, 2016: 12:30 p.m. to 4:30 p.m.
Learn the Latin love for food with our very own Chef Reuben Rosales as he takes your taste buds through cuisine like Ceviche, mouthwatering enchilada sauce, and REAL Spanish rice!
April 30, 2016: 3 p.m. to Dinner
By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller, a non-intimidating wine instructor, and is adept at getting everyone involved. Sometimes his stories are even true!
May 7, 2016: 6 p.m. Winery Tour; 6:30 p.m. Dinner Seating
#2016 #Traverse_City #Food_&_Drink #Wine