One of America's most iconic cookbooks, The Joy of Cooking, written by Irma Rombauer in 1931, was expanded, updated and re-released by her family last November. And this year, Rombauer Vineyards celebrates 40 years of making exceptional wine. So we are celebrating by hosting a very special wine dinner. Chef Gwyn's 4-course meal will feature classics and updated favorites from The Joy of Cooking. And each course will be featured with one of Rombauer's award-winning wines. We hope you'll join us for this truly unique dining experience. Representatives from Rombauer Vineyards will be on hand to discuss the wines.
This event will take place in our new beach area. And you are encouraged to wear your finest summer white attire.
Menu
Charcuterie Board & Artisan Cheeses
Parmesan fricos, olive oil flatbread crackers, roasted red pepper & walnut dip, marinated vegetables, Cheddar cheese Ball, assorted cheeses, tapenade
Paired with: Sauvignon Blanc
”This wine is brilliant pale yellow with a bright green hue. It exudes aromas of key lime, mango, papaya and white nectarine with a hint of fresh-cut grass. The palate is fresh and enticing, as grapefruit, pineapple and passion fruit intertwine with Meyer lemon and lime, making the mouth water. Balanced yet lively acidity lingers on the palate inviting another taste. Boxwood on the finish gives the wine length and vibrant freshness.”
Lobster & Crab Bisque
Yeast Rolls
Paired with: Chardonnay
”Pale yellow with a green tinge to the hue. Aromas of yellow peach, mango with a slight citrus note intertwine seamlessly with vanilla spice. The palate is rich and round, with the mango and vanilla fight for the lime light, while the creamy texture, vanilla and slight butter combine seamlessly. The balanced acidity closes out the finish bringing the multiple components into balance.”
Salad course of mixed greens, roasted asparagus, shaved parmesan, & roasted baby beets
Straccotto over Creamy Cheesy Polenta
Paired with: Cabernet sauvignon
”This wine is deep purple with a bright fuscia rim. The nose is expressive, with aromas of red cherry and sage with a hint of violet, spice and toast. The wine is full-bodied, packed with flavors of raspberry and black cherry, along with notes of violet and toast from the oak. Supple tannins carry through to a fine and smooth finish.”
Chocolate walnut torte with fresh whipped cream
Paired with: Zinfandel
”Our classic California Zinfandel is dark purple-ruby, with a bright crimson hue. On the nose, concentrated aromas of blackberry and raspberry meld with clove and spice. Lush flavors of raspberry, blackberry jam, plums and vanilla flood the palate, followed by touches of white pepper in the background. Plush and round tannins and great length make for a fresh and enticing finish.”
***Wine pairings are included with the class ticket***
$120/person
Format: Dinner
Lead Chef: Gwyn
Restrictions:
Ages 16 and Older Please note: Students under the age of 18 must be accompanied by a paying adult. Class price is per person.
What to Expect:
Classes are 2 to 2 1/2 hours, unless otherwise noted above
Dinner classes are limited to 30 students