Sunday November 27th: Vine Intervention.
Grapes. Hmm. Well, they are good in fruit and green salads alike. They are certainly tasty alongside a cheeseboard and downright refreshing all by their lonesome. And grapes = wine = happiness But hey, listen up, we like to raise the stakes here at Plumpest Peach 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 Plumpest Peach style.
This class takes place in Jessica Bongard's home kitchen, centrally located in Jericho, VT. She will lead you in a class you will be talking about for a long time! 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.
A selection of three wines, one to be paired with each recipe:
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.)
Want a few sneak peaks of the dishes before class? Yeah you do. Check out Plumpest Peach's Facebook page for updates and see what recipes were featured in previous classes.
What you'll get:
All teared up! It's the last class of the year. But you'll get over it when you receive recipe cards with photos of each dish. All of the ingredients will be sourced on those cards so you'll know where to find everything you need to make exactly what will be made in class. We'll have an informal basic wine tasting so you can celebrate the use of your mind grapes. We'll take a trip down memory lane with past Plumpest Peach class themes and give a sneak peak for what is in store for Jan & Feb 2012. 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.