Pairing Food and Wine: Vermont Wines
Thu, Mar 29 from 6pm - 8pm
Properly pairing food and wine elevates our enjoyment of both. In this two hour, hands-on class, the mysteries of pairing food and beverages will be explained. Participants will learn the fundamental concepts of creating balanced dishes that enhance the qualities of the wines they are matched with. Using these concepts participants will prepare tasting dishes that demonstrate properly paired food and wine. The skills and understanding developed in this class are universal. Participants will develop the ability create their own balanced food and wine pairings.
This class is presented in part with the Vermont Fresh Network during their Vermont wine promotion week and is sponsored by Fresh Tracks Vineyard in Berlin, VT, North Branch Vineyard in Montpelier, VT and Shelburne Vineyard. Many of the ingredients for the tasting dishes are from local farms as well, including Maple Wind Farms and Burnt Rock Farms in Huntington, VT, and Jericho Settlers Farm in Jericho, VT.
Chef Jim Birmingham is an American Culinary Federation Certified Executive Chef. Currently Chef Jim is the Director of Nutrition Services for the Washington South Supervisory Union. Previously, as Culinary Department Chair at New England Culinary Institute, Chef Jim taught classes such as Flavor Development, Contemporary Cuisine and Restaurant Operations. Chef Jim spent many years in hotel restaurants including Trapp Family Lodge and as Executive Sous Chef at Topnotch Resort in Stowe, VT. He holds a Bachelor of Health Science degree from Johnson State College and earned the Grande Diplome from Le Cordon Bleu in London.