Have you attended a virtual cooking class during this pandemic year? If not, you are missing out on a fun way to learn how to cook festive dishes, in the comfort of your own kitchen, enjoying a glass (or two!) of wine. Plus you’ll meet new (virtual) friends and explore unusual ingredients.
Ready to jump into the virtual cooking class pool? The Kendall-Jackson Winery makes a splash with their cooking classes hosted by their executive chef, Justin Wangler. He offers the classes via Zoom from the professional kitchens on the Kendall-Jackson estate in Sonoma County, California.
The next Kendall-Jackson cooking class is Chicken, Chorizo and Seafood Paella (April 15, 2021). I have always found Seafood Paella to be intimidating to prepare until I learned from a chef how to prepare it correctly. Traditionally cooked over an open fire (I like to cook paella on my grill), the finished dish has a crusty bottom of toasted rice, infused with smoky, paprika, garlic and saffron flavors. A dish that will certainly impress your guests as you move the party outside. I can’t wait to see Chef Wangler’s rendition of this classic Spanish dish. You’ll find an updated schedule of cooking classes on their website: kj.com.
Enjoy fabulous recipes on the Kendall-Jackson website too. Recipes from their cooking classes are included on this site. Each recipe includes a recommended wine pairing. I am looking forward to making these appetizer recipes as the weather gets warmer: Melon Caprese Skewers and Roasted Tomato, Gouda Cheese and Basil Dip – both paired with Kendall-Jackson Vintner’s Reserve Chardonnay and Chilled Peach and Proscuitto Salad – paired with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc.
The Kendall-Jackson recipe section of their website is more than just recipes…it may become your go-to site for entertaining at home. The site celebrates every season – the best wine pairings for holidays, flower arrangements for your dining table, recipes galore with videos that make creating fabulous parties and intimate gatherings a breeze.
Did you know that one of Nancy Regan’s favorite wines was Kendall-Jackson Vintner’s Reserve Chardonnay? According to the Kendall-Jackson website, the Regan’s enjoyed serving California wines at the White House. Herb Coen, San Francisco Chronicle’s columnist found out Nancy’s fondness for the wine and nick-named it “Nancy’s Wine”. Which begs the question – did Ronald Regan ever pair jelly beans with wine? If not, he may have missed out because according to the Bustle, jelly bean and wine pairing are a thing. They suggest pairing Riesling with fruit flavored jelly beans, Pinot Noir with wild cherry and chardonnay with pear or buttered popcorn jelly beans. Do you dare?
Are you ready to try a new recipe or wine pairing? Looking forward to attending virtual cooking classes?