Over the weekend, we hosted our final wine club special event prior to Harvest 2008. Chef Joel Chapman led an Indian cooking class in the barrel room for an intimate group, and it was a blast. He provided helpful demonstrations while weaving in pieces of the history of the food and culture. Santa Barbara Winery wines were paired with each of the three delicious courses. This class was a follow up to the Greek cooking class back in June. Below is the menu of plates Joel dished out.
Saturday August 23 Chef Joel Chapman:
Vegetarian Samosa with Cilantro Pesto Dipping Sauce
Paired with 2007 Pinot Gris
Lamb Skewers with Three Dipping Sauces and Fragrant Rice
Paired with 2005 Petite Sirah
Shrikhand (an Indian sweet dish made from strained yogurt)
Paired with 2007 Riesling 7.3% R.S.
2007 Sauvignon Blanc
2006 Reserve Chardonnay
Joanie Hudson, assistantTasting Room manager, Santa Barbara Winery
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