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Hi Everyone

I hope you are all doing well and hopeful:-) I am about to complete my first month of classes with great success. I also just found out that I passed my level 3 WSET exam and would love to celebrate with you in my future classes. Thank you all who have participated thus far; I have had such an enjoyable time with you. In the month of March, I have guest winemakers such as Greg Brewer of Brewer-Clifton, 3-5;  Jason Haas of Tablas Creek 3-7; Sheila Mckenna of Purple Dragon on 3-21 and John Niven of Cadre on 3-38. By major request, there will be a Cajun dish in April I and will be setting up guest winemakers for April in a couple of weeks:-)

I hope to see you all in class very soon. As always, please feel free to contact me with any questions.

Most Sincerely,
Kathryn Arceneaux


February Virtual Cooking Classes and Wine Pairing

2-5-21 Braised Chicken w/Asparagus, Peas & Leeks; Paired with Chardonnay

2-12-21 Salmon with Soy, Ginger & Sake & Sauté Asparagus & Mushrooms; Paired with Pinot Noir

2-19-21 Savory Meat Strudel; Paired with Gewurtraminer

2-26-21 Steak au Poivre & Buttered Green Beans; Paired with Cabernet Sauvignon

Download "Feb. 2021 Cooking & Wine Pairing.pdf"

March Virtual Cooking Classes and Wine Pairing

3-7-2021 Gourmet Red Wine Burgers: Paired with Syrah

3-14-21 India Chicken Korma: Paired with Spätlese Riesling

3-21-21 Japanese Pork Katsu Curry: Paired with Zinfandel

2-28-21 Light Crab Cake Sliders w/ Pineapple & Kiwi Salsa: Paired with Sauvignon Blanc

Download "March 2021 Cooking & Wine Pairing.pdf"

April Virtual Cooking Classes and Wine Pairing 

4-11-21 Cajun Chicken & Andouille Sausage Fricassee:  Paired with Grenache
4-18-21 Tuscan Style Buttery Shrimp: Paired with Pinot Grigio

4-25-21 Mexican Chili con Carne: Paired with Malbec

5-2-21 Southern Creamy Seafood Stew: Paired with Albarino

Download "April 2021 Cooking & Wine Pairing.pdf"

Private Parties