Sunday Cooking Demos

  1. Get Ready To Unleash Your Cooking Potential!

Our culinary expert will walk you through the steps of making a perfect meal, while answering all of your questions. In a step-by-step cooking demonstration, we’ll cover the key ingredients, tecnique and appraoch to create a balanced dish in flavor and texture. By the end of the class, you’ll be able to build and make a dish that is uniquely your own.

What we included 

  1. A welcome adult breakfast beverage to stimulate the experience.
  2. 60 minute of cooking magic.
  3. A taste of the demo paired with a glass of wine.
$85.00 per person includes tip, tax and gratuity.
After the demo, stay and enjoy the festivities hosted in the Pavilion

 So, if you’re looking for something fun and interactive to do this weekend, come and join us! 

March 10th, 2024
10 am to 12 pm

The Art of Wine and Food

Tower of power? Complement or contrast?  Aromatics? 

You will discover the key concepts of pairing wines with food, matching the intensity of the wine with the flavor of the dish. As well as complement or contrast, which involves finding food that either complements or contrasts the wine’s flavors. 

 

In this demonstration, we will teach you the proper techniques for wine tasting and present a few recipes for you to try at home, such as the easy Italian style Pork Tenderloin and the classic New England baked haddock paired with some delicious wine. Don’t miss this fantastic opportunity to learn about the art of food and wine!

March 24th, 2024
10 am to 12 pm

Hearty Winter Stews

Indulge in cozy and comforting Irish-inspired beef stew recipe that’s made with rich red wine, succulent beef, and garnished with hearty root vegetables such as potatoes, carrots, and onions. However, if beef is not your preference, we’ve got you covered! We’re also preparing a classic seafood chowder that has been a staple in Irish cuisine for generations. Infused with the flavor of fresh haddock, smoked salmon, and balanced with seasonal veggies such as leeks, carrots, and potatoes, this stew also brings the warmth of winter through its delicious fish stock and cream sauce. With its light texture and incredible taste, this chowder is going to be an absolute hit! So, come and join us for this warm and hearty cooking experience.

 April 14th, 2024
10 am to 12 pm

German Hunters Pork Jägerschnitzel

Chef Matt has drawn inspiration from several trips to Germany to perfect this dish, and it has quickly become a fan favorite at J’s Restaurant.

Prepared with tender, breaded pan-fried pork, savory mushroom gravy, and accompanied by traditional German Spätzle, this dish is sure to delight your palate and transport you to the Eifel Mountains where Wild Boar is commonly hunted and used to make this delicious schnitzel.

Trust us, you won’t want to miss out on this culinary experience that is cherished by many while learning to make the traditional German side of Spatzle.

Reservations open on March 16th –  30 days in Advance of the Cooking Demo.

Born in Concord, Raised in Bolton.  A place like no other

Get the right information –  Email us at  support@nashobawinery.com

© Nashoba Valley Spirits, 100 Wattaquadock Hill Road, Bolton, MA  01740