Chef Matt’s Sciabarrasi’s Brunch Cooking Demo’s 2019
Get ready for an intense 30 minutes of dramatic and delicious sights, smells, and tastes as you watch a live demonstration of sophisticated cooking techniques and unusual tips made simple by one of our accomplished chef-instructors. It’s a great way to sharpen your cooking skills and impress your friends and family with your new found abilities. Plus you get to the wonderful dish presented at the demonstration.
These six cooking demonstrations (limited to 20 people) SELL OUT quickly so you will want to make reservations early for these popular events!
The all inclusive price is $65.00 per person
All events start at 11:00 am and include a complimentary welcome beverage, 30 minute cooking lesson, demo tasting & wine pairing, full brunch buffet and winery tour of our production facility OR tasting in our Wine Shoppe.
Participants should plan on approximately 2 1/2 to 3 hours for all activities from 11 a.m. to 2:00 p.m.
Tickets once purchased cannot be cancelled or returned. No Refunds. Reservations confirmed by on-line booking only. Reminder, our second floor is not handicap accessible.
What to Expect:
11:00 – 11:15 a.m. – Complimentary welcome beverage and registration
11:15 a.m. to 11:45 p.m. – Demonstration of sophisticated cooking techniques and unusual tips made simple by one of our chef instructors
11:45 a.m. to 12:00 p.m. – Taste a food sampling prepared as part of our demonstration paired with a 3 ounce wine pairing
12:00 p.m. to 1:00 p.m. – Enjoy our full Sunday Brunch Buffet offering on the main dining room floor
1:00 p.m. to 2:00 p.m. – Conclude with a Winery Tour or Tasting in our Wine Shoppe
Brunch Series Calendar:
January 20th, 2019 – Knife Sharpening and Skills
In this class we will go over basic techniques for food preparation in the kitchen. Basic knife skills with lessons in knife cuts, Butchery for chicken, beef, and Seafood Fabrication. Sampling a roasted Statler chicken breast with garlic smashed potatoes and sous vide maple carrots.
February 10th, 2019 – Fondue
Fondue was invented as a way to use stale bread and aged cheese in the cold winter months, when fresh produce was unavailable. It is now one of the most recognized Swiss dishes and quite possibly the most delicious. Chef Matt will demonstrate how to make our best seller, classic farmhouse cheesy specialty, using our Nashoba Wines and Smith’s cheeses. It is a dish that is not for the health conscious, but it’s okay to be a little bad once in a while, especially when we are talking about cheesy fondue!
March 3rd, 2019 – Cioppino (Italian Fisherman’s Stew)
Cioppino (Italian Fisherman’s Stew) is made with a rich and comforting tomato-based broth made with local “catch of the day” fish and seafood native off the West Coast of California. Cioppino contains loads of seafood often served in the shell. We will make our J’s style version using the freshest New England seafood complimented by our favorite pasta to make a hearty meal!
March 24th, 2019 – How to be an Italian with Chef Sciabarrasi
In this class we will learn the Basics of making fresh pastas and ravioli with tomato sauce and easy pork Bolognese sauce . We will of course not be able to recreate the family squabbling that goes along with cooking in an Italian family, but you will enjoy a sampling of our fresh pastas and sauces that are made with family love.
April 14th, 2019 – Cold and Hot Smoking
We will learn the different Smoking techniques, and equipment that can be used to create complex savory flavors. With a sampling menu of Smoked salmon salad, and Wine barrel smoked chicken with Yukon potato puree garlicky spinach.
May 5th, 2019 – Cubano Panini and Tostones (Fried Plaintains)
Bringing Little Havana to Bolton on this Cinco de Mayo! In this class we will learn what it takes to make a great Cuban sandwich and fried plantains. Recreating with authentic flavors and ingredients, with of course getting to try one for yourself! Ole! Mexican attire encouraged.
No substitution. Please note dietary restrictions at the time of booking. Demonstration menus are subject to change at our discretion as products sometimes become unavailable from our vendors.