J’s Sunday Brunch Cooking Series 2020

hosted by Executive Chef Matt Sciabarrasi  

Get ready for an intense afternoon 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.

The all inclusive price is $65.00 per person and includes a complimentary Mimosa,  cooking demonstration, full menu tasting and winery tour or tasting, tip and tax.

Tickets once purchased cannot be cancelled or returned. No Refunds.  Reservations confirmed by on-line booking only.  The upstairs suite 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

2020 Brunch Demo Dates and Descriptions.  Click link below to book and pay for your reservation.

Sunday, January 26th – “Sous Vide” Cooking with Beer and Science

The art of Sous vide cooking is much more than just a  trend; in the mid 70’s a French chef  was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star Restaurant after finding that gentle cooking preserved the size and shape of the liver, while also improving its texture and taste.  It wasn’t until after revered chef Thomas Keller wrote his explanatory cookbook Under Pressure: Cooking Sous Vide in 2008 that the popularity began to rise.  In this class we will go over the techniques  used in sous vide cooking for your game day favorites to include brauts and beer,  pulled pork sandwiches and buffalo hot wings.

Sunday February 23rd – Weeknight Soups and Stews 

Weeknight dinner can be challenging to prepare with everyone’s busy schedule especially when all you want is a soup or a stew on a  winter evening. More often then not  stews and soups long cook time  and multiple ingredients dissuade people from making on the weeknight .   Chef Matt will teach you  both flavorful and comforting soups and stews that easily come together in time for a weeknight dinner with no fuss!

Sunday, March 8th  – Fundamentals of Wine – Cooking and Pairing 

Tower of power? Complement or contrast?  Aromatics?  In this demonstration Chef Matt will review proper techniques for tasting wines  and how we pair our Nashoba wines with certain food selections.   Today’s tastings will include a spicy street taco paired with Riesling and grilled pork tenderloin with Renaissance.

Sunday, March 29th – Don’t be scared of cooking New England Seafood!

A Healthy alternative; fish has a lot going for it!  When it comes to home cooking, we either give fish either a pass or end up with overcooked shrimp or fish that never turns out quite right. Fear no more, Chef Matt will show you the basics of fabrication of fish and a few techniques to boost texture and flavor without running the risk of overcooking.

Sunday, April 26th – Herb Lessons

Bitter, pungent, sweet and fresh, herbs are at the front of the line in all forms of Cooking. Sure, we toss pinches on dishes as a garnish—a familiar finishing flourish—but we’ve also learned to use them as major ingredients with grains, salads, meatballs, soups, dressings and more. In Vietnam, Italy, Morocco, Mexico and China, we have seen herbs used in ways to better prepare foods, and we want you to put these insights to use in your own kitchen. This class  we will talk about and taste how  everyday  herbs such as parsley, cilantro, mint, basil, tarragon, dill and rosemary,  will change the way you cook.

Click Here to Book Now

No substitutions. 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.