J’s 2020 Chef’s Sunday Brunch Series – ALL DATES ARE SOLD OUT (12/17/19)
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 Executive Chef Matt Sciabarrasi. It’s a great way to sharpen your cooking skills and impress your friends and family with your new found abilities. Or a wonderful holiday gift for all the favorite “foodies” in your life!
The all inclusive price is $65.00 per person and includes a complimentary mimosa, cooking demonstration, full menu tasting, brunch buffet, winery tour or tasting, tip and tax. Reservations are available for online purchase only. No refunds.
All events start at 11:00 a.m. We will do our best to accommodate group seating requests for parties of 5 or less.
## Timeline ##
– 11:00 – 11:15 a.m. – Complimentary welcome beverage
– 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 with Q&A
– 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. – Winery Tour or Tasting (Tours are held on the hour from 11 a.m. to 4 p.m. in the wine shoppe)
Please note, the cooking demos are held in our upstairs private suite and is not handicap accessible. The brunch buffet is served downstairs.
Sunday, January 26th – “Sous Vide” Cooking with Beer and Science SOLD OUT
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 Soup and Stews SOLD OUT
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. We’ll teach you no fuss, flavorful and comforting soups and stews that easily come together in time for a weeknight dinner .
Sunday, March 8th – The Art of Tasting and Cooking with Wine SOLD OUT
Tower of power? complement or contrast? Aromatics? In this Demonstration Chef Matt will review proper techniques for tasting wines and how we go about pairing our wines with our food. Todays’s menus tastings to 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! SOLD OUT
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. 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 SOLD OUT
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.
2020 Pavilion “Winter Weekend Series” Events
FREE ADMISSION! We welcome you to our pavilion every Saturday and Sunday to come in from the cold and warm up to our friendly staffed bar serving cold wines, beer and a signature drink. Both food and beverages are allowed for consumption. Only alcohol purchased from the property may be consumed on the property. Effective Saturday, December 14th we will also offer additional food concessions in the pavilion from 12 pm to 4 pm to include the Shack’s Best Seller “Twister Pretzel” and more!
More information coming on the 2020 pavilion event schedule…stay tuned and let us know your suggestions to firstname.lastname@example.org.