Wine Tasting and Cooking Class
Sunday, September 27th
11:00 AM - 12:30 PM Pacific Time
Wine and dine with a master sommelier while Chef Alain teaches you to make the perfect rustic Chicken Cacciatore!
In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, Chef Alain will teach you how to make Chicken Cacciatore and a master sommelier will guide you through tasting various pairings of hand-selected wines.
Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.
If OUTSIDE of the Seattle Area purchase your wines by Tuesday, September 1st to guarantee shipment by class date.
If WITHIN the Seattle Area purchase your wines by Monday, September 21st to guarantee delivery by class date.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Chicken Cacciatore
Serves 2
2 chicken legs
1 large white onion
2 garlic cloves
a handful of black olives (if you are purchasing the wine box, olives are included with your wines)
1 6-ounce can of tomato paste
1 glass (5 ounces) of white wine (for cooking)
Rosemary
Sage
Extra virgin olive oil
Salt & pepper
Slices of toast (optional as a side)
Salad
1 large tomato
1/2 savoy cabbage
1 garlic clove
1 tablespoon vinegar
A handful of aromatic herbs of your choice (parsley, sage, basil, coriander, etc.)
1 teaspoon chili flakes (optional)
Salt & pepper
Olive Oil
Hand Selected Wine Pairings:
Archipelago “Darling Pet Monkey” Red San Juan Islands, Washington
L’Archetipo “Niuru Maru” Negroamaro Puglia, Italy
In addition to the wine, is a jar of naturally-cured Spanish black olives to use in your Chicken Cacciatore or snacked on with your drinks!
Equipment
Large sautee pan
Tongs
Knife
Cutting board