School was in Session Over the Weekend
School was in session over the weekend and all students received an A+ from Ardison Phillips, winemaker for McKeon Phillips Winery. At the beginning of each semester for Allan Hancock College, aspiring foodies and winos alike gather with all the excitment of the first day of junior high. This was the first class, AGBUS 301, Introduction to Food & Wine Pairing. Ardison Phillips is an accomplished winemaker, chef and artist and now for the past 8 years, professor.
There was a smattering of people there from all walks of life, young and young of heart. There was Tricia a pourer for Rancho Sisquoc Winery in Sisquoc and Michael a bar tender turned wine enthusiast who wants to broaden his appreciation for the entire food and wine experience. There was Jerry O a fabulous cook who taught us all something about cooking. There was Terri and her mother-in-law Jane and even Cheryl who had never, up until Friday night, drank a glass of wine! There was Shaun, our soon to be pourer at The Wine Cottage and Yvette, mother of four and aspiring Caterer and Event Planner. Christopher, Ardison's right hand man was there to experience his first class by his boss. There was so many more interesting people that really make the entire experience a delight. I suggest if you ever want a great weekend take this class and be prepared for great food, fabulous wines and interesting people.
Ardison put up with all of us, some more than others to orchestrate a 6 course meal fit for a king but prepared by mere peasants. We started out with a Sauvignon Blanc from Santa Barbara Winery and paired it with a Glazed Walnut, pear salad with a Sauvignon Blanc & mustard oil dressing. Next we moved to LaFond Chardonnary paired with garlic and butter scampi served over angel hair pasta. The Lane Tanner Pinot Noir was paired perfectly with a Spice rubbed, roasted duck stuffed with wild rice. Then came the Foxen Merlot with the roasted Pork with Chipolte sauce. The winner of the day came last with Venison paired with Saucilito Canyon Cabernet Sauvignon. Bob knew just how to prepare the venison steaks so they were tender and juicy. They topped the vension off with Italian mushrooms and Cab sauce. As if we were not totally, and utterly satisfied there was the ever popular and famous Portugues Chocolate Pudding also paired with the Cabernet. For a copy of the recipes from this class look for the link on www.ourwinecottage.com
This is the eighth year that Ardison has taught these classes. There are 6 in the Food and Wine Pairing series which earn you a certificate after completing all 6. He has almost completed a cook book with all the recipes proofed in this class. Look for it at your favorite winery for sale or at the McKeon Phillips winery tasting room.
There was a smattering of people there from all walks of life, young and young of heart. There was Tricia a pourer for Rancho Sisquoc Winery in Sisquoc and Michael a bar tender turned wine enthusiast who wants to broaden his appreciation for the entire food and wine experience. There was Jerry O a fabulous cook who taught us all something about cooking. There was Terri and her mother-in-law Jane and even Cheryl who had never, up until Friday night, drank a glass of wine! There was Shaun, our soon to be pourer at The Wine Cottage and Yvette, mother of four and aspiring Caterer and Event Planner. Christopher, Ardison's right hand man was there to experience his first class by his boss. There was so many more interesting people that really make the entire experience a delight. I suggest if you ever want a great weekend take this class and be prepared for great food, fabulous wines and interesting people.
Ardison put up with all of us, some more than others to orchestrate a 6 course meal fit for a king but prepared by mere peasants. We started out with a Sauvignon Blanc from Santa Barbara Winery and paired it with a Glazed Walnut, pear salad with a Sauvignon Blanc & mustard oil dressing. Next we moved to LaFond Chardonnary paired with garlic and butter scampi served over angel hair pasta. The Lane Tanner Pinot Noir was paired perfectly with a Spice rubbed, roasted duck stuffed with wild rice. Then came the Foxen Merlot with the roasted Pork with Chipolte sauce. The winner of the day came last with Venison paired with Saucilito Canyon Cabernet Sauvignon. Bob knew just how to prepare the venison steaks so they were tender and juicy. They topped the vension off with Italian mushrooms and Cab sauce. As if we were not totally, and utterly satisfied there was the ever popular and famous Portugues Chocolate Pudding also paired with the Cabernet. For a copy of the recipes from this class look for the link on www.ourwinecottage.com
This is the eighth year that Ardison has taught these classes. There are 6 in the Food and Wine Pairing series which earn you a certificate after completing all 6. He has almost completed a cook book with all the recipes proofed in this class. Look for it at your favorite winery for sale or at the McKeon Phillips winery tasting room.
posted by The Wine Cottage at 7:29 PM
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