Stay cool, wind down and enjoy a unique experience this summer at Central Market. Experience an array of wine tastings by local experts to learn about the fanciest wines from around the world. Ring in the Fourth of July with a tour of the most popular varieties of grapes that provide some of the world’s most sought after wines. 

Get our hottest ticket for a taste of delicious yet simple Italian cuisine from our exciting feature chef, Andrew Feinberg and wine director, Francine Stephens, owners of Franny’s in Brooklyn that was named Newsweek’s “101 Best Places to Eat in the World”. The recipes by this famous duo in FRANNY’S, can be made every day, across all seasons—from the Crostino of Whipped Eggplant & Anchovy to Squid with Lovage Salsa Verde. You will learn how easy it is to create the finest cuisine in your own kitchen.

 

JULY COOKING CLASS HIGHLIGHTS: 

WINE WORKSHOP: Independence Day Wines

CM Beer & Wine Experts

Monday, July 1 from 6:30-7:30 p.m., $10 per person

DEMONSTRATION. Join our resident expert on a tour of the most popular varieties of grapes that provide us with some of the world’s most sought after wines.  The selections will be from regions throughout the world that are highly respected for producing trademark wines.  In addition to tasting the featured wines, you will also learn about  what to look for when tasting wine, how the grapes are grown, techniques utilized in the winery and much more. (For Ages 21 & Up) You’ll sample:

  • Heavyweight Cabernet
  • Matthew Fritz Pinot Noir
  • L’Olivetto Chardonnay
  • Gunsight Cabernet
  • Speer Chardonnay
  • Silver Peak Zinfandel

 

WINE DINNER WITH RUCA MALEN

Pablo Cuneo, Winemaker & Lucas Bustos, Chef, Ruca Malen

Wednesday, July 10 from 6:30-9 p.m., $65 per person

DEMONSTRATION. All of the guide books seem to agree: one winery that you won’t want to miss while in Mendoza, Argentina is Ruca Malen. Nestled at the foothills of the Andes, Ruca Malen impresses with French influenced techniques (locally grown grapes are sourced and vinification is on site) that encourage the terroir to shine. Learn more about the process of creating these wines and their characteristic flavors and aromas from the wine maker, Pablo Cuneo. Lucas Bustos, the winery chef and a graduate of the Culinary Institute of America, is well known throughout the region for his gourmet takes on regional cusine. At the winery restaurant, he creates a menu around each label, offering surprising pairings and, according to a number of reviewers, “one of the best meals you will have in Argentina.” Spend an evening in a casual setting learning a little about these affordable Argentine wines paired with this summer menu filled with seasonal delights:

  • Grilled Squash Ravioli with Lemon, Fennel & Granny Smith Apple Salad served with Yauquen Torrontes, 2012;
  • Goat Cheese & Sun Dried Tomato Crostini with Quinoa Salad served with Yauquen Malbec-Cabernet, 2011;
  • Olive Oil Cured Beef with Sweet Corn & Malbec Reduction served with Ruca Malen Malbec 2011;
  • Mushroom-encrusted, Grilled Filet Mignon with Peppers & Chile Marmalade with  Fire-roasted Parmesan Eggplant & Sweet Onion Chimichurri served with Ruca Malen Petit Verdot 2011; and
  • Bitter Chocolate Terrine with Dulce de Leche Fondant.

 

FRANNY’S: SIMPLE,SEASONAL ITALIAN

Andrew Feinberg, Chef & Francine Stephens, Wine Director, Owners, Franny’s, Brooklyn

Thursday, July 18 from 6:30-9 p.m., $65 per person

FEATURED CHEF. DEMONSTRATION. You don’t have to travel to Brooklyn to spend an evening with this duo who created the borough’s iconic pizza and a tiny restaurant so popular that the lines to get in form every night. Franny’s, which was recently recognized as one of Newsweek’s “101 Best Places to Eat in the World” (nominated by Alain Ducasse), is a casual restaurant where regular people and star chefs alike go for good, simple, market-based food. Join the owners as they introduce you to the art of keeping it simple and relying on quality ingredients as they show you how to make this seasonal feast of the senses:

  • Crostino of Whipped Eggplant & Anchovy;
  • Red Rice Salad with Cherry Tomatoes, Corn, Cucumbers & Basil;
  • Squid with Lovage Salsa Verde;
  • Spaghetti with Chiles, Herbs & Ricotta; and
  • Panna Cotta.

 

WINE WORKSHOP: Summer Tour of France

CM Beer & Wine Experts

Monday, July 22 from 6:30-7:30 p.m., $10 per person

DEMONSTRATION. Join our resident expert on a tour of the most popular varieties of grapes that provide us with some of the world’s most sought after wines.  The selections will be from regions throughout the world that are highly respected for producing trademark wines.  In addition to tasting the featured wines, you will also learn about  what to look for when tasting wine, how the grapes are grown, techniques utilized in the winery and much more. You’ll sample:

  • Chateau Paradis Rose
  • Chateau Barat Rose
  • Domaine J Gueneau Sancerre
  • Domaine du Montru Muscadet
  • Chateau Sauman Cotes du Bourg
  • Chateau L’Ermatage Rouge
  • Domaine Arnoux Bourgogne

 

FLOUR, TOO with Joanne Chang

Joanne Chang, Pastry Chef; Owner, Flour, Boston; Cookbook Author; Culinary Instructor

Wednesday, July 31 from 6:30-9 p.m., $65 per person

FEATURED CHEF. DEMONSTRATION. An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. Starting as a garde-manger cook at Boston’s renowned Biba restaurant, she continued her career by working the pastry station at several restaurants and become a pastry chef. Her resume includes time spent at the critically aclaimed Payard Patisserie and Bistro in New York. In 2000, she opened Flour, a bakery and café that features sandwiches, soups and salads along with mouth-watering breakfast pastries, breads, cakes, cookies and tarts. Flour now has four locations in the Boston area and this busy lady has opened a Chinese restaurant, Myers+Chang, with her husband and written a critically acclaimed cookbook, Flour. The restaurants have been featured in Gourmet, Food & Wine, The New York Times, among other publications, and have received numerous Best of Boston awards. In addition to all that, she writes pastry articles and reviews cookbooks for Fine Cooking magazine; teaches classes; and advises pastry cooks at Boston area cooking schools.

Discover the wonderful things you can create with simple ingredients like flour by spending time with this dynamic (and energetic) chef. She will introduce you to the techniques that you’ll need to make this selection of savory and sweet delights:

  • Gougeres;
  • Scallion Pancakes with Dipping Sauce;
  • Chicken Pot Pie;
  • Bittersweet Chocolate Terrine; and
  • Maple-Apple Upside Down Cake.
Information and image provided by Callie McCown of DANCIE PERUGINI WARE PUBLIC RELATIONS.

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