CLASS 1025 – WINE 101
Chef and Level II Sommelier DAN LEWIS of Coastal Provisions provides a wealth of information on wine. You’ll learn differences between grape varieties, regions, and values that make the world of wine an endless adventure. There will be information on how wine is made, regional characteristics, and food pairings. Best of all, you will taste while you discover! Plan on having dinner before class – it’s a “big agenda!” Class size is limited to 24 students with an additional fee of $10 for supplies. Tuesday, Feb 5.
CLASS 1026 – TASTING WINE – BLIND!
KENNY HYMAN, owner and wine buyer for TRiO in Kitty Hawk and The Village Tavern in Duck, has planned a fun evening exploring wines from around the world – six of them, in fact, which class participants will taste “blind,” then learn how to figure out what they are. A cheese platter will also be served. Come engage your senses and your mind! Class size is restricted to 20 students and there is an additional fee of $16 to cover all that’s provided. Monday, Jan 28.
CLASS 1027 – WHY DOES MY BEER TASTE LIKE THAT?
Not all beer tastes the same. In fact, some doesn’t even taste like, well, “beer” as many know it. Why is that? What are the factors that contribute (or don’t) to a beer’s flavor? Join JOHN MINNICH, proprietor and beermonger for TriO and The Village Tavern, for a lively, interactive session of tasting and discussion of what makes your beer taste the way it does. Class size is limited to 20 students and has an additional fee of $10. Wednesday, Feb 6.
CLASS FILLED CLASS 1028 – EASY ENTERTAINING WITH CHEESE
A cheese board is always a simple yet delicious choice for entertaining. JENNIFER MINNICH, partner and cheese expert at TRiO and Village Tavern, will present foolproof ways to up your cheese game. You’ll discover unique accompaniments and easy dishes with cheese as the main ingredient. There will be lots to savor and recipes to take home! Wine will complement the tasting. Class size is limited to 16, with an additional fee of $10. Wednesday, Feb 13.