This season of events kicked off with a Taste of Spring cooking class with Chef Kerry Alterio and his fabulous Cafe Miranda team in the farmhouse.
The evening’s menu featured courses featuring asparagus and brie paired with Theron; fiddleheads and pasta paired with Pinot Gris Reserve; lamb topped with parsley gremolata with Merlot; and whipped lemon custard with macerated strawberries paired with our yet to be released estate grown Marquette Vin Doux Naturel.
Some guests joined Chef in the kitchen to try their hand at new techniques while others took notes for inspiration at home. Best of all there were smiles all around.
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