Corked & Forked

 

The menu from  last week’s  Corked & Forked cooking class.

A Confit of Lamb with Endive, Butternut Squash and Pinoli

Paired with: La Maia Lina 2008 Chianti

Porcini Mushroom and Cippolini Onion Ragu with Fresh Pappardelle

Paired with: Damilano 2008 Nebbiolo d’ Alba

Budino Di Riso

Paired with: Pedro Romero Moscatel

The next C&F is more focused on tasting  than cooking. More info here: Wine & Food Pairing class.

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