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These events are not classes, but they are informal, informative dinners, prepared by chef Lynne Vea. PCC wine stewards pour and talk about the beverages they chose to complement the dishes. Together, they demonstrate how they match wine or beer with a dish and alternately create dishes to complement the beverage.
Forget Paris — this year Lynne whisks you off on a culinary tour of the south of France, where full flavors and luscious wines recall cozy bistros or homey hearths. Indulge in a Plat de Charcuterie et Fromage (assorted cured salumi and Provencal cheeses) with olives, capers and baguette; Classic Provence Seaside Soup of Fish and Shellfish with Chervil-Caper Oil; and Hazelnut-stuffed Medallions of Chicken with Beurre Noisette (browned butter); and White Truffle Polenta. Save room for Lemon Vol au Vent Tart made of puff pastry. With meat, poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Join us for our annual January visit to the summery side of the globe and discover some of the most exciting new wines, matched with Lynne’s inspired dishes with a southern hemisphere accent. She will prepare Empanadas di Queso (pastry turnovers with caramelized onions and cheeses) served with Tomato Ensalada; Paella Chilena with seafood, chicken and avocado; Asado (red wine and oregano-marinated grilled beef tenderloin) with Tangy Chimichurri Sauce. Dessert is Dulce de Leche (caramel) Flan with Sour Plum Sauce. With meat, poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Move over St. Paddy’s day and Irish fare; Lynne has concocted a delightful Asian-style menu that is fabulously paired with beers, just right for the month of March and our ever-curious palates. Lynne makes Lime and Chile Stir-fried Noodles; Thai Red Curry Seafood Soup; Barbecued Duck and Pumpkin Seed Lettuce Wraps with Plum Sauce; and Tangerine-Coconut Cake. With poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Here at PCC we love to introduce obscure and unique wine varietals lovingly crafted by truly talented vintners. To celebrate the return of spring and spotlight some of our wine buyers’ favorite offerings, Lynne has composed a seasonal menu of Dungeness Crab Bisque; Ravioli with first-of-the-season Peas, Prosciutto and Hazelnuts; and Seared Lamb Chops with Morels and Fried Shallot Rings. Dessert is a comforting warm Rhubarb-Strawberry Crisp with Caramel Ice Cream. With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.