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Savannah Food & Wine Festival’s master classes focus on cooking, grilling, wine tasting

  • Savannah Food & Wine Festival: Master Classes
 

Savannah Food & Wine Festival’s master classes focus on cooking, grilling, wine tasting

31 Oct 2017

When we think of West Coast wines, we may think specifically of California’s Napa Valley or Sonoma Valley.

But Washington-based Bob Bertheau, head winemaker for Chateau Ste. Michelle, says he wants people to know Washington state has a variety of regions, too.

“Washington is not just one place,” he says. “We have different regions within our region; there are different soils and climates.”

He will teach “A Tour of Washington State AVAs” during the Savannah Food & Wine Festival as part of the Master Classes series at 2 p.m. Nov. 8 at Chef Darin’s Kitchen Table. AVA stands for American Viticultural Area, and Washington has 13 different ones.

Bertheau says he will bring seven wines that highlight the different AVAs. He adds that his approach to teaching a wine class is “a little education and a lot of fun.”

“Sometimes our industry is too serious about drinking wine. I like to make it fun.

“I don’t want to be over anyone’s head, but since it is a master class, I’d like to challenge the class a bit without overwhelming them.”

He says that in his 33 years in the wine industry, he’s never been to Savannah and is excited to come to the festival.

“Wine people are wine people everywhere you go, but each region has its own personality and flavor and I’m excited to see what Savannah will offer.”

If you miss Bertheau’s class, find him as he represents Chateau Ste. Michelle at the Grand Reserve Tasting from 5:30 to 7 p.m. Nov. 9 at The Westin Savannah Harbor. The event features some of the biggest names in wine and offers guests the chance to sample wines and speak to winemakers and brand ambassadors to learn more about their products and regions.

Bertheau’s Chateau Ste. Michelle wines will be featured at many of the festival’s other events and dinners. See the festival schedule at savannahfoodandwinefest.com.

FULL LIST OF MASTER CLASSES

Master Classes at Chef Darin’s Kitchen Table, 2514 Abercorn St., The Westin Savannah Harbor or Georgia State Railroad Museum, 655 Louisville Road.

Nov. 7

Day pass is $59 or $35 per class; Chef Darin’s Kitchen Table.

10 a.m. “South West France Wines + Food.” Chef Jean-Yves Vendeville, department head of Culinary Institute at Savannah Technical College.

Noon. “Southern Dishes with a French Accent.” Chef and author Jennifer Booker with wines from Treasury Wine Estates.

Nov. 8

Day pass is $129 or $39 per class; Chef Darin’s Kitchen Table.

10 a.m. “Culinary Crossovers: Cooking with the Wines We Love to Drink.” Chef Morgan Norman of Greg Norman Wine Estates and fellow chef and wine aficionado Heath Karesh of Treasury Wine Estates. Learn how simple it is to incorporate your favorite wines in many go-to dishes.

Noon. “Root To Leaf Fall Vegetable Workshop.” Savannah native and James Beard Awardo-winning chef and author Steven Satterfield. Learn how to eat more vegetables and savor every bite with recipes from Satterfield’s “Root to Leaf: A Southern Chef Cooks Through the Seasons.” Treasury Wine Estates wines are paired with each dish.

2 p.m. “A Tour of Washington State AVAs.” Learn about Washington state’s 13 American Viticultural Areas. Chateau Ste. Michelle winemaker Bob Bertheau gives a tour of Washington AVAs and the different flavors that come from each.

4 p.m. “‘Service’ Your Taste Buds.” Local favorite Service Brewing alongside one of Savannah’s favorite chefs, Kyle Jacovino of the 1540 Room at The DeSoto. Learn pairings of uniquely Savannah brews and bites. Sample six craft brews alongside three skillfully paired plates. The duo will demonstrate the vast range of pairing options beer offers with food.

Nov. 9

Series 1: Day pass is $139 or $42 per class; Chef Darin’s Kitchen Table.

10 a.m. “The Price is Right” hosted by national education manager of Treasury Wine Estates Gillian Ballance. Learn what contributes to the cost of wine.

Noon. “All in the Family: Rioja, Spain’s 4th & 5th Generation Wineries Explored.” Dhane Chesson of Rioja Wines and Chef Darin Sehnert. Taste the nuances in styles of long-honored family wineries.

2 p.m. “American Cured.” Butcher and charcutier Michael Sullivan and Morgan Norman of Greg Norman Estates. Learn how to make a selection of handcrafted sausages in your own kitchen.

4 p.m. “Southern Living Sunday Supper.” Chef and author Cynthia Graubart and Morgan Norman of Greg Norman Estates. Featured recipes include pear and blue cheese crostini, mushroom and sage chicken and rice, herb spoon rolls, chocolate chess pie as well as cocktail from Four Roses Bourbon and wines from Treasury Wine Estates.

Series 2: $39; The Westin Savannah Harbor.

2 p.m. Big Green Egg grilling class “How to Make the Perfect Pizza on the Egg” with Savannah Technical College chefs Jean Yves Vendeville and Gearry Caudell.

Nov. 10

Series 1: Day pass is $109 or $44 per class; Chef Darin’s Kitchen Table.

10 a.m. “King Cabernet: A Deeper Look at the Revered Varietal.” Heath Karesh of Treasury Wine Estates. Learn the range of styles and quality of the cabernet.

Noon. “You’re a Shining Star — No Matter What Vegetable You Are!” Kevin Johnson, executive chef and owner of Charleston, S.C.’s, The Grocery; Morgan Norman from Greg Norman Estates. Learn to take the season’s best produce and turn it into the star of your meal.

2 p.m. “Techniques + Flavors for the Home Cook.” Season 7 “Master Chef” winner Shaun O’Neale. Each dish served with selections from Treasury Wine Estates. Featured recipes include squid ink and lobster ravioli with lobster reduction and lemon air and bourbon braised short ribs with amaretto butternut squash puree.

Nov. 10

Series 2: Day pass is $76 or $45 per class; Georgia State Railroad Museum.

3 p.m. “Thanksgiving Feast on the Big Green Egg.” Chef Orchid Paulmeier of One Hot Mama and The Lodge, with Matthew Raiford of Gilliard Farms.

5 p.m. “Low & Smoke 101.” Crew from award-winning Southern Soul Barbeque and Rodney Scott of Rodney Scott’s Whole Hog BBQ in Charleston.

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