Renowned foodies from near and far provide tasteful tips while sharing special recipes during the enticing assortment of Master Classes offered as a highlight of the 2019 Savannah Food and Wine Festival.
During Nov. 5-8, these Master Classes welcome the public for rare opportunities to share a kitchen with renowned chefs while learning how to prepare their signature specialties step-by-step. Some sessions welcome oenophiles with guided tastings of exquisite wines, including a highly anticipated course led by one of the world’s few female Master Sommeliers.
Get Savannah arts and culture news delivered to your inbox: Sign up for our morning, afternoon and Dine newsletters Most of the Master Classes are held at Chef Darin’s Kitchen Table — an elegantly casual hotspot for cooking courses and kitchen supplies — located in Savannah’s Starland District, although three sessions will be held above it all at Peregrin, the panoramic rooftop lounge at Perry Lane Hotel, where varied delights will be grilled alfresco on Big Green Egg kamado-style ceramic charcoal barbecue cookers.
The courses kick off at noon on Tuesday, Nov. 5, as a local pair of professional cooking instructors — Gearry Caudell and Zeb Berry with the Savannah Technical College Culinary Institute — team up to provide an overview for using a sous vide to create succulent slow-cooked specialties. Later on, Jason Restivo from the Atlantic Neighborhood Eatery presents “Eight New Wines to Make the Holidays Shine”, before Chef Clayton Rollinson of Hilton Head Island’s Lucky Rooster Kitchen shares suggestions for finding the freshest fish to prepare extraordinary seafood.
On Nov. 6, the classes begin with Chef Darin Sehnert holding court at his culinary headquarters while presenting “Pate a Choux — Savory & Sweet”, a primer on the versatile French pastry dough. The rest of Wednesday’s Master Class offerings are an intoxicating array of wine-based events: Jane Garvey hosts a session about pairing Georgia wines with Georgia cheeses before internationally renowned Master Sommelier Gillian Ballance takes oenophiles on a glamorous flight of top-scoring wines from New Zealand to Napa Valley, and Eric Crane wraps up the day with his nose-tickling “Pop, Fizz, Sparkle — Wines with Bubbles” course.
A hearty array of satisfying specialties awaits Master Class participants on Nov. 7, when a morning session shares “The Joy of Seafood” with Maine’s Barton Seaver, followed by expert butcher Michael Sullivan demonstrating how to brine a turkey and other cuts of meat. On Thursday afternoon, Amelia Youhn shows that those who prefer beer over wine can still sip like a connoisseur by pairing four types of Guinness with varied morsels, and then Cheryl Day from Back In The Day Bakery introduces some seasonal spirit with “A Holiday Cookie Sampler”.
Finally, Friday brings about the biggest selection of Master Classes, offered at both Chef Darin’s Kitchen Table and Peregrin.
The Nov. 8 happenings at Chef Darin’s Kitchen Table begin with a morning session of joie de vivre as Nicholas Galy with Gérard Bertrand — a top French wine brand — shares a range of wines from Southern France. Getting back to local goodies, Rebekah Lingenfelser presents “Some Kinda Good Southern Classics” at noon, followed by another heady course introducing “What’s New and Exciting in the World of Wine” with Mark Rashap.
Meanwhile, up on the roof at Perry Lane Hotel, the Friday Master Classes at Peregrin get started with “Charcoal Chicken — Big Green Egg Style” hosted by Brandon Carter with FARM Bluffton, before Charleston-based chef Bob Cook welcomes everyone for the “Al Pastor Taco Party!”
Check out savannahfoodandwinefest.com or more details about the Savannah Food and Wine Festival Master Classes; tickets for all sessions can be purchased through the website.