A culinary food and wine pairing class focused on preparing and artistically plating salads made from fresh, local ingredients and pairing them with freshly made vinaigrette and crisp, local white and rosé wines. Chef Christine Samuelson and Kyle T. Ritchie of Savannah-Chanelle Vineyards will be your guides. Finish off the instruction by enjoying your meal!
- Grilled tri-tip "kebob" salad on arugula, fresh red bell peppers, onions and pineapple
- Glazed Salmon on greens with avocado, cherry tomatoes and citrus
- Roasted Mixed Beet Salad on spring mix with edible flowers, goat cheese and fresh herbs
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