GRCC Cooks seminars explore cuisine of France

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Several students of the GRCC Cooks seminars enjoyed a seven course tasting menu with seven different wines from seven different regions of France; Chevre Tart with a Sancere (Loire Sauvignon Blanc), Scallops with a Pouilly-Fuisse (Burgundy Chardonnay), Beef Stew with Gigondas (Rhone Grenache and Syrah blend), and an Apple and Roquefort Tart with a sweet Sauternes to name a few. The food was prepared by Chef Jacoby’s Banquet and Catering class and the wine and pairings presented by Michael Schafer, The Wine Counselor. Needless to say, it was out of this world. Look for more GRCC Cooks Seminars here. If you are interested in learning more about next year’s seminars, be sure to get on our mailing list.

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