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There are many guidelines that have been set up to successfully match food with wine. There really is no single wine that must be matched with a certain meal; however, there are certain wines that are just better matches than others. During this presentation, learn the components of wine, things to consider when pairing food and wine, how to avoid food and wine clashes, and how to find combinations where the food and the wine actually complement one another. A $30 fee is payable to the instructor to cover wine and food.

Anything you've ever wanted to know about wine! Learn some of the basics of evaluating wines, including: tasting technique and how to take notes to recall and compare what you've tasted. Learn the fundamentals of how white and red wines are made. Best of all there will be discussion about food-wine pairing and some small nibbles for hands-on practice! A $40 fee will be cover wines and light food.

Learn to plan your classic holiday feast by buying the right amount of foods and supplies and planning the perfect menu. Learn answers to such questions as: What appetizers, side dishes and dessert should I prepare to go with the main course, what size turkey/roast should I buy to feed my guests and how long should I cook it? Learn to make an elegant presentation with old time favorites to serve at your holiday meal or function. Classes are held at Eurostoves, Commodore Plaza, 45 Enon Street (Rte 1A), Beverly, MA. A $30 Perishables fee is payable to the instructor at the first class.

Designed to teach you all about catering and events management. You will learn: setting up a catering business; vendor relations; client base; wedding catering; corporate catering, and much more. This is a non-cooking class.

This grape, which has its origins in the Burgundy region of France, has been successfully planted in other regions throughout the world. The class will feature a brief history of the grape; it's health properties, and the controversy that surronds Pinot Noir today. Attendees will enjoy a variety of Pinot Noirs from around the world. A $30 fee to cover wine and food is payable to the instructor at first class.

In these uncertain economic times, it has become necessary for everyone to keep track of expenses. If you happen to be a wine lover, you need not give up buying wine entirely. Sample wines at different price points and discover that price is not always a guarantee of quality. You will learn how to recognize good quality wines that are also very affordable. In other words, save money and still be able to enjoy that cherished glass of wine. A $15 fee is payable to the instructor in class to cover wine and food.

Ordering from a restaurant's wine list can be a lesson in frustration. You don't usually get to see the label before the selection is made, but you are expected to make an intelligent choice based only on the name of the producer, the vintage, the grape variety (if you are lucky), and the cost. Get tips for identifying good choices; on ordering wines by the glass; and a look at how restaurants price their wines. We will also take a look at the whole ritual of ordering wines in restaurants. A $20 fee is payable to the instructor in class to cover wine and food.

This class will explain the differences between champagne and sparkling wine. Learn how drinking champagne is thought to be beneficial for your health and about the woman who were instrumental in making champagne what is is today. Compare expensive and inexpensive champagnes and sparking wines, while enjoying amusing anecdotes involving European royalty and their love of champagne. A $35 fee to cover wine and food payable to the instructor.

Learn the basic tools and techniques used in a professional kitchen, and how to plan menus. Develop skills in braising, stewing, pan-frying, sauteing, roasting, broiling, proper knife usage, and equipment handling techniques. Carving and safety procedures will be demonstrated. A $70 perishables fee is payable to the instructor at the first class.

This class is offered in conjunction with the Educational Foundation (EF) of the National Restaurant Association. Learn the sanitation aspects of food safety and current regulations governing food establishments. When you successfully complete the exam you will be awarded a certificate of completion and will be registered with the EF. Textbook required, available at the Danvers campus bookstore at least two weeks before class. Please begin reading the text before coming to class. The test is on the final afternoon.

Review the fundamentals of nutrition, with attention to the digestive system, nutritional value of foods, and factors affecting food selection. Learn the basic principles of sound nutrition as applied to special dietary requirements throughout the life cycle and in certain disease states. Receive practical instruction on menu planning, food label literacy, and recipe modification. Textbook required, available at the Danvers campus bookstore in advance of class. Please review text before coming to class. A test will be administered on the last day of class.

Explore more about soups, sauces, stocks, roasting, grilling, braising and many of the exciting and new advanced techniques that chefs use in culinary arts. In addition to becoming a better chef, did we mention you will develop a better sense of humor in this class as well? A $70 perishables fee is payable to the instructor at the first class.