Embedded Files
A Seasonal Tasting Table
1st Tasting Table is 4/29!
Nothing beats the perfect wine and food pairing, but I want to take it up a notch!
An 'epicure' is considered a connoisseur of food and drink, and when combined with 'curious' it denotes a passionate, adventurous, and experimental approach to food & drink. Check check check! Now let's add in a touch of purpose...
We will meet seasonally to share Ayurveda-inspired menus made from seasonal local foods and perfectly paired with wines. Join us as we cook them together and then enjoy curated local and seasonal dishes - appetizer/main dish/dessert - each paired with a complimentary wine and spectacular company!
What will YOU bring to the table?
Who attends:
Via email, Suzanne will provide the Ayurvedic recipes and pair the wines, and one person will host us in their home.
The cooking teams will have 2 people for each course: the appetizer, main course and dessert.
8 guests minimum
How does it work:
You sign up for which recipe inspires you and then shop for the ingredients with your 'team' (or bring from home, like "salt").
The host determines the maximum guest count (8 min), provides pots etc, and sets and decorates the table.
Suzanne brings the wines!
The day of:
We all show up at the hosts home with our bags of goodies and get to work! The host provides the cooking tools and everyone else brings all of the ingredients. (*We will determine ahead of time if there are special needs and someone can bring, like a food processor.)
The meal:
We ENJOY!
Together we take time to savor the local and seasonal gifts that we have transformed into marvelous meals!
Suzanne will talk through the wine pairings with each course as we sip and savor.
EAT WELL | BE WELL | MOVE WELL | LIVE WELL
EAT WELL | BE WELL | MOVE WELL | LIVE WELL
$20/person pays for coordination, wine and non-alcoholic drinks
menu ingredients are purchased by the "team" and any decor by the "host"
SPOILER ALERT! April 29th Menu
Vasant Ritu | Spring Season
Appetizer: Spinach Strawberry Salad with Hazelnuts with a Dry Rosé wine
Main Dish: Shrimp & Asparagus over White Bean Puree with an Albariño wine
Dessert: Mini Mango & Kiwi Cheesecake Pots with a Sparkling wine
Non-Alcoholic Drinks: London Fog and Ginger Tea
April in Oregon
Spring in the Willamette Valley is damp and cool - Kapha Season in Ayurveda. To balance this we need "dry" foods such as astringent flavors, citrus, and warm, cozy-feeling foods like the bean puree. Spices such as ginger and black pepper to boost digestion, and parsley to cleanse the liver.
Our local produce bounty in Spring consists of strawberries, mango, kiwi, peas, asparagus, spinach, swiss chard, broccoli, radishes, mushrooms, and green beans. And our seafood is always in season!
Page updated
Google Sites
Report abuse