About this Event
Join Chef Emily Richards and wine connoisseur Jennifer Carter from Tawse/Redstone winery as they bring you this unique pairing class of spring vegetables and wine. Emily will prepare dishes that highlight a favourite springtime veggie in each, while Jennifer shares her expertise on matching each dish with wines that complement the vibrant flavours of spring. This class is perfect for home cooks and wine lovers seeking new recipes and pairing skills to impress at any spring gathering.
Menu:
- Asparagus Lentil Curry
- Cucumber Tomato Rice Noodle Salad with Shrimp
- Cheddar-crusted Pepper Onion Tart
- Mini Pavlovas with Rhubarb Compote
*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!
POLICIES AND CONDITIONS OF SALE
TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN
- ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
- DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
- MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
- ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
- CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.
Event Venue & Nearby Stays
Jill's Table, 115 King Street, London, Canada
CAD 146.90
