From Louisa Thomas Hargrave, Director:
THE STONY BROOK CENTER FOR WINE, FOOD AND CULTURE
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Here are some of our upcoming classes in New York at 401 Park Avenue South and in Stony Brook at the Wang Center. These classes are open to anyone over 21, by reservation only. Please follow this link for more complete information about the Center: www.sunysb.edu/sb/winecenter
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NYC CLASSES SPRING SEMESTER 2006
Reservations required and seating limited for all sessions Please call Ginny Clancy at 631-632-9404
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THE WINES OF ITALY: CHANGING STYLES, CHANGING TASTES
Wed. February 8th at 6:30
Vinoteca
143 East 27 St, Manhattan
$55 for the wine tasting class
$65 for the optional wine dinner following at I Trulli
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A collaboration between Vinoteca and the Stony Brook University Center for Wine, Food and Culture.
Much has been said about the stylistic shift that has occurred in Italy's cellars over the last 30 years. Modern techniques in viticulture and vinification have enabled producers to make wines of a quality and consistency unknown in the past. But have these advances caused a tragic loss of traditional character or are fans of the old ways hopelessly out of touch. We think there compelling arguments for a range of styles. Come join Italian wine experts, taste, and decide for yourself.
DINNER AT I TRULLI including the wines tasted in the class paired with I Trulli’s Pulian cuisine, is optional following the class. Ruth Reichl called I Trulli, “New York City's best and most attractive restaurant dedicated to the cooking of Apulia. Interesting, unusual food and a great wine list, along with a beautiful garden and a great fireplace.”
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COLLECTING WINES FOR INVESTMENT AND ENJOYMENT, 2006,
Tuesday, March 21 from 7-8:30 PM
Boardroom of Christie's Auction Gallery
20 Rockefeller Plaza, New York, NY 10020.
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Join experts from Christie's Wine Department in a discussion on collecting
wine for investment and enjoyment. Learn how to start a cellar and insure
the longevity of your wines; what wines are hot in the market; what's affordable at auction; and how to buy at auction. A tasting of several wines currently available at auction will be offered.
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ADVENTURES IN THE SPICE TRADE
Thursday, April 20
The Center for Wine, Food, and Culture
401 Park Avenue South (28th Street), Manhattan
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Join Yale Professor Paul Freedman, the world’s expert on the medieval spice trade, in a lively talk about what drove the Europeans to voyage the world in search of spices, as we taste dishes using the most important spices in medieval Europe, prepared by Suvir Saran, executive chef of the Indian fusion restaurant Devi and author of Indian Home Cooking. (visit
www.suvir.com)
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THE BEST WINE WITH EVERYTHING
Wednesday, May 10, 7-8:30 p.m.
The Center for Wine, Food, and Culture
401 Park Avenue South (28th Street), Manhattan
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Join Jeff Morgan and his fellow wine producers as they guide you through the many identities of rose wines. Morgan is the proprietor of Solorosa, the only winery in the New World devoted exclusively to dry?rosé wine.
Morgan was the West Coast Editor for Wine Spectator from 1995 through 1999, and is currently a contributor for such publications as Wine Enthusiast and Drinks. He is also the author of Dean & DeLuca; The Food and Wine Cookbook , The Working Parents Cookbook , and Rosé, A Guide to the World’s Most Versatile Wine. Morgan’s articles have also been seen in such publications as The New York Times, Food & Wine, Elle and The Wall Street Journal.
Morgan also teaches at the Rudd Center for Professional Wine Studies at the Culinary Institute of America in Napa Valley, where he lives. Besides his Solorosa wines, made with winemaker Daniel Moore, he produces the super Kosher wines “Covenant” and “Red C.”
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STONY BROOK CLASSES SPRING SEMESTER 2006
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SMELLS LIKE CHOCOLATE? TASTES LIKE TOBACCO?
February 9
$55
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What ARE those elements we find in wine? How can you learn to describe your personal sensory perceptions?
John Micieli, Production Winemaker of Pellegrini Vineyards, invites you to become a more confident wine taster. He will guide you through a tasting of several wines, accompanied by many foods that reflect the wines' sensory elements. Build your tasting vocabulary with this exciting, delicious exercise in sensory evaluation.
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SWEET HANDS
February 23
In conjunction with the Latin American and Caribbean Studies Center
$65 includes a copy of Sweet Hands cookbook (a $29.95 value)
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Island Cooking from Trinidad and Tobago With author/chef Ramin Ganeshram Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious.
The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. Come taste these flavors, hear about the culture, and enjoy a winter evening of Carribean pleasure.
Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 13 years and has written about food for Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications. A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master’s degree from Columbia University.
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"FRESH TASTES: a hint of spring"
March 9
$55
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Please join Peconic Bay Winery’s winemaker Greg Gove and executive chef Michael Meehan for a guided taste of Long Island's freshest food and wine pairings. Learn what this emerging regional cuisine is all about with two of its most innovative and experienced creators. Gove and Meehan are back by popular demand from those who know their high level of excellence, delivered with down to earth entertainment.
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GIFTS FROM THE LAND AND SEA: PURE INSPIRATION
March 23
$55
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"The Plaza Cafe is the catch of the day, the week, the month and the season." - Newsday "...its food makes it a standout." - The New York Times "Southampton's Highest Rated Restaurant " - Zagat Survey, 2005
Join celebrated chef Douglas Gulija from the Plaza Café as he offers his innovative dishes paired with appropriate fine wines.
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WHAT IS CHARDONNAY?
April 6
$55
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Chardonnay is known as the world’s favorite white wine grape. But how can we discover its true nature? Join Martha Clara Vineyards’ winemaker Gilles Martin in a guided tasting, paired with appropriate foods, of Chardonnay in its many guises, from sparkling to still, dry to sweet, fruity to oaky.
Gilles Martin, a native of France, holds a Master's Degree in Enology from University I de Montpellier and has made wine on Long Island for over 15 years. As assistant winemaker at the prestigious Roederer Estate in California his talent for sparkling wine making flourished for six years.
During this time, the sparkling wines of the Estate rightfully earned the reputation as "the best sparkling wines ever made outside the Champagne area." Martin has also made wine in the Rhone Valley and Virginia. His 1997 Chardonnay was served at the White House.
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THE CULINARY EXPERIENCE with Peter Lessing
April 20
$55
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Peter Lessing is the Executive Chef of Lessing’s Inc., is a full service
food service company established in 1890, operating catering places such as
Bourne Mansion and Timber Point Country Club as well as the Post Office Café
of Babylon, Lessing’s of Manhasset and The Bulldog Grille of Amityville.
Lessing’s also operates white tablecloth restaurants such as Riverview in
Oakdale and Maine Maid Inn in Jericho.
Chef Lessing will draw on this multi-faceted experience to illuminate the
challenges and joys of being an executive chef as we taste samples of his
superlative cuisine, paired with appropriate wines.
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NOTE: We are currently planning consumer classes for the summer of 2006 at
SBU’S new SOUTHAMPTON CAMPUS. These will be posted on our website soon.
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