CXLD How to Pair Food and Wine: Global Edition
Seats available: 0
Friday 03-15-2019
6PM - 8PM


Instructor: Mary Ross
The traditional rule "serve red wine with red meat" may apply to a Chicago-style steak, but what about Indian Tandoori Lamb Chops? Does "white wine with fish" work with Japanese Spicy Tuna? Will any wine pair with Salsa Verde? In this mix-and-match of 5 courses and 5 wines, we'll test the guidelines of pairing wine with the world of ethnic cuisines available in Chicagoland (and at The Chopping Block), so you can BYO, take-out or prepare your own global food and wine adventure at home with confidence!
Tonight's Menu: Japanese: Spicy Tuna with Sesame Crisp and Nori; Korean: Korean Grilled Beef in Lettuce Cups with Asian Pears and Peanuts; Chinese: Crispy Eggrolls with Sweet Chili Dipping Sauce; Mexican: Mini Tacos with Braised Chicken and Salsa Verde; Indian: Tandoori Lamb Chops with Coconut-Cilantro Chutney.
Wines enjoyed during class today include: Babich, Sauvignon Blanc, Marlborough, New Zealand, 2017; Gruet, Rosé, New Mexico, USA, NV; Scholoss Gobelsburg, Riesling, Kamptal, Austria, 2017; A La Carte, Pinot Noir, North Coast, California, 2015; Anne Pichon, Syrah Grenache "Sauvage", Ventoux, France, 2015.
Students will enjoy generous tastings of each wine and food item being served.
Mary Ross is an internationally-recognized wine and food professional, educator and journalist. She is the first American woman to receive the Wine Spectator's "Grand Award of Excellence" and the second American woman to receive the Court of Master Sommelier's "Advanced Sommelier" degree. Ross's lively and informative style makes her a popular speaker with the wine trade and consumers alike. The consistent testimonial from her seminars is "I never thought learning about something so complicated could be so much fun!"
Wines are subject to change depending on availability.
You must be 21 or over to attend.
Meet our sommeliers and check out our other wine classes here!
1-week cancellation policy.