September 22, 2013 |
Events, Wine & Food Pairings |
Culinary Treats + Foley Family Wines
Would you love to learn more about pairing fine wine and food? If so, you are not alone. Chef-prepared cuisine with wine pairings comprise one of the fastest growing areas of the culinary field.
The John Dunne Gourmet Dining Room at the School of Culinary Arts and Hotel Management at Santa Barbara City College (SBCC) was the scene for a recent artistic and appetizing wine-food pairing. Chef Randy Bublitz, head of the school, prepared a fabulous five-course dinner to pair with a selection of delicious wines from the Foley Food & Wine Society, along with instructor Chef Stephane Rapp and a team of culinary students.
The Foley Food & Wine Society encompasses a vast portfolio of wineries, resorts and restaurants. Owners Bill and Carol Foley have long had an interest in fine dining and in supporting education. They generously donated their wines to pair with the gourmet dinner:
2010 Sebastiani Carneros Roussanne: A crisp and refreshing wine with notes of early-picked peach and tropical spice. The zingy, cool-climate profile made it a perfect match for the smoked salmon appetizers.
2011 Foley Johnson Estate Bottled Sauvignon Blanc, Rutherford: A textbook Napa Sauvignon Blanc, the floral aromatics and peach and apricot flavors complemented the salad of roasted beets and smoked trout.
2009 Three Rivers Winery Cabernet Sauvignon: This 90 Point cab from Walla Walla delivered traces of black cherries, plums, cloves, tobacco and spices. It was paired with the tender and tasty veal chop with porcini glaze.
2009 EOS Botrytised Semillon, Chalk Hill: Full of aromas and flavors of baked apple, nutmeg, cinnamon, and honey, this wine was balanced with acidity and was paired with the cheese plate, including a brioche filled with molten St Andre cheese. Fabulous!
The last course was a decadent chocolate-chocolate torte.
The School of Culinary Arts and Hotel Management program at Santa Barbara City College is staffed with top-notch chefs, restaurateurs, and hoteliers. Beyond classroom work, students receive hands-on training in realistic work environments, preparing food in the SBCC cafeteria, the gourmet dining room, the JSB coffee shop, catering for private parties, purchasing and receiving food shipments for the school, and utilizing state-of-the-art equipment. Their work garners high praise on Yelp and local media: "This is one of the best places to eat in SB…Everything is made from scratch and you can taste it...Would give 6 stars if I could."
Taste the savory offerings from the culinary students and instructor Chef Stephane Rapp at the gala launch party of the Foley Food & Wine Society at the Bacara Resort & Spa on September 28th! Several of the successful culinary school graduates will be on hand to recount their experiences at the school.
Santa Barbara Culinary Arts Presents the Foley Food & Wine Society Launch Party
Saturday, September 28, 2013
3:00 PM to 6:00 PM
Bacara Resort & Spa - Santa Barbara, CA
FOR TICKETS OR MORE INFORMATION: