Kent Manor Inn & Restaurant’s twelve-part educational dining experience is designed to further develop your love for food and fine dining through guest speakers, cooking demonstrations, and a four-course meal centered around each session’s topic. Come and learn why a nice glass of wine can make any good meal seem great; what the health benefits to dining on bison instead of beef are; and also how to prepare some of those elusive restaurant dishes at your home, among other scrumptious topics that you will experience during the series. The $50 per person cost includes dinner, non-alcoholic beverages, as well as the seminar. Pay as you go or the entire 12 session series can be purchased in advance for $495 per person (the equivalent of attending two sessions for free).
Schedule of Events
Part One: What to Drink with What You Eat
6/11/10 – The Broad Flavor Complexities of White Wines
7/16/10 – Understanding The Flavors of American Reds
8/20/10 – The Deep Bold Spices of France and Italy
9/10/10 – The Misunderstood Flavors of Beer
Part Two: Developing the Palette
10/22/10 – Prime, Bison, Angus and Waygu
11/19/10 – The Understanding of Cocoa
12/10/10 – The Flavor Profile of Cheese
1/14/11 – Tuna – Red, Yellow and Blue
Part Three: iChef. Turning Cooking Into Creation
2/11/11 – Appetizers, Hors D’oeuvres and Starters
3/11/11 – Composition of a Sophisticated Salad
4/15/11 – Architecture of the Entrée
5/13/11 – The Grand finale of your Meal
Part One: What to Drink with What You Eat
Every good meal can become great when paired with the proper beverage. In this part of the series we will discuss how everything you drink has an impact on the flavor and experience of your dinner. If your preference is a glass of wine or a cold beer, you will learn how the right type of either can make your experience great. Each session will be complimented by a four course dinner and each course will be expertly paired with a beverage of the month’s topic. So you will not only be able to hear about how wine will impact your meal but experience also.
6/11/10: The Broad Flavor Complexities of White Wines
Why are some wines aged in oak and others not? Why are some types better young and others aged? These are couple of the questioned that will be answered as we discuss the different subtle flavors of the wines from the white grapes of the world.
Presented by TBA of Chateau St. Michelle Vineyards
7/16/10 : Understanding The Flavors of American Reds
Can you pick out the currant, fig, and cherry flavors in California wines or the raspberry, strawberry, and black pepper of Washington State? Learn which wines will compliment your lighter meal.
Presented by TBA, Specialty Wine Representative of Republic National Distributors
8/20/10 : The Deep Bold Spices of France and Italy
Want to enjoy a nice hearty entrée? Learn when it is best to pair your meal with a Bordeaux, Chianti, Super Tuscan, or Merlot.
Presented by TBA, European Wine Specialist from Republic National Distributors
9/10/10 : The Misunderstood Flavors of Beer
When a “cold one” is your preference, join the discussion on when to reach for a stout over a pilsner, or a lager over an ale.
Presented by Lori Moritz, Owner Brewmistress of Eastern Shore Brewing
To register – amy@kentmanor.com Or call 410.643.7716
