Asheville Wine-California-Cuisine Cooking Class with Wine at the Beechwood Inn - North Georgia

The Beechwood Inn is Georgia's Premier Wine Country Inn and offers luxury lodging in a rustic mountain setting. The Inn is nestled among 100 year-old terraced gardens overlooking Black Rock Mountain. It is a place where all elements add up to a culinary and wine-oriented journey.

 The Beechwood Inn features Northeast Georgia's only Wine Spectator Award of Excellence restaurant. The restaurant offers Saturday Prixe Fixe dining by advance reservation featuring fresh California and Mediterranean-style meals using the best of local, organic and sustainable products from Georgia farms, vineyards and orchards.

July 16 - California-Cuisine Cooking Class at the Beechwood Inn - Alice Waters of the restaurant Chez Panisse is credited with originating California cuisine and retains the reputation of offering the ultimate California cuisine experience. Her cuisine emphasizes the freshest ingredients in season and procured solely from local farms.

This class is about 4 hours long and will focus on the essence of California's penchant for using fresh and local products and features Claifornia and Mediterranean wines. We will start at 3:00PM and run until about 7:00pm. Cost is $115.00 per person, plus tax. You will participate in preparing a 5 course feast and learn how to pair wines with each course. Each class includes wine, a serving of each dish, a chef’s hat to keep and a complete recipe collection from that class. Students receive a 10% discount on wine or food product purchases made the day of the class and a 10% discount off their next culinary class at the Beechwood Inn. Here is our proposed menu (Our chefs may chose to make changes to the menu based on seasonal availability):

Aperitif: Petite Peeky-Toe Crab Cakes with Garlic-Lime Aioli

Appetizer: Heirloom Tomato Tart with Fresh Basil and EVOO

Salad: Thai Basil Roll - Thai Basil, Angel Hair Cabbage, Baby Shrimp, Red Peppers and Cilantro Wrapped in Rice Paper with Satay Peanut Sauce

Entrée: Red Chile Crusted Salmon Filet with Smoked Yellow Pepper Sauce
Cardamom Scented Fregula Tostata (Toasted Couscous) with Shallots
Roasted Fresh and Local Vegetables

Dessert: White Chocolate Mousse with Caramel and Chocolate Sauces