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Nov 17, 2018







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New Year’s Early Celebration: Wine Pairing Cooking Class Dinner

When: Sunday, Dec. 27, from 3 to 7 p.m.
Where: Chez Boucher Cooking School, 32 Depot Square, Hampton
Cost: $200 per couple
There is currently a waiting list for this class. See chezboucher.com for other couples cooking classes, typically held the last Sunday of each month.




Dinner and a demo
Cooking school offers complete cooking experience

12/24/15
By Allie Ginwala aginwala@hippopress.com



 Part wine tasting, part cooking class and part couple’s evening out: Have your dinner — and make it too — at Chez Boucher Cooking School New Year’s Early Celebration on Sunday, Dec. 27. 

“People seemed to be fascinated by it, and I think it’s a nice night out for couples and it’s in a relaxed and engaging atmosphere,” owner and operator Ron Boucher said in a phone interview. “They get to go in a social atmosphere and work with these people side by side and by the end … everybody is like best of friends.”
The multifaceted class begins with the group enjoying cocktails at the restaurant’s bar while Boucher goes over the menu and preparation techniques they’ll be using. This month’s dinner is based around Chateau Ste. Michelle Winery wines from Washington state, inspiring Boucher to plan a Pacific coast-style menu. It features sweet chili lime shrimp with cilantro over fried jicama chips, citrus-rubbed salmon over an herb and baby green salad, stuffed flank steak roulade with poblano and orange zest stuffing and chocolate mole sauce, and lavender crème brulee for dessert.
“Food and wine pairing is as much science as it is art,” he said. “The bottom line is we’re looking for similarities in flavor profile and differences, so sometimes contrasting flavors can be supportive if the food is missing a particular flavor.”
For example, the roasted flank steak entree was originally going to have a pepperoncini and orange zest stuffing, but he thought it needed more heat so he switched it to a poblano stuffing to pair the dish with Chateau Ste. Michelle “Indian Wells” Red Blend. 
“The whole menu has that kind of a fusion flavor profile, but obviously speaks to the Pacific coast,” he said.
Before the meal, guests will head to the kitchen and divide into groups to work on each course. 
“We might have four things going on all at the same time,” he said. “And then of course I’m explaining everything as we do it to the rest of the people that aren’t cooking,” since only 12 people work at a time.
Around 5 p.m. the group will head to the dining room, where a wine representative will describe the wine chosen for each course and how it complements the food before everyone gets to taste it, about 2 to 4 ounces for each person.
“It’s like going out to dinner, but you’re getting so much more than that,” Boucher said, noting that the couples class started as an occasional dinner and morphed into a popular regular event.
“We tried doing beer pairing dinners as well, and that never seemed to kick off as well as the wine pairing did,” he said. “This is something I’ve been working on perfecting my whole life. Finally it came together.” 





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