Taste of COPIA Lunch: Springtime Celebration of Sauvignon Blanc
Wine & Food Program
03/28/2008 - 1:00pm
03/28/2008 - 2:15pm
Signature Program
Interactive cooking demo, garden talk and lunch with wine.
In spring our thoughts turn to Sauvignon Blanc! Join Director of Culinary Programs Jacquelyn Buchanan, Garden Manager Geoff Palla and Senior Wine Educator Kevin Toomajian for an exploration of these light, bright wines and the springtime foods they complement.
Menu: Creamy Yukon Gold Potato Soup with Spring Sorrel – Porcini-Crusted Alaskan Halibut on a Bed of Umbrian Lentils and Braised Artichokes – Sampler of Artisan Cheeses with Lavender-Scented Honeycomb
Interactive cooking demo, garden talk and lunch with wine.
In spring our thoughts turn to Sauvignon Blanc! Join Director of Culinary Programs Jacquelyn Buchanan, Garden Manager Geoff Palla and Senior Wine Educator Kevin Toomajian for an exploration of these light, bright wines and the springtime foods they complement.
Menu: Creamy Yukon Gold Potato Soup with Spring Sorrel – Porcini-Crusted Alaskan Halibut on a Bed of Umbrian Lentils and Braised Artichokes – Sampler of Artisan Cheeses with Lavender-Scented Honeycomb
$50 general/$40 member
