Taste of COPIA
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Part cooking demonstration, part feast, our Taste of COPIA events are a great way to expand your culinary horizons while enjoying a delicious meal. Each month we feature a new theme, and stylize our Taste of COPIA programs to explore that theme in an innovative new way. Education has never tasted so good! Typical Taste of COPIA events are hosted by our experts and include multi-course meals, with wine, cooking demonstration, wine discussion and garden talk.
Springtime Celebration of Sauvignon Blanc
Fridays, March 28
1:00 - 2:15 pm
$50 general/$40 member
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
Awesome Austria
Fridays, April 4, April 11, April 18 - SOLD OUT, April 25
Saturdays, April 5 and April 19
1:00 - 2:15 pm
$50 general/$40 member
Interactive cooking demo, garden talk and lunch with wine
Take an armchair tour of innovative, artistic and ever-so-appetizing Austria, home to Mozart, Strudel and Grüner Veltliner. Culinary Instructor Jill Hough, Garden Manager Geoff Palla and Senior Vice President of Wine Peter Marks MW are your food- and wine-savvy hosts.
Menu: Restaurant Danube-Inspired Roasted Beets with Spring Greens, Horseradish Fromage Blanc and Toasted Pumpkin Seed Dressing ~ Roasted Stuffed Quail with Wolfgang Puck’s Huckleberry Sauce and Spaetzle ~ Apple Strudel with Vanilla Sauce and Sour Cherry Coulis
Celebrating Artisans
Fridays, May 2, May 9, May 16, May 23, May 30
Saturday, May 17
1:00 - 2:15 pm
$50 general/$40 member
Interactive cooking demo, garden talk and lunch with wine
Hand-crafted in small batches. Made by real people with love and the expertise of an artist. Is your mouth watering yet? Join Director of Culinary Programs Jacquelyn Buchanan, Garden Manager Geoff Palla and Senior Wine Educator Kevin Toomajian for a meal flavored with the best of artisan food and wine.
Menu: Artisan Charcuterie with Seasonal Composed Salads ~ Pan-Seared Jamison Farm Lamb Noisette with Spring Herb and Zinfandel Reduction Sauce, Braised Shallots, Golden Jewel Blend Rice and Roasted Asparagus ~ Berry and Apricot Galette with Scented Geranium-Infused Crème Anglaise
The menu and beverages for our programs are pre-selected. Vegetarian options are available and require 48 hours advance notice. Regretfully, due to the preparations involved in presenting these programs, no other dietary options are available. If you would like the vegetarian option, please call 888.512.6742 x5832 to make your request through our Ticketing Office. Thank you.
March
Springtime Celebration of Sauvignon Blanc
Fridays, March 281:00 - 2:15 pm
$50 general/$40 member
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
April
Awesome Austria
Fridays, April 4, April 11, April 18 - SOLD OUT, April 25Saturdays, April 5 and April 19
1:00 - 2:15 pm
$50 general/$40 member
Interactive cooking demo, garden talk and lunch with wine
Take an armchair tour of innovative, artistic and ever-so-appetizing Austria, home to Mozart, Strudel and Grüner Veltliner. Culinary Instructor Jill Hough, Garden Manager Geoff Palla and Senior Vice President of Wine Peter Marks MW are your food- and wine-savvy hosts.
Menu: Restaurant Danube-Inspired Roasted Beets with Spring Greens, Horseradish Fromage Blanc and Toasted Pumpkin Seed Dressing ~ Roasted Stuffed Quail with Wolfgang Puck’s Huckleberry Sauce and Spaetzle ~ Apple Strudel with Vanilla Sauce and Sour Cherry Coulis
May
Celebrating Artisans
Fridays, May 2, May 9, May 16, May 23, May 30Saturday, May 17
1:00 - 2:15 pm
$50 general/$40 member
Interactive cooking demo, garden talk and lunch with wine
Hand-crafted in small batches. Made by real people with love and the expertise of an artist. Is your mouth watering yet? Join Director of Culinary Programs Jacquelyn Buchanan, Garden Manager Geoff Palla and Senior Wine Educator Kevin Toomajian for a meal flavored with the best of artisan food and wine.
Menu: Artisan Charcuterie with Seasonal Composed Salads ~ Pan-Seared Jamison Farm Lamb Noisette with Spring Herb and Zinfandel Reduction Sauce, Braised Shallots, Golden Jewel Blend Rice and Roasted Asparagus ~ Berry and Apricot Galette with Scented Geranium-Infused Crème Anglaise
