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Mission Hill Winery Food & Wine Part 2 – Cooking Classes

Me getting cooking lessons from Chef Batey at Mission Hill WinerySeeing as part one of our Mission Hill Winery adventure was a whole lot of fantastic wine with a few nibbles of great food it only makes sense that part 2 is all about a lot of exquisite food with a little bit of terrific wine thrown in for good measure. Chef Matthew Batey was also kind enough to allow me to use any or all of the recipes that we tried for my “Guest Chef” section so if the menu intrigues you check back often as I will be posting them all over the next couple of weeks. Before I tell you about the cooking class and the spectacular food we enjoyed, here are a few photos to wet your appetite…….

To begin our evening we were ushered into the gorgeous Mission Hill demonstration kitchen where Executive Chef Batey and Chef Jan Dobbener walked us step by step through a fantastic feast of flavors. The open concept of the gallery encourages direct interaction with the chefs and it was very clear that they enjoyed the questions and conversations- this is a very interactive class! Not only did Chef Batey impart many great cooking tips and techniques, he also discussed at length the importance for quality ingredients- local and organic whenever possible- which I always like to hear.

So let’s get right to the good stuff- the menu!

We started with Dates & Tiger Blue with Jamon paired with the 2010 five Vineyards Rose which was literally a flavor explosion! The sharpness of the cheese and the saltiness of the jamon were a perfect way to wake up our taste buds for what was yet to come.

Next we had Ocenwise Prawns, Garlic & Chorizo paired with the 2010 Reserve Riesling and let me tell you, not only was the combination terrific but the garlic chips were absolutely to die for.

Then we moved on to Vanilla & Almond Pork Belly paired with the 2009 Five Vineyards Chardonnay and if you’re not a pork belly fan, this dish would definitely change your mind. I seriously could have drank an entire glass of the silky vanilla almond sauce that it was served with.

Next we had the Oxtail Pie with Chocolate paired with the 2009 Reserve Cabernet Sauvingnon which was a dish I was very much looking forward to and believe me, I was NOT disappointed! I love oxtail and this was a fantastic way to show off it’s richness- I also loved the addition of the chocolate- not something I would have thought of but it really did add that “special something.”

Then we moved on to the Leche Merengada Punch which is like a Spanish version of eggnog. I wasn’t really sure what to expect- I’m not a fan of overly sweet drinks- but this was almost like a dessert in a glass. I was very pleasantly surprised at how good it was.

We finished off the evening with Saffron Panna Cotta with Basil & Oculus Cherries paired with the 2005 Reserve Late Harvest Riesling I love Panna Cotta and let me tell you, Chef Batey makes a mean one! It was a perfect light but luscious way to end an incredible meal.

Needless to say, we left with very full and very happy bellies as well as a new arsenal of kitchen tips and tricks to try out later. No matter what your cooking level is, if you get the chance to attend one of Mission Hill Wineries Culinary classes, I strongly recommend doing so. The food and wine were both fantastic but so was the cooking class itself- fun, very informative, and Chef Batey really makes you feel as though you’re a welcomed guest in his home.

Many thanks again to Chef Batey, our Sommelier Cory, and all of the other fantastic staff at Mission Hill Winery who went out of their way to provide us with a spectacular day.

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