From its origins in the French Alps all the way south to the Mediterranean, the Rhône River carves a path through one of France’s most diverse and delicious regions. At this first in our series of French food-and-wine dinners, you’ll dine on a generous menu of lusty, seasonal dishes from the Rhône valley, with ingredients sourced mainly from our own lovely river valley—the Willamette--and you’ll drink delicious, easy-to-like wines that are the universal antidote to a long, cold, and incessantly rainy climate like ours.
Martha will share culinary tips, gained during her years of living and cooking in France, as she presents each dish, including delicate cheese-filled ravioles dauphiné (which have their own protected status from the government of France!) and succulent, herb-scented braised beef short ribs en daube. (The full menu will be posted closer to class time.)
John will pour a curated selection of six wines that showcase the incredible quality and diversity of the Rhône, starting with a vivacious rosé from the south and moving north to the ancestral home of some of the best Syrah-based wines on the planet. Syrah plantings go back to the 13th century in some areas of the Rhône! John will also take you on a surprising detour to the fabled Condrieu, a more rich, bold, aromatic white that’s 100% Viognier. (And he may uncork a couple of “bonus” wines from Oregon that use Rhône varietals but express their own local terroir.) Rhônes are some of the best values in French wine, offering world-class quality without the (sometimes inflated) prices of other regions such as Bordeaux and Burgundy. We’ll offer several of these wines for sale to take home after dinner, at better-than-competitive prices, so you can create your own French dinner party with your favorites bottles and the recipes that Martha will provide.What to Expect:
Full meal and generous servings of at least six wines
Take-home recipe booklet
Class Date: Friday, November 15th, 6:30pm - 9:30pm
About our Instructors:
John & Martha spend their free time cooking, drinking good wine, and hanging with friends at the dinner table. It’s what they do & they want to do it with you. Martha is a James Beard award winning writer. She was editor of Fine Cooking, food editor of the Oregonian, and founder of MIX magazine. Recent projects include Six Seasons, with Joshua McFadden, and the new Noma Guide to Fermentation. She’s known for her warmth and wit and makes friends wherever she goes.
John was a river guide and skier in Taos, NM who turned wine pro. His hospitality skills were honed over Alaska campfires, in fine restaurants, and at picnic tables in gorgeous Willamette Valley vineyards. He spent a decade as marketing director at one of Oregon’s most prestigious wineries. John has an infectious enthusiasm for wine and an ability to make it accessible to anyone.