Speaking of chicken, a whole slew of recipes will be presented Friday evening at RoxyAnn Winery, provided enough people sign up for its first cooking class of 2010.
Chef Jesse Bartyzal plans a menu of chicken cacciatore, picatta, mousseline, teriyaki, satay, stuffed wings and broth or stock. For $75, participants will enjoy a full meal, each course paired with a glass of RoxyAnn wine. Merlot, viognier, pinot gris and claret are on the list.
The show will be in RoxyAnn’s tasting room, which houses a demonstration kitchen that accommodates 12 to 14 people. The winery has been offering cooking classes to its wine-club members for the past two years, says manager Joe Spagnualo, and only recently opened them to the general public.
“A lot of these wine-club members are foodies,” he says.
The club filled up December’s class, with its holiday-themed feast created by Elements Tapas Bar & Lounge. Denise Marshall of The Last Bite Cooking School prepared a November dinner celebrating the fall harvest. And Dragonfly‘s Neil Clooney, who earned the 2008 distinction in Portland as Oregon’s “Iron Chef,” put on an October spread of fall fruits.
RoxyAnn has had no shortage of guest chefs, Spagnualo says. Some approached the winery. Others were engaged by wine-club members to host private dinner parties in the tasting room or were hired to cook for the winery’s release parties. Bartyzal, co-owner of B&B Chef’s Endeavors, is a past president of Southern Oregon’s chapter of the American Culinary Federation.
RoxyAnn will cancel the class if it doesn’t register a minimum of eight participants by Friday afternoon. Call Spagnualo at 541-776-2315, ext. 301 or e-mail wineclub@roxyann.com. Or if you can’t make it, ask about classes scheduled in February, March and April.
