Food & Wine Pairing Made Easy - Spring Menu

Fri | Apr 17, 2020 | 6–8:30P

Teacher Jill Silverman Hough

You’re eating. You’re drinking. It’s all good, right? Except when it's not. The wrong combination of food and wine can truly diminish your enjoyment of a meal. The good news: basic guidelines for perfect pairings are easily experienced and understood, and Jill Silverman Hough is here to help.
For this enlightening interactive tasting, we do all the cooking. Jill will serve up a plentiful menu of different foods, different wines, and new ways to think about how they mingle. You’ll relax, enjoy the delicious snacks and wines, and depart with a new understanding of what works and why!
class notes:
This is a tasting workshop with no hands-on cooking. A varied menu of wine-friendly foods will be served, with recipes to take home. Students must be 21 years of age or older to enroll in this class.

Menu | Recipes*

Prosciutto-Wrapped Asparagus
with Tarragon Aioli

Smoked Trout Salad
with Endive, Ricotta Salata, & Pickled Fennel

Marinated Olives
with Citrus and Garlic

Curried Cashews

Ham and Brie Baguettes

with Coffee-Pepper Dipping Oil

Coppa-Wrapped Dates
with Blue Cheese

Grilled Rosemary Steak Skewers
with Parmesan Sauce

Caledonia Kitchen Chocolate Chip Cookies


Jill’s Top Food and Wine Pairing Tips

* Subject to change

Refund Policy

If you cannot attend a class you’ve purchased email us at and we’ll be happy to issue you a credit for a future class. If your cancellation occurs within 72 hours before a class begins we are not be able to issue you a credit as we will have already purchased ingredients for that class. However, you can give your spot to someone else. Please email us at to let us know who will attend in your place.

About the teacher

Jill Silverman Hough

Jill Silverman Hough is all about happy cooking and delicious food. Her cookbooks include Finger Lickin’ Chicken, 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love, 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love, The Clean Plates Cookbook, and Skinny Bitch in the Kitch, a New York Times best seller. Her recipes, writing, and photography have appeared in magazines including Bon Appétit, Cooking Light, Clean Eating, where she’s on the advisory board, and Fine Cooking, where she’s the drinks editor. And she works with brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, Lindsay Olives, Annie’s Homegrown, Circulon, and Anolon.