Goose Ridge Winery and Le Petit Terroir invite you to the first of a series of seminars devoted to the artistry of fine food and wine. Executive Chef and Master Butcher, Kevin Sarbora will present the history and process of preparing fine cured meats—specifically, Lardo, Coppa, Lonzino and Pancetta—which will be served along with select artisanal cheese and house breads from Le Petit Terroir. Sommelier and Goose Ridge Manager, Nina Rogers will present pairings for each of the cured meats. Both Kevin and Nina look forward to answering your questions following the demonstration.
We look forward to you joining us!