Enjoy a wide offering of educational classes throughout the day. Some classes are offered off-site before the gates open to the Grand Tasting event. See schedule below. Register for classes online after you purchase your ticket to the main event. Note: participation in classes may require the use of taste tickets.

Class space is limited, so get your tickets* early!

 

Tips for the Day of the Event

*Please note: Registration for Classes is required along with a ticket to the Grand Tasting.
Register for classes online >

ClassTimeOff-SiteOn-SiteExpanded Hours
Break the Rules With Wine10:45am~12:00pm

off-site2

expanded2

Cooking Prawns Perfectly at Home is Easy and This Way is a Crowd Pleaser!10:45am~12:00pm

off-site2

expanded2

Master the Art of Barola Braised Ribs & Polenta12:30pm ~ 1:15pm

on-site2

It's No Longer Grandpa's Gin12:30pm ~ 1:15pm

on-site2

Summer Spices & Bites With Wine12:30pm ~ 1:15pm

on-site2

Making Memorable Party Cocktails1:45pm~2:30pm

on-site2

Mix It Up With Walker Sandlin1:45pm ~ 2:30pm
3:00pm ~ 3:45pm

on-site2

Chocolate and Wine Dip & Sip1:45pm ~ 2:30pm
3:00pm ~ 3:45pm

on-site2


 Steve Lynn
 Break the Rules with Wine

bottle-icon 
 Location: Morso
Times: 10:45 – 12:00pm
Cost: # Taste Tickets TBD
Class Size: 30

off-siteexpanded

It’s been said white wine with fish and red wine with meat is a pairing rule. There are also many other “rules” that have been passed on like rosé is only for the summer. Join renowned food and wine aficionado, Steve Lynn, of Morso to sample a variety of food and wines and learn why these and other rules are not always meant to be followed.


Amy

Cooking Prawns at Home is Easy and This Way is a Crowd Pleaser!

chefs-hat-icon

Location: Gig Harbor Marina & BoatYard
Times: 10:45 – 12:00pm
Cost: # Taste Tickets TBD
Class Size: 30

off-siteexpanded

Watch restaurateur Amy Creed cook a personal favorite meal – Flaming Prawns with Sambuca over linguine pasta. This entrée pairs wonderfully with a Riesling or a balanced medium bodied Chardonnay.


 James Antonucci
Master the Art of Barola Braised Ribs & Polenta

 chefs-hat-icon

Location: JW Restaurant
Time: 12:30pm – 1:15pm
Instructor: James Antonucci, Executive Director, Heron’s Key
Cost: # Taste Tickets TBD
on-site
Heron’s Key Executive Director, James Antonucci, began his career as a culinary professional. He received his training at the Culinary Institute of America and interned at the Waldorf Astoria in New York. Needless to say, he is very passionate about food. Jim will be preparing caramelized garlic Barolo Braised Short Ribs with a creamy fontina polenta. Come learn and enjoy this exquisite culinary experience pared with an equally delicious wine.


 Windy-Payne

Summer Spices & Bites with Wine

chefs-hat-icon

Location: Museum Classroom
Times: 12:30-1:15
Instructor: Windy Payne, For the Love of Spice
Cost: # Taste Tickets TBD

on-site

Spices, spices, spices! What are some of the “summer spice” flavors? You will enjoy sampling some summer appetizers flavored with different “summer spices” and pairing them with complimentary wines.


heritage-distilling-co-300x221

It’s No Longer Grandpa’s Gin

martini-icon
Location: Classroom Tent
Time: 12:30-1:15pm
Instructor: Dain Grimmer,Head distiller, Heritage Distilling Company
Cost: # Taste Tickets TBD

on-site

While we all think Gin hails from London, the first major mention of juniper-based health-related tonics appeared in a 13th century Dutch publication. Ever since, gin has been used “for medicinal purposes.” Tonic water with quinine was anti-malarial, giving explorers a great excuse to drink more gin and tonics. Want to learn more about this hero of summer drinks? Participants will learn about the history of gin, styles of gin, the process for making gin, and have the opportunity for a hands-on gin-making experience that includes selecting your own botanicals and developing a custom gin to take home (one per person). Participants enjoy a flight of gin and tonics during the class as well. Cheers!


Hannah-Hanley

Making Memorable Party Cocktails

martini-icon

Location: Classroom Tent
Times: 1:45pm – 2:30pm
Instructor: Hannah Hanley, Heritage Distilling
Cost: # Taste Tickets TBD

on-site

Hannah Hanley from Heritage Distilling will give you some drink combinations you would never think of on how to make your party fun and memorable through the variety of distilled liquor offered at Heritage Distilling.


Walker-Sandlin

“Mix it Up With Walker Sandlin”

chefs-hat-icon

Location: JW Restaurant
Times: 1:45 – 2:30pm and 3:00 – 3:45pm
Instructor: Walker Sandlin
Cost: # Tickets TBD

on-site

Don’t just rely on store-bought flavorings! You can make your own, even Worcestershire and jalapeño sauce. Or, how about mixing up your Kahlua or Limon cello liqueurs? They are easy and fun to prepare. So join in and learn the recipes and techniques to make these delicious dinner party favorites and more! 


Larry Trop

Chocolate and Wine Dip & Sip

chefs-hat-icon

Location: Museum Classroom
Time: 1:45pm – 2:30pm & 3:00pm – 3:45pm
Instructor: Larry & Heather Trop
Cost: # Taste Tickets TBD

on-site

Where did chocolate come from? How is it made? What special techniques are there to make chocolate exquisite? Learn all of this and sample different chocolates in different dipping condiments. Do this while paring these chocolate