QPQ Conceive Connect Create Credentials Passion Contact Us


Just another WordPress site

Publix Apron’s Cooking School & Willamette Valley Vineyards Dinner & Wine Pairing

One of my favorite cooking classes is with Chef Bil Mitchell at Publix’ s Plantation cooking school.  Here is a great pairing dinner with founder/winemaker Jim Bernau during the  Las Olas Wine & Food Festival. Check it out!

CLASS TYPE / FORMAT / COST – Pairing Topics / Demonstration / $45

INSTRUCTOR – Winemaker  Jim Bernau
| DATE & TIME – Apr 27, 2011  at  6:30 p.m.

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir, Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand watered the vines with thousands of feet of hose. Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream–a world class winery in the Willamette Valley—and make cool-climate varietals, especially Pinot Noir, in sufficient quantities to be served and sold in the best restaurants and bottle shops in the world.

A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast MagazineOur approach is to grow, by hand, the highest quality fruit using careful canopy management, and to achieve wines that are truly expressive of the varietal and the place where they are grown. Since we ferment and barrel each vineyard lot separately (sometimes as small as two barrels) we can save the best barrels for single vineyard bottlings and Signature Cuvée. Our stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and winemaking staff.

The winery and underground cellar are carved into the top of an ancient volcanic flow, the soil red from its oxidized iron content and well-drained. This unique terroir is similar to the red clay soil found in the Grand Cru Pinot Noir vineyards of Romaneé-st-Vivant in Burgundy, where the “soil gives France’s most perfumed, satiny, expensive wine” (Hugh Johnson, World Atlas of Wine).


First Course | Steamed Thai Curry Mussels | Willamette Valley Vineyards Riesling 2009

Salad | Seared Salmon over Mixed Greens with a Blackberry Filbert Vinaigrette | Willamette Valley Vineyards Whole Cluster Pinot Noir 2009

Entrée | Herb Brined Lamb Loin with Wild Mushroom Risotto | Willamette Valley Vineyards Pinot Noir 2008

Dessert | Rhubarb Pineapple Upside Down Cake | Willamette Valley Vineyards Riesling 2009

Publix at Plantation
1181 S. University Dr | Plantation, Florida 33324 | Cooking School: 954-577-4264

Note: Registrations are made on first-come, first-served basis. Some classes will not be available for online registration. Registrations must be canceled 72 hours in advance for a refund. Publix Apron’s reserves the right to cancel classes not meeting enrollment standards, to change recipes, or to substitute instructors.

Did you like this? Share it:
Follow QuinnProQuo On...