cooking school • fresh finds • recipes€¦ · ERIN SCOTT SPECIAL GUEST 2 DRAEGER’S COOKING SCHOOL... To register for classes, call 800.642.9463 x256 or 650.685.3704 Jordan

cooking school • fresh finds • recipescookingMay–August 2020

SAN MATEO | MENLO PARK | BL ACKHAWK | LOS ALTOS

Jordan Champagne preserves the season with simple techniques and delicious recipesPAGE 2

IT STARTS WITH FRUIT

get the scoop on fresh finds

Featured in Draeger’s Markets PAGE 6

classesDumplings with Kristina Cho, Vegetarian

Summer, Cheese 101 and morePAGE 12

Dishwasher, freezer, microwave and oven safe.

Entertaining EssentialsOur ceramic stoneware combines artistry

with functional, everyday durability.

CONTENTS

To register for classes, visit draegerscookingschool.com ... DRAEGER’S COOKING SCHOOL 1

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MAY–AUGUST 2020

2 special guestPresenters include cookbook authors, restaurant chefs and seasoned professional instructors. Jordan Champagne

5 Produce HighlightsLocal corn and Bing cherries.

6 Fresh Finds

8 Featured recipesGet inspired for the season.

12 Class LISTings Hands-On Classes: for interactive learning.Demonstrations: relax and enjoy.Sign up for classes a la carte to suit your schedule.

21 InfoWe also offer private cooking events for team-building and special celebrations.

22 CLASS CalendarsBlackhawk, pp. 22–23 Menlo Park, pp. 24–25 San Mateo, pp. 26–27

28 wine wiseBoost your wine knowledge and find new favorites.

19

13For chef bios, please visitdraegerscookingschool.com

JOIN THE FUN ON INSTAGRAM! #DRAEGERSCOOKINGSCHOOL

Abigail CrayneDirector & Managing Editor

Aubrey WinfieldProgram Coordinator, Senior Staff Instructor

Schedule and status of classes are subject to change based on the evolving COVID-19 situation. Please visit draegerscookingschool.com for updates.

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SPECIAL GUEST

2 DRAEGER’S COOKING SCHOOL ... To register for classes, call 800.642.9463 x256 or 650.685.3704

Jordan Champagne HAPPY GIRL KITCHEN, PACIFIC GROVE

Jordan Champagne is the co-founder and owner of Happy Girl Kitchen, a cafe and preserves shop in Pacific Grove, California. She experiments with the local, organic harvest in California’s central coast to create her own recipes and techniques for making delicious preserves from the best of what’s around, and teaches workshops in jams, marmalades and whole fruit preserves. Now, in It Starts with Fruit: Simple Techniques & Delicious Recipes for Jams, Marmalades, and Preserves, readers can learn Champagne’s approachable, fun, flavorful and low-sugar preserving techniques.

take the class

IT STARTS WITH FRUIT • Jam Basics

•Mixed Berry Jam

• Stone Fruit Jam

• Jam Tasting

• Jam Oat Bars

{ Demo $55

San Mateo, Sat., June 13, 11 am


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GALETTE

A galette is a flat, open-topped pastry that is a perfect place for your preserved fruits. The flat shape allows for a rustic feel while the fruit really shines. When entertaining, I make many different types of galettes; we cut them into quarters and try the different creations. It can be a great way to use up all of the jars that are half full in your refrigerator while wowing your guests at the same time. You can mix fresh fruit with a preserve (think berries with orange marmalade or apples with quince jelly). This is also a great place to use your drained whole preserved fruits or pie fillings.

For a savory galette, I simply remove the sugar from the recipe.

Yields: Six 4 inch [10 cm] galettes d Store: One day

Ingredients1 cup [140 g] whole-wheat pastry flour 1 cup [140 g] all-purpose flour ¹⁄³ cup [65 g] organic cane sugar 1 teaspoon sea salt 1 cup [220 g] cold unsalted organic

butter ¹⁄³ to ²⁄³ cup [80 to 160 ml] ice water 3 cups [720 ml] fruit filling

DirectionsCombine the flours, sugar and salt in a food processor with a flat blade on the bottom. Slice the butter into large pats and add it to the dry ingredients. Pulse until all of the butter is mixed in and is the size of pebbles. Do not overmix the butter, as it will begin to melt from the heat of the mixer. Add a little ice water at a time until the dough just comes together. If it does not come together in the mixer, then you can transfer it to a bowl and mix by hand. Pop the dough in the refrigerator for 10 to 20 minutes to chill it back down.

Preheat the oven to 350°F [180°C]. Divide the dough into six equal pieces. Roll out one piece of the dough into a round that is ¹⁄8 to ¼ inch [4 to 6 mm] thick and 5 inches [12 cm] wide. Put about ½ cup [120 ml] of the fruit filling in the middle of the dough circle and then loosely fold the border of the crust part-way over the filling in an organic form. Repeat with the remaining dough pieces. Transfer the galettes to a baking sheet and pop the sheet in the refrigerator for 15 minutes to chill. Place the baking sheet in the oven and bake until the galettes are golden brown, 18 to 20 minutes. Serve warm, or cool and store in an airtight container. Galettes are best consumed within one day. If you’ve kept them a day longer, reheat in a toaster oven before serving.

Reprinted from It Starts with Fruit by Jordan Champagne with permission by Chronicle Books, 2020.


The world’s best commercial quality kitchen tools. www.rosleusa.com

German Engineered Lifetime Warranty


PRODUCE HIGHLIGHTS

Draeger’s offers more varieties of local organic produce than the large natural food stores. There are many reasons to buy organic foods, among them better nutrition, better flavor and support for sustainable farming practices.

ORGANIC NON-GMO CORN FROM DWELLEY FARMSOur first taste of organic corn comes from Dwelley Farms in Oakley, California. Corn is by far one of the hardest crops to grow organ-ically due to the presence of the corn earworm. Using biological methods, Dwelley Farms works at keeping the damage to a minimum, producing flavorful, healthy stalks. At Draeger’s, we don’t just seek out organic, we seek organic with flavor. Dwelley Farms corn is sweet and the kernels are well developed. Look for fresh, bright green husks and bright, shiny kernels. As a bonus, Dwelley Farms’ organic corn is also 100% non-GMO.

CALIFORNIA BING CHERRIESSummer is the time for organic Bing cherries! The finest cherry in the world is the Bing cherry, and the best place to grow it is in California. We feature the largest size of these luscious gems, with the first crop harvested in the Lodi area. You will find the smaller 11-12 row cherries at other stores. But Draeger’s sells only the best and largest, 9-10 row or larger. Cherries are loaded with beneficial nutrients, such as vitamin C, fiber and potassium, making them a brilliant addition to a healthy diet.

Produce pricing and availability are subject to market conditions.

FRESH FINDS

LOCAL

SIP

BIG SUR SALTSHarvested straight from the coastline, Big Sur Salts are pure California sea salt. Sourced exclusively from the Big Sur area, these craft salts and salt blends truly represent their terroir in color, taste and aroma. Made from purified Pacific Ocean water, dehydrated in greenhouses on the coast of Monterey County and packaged in a reusable glass jar, these salts are not only your ideal finishing kitchen spice, but a perfect hostess gift and thoughtful, environmentally clean products.

New and exciting offerings that we are proud to feature at Draeger‘s Markets

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MAISON TURIN GRAND CASSISLocated in Limoges, France, Maison Turin produces small-batch craft spirits and liqueurs. After 30 years, the company is now managed by two new generations that have worked in perfumery and high-end spirits and devote themselves to craftsmanship of distilling, liqueur and syrup-making. Maison Turin Grand Cassis is a classic French blackcurrant liqueur, expressing intense and complex, fresh and fruity floral notes. Grand Cassis may be enjoyed simply as a dinner aperitif, over ice or mixed into a festive cocktail.


SUMMER LAND CAMEL MILK PERSIAN FETAWith over 550 Australian camels grazing on lush native pastures in Queensland’s volcanic, mineral-rich soil, Summer Land Camel Dairy is Australia’s largest camel dairy. Summer Land produces a range of premium camel milk products, using exclusive manufacturing processes, to deliver the purest whole camel milk. Long believed to offer natural healing properties (Cleopatra is said to have bathed in it) camel milk is naturally high in immunity proteins and rich in B vitamins, vitamin C and iron. With a flavor that sits somewhere between sheep and goat milk, camel milk products are mild and fresh tasting. This feta is smooth and rich with delicate flavors and a clean finish. Marinated in garlic, thyme and black peppercorns, this cheese can be enjoyed simply on crostini or sprinkled on your favorite vegetables, salads, soups or pastas any time of the year.

FRESH FINDS

SAVOR

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By Abigail Crayne


Celebrate summer with refreshing, bright flavors inspired by Spanish tapas. Perfect for a small gathering or a light dinner, these recipes can

stand alone as an hors d’oeuvres party or pave the way to a main meal. Easy Spanish wine pairings include cava (Spanish sparkling wine), a dry white such as albarino from Rias Baixas or a lovely Rioja red.

CHILLED CUCUMBER AND AVOCADO GAZPACHOServes 8

Ingredients4 English cucumbers, peeled,

seeded and chopped1 clove garlic, peeled and chopped½ serrano pepper, seeded and

finely chopped¼ cup white balsamic vinegar½ cup extra-virgin olive oil, plus oil

for garnish1 teaspoon kosher saltPinch of finely ground black pepper½ cup ice water

Garnish2 large avocados¼ cup water1 tablespoon lemon juice¼ cup mint, minced

Directions Chill glasses or bowls until ready to use. Stir together cucumbers, garlic, serrano pepper, vinegar and olive oil in a large bowl. Add the salt and pepper and stir to combine. In multiple batches in a food processor or blender, puree cucumber mixture, adding just enough ice water to puree to a soup consis-tency. Pour gazpacho into a large bowl and refrigerate covered until well chilled. Just before serving, taste and adjust seasoning as needed.

To serve, cut avocados in half, remove the pit and scoop out each half with a large spoon. Cut the avocados into medium dice and toss with ¼ cup of water and 1 tablespoon of lemon juice. Evenly divide the soup among chilled ramekins or small glasses. Add a spoonful of diced avocado and mint to garnish. Serve immediately.

PIQUILLO PEPPERS STUFFED WITH HERBED GOAT CHEESE

Serves 8IngredientsOne 7-ounce jar piquillo

peppers (about 15 peppers), drained and each sliced into 2 to 3 pieces depending on their size

10 ounces goat cheese, room temperature2 tablespoons heavy cream2 tablespoons fresh chives, thinly sliced2 tablespoons fresh thyme, minced¹⁄³ cup flat-leaf parsley, minced2 cloves garlic, grated on fine zester

2 lemons, zest and juice Sea salt flakes for garnish

DirectionsMix goat cheese with heavy cream to soften cheese. Place softened goat cheese, chives, thyme, parsley and garlic in a bowl. Add lemon zest and juice lemon, and mix until well combined.

Using a small spoon or piping bag, fill each strip of piquillo pepper with about 1 teaspoon of filling. Roll the pepper up, covering the filling. Skewer with a tooth-pick and place on a serving platter.

Once all peppers are filled, garnish with sea salt flakes and serve cold or at room temperature.

1 0 DRAEGER’S COOKING SCHOOL ... To register for classes, call 800.642.9463 x256 or 650.685.3704

SPANISH CHEESE PLATTERAssemble cheeses and accompaniments on a large platter or board for guests to linger over and find new favorites.

CRISPY ASPARAGUS WITH SERRANO HAM Serves 8

IngredientsOne bunch thin asparagus (about 16 spears), ends trimmed8 slices of serrano ham or prosciutto, thinly sliced and cut in half lengthwise½ cup unbleached, all-purpose flour1 medium egg, beaten½ cup panko breadcrumbsSalt and pepper to tasteCanola oil for frying

DirectionsFill a medium pot with water and bring to a boil. Add the asparagus and boil for 1 to 2 minutes. Quickly remove the asparagus with tongs or a strainer and place immediately in a bowl of ice water. Once cooled, remove and drain well.

Tightly wrap a half slice of serrano ham around each asparagus spear. Set up a breading station with three plates: one with flour, one with egg and one with panko. Coat the wrapped asparagus first in flour, then egg and then panko. Continue until all asparagus spears are coated.

Heat ½ inch of oil in a frying pan over medium heat. Place the breaded asparagus in a single layer in the hot oil. Do not overcrowd the pan. Fry the asparagus until golden brown on all sides. Drain asparagus on paper towels and continue frying the remaining asparagus. Serve warm.

Three to five Spanish cheeses, such as:

• Leonora

• Mahon

• Manchego

• Idiazabal

• Cabrales

Purchase about 1 ounce of cheese per person. Serve cheeses at close to room temperature for best enjoyment. Cheese selections in store may vary.

Accompaniments

• Crispy Flatbreads

• Sliced Sweet Baguette

• Fresh Grapes or Figs

• Marcona Almonds

• Sliced Spanish Chorizo or Serrano Ham

• Membrillo (Quince) Paste

• Pickled Peppers

To register for classes, visit draegerscookingschool.com ... DRAEGER’S COOKING SCHOOL 1 1

C U S T O M A N D C O R P O R AT E G I F T B A S K E T S avai lable for any occas ion

800-642-9463 x244draegers.com


CL ASS LISTINGS

Our BASICS classes focus on techniques. Students will work in groups

to gain hands-on practical experience, supple-

mented by an instructor demo. The class goal is

to provide a fundamental knowledge of the subject.

Each group will make each recipe; therefore, the class is limited to 12 students.

Receive $50 off for each student registering

for three BASICS within the same catalog period.

BASICS: BRUNCH 101

see class details

on the next page


CL ASS LISTINGS

JOIN THE FUN ON INSTAGRAM! #DRAEGERSCOOKINGSCHOOL

CLASS LISTINGS LEGEND

h Hands-On { Demo

BASICSClasses taught by Draeger’s Cooking School staff.Limited to 12 students.

BASICS: BRUNCH 101 • Classic Mimosas

• Spinach and Goat Cheese

Strata

• Herbed Eggs en Cocotte—

baked in ramekins

•Mini Crab Cakes

• Beignets with Raspberry

Dipping Sauce

h Hands-On $125

Blackhawk, Sat., June 27, 11 am

Menlo Park, Sat., Aug. 1, 11 am

BASICS: CREPES • Basic Crepe Batter—sweet,

savory and buckwheat

variations

• Beggar’s Purse with

Ratatouille Filling

• Chicken Crepes with

Spinach and Mushrooms

• Parisian Street Crepes with

Lemon and Powdered Sugar

h Hands-On $125

Blackhawk, Wed., Aug. 12,

6:30 pm

Menlo Park, Thu., Aug. 27,

6:30 pm

BASICS: HANDMADE PASTA • Fresh Rolled Egg Pasta Dough

• Bowtie Pasta with Tomato-

Vodka Cream Sauce

• Lemon-Ricotta Ravioli

• Fettuccine with Garlic and

Clams

h Hands-On $125

Menlo Park, Tue., July 28,

6:30 pm

Blackhawk, Thu., Aug. 6,

6:30 pm

BASICS: KNIFE SKILLS • How to Dice, Julienne,

Mince, Chop, Chiffonade

and Concasse

• Knife Safety and Handling

Techniques

• Overview of Knife

Maintenance and Steeling

A light snack will be provided.

h Hands-On $125

Menlo Park, Sat., June 27, 11 am

Blackhawk, Sat., Aug. 8, 11 am

San Mateo, Thu., Aug. 13,

6:30 pm

BASICS: SEAFOOD • The Best Crabcakes

• Seared Scallops with

Pineapple Beurre Blanc

•Mussels in Coconut Curry

•Market Fish Baked in

Parchment

h Hands-On $125

Menlo Park, Tue., May 12,

6:30 pm

Blackhawk, Thu., June 25,

6:30 pm

BASICS: SUMMER ENTERTAINING •Wedge Salad with Blue

Cheese Dressing

• Oven-Baked Baby Back Ribs

with Barbecue Sauce

• Grilled Potato Salad with

Vinaigrette Dressing

• Strawberry Shortcakes with

a Flaky Biscuit

h Hands-On $125


6:30 pm

Menlo Park, Tue., June 23,

6:30 pm

BASICS: SUMMERTIME PRODUCE • Chilled Cucumber, Dill and

Yogurt Soup

•Watermelon, Arugula and

Fennel Salad with Feta

• Risotto with Corn, Tomatoes

and Basil

• Baked Eggplant Parmesan

Casserole with Rustic

Tomato Sauce

• Strawberry Gelato

h Hands-On $125

Menlo Park, Thu., May 21,

6:30 pm

Blackhawk, Thu., May 28,

6:30 pm

Across the Pacific Rim

SPRINGTIME POT STICKERSKristina Cho

• Homemade Green Spinach

Wrappers

• Pork, Spinach and Chive

Dumpling Filling

• Crispy, Lacy Dumpling

Bottoms

• Carrot Noodle Salad with

Fish Sauce Vinaigrette

h Hands-On $90

Blackhawk, Sun., May 17, 11 am

San Mateo, Wed., May 20,

6:30 pm

ROSE DUMPLINGSKristina ChoLearn the art of colorful Rose

Siu Mai.

• Homemade Beet-Dyed

Wrappers

•Making the Filling and

Shaping the Dumplings

• Dumpling Dipping Sauce

• Blistered Shishito Peppers

with Honey-Tahini Dipping

Sauce


h Hands-On $90

Blackhawk, Sun., June 7, 11 am

San Mateo, Wed., June 17,

6:30 pm

CHEESEBURGER DUMPLINGSKristina Cho

• Cheeseburger Pot Stickers

• Homemade Dumpling Dough

•Mala Spice Smashed

Potatoes

• Charred Scallion Yogurt

Sauce

h Hands-On $90

San Mateo, Wed., July 15,

6:30 pm

Blackhawk, Sun., Aug. 9,

6:30 pm

MOCHI MUFFINSKristina Cho

• Tahini Chocolate Chip

Mochi Muffins

• Raspberry Glaze

•Mochi Chocolate-

Covered Strawberry (with

homemade mochi)

h Hands-On $90

San Mateo, Wed., Aug. 26,

6:30 pm

RAMEN WORKSHOPJacob Wojnar

• Ramen Broths

–Vegetarian

–Tonkotsu (pork-based)

• Ramen Noodles from Scratch

• Perfect Ramen Eggs and

Shoyu Eggs

h Hands-On $90

San Mateo, Tue., May 26,

6:30 pm

SENSIBLE SUSHIJacob WojnarLearn a variety of sushi rolling

techniques using an assort-

ment of fillings.

• Tuna Roll

•Mushroom Roll

• Shrimp Tempura Roll

• Cucumber Roll

• Vegetable Kinpira—colorful

burdock and carrot side dish

• Inari Age—seasoned rice in

a tofu pouch

h Hands-On $90

San Mateo, Mon., July 27,

6:30 pm

Baking & Pastry Arts

DONUTS, ZEPPOLE, CHURROS AND MORE Maria Capdevielle

•Morning Donuts Muffins

with Cinnamon Sugar

• Apple Fritters

• Zeppole—Italian beignets

• Churros

h Hands-On $90

San Mateo, Sat., May 16, 11 am

Blackhawk, Sat., May 30, 11 am

ITALIAN BAKINGMaria Capdevielle

• Focaccia alla Barese—

with cherry tomatoes

and Castelvetrano olives

• Torta Rustica—savory pie

with Swiss chard

• Torta Caprese—Neapolitan

chocolate-almond cake

• Cantucci—almond biscotti

h Hands-On $90

San Mateo, Sat., July 25, 11 am


CLASSIC DESSERTS Marisa Churchill

• Old-Fashioned Fudge Cake

• Blueberry Crisp

• Kourabiedes—Greek butter

cookies coated in powdered

sugar

• Vanilla Panna Cotta

Luxury linens and placemats at affordable prices.


CL ASS LISTINGS

{ Demo $65


6:30 pm

PARISIAN MACARON WORKSHOPLindsay Kinder

• Learn to bake, fill and

decorate this French

delicacy!

• Basic Techniques for Cookie

Success

• Fillings and Flavorings

• Seasonal Variations

• Fun Decorations and

Embellishments

• Tips and Troubleshooting

A light snack will be provided.

h Hands-On $90

San Mateo, Tue., May 19,

6:30 pm


6:30 pm

California & the Americas

SUMMERTIME IN WINE COUNTRYJohn Ash

• Cold Cantaloupe Soup

•Watermelon, Fig and Feta

Salad

• Grilled Ratatouille with

Burrata

• Slow Roasted Salmon with

Summer Succotash

• Lemon Polenta Cake

with Fresh Peaches and

Rosemary Syrup

{ Demo $85

San Mateo, Thu., June 4,

6:30 pm

SUMMER SALMON FEASTJanet Fletcher

• Roasted Feta with Sweet

and Hot Peppers

• Summer Squash Carpaccio

with Arugula, Pecorino and

Almonds

• Slow-Roasted Salmon with

Corn and Poblano Salad

•Warm Nectarine

Frangipane Tart with Greek

Yogurt Sorbet

{ Demo $75

San Mateo, Thu., Aug. 6,

6:30 pm

SUMMER MEDITERRANEAN FAVORITESJoanne Weir

• Summer Vegetable Soup

with Mint Pesto

• Parmesan Flan with

Tomatoes and Basil

• Braised Pork Riblets with

Balsamic and Tomatoes

• Creamy Polenta

•Mixed Plum Shortcake

{ Demo $90

San Mateo, Tue., July 14,

6:30 pm

SUMMERTIME PICNICJacob Wojnar

• Easy Summertime Ribs

• Picnic Pasta Salad with

Greek Dressing

• Honeydew-Chamomile

Sorbet

• Lime Curd G&T Parfait

h Hands-On $85

San Mateo, Fri., May 15,

6:30 pm

TACOS: FAST & SLOWJacob Wojnar

• Roasted Red and Green

Salsas

• Easy Pulled Pork Carnitas

• Smoky Grilled Carne Asada

•Modern Mexican Wedding

Cookies

h Hands-On $90

San Mateo, Mon., Aug. 3,

6:30 pm

VEGETARIAN SPRING FORWARDAnnelies Zijderveld

• Asparagus with Charred

Lemons, Romesco, Egg and

Crispy Breadcrumbs

• Spring Minestrone au Pistou

• Pink Salad with Pink

Peppercorn Vinaigrette—

with beets, rhubarb and

grapefruit

• Citrus Poke Cake with Goat

Cheese Frosting

h Hands-On $90

San Mateo, Mon., May 11,

6:30 pm

MEXICAN BRUNCHAnnelies Zijderveld

• Tres Leches Breakfast Bread

Pudding

• Huevos Rancheros

• Guacamole Tostadas

• Fruit Salad with Mojito

Drizzle

h Hands-On $90

San Mateo, Sat., June 6, 11 am

VEGETARIAN SUMMERAnnelies Zijderveld

• Fennel-Melon Salad with

Olive Fig Vinaigrette

• Tomato Stacks with Baked

Goat Cheese and Basil Oil

• Corn Roasted Chile Chowder

• Strawberry Rose No-Churn

Sherbet

h Hands-On $90

San Mateo, Mon., Aug. 17,

6:30 pm

www.CaspariOnline.com

Celebrating 75 Years

Abigail

Highlight


Entertaining with Style

COCKTAILS & COOKING: ITALIAN SMALL PLATESEnjoy a scaled-back hands-on

cooking experience, while

socializing and mingling.

• Aperol Spritz Cocktail

• Lemon Arancini with

Saffron Aioli

• Grilled Flatbreads with

Burrata, Prosciutto and

Arugula

• Pork and Pecorino Meatballs

• Cocoa Nib Florentine

Sandwich Cookies with

Sweet Mascarpone Filling

h Hands-On $75

Menlo Park, Sat., June 13,

5-7 pm

Blackhawk, Fri., Aug. 21,

6:30-8:30 pm

THE WORLD OF BLUE CHEESE George GearyExplore blue cheeses from

around the world!

• Blue Cheese Peppercorn

Dressing on a Bed of Greens

• Gorgonzola Pistachio

Cheesecake with Stone

Crackers

• French-Style New Red

Potatoes with Roquefort

• Butterflied Pork Chops with

Gorgonzola

• Cinnamon Nutmeg Baked

Apples

{ Demo $65

Menlo Park, Tue., July 21,

6:30 pm

AN EVENING AT MUSSO & FRANK GRILL, HOLLYWOODGeorge GearyEnjoy recipes from this iconic,

100-year-old Hollywood

Boulevard restaurant.

• Stuffed Celery with

Roquefort Mousse

• Cream of Tomato Soup

• Original Fettuccini Alfredo

• Fillet of Sole in White Wine

Mushroom Sauce

• Steamed Asparagus with

Butter Sauce

• 1919 Sundae

{ Demo $65

Blackhawk, Wed., July 22,

6:30 pm

San Mateo, Thu., July 23,

6:30 pm

TUESDAY RECIPES: LATE-SUMMER FLAVORSTori Ritchie

• Heirloom Tomato, Basil &

Watermelon Salad

• Eggplant Gratin with

Ricotta & Herbs

• Grilled Swordfish Toasts

with Lemon–Green Olive

Relish

• Plum Crumble with

Hazelnuts

{ Demo $65

San Mateo, Tue., Aug. 25,

6:30 pm

EARLY SUMMER SUPPERMichael Zimmerman

• Aperol Spritz

• La Scala Chopped Salad

• Garlicky Shrimp Scampi

• Creamy Polenta and Braised

Broccolini

• Citrus Panna Cotta with

Berry Coulis

{ Demo $65


6:30 pmThe finishing touch for summer entertaining.www.creativecandles.com

Classic French elegance and iconic design since 1821.


CL ASS LISTINGS

SUMMERTIME ENTERTAININGMichael Zimmerman

• Cucumber Cooler—

refreshing vodka cocktail

• Tomato Tart with Burrata

• Peanut-Crusted Chicken

with BBQ Sauce

• Rice Pilaf and Grilled

Summer Vegetables

• Berry Clafoutis

{ Demo $65

San Mateo, Fri., June 26,

6:30 pm

MEDITERRANEAN MEDLEYMichael Zimmerman

•Mint Lemonade Cocktail

with Orange Blossom Water

• Fattoush: Middle Eastern

Bread Salad

• Herby Falafel with Tahini

Sauce and Garlicky

Homemade Hummus

•My Lemony Tabbouleh

• Semolina Cake with Fresh

Fruit and Cream

{ Demo $65

San Mateo, Fri., Aug. 28,

6:30 pm

Healthy Lifestyles

PRESERVES: CANNING, PICKLING & FERMENTINGKaren Diggs Preserve the flavors of summer

using various traditional

preservation techniques.

• Plum and Cardamom Jam

• Elderberry and Honey Syrup

• Summer Vegetables

Giardiniera

•Moroccan Lemons

• Fermented Pickles with

Tea Leaves

h Hands-On $90


6:30 pm

GLUTEN-FREE BAKING WITH SUMMER FRUITSKaren Diggs

• Peaches and Cream Pie

• Vegan Cheese Cake with

Blackberry Topping

• Pizza with Heirloom

Tomatoes and

Caramelized Onions

• Blueberry Scones

• Apricot and Apple

Upside-Down Cake

h Hands-On $90

San Mateo, Sat., Aug. 8, 11 am

Junior Chefs’ Camp

KIDS IN THE KITCHENAges 10-12

Monday—Brekkie Bonanza

• Cinnamon Sugar Monkey

Bread

• Lemon-Raspberry Scones

• Personalized Frittatas

• Handmade Sausage Patties

Tuesday—Pasta Perfecto

• Fettuccine and Bow Tie

Pastas

• Rustic Tomato Sauce

• Pesto Cream Sauce

• Caesar Salad with

Parmesan Crisps

• Lemon-Berry Tiramisu

Wednesday—Flavors of Asia

• Sesame Chicken Skewers

• Homemade Pot Stickers

• Fried Rice

• Chocolate-Banana Shakes

Thursday—Latin Fusion

• Tortilla Soup

• Handmade Tortillas

• Chicken and Cheese

Quesadillas

• Pico de Gallo Salsa and

Classic Guacamole

•Mexican Hot Chocolate

Fondue with Assorted

Dippers

Friday—Party Food

• Fresh Hummus and Veggie

Platter

• Chopped Salad with

Homemade Ranch

• Soft Pretzels with Cheesy

Dipping Sauce

• Vanilla and Chocolate Ice

Cream Sandwiches

h Hands-On $425

San Mateo, Mon., June 22-

Fri., June 26, 9 am-noon

Blackhawk, Mon., July 6-

Fri., July 10, 9 am-noon

COOKING FOR TEENSAges 13-15

Monday—Knife Skills

• Knife Skills Basics

• Vegetable Sushi Rolls

• Vegetable Fried Rice

• Skillet Pineapple Upside-

Down Cake

Tuesday—Breakfast Time

• Cheddar-Chive Scones

• Potato Hash with Red Bell

Pepper and Onions

• Cinnamon Monkey Bread

• Omelets—personalize your

own

Wednesday—Flavors of Asia

•Miso Soup

• Garlic Noodles

• Pot Stickers with Handmade

Wrappers

• Strawberry Sorbet with

Vanilla Shortbread

Thursday—Italian Feast

Always welcome indoors. Durable enough for outdoors.

PEACH, Bold Stripe Shag MatCHILEWICH.COM


• Spinach-Ricotta Ravioli

with Basil Pesto

• Caesar Salad with

Homemade Croutons

• Chicken Parmesan

• Lemon-Berry Tiramisu

Friday—Party Time

• Veggie Platter with

Edamame Hummus

•Mac and Cheese

• Grilled Flatbread Pizzas

• Baked Buffalo Chicken

Wings with Ranch Dip

• Chocolate Lava Cakes

h Hands-On $425

San Mateo, Mon., July 20-


Blackhawk, Mon., July 27-


Lunch 101

ALMOST SUMMER HARVEST LUNCHDenise Belt

• Bee’s Knees Cocktail with

Honey-Thyme Gastrique

•Watermelon-Tomato Salad

• Grilled Chicken with

Lemons and Olives

• Strawberry Ice Cream

{ Demo $45

Blackhawk, Fri., June 5,

11:30 am-1 pm

CAJUN CELEBRATIONSaira Paulose

• Cajun Rice with Andouille

Sausage and Bell Peppers

• New Orleans-Style Grilled

Shrimp

• Southern Bread Pudding

with Praline Sauce

{ Demo $45


11:30 am-1 pm

Blackhawk, Fri., July 17,

11:30 am-1 pm

ELEGANT SUMMER LUNCHJanice Wacha

• Herbed Feta Dip and

Roasted Carrot Dip with

Seeded Crackers

• Salmon Nicoise Salad

• Strawberry Meringue

Parfaits

{ Demo $45

Menlo Park, Fri., June 19,

11:30 am-1 pm

TASTE OF SUMMERKara Robinson

•Watermelon Frozé—frozen

blended rosé

• Vibrant and Refreshing

Gazpacho

•Mediterranean Grilled

Chicken Salad

• Raspberry and Pound Cake

Trifle

{ Demo $45

Menlo Park, Fri., Aug. 7,

11:30 am-1 pm

Blackhawk, Fri., Aug. 14,

11:30 am-1 pm

Specialty Subjects

SUMMERTIME CHEESEMAKING & ROSÉ TASTINGKirstin Jackson

• Fromage Blanc

• Herb and Garlic Queso

Fresco

• Creme Fraiche

Cheesemaking

• Rosé Lesson & Tasting

• Enjoy the Cheeses in Three

Springtime Recipes

h Hands-On $90


6:30 pm

BEGINNING FRENCH & ITALIAN CHEESEMAKINGKirstin Jackson

• Fresh Handmade Chevre

• Ricotta

SAIL INTO SUMMERWWW.ESCANDCOMPANY.COM

ECHO LAKE COLLECTION


CL ASS LISTINGS

•Mascarpone

• Enjoy the Cheeses in Some

Easy Appetizers

h Hands-On $90


6:30 pm

CHEESE 101Kirstin Jackson

• Overview of Types of

Cheese

• Guided Cheese Tasting to

Master the Basics

• Taste Three Wines and

Enjoy Wine-Pairing Tips

• Snack on Cheesy Appetizers

{ Demo $70

San Mateo, Wed., Aug. 12,

6:30 pm

Sunny Mediterranean Flavors

DINNER WITH DONIADonia Bijan

• Tomato Stracciatella

• Lamb Chops with Black

Olives and Grilled

Ratatouille

• Sweet Corn Shortcakes with

Peaches Poached in Late

Harvest Riesling

{ Demo $70

Menlo Park, Thu., Aug. 20,

6:30 pm

SUMMER FARMER’S TABLEMaria Capdevielle

• Roasted Pepper Salad over

Crostini

• Corn Risotto with Tomato

Confit

• Lamb Meatballs with Mint

Sauce

• Honey Roasted Peaches

with Amaretti and Almond

Filling

h Hands-On $90

Blackhawk, Sat., July 18, 11 am

A TASTE OF SICILYMaria Capdevielle

•Warm Olives with Fennel

and Oranges

• Arancini—rice balls stuffed

with meat

• Caponata—pan-cooked

eggplant with onion,

tomatoes, raisins and

pine nuts

• Cannoli Pastries Filled with

Sweet Mascarpone Cream

h Hands-On $90

Menlo Park, Sat., Aug. 15, 11 am


GREEK NIGHT!Marisa Churchill

• Tzatziki—Greek cucumber

and yogurt dip

• Tiropitas—phyllo triangles

stuffed with a mixture of

Greek cheeses

•Market Fish Plaki Style—

slow cooked with tomato,

onion, golden raisins and

white wine

• Pastitsio—hollow noodles

layered with meat and

bechamel and baked

{ Demo $65


6:30 pm


6:30 pm

EATING WELL, THE SLOW FOOD WAYVera Ciammetti

• Shaved Asparagus Salad

with Prosciutto

• Spring Vegetable Farro

• Seared Shrimp on the Grill

• Strawberry Bruschetta with

Mascarpone

{ Demo $65


6:30 pm

Blackhawk, Wed., May 20,

6:30 pm

COOKING WITH THE SEASON: 5 INGREDIENTS OR LESS Vera Ciammetti

• Chilled Peach and Tomato

Soup

•Melon, Mint and Feta Salad

• Strawberry Chicken Salad

• Summer Fruit Homemade

Granita

{ Demo $65

Blackhawk, Wed., June 10,

6:30 pm


6:30 pm

EATING WELL: LESS MEAT, MORE VEGETABLES Vera Ciammetti

• Grilled Halibut with

Summer Salsa

• Grilled Seasonal Vegetables

• Tomato Panzanella—Italian

bread salad

• Zucchini Chocolate Chip

Cookies

{ Demo $65


6:30 pm

SUMMER FLAVORS OF FRANCE Chantale Doinel

• Cipollini Onions with

Cucumber Creme Fraiche,

Herbs and Fleur de Sel

• Stovetop Grilled Salmon

with Napoleon of Piperade

Vegetables—bell peppers,

sweet chiles, market tomato,

garlic and onion

• Frangipane Tart and

Candied Violets

{ Demo $65


6:30 pm

agrariahome.com

CL ASS LISTINGS


BASTILLE DAY: VIVE LA FRANCE!Chantale Doinel

• Summer Tomato, Capers,

Anchoiade Salad in a Verrine

• “Let them eat Brioche”

Croque-Monsieur—

reinvented as open-

face brioche toast with

bechamel, asparagus and

rolled Madrange ham

• Flavored Sugared Crepes

{ Demo $65

Menlo Park, Thu., July 9,

6:30 pm

TASTE OF IRANAhmad Farnia

• Cold Yogurt-Cucumber, Rice,

Raisin and Walnut Soup

• Curried Cauliflower Fritters

• Ghalieh Mahi—Persian

braised cod with herbs and

tamarind

• Tachine Morgh—crispy rice

with chicken

• Persian Halva

{ Demo $65

Menlo Park, Thu., July 16,

6:30 pm

SWISS CLASSICSJosef Keller

• Kaese Schnitten—grilled

cheese, with ham, onion, wine

• Ost Schweitzer Spinat

Salat—warm spinach salad

with honey, mushroom,

mustard dressing

• Egli filet Zugerart—market

fish sauteed with herbs and

white wine

• Sauteed Asparagus

• Creme Caramel with

Hazelnut Liquor

{ Demo $75


6:30 pm

San Mateo, Thu., June 18,

6:30 pm

FRENCH DINNER PARTYBruno Ponsot

• Potato and Goat Cheese

Feuillete with Arugula Salad

• Summer Bouillabaisse with

Mussels, Shrimp, Halibut

and Rouille

• Strawberry Rhubarb Tart

{ Demo $65

Menlo Park, Wed., June 17,

6:30 pm

PROVENCAL FEASTBruno Ponsot

• Pissaladiere Nicoise—rustic

tart with caramelized

onions, anchovies and olives

•Moroccan-Style Chicken

Tagine

• Couscous with Green Peas,

Raisins and Almonds

• Fresh Cherry Clafoutis

{ Demo $65


6:30 pm

Blackhawk, Wed., Aug. 26,

6:30 pm

MIDDLE EASTERN COMFORT FOOD CLASSICSBlanche Shaheen

• Egyptian Balela—salad with

tomatoes, peppers, parsley,

olives, chickpeas and sumac

•Mediterranean Roast

Chicken with Fresh Thyme,

Garlic, Parsnips and Carrots

• Turmeric Rice with Garlic

and Shallots

• Chocolate Pomegranate Tart

with Pistachio and Almond

Crust

h Hands-On $90

Menlo Park, Sat., May 30, 11 am

FEAST IN THE MIDDLE EASTBlanche Shaheen

• Tabbouli—salad with tomato,

mint, bulgur wheat and lemon

• Lebanese-Style Roasted

Cauliflower—with

caramelized onions and

tahini citrus sauce

• Shish Barak—handmade beef

dumplings in a yogurt sauce

with mint and pine nuts

• Ka’ak—sesame anise ring

cookies

h Hands-On $90

San Mateo, Sat., July 18, 11 am

The World of Wine

SPANISH FOOD & WINE PAIRINGSJanice Wacha and Oliver Kohns

• Jamon and Manchego

Crostini Drizzled with

Spanish Olive Oil

• Escabeche—marinated fish

with pickled onions and

green olives

• Garlic Chicken with

Romesco Served with

Sherry Mushrooms

•Moorish Spiced Pork

Skewers with Tomato and

Parsley Salad

• Torta Santiago—almond

torta with citrus sauce and

whipped cream

{ Demo $95

San Mateo, Fri., Aug. 21,

6:30 pm

INFO


Draeger’s in Blackhawk 4100 Blackhawk Plaza Circle

Danville, CA 94506Plenty of free parking

near the store.

Draeger’s in Menlo Park1010 University Drive Menlo Park, CA 94025

Free parking anytime in the Draeger’s private lot on Menlo Avenue (the south

side of the building). The lot on the north side of the store is a municipal lot where

tickets are issued after one hour.

Draeger’s in San Mateo222 East Fourth Ave.San Mateo, CA 94401Free parking anytime in Draeger’s private garage

in the basement.

Class Locations and Parking

Draeger’s Cooking School Information & Policies

Signing Up for ClassesPlease register in advance for classes. You may register online any time at draegerscookingschool.com. Payment is due at the time of registration. For phone assistance, call our San Mateo office at 650.685.3704 or 800.642.9463 x256, Monday through Friday, 9 am to 5 pm.

CancellationsIf you are unable to attend a class, please call our office five business days before the class to reschedule or 10 business days before the class for a refund. Less than five business days’ notice is too late to reschedule, but you may send a friend to attend in your place. There are no excep-tions to the cancellation policy. For more flexibility, you may purchase cancellation insurance for a nonrefundable $10 per seat, which allows the option of rescheduling a reservation canceled at any time. If there is insufficient enrollment for a class to run, we will issue a full refund in kind or transfer your credit to a different class of your choice.

Age PolicyChildren 12 and 13 years old may enroll in a regular class if also accompanied by a paying adult. Children 14 years and older may attend class unaccompanied. Gift CardsTo give a class as a gift, please purchase a Draeger’s gift card. This can be given with a class catalog, which allows recipients the flexibility to choose their class. Private EventsWe offer private cooking parties and team-building cooking classes. Visit draegerscookingschool.com, call 650.685.3704 or email [email protected] for more information.

Substitution and Allergen PolicyPlease note that we cannot change recipes in public classes to accommodate dietary restrictions and personal preferenc-es. Occasionally, we must alter menus due to seasonal availability of ingredients.

WHAT TO EXPECT WHEN ATTENDING CLASS

h Hands-On

Students divide into groups, and each group prepares a portion of the menu. Please wear closed-toe shoes. We provide printed reci-pes, aprons, knives and all other necessary equipment for in-class use. Enjoy generous tastes of each menu item. Duration is typi-cally 2½–3 hours.

{ Demonstration

Watch the chef prepare the menu, receive printed recipes, ask questions and get a generous taste of each menu item. Duration is typically 2–2½ hours.

Doors open 30 minutes prior to the start of class, and seating is on a first-come, first-served basis. The classroom is air con-ditioned, and temperature may vary during the course of a class; we suggest you bring a sweater.

We offer complimentary water, spar-kling water, sodas and wine during class. Up to two glasses of wine are served per guest (21 years and older) unless otherwise noted in the class listing. No alcohol may be brought in from outside the school.

CALENDAR BL ACKHAWK


BE SURE TO

CIRCLE YOUR

FAVORITES

Thu 14Swiss ClassicsJosef Keller P. 20

Sun 17Springtime Pot StickersKristina ChoP. 13

Wed 20Eating Well, the Slow Food WayVera CiammettiP. 19

Thu 21Parisian Macaron WorkshopLindsay KinderP. 15

Thu 28BASICS: Summertime ProduceStaffP. 13

Sat 30Donuts, Zeppole, Churros and More Maria CapdevielleP. 14

Fri 5Lunch 101: Almost Summer Harvest LunchDenise Belt P. 18

Sun 7Rose DumplingsKristina ChoP. 13

Wed 10Cooking with the Season: 5 Ingredients or Less Vera CiammettiP. 19

Thu 11Greek Night!Marisa ChurchillP. 19

Thu 18BASICS: Summer EntertainingStaffP. 13

Thu 25BASICS: SeafoodStaffP. 13

Sat 27BASICS: Brunch 101StaffP. 13

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

31

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

SUN MON TUE WED THU FRI SAT

May

June SUN MON TUE WED THU FRI SAT

CALL FOR PRIVATE EVENT AVAILABILITY



BL ACKHAWK CALENDAR

Sat 1Italian BakingMaria CapdevielleP. 14

Thu 6BASICS: Handmade PastaStaffP. 13

Sat 8BASICS: Knife SkillsStaffP. 13

Sun 9Cheeseburger DumplingsKristina ChoP. 14

Wed 12BASICS: CrepesStaffP. 13

Fri 14Lunch 101: Taste of SummerKara Robinson P. 18

Fri 21Cocktails & Cooking: Italian Small PlatesStaffP. 16

Sat 22A Taste of SicilyMaria CapdevielleP. 19

Wed 26Provencal FeastBruno PonsotP. 20

Mon 6Kids in the KitchenAges 10-12Mon., July 6- Fri., July 10P. 17

Fri 17Lunch 101: Cajun Celebration Saira PauloseP. 18

Sat 18Summer Farmer’s TableMaria CapdevielleP. 19

Wed 22An Evening at Musso & Frank Grill, HollywoodGeorge GearyP. 16

Mon 27Cooking for TeensAges 13-15Mon., July 27- Fri., July 31P. 17

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30 31

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

July

August SUN MON TUE WED THU FRI SAT




CALENDAR MENLO PARK


Tue 12BASICS: SeafoodStaffP. 13

Thu 21Basics: Summer ProduceStaffP. 13

Sat 30Middle Eastern Comfort Food ClassicsBlanche ShaheenP. 20

Tue 9Summer Flavors of France Chantale DoinelP. 19

Sat 13Cocktails & Cooking: Italian Small PlatesStaffP. 16

Wed 17French Dinner PartyBruno PonsotP. 20

Fri 19Lunch 101: Elegant Summer LunchJanice WachaP. 18

Tue 23BASICS: Summer EntertainingStaffP. 13

Sat 27BASICS: Knife SkillsStaffP. 13

Tue 30Summertime Cheesemaking & Rosé TastingKirstin JacksonP. 18

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

31


May


1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30




MENLO PARK CALENDAR

Sat 1BASICS: Brunch 101StaffP. 13

Fri 7Lunch 101: Taste of SummerKara Robinson P. 18

Sat 15 A Taste of SicilyMaria CapdevielleP. 19

Thu 20Dinner with DoniaDonia BijanP. 19

Thu 27BASICS: CrepesStaffP. 13

Thu 9Bastille Day: Vive la France!Chantale Doinel P. 20

Thu 16Taste of IranAhmad FarniaP. 20

Tue 21The World of Blue Cheese George GearyP. 16

Tue 28BASICS: Handmade PastaStaffP. 13

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

July SUN MON TUE WED THU FRI SAT


1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30 31



CALENDAR SAN MATEO


Mon 11Vegetarian Spring ForwardAnnelies ZijderveldP. 15

Wed 13Eating Well, the Slow Food WayVera CiammettiP. 19

Fri 15Lunch 101:Cajun CelebrationSaira Paulose P. 18

Fri 15Summertime PicnicJacob Wojnar P. 15

Sat 16Donuts, Zeppole, Churros and More Maria CapdevielleP. 14

Tue 19Parisian Macaron WorkshopLindsay KinderP. 15

Wed 20Springtime Pot StickersKristina ChoP. 13

Tue 26Ramen WorkshopJacob WojnarP. 14

Wed 27Beginning French & Italian CheesemakingKirstin JacksonP. 18

Fri 29Early Summer SupperMichael Zimmerman P. 16

Wed 3Greek Night!Marisa ChurchillP. 19

Thu 4Summertime in Wine CountryJohn AshP. 15

Sat 6Mexican BrunchAnnelies ZijderveldP. 15

Wed 10Classic Desserts Marisa ChurchillP. 14

Sat 13It Starts With Fruit Jordan Champagne P. 2

Wed 17Rose DumplingsKristina ChoP. 13

Thu 18Swiss ClassicsJosef KellerP. 20

Mon 22Kids in the KitchenAges 10-12Mon., June 22- Fri., June 26P. 17

Wed 24Cooking with the Season: 5 Ingredients or Less Vera CiammettiP. 19

Fri 26Summertime EntertainingMichael Zimmerman P. 17

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

31


May


1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30




SAN MATEO CALENDAR

Mon 3Tacos: Fast & SlowJacob WojnarP. 15

Thu 6Summer Salmon FeastJanet FletcherP. 15

Sat 8Gluten-Free Baking with Summer FruitsKaren Diggs P. 17

Wed 12Cheese 101Kirstin JacksonP. 19

Thu 13BASICS: Knife SkillsStaffP. 13

Mon 17Vegetarian SummerAnnelies ZijderveldP. 15

Fri 21Spanish Food and Wine PairingsJanice Wacha and Oliver KohnsP. 20

Tue 25Tuesday Recipes: Late-Summer FlavorsTori RitchieP. 16

Wed 26Mochi MuffinsKristina ChoP. 14

Fri 28Mediterranean MedleyMichael Zimmerman P. 17

Wed 8Preserves: Canning, Pickling & FermentingKaren Diggs P. 17

Tue 14Summer Mediterranean FavoritesJoanne Weir P. 15

Wed 15Cheeseburger DumplingsKristina Cho P. 14

Sat 18Feast in the Middle EastBlanche Shaheen P. 20

Mon 20Cooking for TeensAges 13-15Mon., July 20- Fri., July 24 P. 17

Wed 22Eating Well: Less Meat, More Vegetables Vera CiammettiP. 19

Thu 23An Evening at Musso & Frank Grill, HollywoodGeorge GearyP. 16

Sat 25Italian BakingMaria CapdevielleP. 14

Mon 27Sensible SushiJacob Wojnar P. 14

Wed 29Provencal FeastBruno PonsotP. 20

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

July SUN MON TUE WED THU FRI SAT


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30 31



WINE WISE

I have been tasting and buying wines for the Draeger family for some 29 years. One can’t help

but develop favorites along the way, and I wanted to take this opportunity to share one of my all-time favorite California wineries, Trefethen Family Vineyards. Janet and John Trefethen founded the winery in 1968 and helped define what the Napa Valley is today. The word “Family” really fits because on the eve of the winery’s 50th anniversary last year, John and Janet began sharing leader-ship responsibilities with the next generation, their children, Hailey and Lorenzo Trefethen. Part of the next generation’s job will be to maintain the historic structures on the winery property. Trefethen is one of Napa’s few surviving wooden gravity flow wineries from the 19th century; its distinctive pumpkin-colored structure is truly one of a kind and is listed on the National Register of Historic Places. The Trefethen family has lovingly restored the building twice, once in 1968, and following the 2014 earthquake. Despite a full seismic retrofit, the look and feel of the building is still authentic, maintaining the original floor plan and beautiful redwood siding. Under soaring ceilings, visitors can savor this piece of Napa Valley history as they taste stellar wines. Five decades later, this Napa legend remains family- owned and committed to the craft of 100% estate-grown wines. Every experience at Trefethen offers an immersion into the colorful history of the Napa Valley and its world-class vineyards and wines.

With more than 25 years’ experience in the food and

wine business, Kevin Forsaith oversees the vast selection

offered in Draeger’s wine departments.

By Kevin Forsaith, Draeger’s Wine & Spirits Director

TREFETHEN, 2018 NAPA VALLEY DRY RIESLINGFloral aromas of orange blossom and jasmine are complemented by fresh notes of green apple and grapefruit. On the palate, this bright yet luscious wine evolves with flavors of nectarine, white peach and honey-crisp apple. A lovely, crisp, dry style.

$23.99

A Napa Legend Hits a Milestone


TREFETHEN, 2017 NAPA VALLEY CHARDONNAYAromas of lemon and lime are complemented by a touch of apple blossom and white peach. Subtle notes of toasted oak frame the palate, which features more citrus flavors and hints of apple and pear. The lively acidity brings great balance and the finish is refreshing and smooth.

$29.99

TREFETHEN, 2016 NAPA VALLEY CABERNET SAUVIGNONRipe, focused flavors of cherry, boysenberry and blackcurrant are complemented by soft notes of cedar, bay leaf and a savory earthiness. On the palate, this wine has a fruit-driven entry balanced with firm tannins that give way to a lush, lingering finish.

$59.99

TREFETHEN, 2015 HALOTrefethen’s top tier cab, the 2015 HaLo Cabernet Sauvignon has power, balance and beauty. Rich, structured and impressively elegant, this wine has exquisite notes of dark cherry and boysenberry accompanied by hints of cedar and herbes de Provence. The palate is as brilliant as the nose, with gorgeous, lush dark red fruit flavors beautifully balanced with vibrant acidity.

$239.99

D R A E G E R ’ S F L O R A Lfor everyday and special occas ions

San Mateo B lackhawk Menlo Park Los Al tos www.draegers .com

Draeger’s Cooking School

222 E. Fourth Ave.

San Mateo, CA 94401

Book an interactive team-building cooking party!

650.685.3704

[email protected]

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cooking school • fresh finds • recipes€¦ · ERIN SCOTT SPECIAL GUEST 2 DRAEGER’S COOKING SCHOOL... To register for classes, call 800.642.9463 x256 or 650.685.3704 Jordan