Way back in the old days (the 1970′s) people didn’t have the vast array of choices that are available today when it comes to pairing food with wine. Unless you lived in a major city and had a good bit of money to spend, wine usually meant a jug of Ernest & Julio Gallo or a bottle of Riunite on ice (so nice!). More sophisticated wine enthusiasts might unscrew a bottle of Asti Spumante or purchase some Paul Masson (though they could not buy it before “its time”). Now, of course, our choices are so varied that many people become overwhelmed at the prospect of having to select a bottle to match a specific meal. But there’s no need for apprehension or fear; a little experience and a little confidence is all it takes to put together some very exciting food and drink combinations. Join us for our “Thanksgiving Wine Pairings” class, part of our Thanksgiving series, where we’ll go over some basics and then taste several wines matched with some traditional Thanksgiving day nibbles. You’ll learn to make appropriate selections that pair with various appetizer, main course and dessert options based on your preferences and personal taste. It’s time to put the 70′s behind you; you’ve already moved beyond Stove Top stuffing and powdered mashed potatoes and, this holiday season, you can serve your Thanksgiving dinner with the perfect wine as well.
Recipes: Red, White and Rose Wine Pairings for a Traditional Thanksgiving meal
Class Type: Part of our Thanksgiving Series
Class Notes: Learn how to properly pair your Thanksgiving dishes, from the appetizers to the desserts with wine without breaking the bank!
Managing Director of the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson is the utmost food enthusiast. Nissa began her food journey as a child in Central America and went on to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for a fair price. Later, to further her desire to teach others about healthy eating, agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb Center, specializing in a wide range of recreational, food-focused classes for adults and children. The goal of the center is to promote good living and healthy eating habits through hands on and lecture style classes. She is fully committed to the community, as well as the planet, focusing on the entire journey of the food we eat, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, Nissa is a noted cooking instructor & recipe writer focusing on fresh herbs. In this role, she is an extremist when it comes to proving that the art of eating and cooking well is relatively simple, needing only enthusiasm and a few tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge – a challenge she is always up for. Besides being passionate about food she enjoys spice in general life, good conversation and debate, kickboxing, surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade.Contact Nissa
Despite an engineering degree and many years in the telecommunications business, Zev’s most proud of the fact that he’s become the “expert” that his friends, some of whom have years of formal training or who work in the business, look to for wine advice, from pairing tips to help deciphering German wine labels.
His love of wine and the history and culture behind it has had a direct impact on his daily life and the vegetable drawers in his fridge –they (and almost every other available space) are filled with the fruit of his online quest for good wines at great prices. When things get out of hand, lucky friends are often invited to “Too Much Wine” dinners, where Zev does what he loves best: Getting to that magical moment when a delicious food is matched with just the right wine, and vice versa. He has a special passion for old world wines, places where they’ve been doing that for centuries.