There’s a catchy saying that you’ve probably seen printed on various kitchen decor in specialty shops: “I love cooking with wine; sometimes I even put it in the food!”  A recent cooking class at the Folk School took this idea quite seriously, meanwhile having a great time.  Martha Vining taught “Forks & Corks: Cooking with Wine,” a new offering for the Folk School’s cooking program.

The class was a great success, as students learned how various wines can add a subtle yet delightfully distinct flavor to both sweet and savory dishes.  The class produced treats such as Cabernet chocolate cupcakes, fig and port chutney, and chicken liver pate.   Martha Vining, graduate of Le Cordon Bleu, has much experience in the culinary world as cook, writer, and instructor, and she has given cooking demonstrations at Biltmore Estate Winery.

(Photos by Ann Toler.)

Anna Shearouse
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