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Cooking with Sustainable Seafood, a Culinary Class at 50th Parallel Winery

50th Parallel Winery |
Cooking with Sustainable Seafood, a Culinary Class at 50th Parallel Winery
Cooking with Sustainable Seafood, a Culinary Class at 50th Parallel Winery.
Cooking with Sustainable Seafood, a Culinary Class at 50th Parallel Winery.

Next up in 50th Parallel’s Unparalleled series of culinary classes: cooking with sustainable seafood. Join Executive Chef Kai Koroll at the Block One restaurant for this intimate evening and learn how to cook with a variety of seafood while making great choices for the environment. Only 12 seats are available. Price is $150 per person plus tax and gratuity, and includes your five course dinner with wine pairings, as well as recipes that you can take home with you.

The name Block One is born from 50th Parallel’s original vineyard block which was hand planted by Proprietors Sheri-Lee and Curtis Krouzel in 2009. Some of the original vines which are almost 10 years old are now producing some of the estate’s finest fruit which goes into their international award-winning wines. Their menu features locally sourced ingredients including fresh produce from their onsite culinary gardens. Their farm to table approach, lake views and world class architecture is a hit with tourists and locals alike.

Some of the local farms that they support are Sterling Springs Chicken, Wild Moon Pork, De Dutchmen Dairy, Arlo’s honey, and Road 17 Artic Char.

February 19, Check times
   

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