Seasonal pairing: legumes and wine

Come and enjoy this autumn cooking workshop where legumes will be the main ingredient. Our chef Annette Schroeder will explain 4 recipes that we will cook together and then we will have dinner pairing the creations made with our wines.

The activity includes:

Cooking/pairing workshop: 4 dishes + 4 wines.

Duration

2 hours and half.

Day of the activity:

Thursday 30 November at 10.30am

Thursday 30 November at 6.30pm.

The menu to cook with us is as follows:

• Chickpea and mushroom hummus. This version of a healthy hummus is full of flavors from our countryside. Mushrooms, garlic, local organic olive oil, lemons from the garden and a touch of rosemary.
  Bouquet d’Alella Blanc 2022

• Chestnut mushrooms on beans with white sausage. The chestnut mushroom is quite a flower of the autumn forests. Aromatic and tender, we will mount it on the recently collected beans and stew with white sausage.
  Bouquet d’Alella Garnatxa negra 2022

• Gluten free red lentil, shitake mushroom and piquillo pepper muffins. We will grind the red lentil until we obtain a dough with which we will make spongy gluten-free muffins with a lot of flavor.
  Entre Amics blanc 2022

• Duck magret on lentil caviar. Duck breast marked and golden on black lentils braised at its point of cooking.
  Bouquet d’Alella Syrah 2021

The session is taught by chef Annette Schroeder:

Annette has diplomas in food & wine and food critic. She has been dedicated to designing and teaching courses for 12 years in different places such as Singapore, Sweden, USA, Ireland, Mexico, Madrid and for three years also in Barcelona.

She has worked with chefs such as Emanuel Stroobant with 7 Michelin stars and Darina Allen with 40 years of teaching experience.

With a history of courses, workshops and developed recipes, Annette is ready to welcome you and take you by the hand in a Food & Wine pairing experience in our winery.