Beyond Taste; Food, Wine, and the Other Senses

with Chef Eyal Liebman & Sommelier Rebecca Meïr-Liebman

We all know it’s the sense of taste that can make or break a food and wine pairing, but what about all the other senses: smell, sight, sound, and touch? How does the room you’re in, the colour of the plate in front of you, or the soundtrack effect how you taste? The actual flavours of the wine and food are only part of the equation. In this workshop we’ll explore and experiment with our taste perceptions though manipulating the other senses. Through a selection of bites and sips you’ll see just how accurate the old adage – we eat with our eyes first – is!  www.chefsomm.com

Shucking Class

Hosted by Chef Scott

Jonathan Swift is quoted as having said, “He was a bold man that first ate an oyster”, but evidence of oyster consumption goes back to prehistoric times. Oysters were an important food source in all coastal areas where they could be found, and oyster fisheries were an important industry where they were plentiful. Like a fine wine, raw oysters have complex flavours that vary greatly among varieties and regions: salty, briny, buttery, metallic, or even fruity. Join us as we learn about all of these tasty bivalves. You will learn how to select, store, shuck, prepare, eat and even cook oysters from both the East and West Coast. You will be given 12 oysters each to perfect your shucking skills and you will discover how oysters pair with champagne, white wine, craft beer, and cocktails as the afternoon progresses. By the end of the class, you’ll be one talented mother shucker!

What is in the price? 

with Chef Eyal Liebman & Sommelier Rebecca Meïr-Liebman

Can you distinguish between an expensive and a non expensive wine? We will blind taste 8 different wines with cheese and charcuterie, and go to the bottom of why certain wines are priced differently, how and if it is distinguished on the palate. How do we justify a price, is the job of a wine professional to tell you what you like? and is there any shame in liking the less expensive one? We will discuss marketing, production, packaging and hypes.

Beyond Taste; Food, Wine, and the Other Senses

with Chef Eyal Liebman & Sommelier Rebecca Meïr-Liebman

We all know it’s the sense of taste that can make or break a food and wine pairing, but what about all the other senses: smell, sight, sound, and touch? How does the room you’re in, the colour of the plate in front of you, or the soundtrack effect how you taste? The actual flavours of the wine and food are only part of the equation. In this workshop we’ll explore and experiment with our taste perceptions though manipulating the other senses. Through a selection of bites and sips you’ll see just how accurate the old adage – we eat with our eyes first – is!  www.chefsomm.com