Registration Now Open: COC Wine Studies Program

August 10, 2016 by evebushman

COC Wine Studies Program Overview

The curriculum provides a comprehensive approach to the introduction of viticulture, enology and wine styles from around the world. Upon completion of the program, students will have a well developed knowledge of production, wine styles, and service.

The Hospitality Wine Service Program is designed to provide students with knowledge and skills related to exceptional wine service in the restaurant, hotel and hospitality industry, along with other culinary venues. The program provides introductory knowledge on world viticulture, wine styles, culinary, along with business and service aspects of wine.

First half of the 2016 Fall Semester: (Registration is now, classes begin 8/22)

Winest 100 Wine Appreciation

Winest 085 Wines of California

Second half of the 2016 Fall Semester:

Winest 084 Wine Service and Hospitality

Winest 104 Introduction to Wines in the Restaurant

Classes required for certification:

WINEST 084: WINE SERVICE AND HOSPITALITY

Units: 1.5 27.0 hours lecture maximum. Prerequisite students must be 21 years of age or older. This class introduces the basics of wine service for the food service industry. Appropriate for either hospitality professionals or the wine related professionals. The course will cover: table service, role of Sommelier and operations of a restaurant. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 085: WINES OF CALIFORNIA

Units: 2.0 36.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of California including the grape varietals and types of wine production. The course will cover wine styles, associated wine laws, structure and culture of California. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 086: WINES OF ITALY

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. The course introduces the major wine regions of Italy, grape varietal grown, and the wines produced. Includes the process of Italian wine making, the importance wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 087: WINES OF FRANCE

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of France, the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of France. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 088: WINES OF AUSTRALIA & NEW ZEALAND

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of Australia and New Zealand, the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of Australia and New Zealand. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 089: WINES OF SPAIN

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of Spain, the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of France. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 100: WINE APPRECIATION

Units 3.0 CSU 54.0 hours lecture maximum. Prerequisite and students must be 21 years of age or older. This course in the mandatory prerequisite for all other wine classes and offers a very comprehensive coverage of the majority of countries wine production. The student will explores the major wine regions of France, Italy, Germany, Spain, Australia, New Zealand, South America, and North America. The course will cover the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of world wine production in general. This course is a precursor to the individual courses that are conducted in greater detail. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted. (This course is important as it gives a foundation to work from and helps the new wine students not feel so lost, as well as keeps the more seasoned students from feeling like they are wasting time bringing others up to speed on the basics.)

WINEST 102: WORLD VITICULTURE AND ENOLOGY WINE STYLES

Units 3.0 CSU 54.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. (The course surveys the world of viticulture and the wine industry. This course will include the history of viticulture, grapevines anatomy, worldwide grapes, and wine production, making of wine and sensory evaluations. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted. NOTE: This class is only offered about every 18 to 24 months.)

WINEST 104: INTRODUCTION TO WINES IN THE RESTAURANT

Units 3.0 CSU 54.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. This course will review all aspects of starting or taking over a restaurant or a wine business. It explores the expectations of operating a business, the development and start up of a small business and producing a necessary business plan that would support the business. The description, financial and support data, and the development of such to produce a working business plan from start – up to maintaining a business.

Classes off Campus

W.O.W. (World of Wine) Events the third Sunday of every month at Pour d’Vino, 741 Lancaster Blvd., Lancaster CA 93534,Phone: 661.723.8466 Six course food and wine pairing, different theme each month. August 21^st theme is Southern Hemisphere, September 18^th theme is Rhone Varietals. $25 per person, 4 p.m. to 6 p.m. Call PDV to make reservations.

RSV Event in the Vineyard (Port Under the Stars). No date as of yet.

Join us for Wine Making 101: Offering a Certificate of Completion for the Series from World Wine Education

August 8, 2016 by evebushman

A quick overview of what the four classes will cover:

Selecting and understanding the vineyard, Harvest: Pre, Post and During
Inside the winery, fermentation and making the wine
Barrel usage, racking, topping off and aging
Bottling, Corks, Labels and labeling laws

What to bring to class:

An open mind
A great attitude
A passion for wine
An interest in making wine … or at least an interest in how wine is made
Notebook
Pen/Pencil
Calculator

… and all your questions!

Call Now To Reserve Your Seat: 661.733.9398 or email: info@worldwineeducation.com

Instructor: DiMaggio Washington

Class Dates: Pending

Class Time: Pending

Location: Pending

Cost: Series of Four Classes with Certificate ~ $225

More Info

A Hands-On Wine Making Class will be offered for both small and large batches. This will be discussed prior to or during class, with a commitment from those interested in applying what they’ve learned to their own 6 gallons of wine. Several varietals are offered for purchase in 100 lb increments (6 gallons of wine) at time of annual harvest (most often August through September +/-). Orders for grapes must be placed in advance. All of this is discussed during the four class Wine Making Session.

We will offer the classes as many times a year as we gather a group of at least 10 people. Possibly doing 4 to 5 sessions per year. Once you’ve signed up, you either go straight through the sessions, based on when they are scheduled or you can do two classes now, then have to leave town or whatever is going on, then do the 2nd two next session.

You can refresh or retake classes any time you like.

An exam is administered after the 4 sessions, in order to receive a certificate of completion.

Once the 4 sessions are complete, they are also invited to join the World Wine Cellar Rats Facebook page, where a community of wine makers are sharing on all levels, regarding their wine making experiences, past, present and future; as well as wine making equipment for sale, new wineries they’ve experienced, tasting bars, etc.

We also host a Cellar Rats Gathering for people who have taken the class. Those that make wine bring their wine to share, regardless how far along it is. As an example, we’re hosting our first gathering this month, so 2015 wine makers will bring their wines for blind tasting and discussion. New wine makers, just finished the class will also be present. It’s a learning opportunity for all, as well as a nice social gathering. New wine makers will bring a bottle of wine close to what they would like to make, nibbles are brought and we sip, share and discuss wine making, tips, tricks and fun stuff.

Learn How to Make Wine: Classes from Santa Clarita’s Own World Wine Education

April 28, 2016 by evebushman

Wine Making ~ Receive a Certificate of Completion* Classes are scheduled for 2016, SIGN UP NOW!

Eve’s pic – from the one time I did harvest at DiMaggio Washington’s vineyard!

Location: University Center, College of the Canyons Campus Time: 9:00 a.m. – 11:30 a.m.

Saturdays: April 30, June 11, June 25 and July 23  – Need Minimum of 10 Students to Schedule –  Cost: $75/per class or $225 for Entire Four Class Series Goal/Objective: Basic understanding of Wine Making End Result: *Certificate offered upon completion of all four classes

A quick overview of what the four classes will cover:

Selecting and understanding the vineyard, Harvest: Pre, Post and During
Inside the winery, fermentation and making the wine
Barrel usage, racking, topping off and aging
Bottling, Corks, Labels and labeling laws  Bottom line, these classes will cover from vineyard to bottle and everything in between.  You will come away from this series of classes with a greater appreciation of what’s in your glass and possibly the desire to put your knowledge and passion to work with your own grapes. Either way, you’ll have a great time!

What to bring to class:

An open mind
A great attitude
A passion for wine
An interest in making wine … or at least an interest in how wine is made
Notebook
Pen/Pencil
Calculator … and all your questions!
Call Now To Reserve Your Seat: 818.844.4000 or email: info@worldwineeducation.com  **A minimum of 10 students are required for this 4 class series to move forward.  NOTE: The “Hands-On” Class will be available at harvest (Mother Nature picks the dates) and there will be a handful of varietals to choose from.

We have to wait for the grower to set the pricing, but our 2015 pricing was: 100 lbs. for $150 which includes pick up, delivery, crush, de-stem, press … Gives you an opportunity to put what you’ve learned to work. 100 lbs will make about 6 gallons of wine which will give you about 30 bottles.
- SOMETHING TO THINK ABOUT:
- Options to participate in “Hands-On” Wine Making, both small and large batch to be discussed prior to or during class, with a commitment from those interested AS SOON AS POSSIBLE due to the need to secure grapes from growers.
The sooner the request to secure grapes, the better your chance of availability.  Once again, CALL NOW to Reserve Your Seat: 818.844.4000 or email: info@worldwineeducation.com

https://www.facebook.com/groups/worldwineeducation/

http://www.worldwineeducation.com/index.htm

Kitchen wizards: A Taste of Italy Part 5 of 5!

September 26, 2012 by evebushman

Tiramisu – served with Moscato d’Asti

http://www.kitchenwizards.us/

http://www.worldwineeducation.com

Here it is, Course Five from A Tour of Italy at Kitchen Wizards. And this time I learned how to make Tiramisu like a great chef. The great chef this time was Chef Judy. She whipped and she folded and “lightened it up with a little heavy cream” to get the mixture as soft as a “mousse” while she explained that Tiramisu is a family-oriented dish. Chef Herve, for his part, said it was the result of an Italian cooking contest.

The final wine, a Moscato d’Asti, had a 5.5 percent alcohol that allowed for me to have a second taste of the sugary wine.

Course Five

Tiramisu

Yields 1 9” x 13” pan, 20 servings (can be spooned out like a trifle or cut into 1¼” x 4 ¼” portions. Or can be made in individual custard cups.)

Ingredients

2 lbs. Mascarpone Cheese

1 ¼ cups sugar

10 egg yolks

¼ cup hot espresso

1/3 Sweet Masala wine

1 cup heavy cream

1 package of Lady Finger cookies

2 cups very strong coffee

¼ cup Rum, Kahlua or Amaretto

Directions:

Fill sauce pot half full with water and bring to a boil.

Place sugar, yolks, espresso and masala in a bowl and place over the water.

( this is called a water bath)

Turn the heat to simmer and whisk the egg mixture until light in color and hot to touch. ( if you have a kitchen thermometer it should read 150˚ )

Remove from water bath and whip until cold, preferably using a Kitchen Aid mixer or if not an electric hand mixer.

Slowly add the mascarpone.

When it is incorporated add the heavy cream. Continue whipping until thickened but still pourable.

Do not over whip, mixture will break.

Assembly

Ladle small amount of custard on the bottom of the 9×13 pan.

Soak Lady fingers in coffee and lay, crosswise, over the base of the pan.

Ladle custard over the cookies until all are covered, about ½ in. thick of custard.

Repeat with layers of soaked cookies and finish with custard.

Top the whole pan with a layer of grated chocolate.

Kitchen Wizards: A Taste of Italy Part 4 of 5

September 19, 2012 by evebushman

Cinghiale de Umbido- Pork braised in Chianti with orecchiette – with Chianti

http://www.kitchenwizards.us/

http://www.worldwineeducation.com

This is the one, Course Four that the Harley sisters just had to have seconds of. The meat just was so…tender and flavorful you just wanted more of it. Chef Herve said that the traditional meat would have been boar in the dish, to which there was some playful banter between Chef Herve and Chef Judy…All I heard was the pork had been braised in Chianti, and a ton o’ fresh vegetables, for a very…long…time.

A note on the wine: Four of the five wines were whites, light, flavorful, and some with playful bubbles. As far as the pairing, I’d have to say the food took center stage…not that the wine was in anyway bad, I think it was just the nature of the “wizardry”.

Course Four

Braised Wild Boar

(Serves eight)

3 ½ lbs. boneless boar roast

(or 6 lb. bone in pork shoulder)

Salt and pepper to taste Plus ½ tsp. of each

½ cup all-purpose flour

½ cup olive oil

6 oz. pancetta or bacon, cut into in” cubes

1 ½ cups diced onion

1 ½ cups shredded carrots

1 ½ cups diced celery

6 cloves of garlic

2 sprigs of fresh chopped rosemary

1 bottle Chianti or other heavy red wine

1 28 oz. can Italian whole plum tomatoes

2 cups chicken stock

¼ water

3 Tbsp. cornstarch

• Pre- heat oven to 350˚

• To prepare roast, dry the meat and season well on both sides. Dredge in flour on both side and shake off excess flour.

• In large, heavy bottom stock pot or Dutch oven, heat ¼ cup oil over medium-high heat until oil shimmers.

• Add the meat and deeply brown all sides. Allowing a thick brown crust to form. (total time about 15 minutes.)

• In another skillet add ¼ cup oil to the pan and the pancetta. Saute about 7 minutes, until golden brown.

• Remove with slatted spoon and add diced vegetables and garlic clove, plus ½ teaspoon of salt and pepper.

• Increase heat and sauté for 10 minutes, or until onions are translucent and other vegetable are soft and almost mushy.

• To the stock pot add bottle of wine, return to heat and bring to boil for 5 minutes. Add sautéed vegetables, reserved pancetta, can of tomatoes, 2 cups chicken stock and 2 cups water.

• Remove stock pot from stove top, cover and place in the oven.

• Simmer for 3 hours, until meat is falling off the bone.

• Carefully remove meat from the pot. At this point you can either slice the meat or shred it and place on a serving plate.

• Take the remaining liquid and solids and press through a fine sieve with the back of a spoon, collecting the liquid in a bowl.

• Skim the fat.

• Return to the pot and add the cornstarch to the water and pour into the liquid and whisk.

• Cook until slightly thickened.

Pour over the pot roast and serve.

Kitchen Wizards: Taste of Italy Part 1 of 5

August 29, 2012 by evebushman

Grappa Cured Salmon with Crostini, served with Prosecco

http://www.kitchenwizards.us/

http://www.worldwineeducation.com

My Mind Began to Reel: Don’t stop with the Grappa, no, the Grappa itself was infused with fennel and the recipe also included thyme, sugar, salt and, what Chef Judy said, a very fatty and fleshy salmon….

That was me above, during Course One of the five I would watch being created at Kitchen Wizards (And yes, I will share the recipes with you for four more weeks) in front of a packed classroom of Culinary Arts students from College of the Canyons, a trio of sisters that hadn’t missed a single class, wine instructor DiMaggio Washington…and me, madam reporter.

A Taste of Italy

Course One

Grappa Cured Salmon

Make ahead note: the curing process takes 2 to 3 days

1 cup Kosher salt

½ cup sugar

1 Tbsp. dried thyme

½ tsp. red chili flakes

½ Tbsp. coarse ground pepper

1 ½ lbs. high quality fatty salmon, Filleted and skinned.

½ cup Grappa

1 baguette

Mix together:

8 oz. plain Greek yogurt

2 Tbsp. chopped fresh dill

2 Tbsp. minced red onion

1 Tbsp. lemon juice

Salt and pepper to taste

• Day 1 mix all dry ingredients together. Pat salmon dry and coat one side, flesh side, with salt mixture.

• Lay out 2 pieces of plastic wrap, large enough to cover entire fish and seal tight.

• Place in a non-reactive container. ( not aluminum)

• Refrigerate for a minimum of 24 hrs. (Can go up to 36 hrs.)

• Remove plastic wrap and gently rinse off the salt cure. Pat dry with paper towels.

• Place on a grate or rack and brush both sides with grappa,

• Do this while cold to create a shiny finish.

• Return salmon to fridge, uncovered, to rest and repeat 3 more times, every 3 hours.

• Then rest, uncovered, overnight.

• Crostini, slice bread, ¼ in” thick, brush with olive oil and toast.

Place small amount of dill yogurt on the “crostini” and top with a thin slice of cured salmon.