Hands-on food and wine educational experience to be held at the Carey Institute for Global Good
Rensselaerville, NY – The Carey Institute for Global Good announces its first Food and Wine Immersion Weekend with local chefs and wine professionals at the Carey Conference Center starting Friday, November 16 at 7:00 pm.
The weekend is filled with culinary instruction, chef demonstrations, wine tastings, and hands-on food preparation techniques you can use at home. Chef instructors will share their commitment to supporting local farms and provide guests with cuisine that is largely locally sourced. A program highlight is a wine course taught by Certified Wine Professional and Executive Chef Joe Maloney, who recently returned from a two-week wine tour of Italy.
“We don’t need help liking wine but do sometimes need help articulating what we like, or don’t like, about wine,” says Maloney. “You’ll walk away from the wine course with an understanding of how to objectively describe a wine, how to pair wine with food, and how to not be intimidated when ordering wine.”
Food and Wine Immersion professionals include Maloney, who has over 20 years experience working at exclusive private clubs and resorts in Palm Beach, New England and the Capital District. Executive Chef John Murray will also be present for the Immersion weekend. Murray, a graduate of the Schenectady County Community College Culinary Arts program, has over 30 years of experience in the food and wine industry. Murray’s experiences include Executive Chef at Schuyler Meadows Country Club in Albany before joining the Carey Institute staff.
Chefs Bill Benson and Steve Beaudry will also be on hand for the event. Benson, an adjunct professor in Culinary Arts at Schenectady County Community College, is a founding owner of the Palmer House Cafe in Rensselaerville, NY. Palmer House is one of the first restaurants in the Hudson Valley to feature a seasonal, locally-sourced menu. He has traveled throughout Europe to build his culinary repertoire. Steve Beaudry has worked in many facets of the food service industry including Schuyler Meadows Country Club, high volume restaurants and local retail establishments.
“Combining great food with great wine in a great setting is a perfect recipe for a perfect weekend,” says Carol Ash, President of the Carey Institute for Global Good.
The Food and Wine Immersion Weekend comes with a complete two-night package ($450) that includes all meals, beverages, professional instruction, supplies, lodging, taxes, and service charge from November 16 at 7:00 pm through Sunday, November 18 at 10:00 am. Classes are limited in size; please reserve a place by calling (518) 797-5100. The next Immersion Weekend will feature classic holiday dishes on December 8-10, 2012.