Local Executive Chefs Teach Hands-On Food and Wine Experience at Carey Institute in Rensselaerville
Rensselaerville, NY – Foodies can learn to shake up their Super Bowl party fare and Mardi Gras menus when local chefs and wine professionals join culinary forces at the Food and Wine Immersion Weekend Party Gras: Upscale your Party Food at the Carey Conference Center in Rensselaerville, New York, Saturday, January 26 at 8:30 a.m.
Attendees will receive hands-on experiential learning through culinary instruction, chef demonstrations, wine tastings and food preparation techniques. Chef instructors will share their knowledge on preparing upscale Super Bowl foods and classic New Orleans dishes. A program highlight is a wine course taught by Certified Wine Professional and Certified 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 saying 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 be confident when ordering wine.”
The Food and Wine Immersion faculty include:
- Certified Executive Chef Joe Maloney, with over 20 years experience working at exclusive private clubs and resorts in Palm Beach, New England and the Capital District;
- Executive Chef John Murray, a graduate of the Schenectady County Community College Culinary Arts program with over 30 years of food and wine industry experience;
- Chef Bill Benson, an adjunct professor in Culinary Arts at Schenectady County Community College, and a founding owner of the Palmer House Cafe in Rensselaerville, 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; and
- Chef Steve Beaudry has worked in many facets of the food service industry including Schuyler Meadows Country Club, high volume restaurants and local retail establishments.
The Food and Wine Immersion Weekend comes with a complete two-day package ($259) that includes all meals, beverages, professional instruction, supplies, lodging, taxes, and service charge from Saturday January 26 at 8:30 a.m. through Sunday, January 27 at 9:30 a.m. Single Day packages are also available ($189). Classes are limited in size; please reserve a place by calling (518) 797-5100.