Chef Cynthia B had a recent incredible trip to Bordeaux and the Perigord and wants to share that trip with you. She drank amazing wines from Bordeaux to Bergerac and sampled cheeses, seafood, duck, foie gras, and numerous other delicacies all over these regions.
This session will be delicious and bountiful, offering some of the foods she brought back along with her recreations of her favorite dishes.
Most of the cheeses from this area are consumed there and not imported, but Chef Cynthia will search the Bay Area to find similar cheeses.
Bloebaum will provide 8 wines, 6 kinds of cheese, honey, patés, and lots of other treats. Chef will recreate the blueberry violet jam, linden-elderflower jelly, and green tomato jam she ate there.
Our wines for this session will be made from grapes you know, including Sauvignon Blanc, Malbec, and Cabernet Franc; some you may not, such as Savagnin, Mansois, and Duras.
The wines for sampling:
Chef Cynthia would love to include you in this session!