At MistralKitchen, chef William Belickis makes sure every meal is a five-senses experience: An open kitchen ensures customers can see, smell, and hear cooks preparing their food; when it arrives at the table, there are divine flavors and textures. Get a peek at Belickis's sensory thought process when he hosts an exclusive two-hour class on pairing wine and food, including a three-course lunch with three wine pairings, in his intimate Jewel Box space on May 19 from noon to 2 p.m. ($150). Gratuities and all other fees are included.
The white-tablecloth Jewel Box is Belickis's petite version of his original Mistral restaurant, a nationally acclaimed kitchen that closed in 2008. During this event, you'll get an in-depth crash course on how to match food flavors with the characteristics in different wines. Belickis, who believes that every dish should have wine with it, will present you with pairings and discuss six topics, like the differences between wines fermented in wood barrels versus stainless steel vessels. He'll also explain how your palate reacts with sugars, acids, and other flavor groups and how that plays into pairings.
During the discussion, you'll be treated to three dishes and three wine pairings, designed by Belickis, who allows the day's bounty to dictate his cooking. Expect clean, simple, artistic dishes; he's known for compositions like a bowl of Manila clams with sea beans, gremolata, fresh garbanzo beans, and dashi broth; or a Carlton Farms pork chop with scarlett runner beans, hon-shimeji mushrooms, Brussels sprouts, and apple balsamic.
Belickis's goal for this event: The next time you go to pair wine with food, you'll know exactly what to do. As for being able to cook dishes that have flavors like his, we're not making any promises.
ONLY VALID ON EVENT DATE
Two-Hour Class on Pairing Food and Wine, Three-Course Lunch, and Three Wine Pairings
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