WEDNESDAY, OCTOBER 10

CLASS: Cuisine and Wine of the Duke City – Carl LoStracco

Class outline

1:00 - 1:20 – Self introduction and wine introduction and wine history in New Mexico

1:20 – 1:50 - Tasting the influences (Chard and Syrah)

Class will taste the two different wines and how they blend with the tastes
of local cuisine class will at that time get info on the winery. During this
time the class will also have a Q & A period. (Samples of New Mexican
dishes provided via buffet style set up) Ref check list #2
2:00 – 2:30 – After a short break class will resume with a selection of local whites
A chicken dish will be the main along with a vegetarian version.
Here again the class will be exposed to the flavor spectrums produced
with the wine and cuisine. Check list # 4

2:45 - 3:05 – Self and wine introduction and wine history in New Mexico

3:05 – 3:35 - Tasting the influences (Chard and Syrah)

Class will taste the two different wines and how they blend with the tastes
of local cuisine class will at that time get info on the winery. During this
time the class will also have a Q & A period. (Samples of native New
Mexican dishes provided via buffet style set up. Ref check list #2
3:45 – 4:30 – After a short break class will resume with a selection of local whites
A chicken dish will be the main along with a vegetarian version.
Here again the class will be exposed to the flavor spectrums produced
with the wine and cuisine. Check list # 4

Food for event:

Calabacitas: This recipe combines two Native American crops, squash and corn, with
chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes
well with a variety of foods.
Chicos: Dried roasted corn kernels and are also the name of a very popular dish in
Northern New Mexico. Traditionally, the corn is dried in the hornos or Indian ovens,
which gives it a smoky taste. Today, however, most of the chicos are dried in commercial
ovens and lack the distinctive taste.
Posole: Treating corn with lime to remove the tough skins was probably a technique the
early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This
corn, called posole, is the basis of a dish by same name. A tradition during the holiday
season, it is considered to bring good luck through the year if eaten on New Year's Eve.
Serve the posole with additional chile sauce on the side for guests to add at their own
discretion.