We were lucky enough to spend a delightful Saturday noon hour at Charleston’s Capitol Market, learning how to cook with wine. Sponsored by the Capitol Market and AARP, the live demonstration by Chef Paul Smith had everything – great information, humor, food and wine paring rules (or lack of rules), some of the best locally grown mushrooms we’ve ever seen – and awesome tastes after the demo. On the menu, Beef Bourguignon and Chilled Strawberry Champagne soup. Yum!
You can find the recipes and more info on this ongoing summer cooking program at www.capitolmarket.net/recipes/
We asked Chef Paul a few questions on food and wine – his answers are in the video below.
We asked Chef Paul a few questions on food and wine – his answers are in the video below.