Explore some of the world’s greatest distilled spirits in this entertaining and educational class. John Alongé, founder of the San Diego Wine & Culinary Center, will lead you on a journey of discovery of great spirits: What they are, where they come from, how they are made and what makes each one unique. You’ll gain an in-depth understanding of production techniques by seeing an actual still. You’ll sample delicious distillates and learn how to use them to create incredible cocktails. This class will be served with a selection of cheese, meats and bread to nibble on.

Many know that Peter Robson is our fun loving Surfing Chef, and in this class he is taking his cue from the sea, designing a menu all about seafood! Peter will start out with Shallot Creamed Mussels; then move onto Seared Mac Crusted Ahi with Sesame Vinaigrette over Baby Greens; Local Sea Bass topped with Creamed Leeks; Grilled Zuke in Basil Butter; Smashed Red Shallot Potatoes; and finishing the night with Grilled Rummed Peaches over Vanilla Gelato. This class will be served with house select wines.