Join Balboa Park Food & Wine School as we welcome Gina Freize, 'Cheese Wiz', Owner of Venissimo Cheese in Mission Hills and Keri Cassidy Busino, C.S.,CSW Wine Manager, Youngs Market Company. They will take you on a journey through 5 perfect wine & cheese pairings. Learn some simple tips on how to match cheeses with different wines as well as the basics of wine & cheese. Venissimo carries more than 120 varieties of imported and domestic artisan cheeses at any given time in the Mission Hills shop. Gina passionately believes in the 'glory and goodness of cheese'. The course will appeal to both beginners and connoisseurs. You will not want to miss this class!

When it comes to drinking wine, most people stick comfortably to the beaten path, favoring the tried and true wine selections that one finds everywhere. Here’s your chance to head out into the wine wilderness with John Alongé, author of The Wine Heretic’s Bible – Plain English Advice for the Casual Wino. We'll sample some of the most interesting and unusual wines the world has to offer: winsome whites, redolent reds and succulent sweet wine. Don't miss this extraordinary wine voyage! This class is served with a selection of meats and cheeses to nibble on!

Join us Thursday night August 19, 2010 at 6pm for a superb evening of wonderful cuisine, rich wines and phenomenal stories with friend and winemaker, Flora Springs founding son John Komes and with the menu of Executive Chef Jon Hale. For reservations please call Stacy at 619-557-9441 X203 Meet and Greet Courtyard Reception: -Chef’s tray passed Hors d’oeurves 2008 Flora Springs Sauvignon Blanc, Soliloquy First Course: -Lobster Two Ways: Vanilla Butter Poached Spiny Lobster Tail, Local Pencil Asparagus Lobster Salad, Heirloom Tomato Tart, Sherry Chorizo Vinaigrette 2008 Flora Springs Chardonnay, Barrel Fermented Second Course: -“Duck, Duck, Goose” Duck Breast Tartare, Merlot Vinaigrette Crispy Confit Roulade, Golden Raisins and Wild Rice Foie Gras Brûlée, Prickly Pear Foam 2007 Flora Springs Merlot, Estate Third Course: -“Tongue and Cheek” Seared Halibut Cheeks and Red Wine Pickled Tongue 2006 Flora Springs Cabernet Sauvignon, Napa Valley Dessert: Californian Artisanal Cheeses Chef Francesco’s Red Wine Biscuits 2006 Flora Springs Trilogy

These classes sell out quickly, so be sure to register NOW! Jeff Roberto from Sushi on a Roll, 2009 Chef de Cuisine, will be showing you the secrets of sushi rolling all night (or for about 2 hours) and you will be putting your talent to the test! Have a sip of sake while you roll and make sure that you know how to make those chopsticks work, because you will be eating your creations! On the menu: California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class served with Asian Beer and Sake, limit 2 drinks per person included.

It is SUMMER already and that means afternoons in the park and on the beach with friends and family! Chef Andrea has put together a menu with the sunshine and warm weather in mind, so pull out your beach blanket, and get your picnic basket prepped for: Italian Lemonade Chilled Fresh Tomato Soup with Summer Relish Watermelon and Cantaloupe Salad with Mint Vinaigrette Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Blueberry Picnic Bars with Vanilla Bean Ice Cream and Blueberry Coulis This class is served with house poured wines, limit 2 glasses per person.

If you know Katherine Humphus then you know she is one sweet little lady and we have to say that her expertise is, well, you know....CHOCOLATE!!! So join Chef Katherine in this sure to be messy~sure to be sweet~and sure to be decadent class that will served the Prados Chocolate Martini (limit 2 per person included) to go with the theme~ On the menu: -Chocolate Rum Fondue -White chocolate Raspberry Cheesecake -Dark Chocolate Porter Cake with homemade ice cream -Classic Peanut Butter Buckeyes dipped in milk chocolate -Pistachio Chocolate Truffles

Looking for a fun night out on the town? Join us at BPFWS and enjoy a minty mojito while filling up on some fresh Sushi! Well then look no further than here! This is the opportunity for you to get your fingers wet and ready to roll while Jeff Roberto from Sushi on a Roll; Chef de Cuisine Chef of the Year 2009, guides you to creating the best sushi YOU have ever MADE! On the menu: California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class with a limit of 2 Mojitos per person.

He has just opened his own restaurant and has found the time to come back and teach a special class for you here at BPFWS. Top Chef and Restaurateur Rich Sweeney is going to cook a menu that is for the bacon connoisseur! On the menu: -Honey Bourbon Pork Tenderloin Skewers with Pecan Mint Pesto -Citrus Braised Pork Belly with Habanero-Mango Salsa -Pork Loin Chops Stuffed with Apple Relish, with Roasted Garlic Mashed Potatoes -Chocolate Covered Bacon with Vanilla Gelato served with house poured wines, limit 2 glasses per person

Does the thought of throwing a fun and friendly get together make you sweat? Let our entertaining expert Dee Biller show you the tricks of the trade to make your next dinner gathering a lot easier on you and let you enjoy your company! On the menu: -Grilled Basil Garlic Shrimp -Chopped Salad with Balsamic Vinaigrette -Chicken Breasts Stuffed with Feta, Sun-Dried Tomatoes, Kalamata Olives, Spinach and Pine Nuts with Watercress Cream -Herb and Garlic Mashed Potatoes -Summer Squash Saute with Fresh Herbs -Mint Cookie Truffles Served with house poured wines, limit 2 glasses per person included.

merican Tuna is a locally based fishery, which practices pole-and-line method, one fisherman-one fish. AAFA is the only MSC Certified Sustainable Tuna Fishery in the World. Meet your fishermen, learn their heritage, their story and what makes them the sole surviving sustainable tuna fishery in San Diego, once known as the “Tuna Capital of the World”. Chef, Melissa Mayer will bring their tuna from the sea to the table and show you some seasonal and regional sustainable seafood recipes. Additional ingredients will be harvested and sourced locally, sustainably and organically. Served with sparkling or white wine to complement the fare- limit 2 glasses per person. On the menu: Rare, Seared, Cured and Cooked -Albacore Crudo with Heirloom Melon Carpaccio, Citrus Hazelnut Oil Emulsion, Cilantro Flowers -Marinated Anchovy (Boquerone) and Artichoke Bruschetta with White Truffle Oil -Bay Scallop and Spot Prawn Ceviche Verde -Albacore Salad with Suzie’s Farm Butter Lettuce, Heirloom Cherry Tomatoes, Persian Cress and Lime Sesame Emulsion *All menu items subject to sustainable availability.

Summer is not quite over and that means that tomatoes are still vine ripe, strawberries are still sweet and nothing tastes better at the end of the meal then a cool refreshing scoop of ice cream! Nadia is treating us to a mid-summer meal that will simply satisfy and ultimately leave you wanting more.... On the menu: -Bruschetta with Roasted Red & Yellow Bell Peppers and Carpers, topped with Parmesan Cheese -Perciatelli Pasta with Creamy Garlic Sauce, topped with Roasted Tomato Sauce and Shaved Parmesan -Grilled Devil Chicken Breasts with Balsamic Caramel Sauce -Tuscan Style White Beans with Rosemary and Fresh Tomatoes -Lemon Ice Cream with Fresh Strawberries Served with house poured wines, limit of 2 glasses per person included.

There is nothing better than a perfectly seasoned and dressed up burger, whether that be a beef or veggie patty! Join Chef Alkire as he shares his secrets to a tasty burger with all the right accompaniments. This class will be served with house poured wines, 2 glasses per person included. On the Buns will be: -lamb slider -beef slider -mushroom slider -sweet potato fries -toasted marshmallow milkshake

Join us Thursday night August 19, 2010 at 6pm for a superb evening of wonderful cuisine, rich wines and phenomenal stories with friend and winemaker, Flora Springs founding son John Komes and with the menu of Executive Chef Jon Hale. For reservations please call Stacy at 619-557-9441 X203 Meet and Greet Courtyard Reception: -Chef’s tray passed Hors d’oeurves 2008 Flora Springs Sauvignon Blanc, Soliloquy First Course: -Lobster Two Ways: Vanilla Butter Poached Spiny Lobster Tail, Local Pencil Asparagus Lobster Salad, Heirloom Tomato Tart, Sherry Chorizo Vinaigrette 2008 Flora Springs Chardonnay, Barrel Fermented Second Course: -“Duck, Duck, Goose” Duck Breast Tartare, Merlot Vinaigrette Crispy Confit Roulade, Golden Raisins and Wild Rice Foie Gras Brûlée, Prickly Pear Foam 2007 Flora Springs Merlot, Estate Third Course: -“Tongue and Cheek” Seared Halibut Cheeks and Red Wine Pickled Tongue 2006 Flora Springs Cabernet Sauvignon, Napa Valley Dessert: Californian Artisanal Cheeses Chef Francesco’s Red Wine Biscuits 2006 Flora Springs Trilogy

There is nothing better than the best seat in the house in a debut Chef's class here at BPFWS. So get your seat now for this sure to be delicious and entertaining class with Executive Chef Brian Johnston from The Red Door Restaurant in Mission Hills. On the menu: -Jumbo lump crabcakes, sweet basil sauce, sweet red pepper tapenade -Red Door Cabernet Braised Beef Shortribs with Killer Macaroni & Cheese and Oven Roasted Baby Carrots with Honey & Walnut -Red Door Banana Cream Pie This class will be paired with select wines per course.

Everyone needs a good meatless menu to add to the recipe repertoire, and Katherine has come up with something that is simple and year round for your delight! This class is served with house poured wines, limit 2 glasses per person included! On the menu: -Fire kissed stuffed tomatoes with spinach and ricotta -Roased rainbow veggies with orange oil and whole grain mustard -Almond/balsamic marinated portabellas with garlic toasts -Fresh peach clafouti