Niner Wine Estates is offering a Winter Cooking Series taught by local chefs. Each includes a feast of the featured fare.
“Classes are scheduled with seasonality in mind,” said Heather Lane, tasting room manager for the winery on Highway 46 West. “We decided to focus on winter fowl in January.”
Nanette Smalley leads Elegant Winter Entertaining from 11 a.m. to 2 p.m. on Jan. 21. At $95 per person, it includes goose, duck, squab and foie gras.
On Feb. 11, Maegen Loring of the The Neon Carrot takes students to the Templeton Farmers Market. Back at Niner’s demonstration kitchen, they will prepare the meat and seasonal produce selected. At $110, that class runs 9 a.m. to 2 p.m.
In Spring Brunch 101, Andre Averseng focuses on eggs Benedict, crab cakes, scones and crepes from 11 a.m. to 2 p.m. on March 10. That class is $65.
Register by emailing email@example.com or calling 239-2233, ext. 11.