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January 11th - Seafood
In our seafood class, we’ll cover what’s in season, selection, where you can purchase local seafood, and of course, how to cook a few delicious seafood dishes! In this class, we will prepare seafood dishes for everyone to enjoy while sampling Sanctuary Vineyards wine pairings.
February 8th - Microgreens
We’ll learn to de-stress in the garden by making our own aquaponic fish-bowl microgreen gardens that participants will take home. We will cover sources for fresh, local greens, taste some delicious dishes prepared with greens, and of course, have an opportunity to taste which Sanctuary Vineyards wine pairs well with our dishes.
March 8th - Pasta
In our pasta class, we’ll make three different kinds of pasta from scratch: spaghetti, ravioli, and cavatelli, with and without a pasta maker. Participants will sample the homemade pasta dishes and the Sanctuary Vineyards wine that pairs well with them, and take home fresh pasta and a pasta cooking tool so they can make their very own homemade pasta!
April 12th - Cheese
In our cheese class, we’ll teach you how to make a delicious queso fresco at home! This Mexican cheese is a soft white cheese that can be served on a number of dishes, and we’ll sample our homemade cheese on a taco bar, paired with a Sanctuary Vineyards wine tasting.
Sign up today at https://nightoutwextension.eventbrite.com. We are accepting cash and check payments in addition to paying via credit card through Eventbrite. Please, make checks payable to NCSU. Checks and cash payments can be received at the Currituck Extension Office located at 120 Community Way Barco, NC 27917, within 5 days of registration. Class size is limited and full registration, including payment, is required to hold your spot. If you have any problems registering please feel free to call us at 252-232-2261, and we will walk you through the process.
For more information or accommodations for persons with disabilities please contact Adam Formella at 252-232-2261, or email firstname.lastname@example.org no later than ten business days before the event.