Get Ready For Take-Off: Wine Tasting Flight School at ACI

Join Arizona Culinary Institute Chefs as they present the next event in their series of Wine Flight Classes on Wednesday, May 6th.

You’re invited to eat, drink and be merry with Arizona Culinary Institute (ACI) Chefs as they present the next event in a special series of Wine Flight Classes. This wine lover’s happening features one seating at 6:30pm promptly on Wednesday, May 6, at ACI’s du Jour Restaurant, 10585 North 114^th Street in Scottsdale (116^th Street and Shea).

This cheery evening class, featuring a four-course tasting menu, is only $55 per person (Tax and gratuity included) and open to anyone 21 or older, but space is limited and participants must register online.

In keeping with its commitment to hyper-local sourcing, ACI will feature wines from Page Spring Cellars and Arizona Stronghold Vineyards. Winemaster Corey Turnbull will be on hand to describe the select varietals and educate guests on the magnificence of Arizona wines.

Each special wine will be paired with food (tasting size portions) prepared by ACI Chefs Ron Lawrence and Chef Emily Smith and their outstanding students utilizing the freshest local ingredients including vegetables from Arizona farmer, Tonopah Rob.

“For this special Arizona installment of our wine education and tasting events, we have hand selected wines from our special friends at Page Spring Cellars and Arizona Stronghold vineyards, and we will be pairing them with four small courses of food,” notes Arizona Culinary Institute Executive Chef Christopher Wolf. “You will learn a little bit about each of the wines, and the last time we did this, it sold out pretty quick, so don’t hesitate to sign up for this one. It’s a steal of a deal.”

Check out the menu:

First Course| White: 2014 Arizona Stronghold Bonita Springs Vineyard Gewurtztraminer paired with baby carrots, perfect egg yolk, curried cashew crumble, orange fluid gel and tarragon oil

Second Course| Red: 2013 Page Cellars House Mountain Vineyard Granache paired with seared arctic char, strawberry buerre rogue, chive risotto cake, roasted vegetable Napoleon and micro salad

Third Course| Red: 2012 Page Springs Vineyard El Serrano paired with sous vide grilled Australian lamb chop, mushroom ragout, potato puree, onion soubise, garlic chips and cherry demi

Fourth Course| White: 2014 Arizona Stronghold Bonita Springs Vineyard Muscat will be paired with an under-wraps dessert