Month: January 2011

Putting a few drinks together for friends is one thing, but imagine taking orders for an entire restaurant full of people…especially on a busy Friday night. “You Asked For It” and now Emily Engberg is getting a lesson in bartending from Crave.

Twin Cities Live – Crave Bartending Edition

Restaurateur Kam Talebi is opening the Twin Cities’ fourth CRAVE in April. But first he’s launching an Italian eatery in St. Louis Park and a Calhoun Beach Club gastropub. Check out the Star Tribune article for more info.

Watch how to make our Chop chop salad with Executive Chef Colin Murray!
Chop Chop Salad Demo

Today was the first “Ladies Who Lunch” event at CRAVE Orlando. “Ladies Who Lunch” is a monthly luncheon series featuring exclusive lectures from prominent Orlando business women, sponsored by Orange Appeal.

The next event will be held on February 15th, 11:00am at CRAVE Orlando. Andrea Batchelor, Public Relations manager of Neiman Marcus, will speak about Spring Fashion & Beauty trends! Tickets are $25 and includes a two course lunch and a $5 donation to our CRAVE Cares partner of the month (Feb’s partner is the American Heart Association)

Call for reservations, space is limited. 407.345.8788

The class begins with an introduction from Sommelier Tim Edmunds and Executive Chef Mike Agan to provide you with a rundown of the wines (“Juice”, as Tim calls it) and food pairings that they will be serving. The class is light hearted and fun, never snobby or pretentious, and everyone is encouraged to ask questions and interact with Tim, as well as one another. Feel free to slurp and sniff your wine as loudly as you want! The main goal of the class is to provide you with knowledge so that you can feel comfortable purchasing wines in restaurants and stores, but also to have fun with a
one of a kind experience.

Tim begins by describing the process for categorizing and evaluating grapes based on color, aroma, flavor and texture. This leads into the process for how wine is actually made, how the process varies by region and by winery, the difference between using oak barrels and stainless steel barrels, and why hand squeezed grapes yield a higher quality wine. Tim will also explain the aging process and why particular wine varieties are required by law (the wine cops, as Tim calls them) to age for a specific period of time, which can be anywhere from 1-10 years.

For each individual wine that Tim presents, he will take you through the process of sampling each one to pick out the elements that went into making that particular wine. Was it made in an oak or steel barrel? What varieties of grapes were used? How long was it aged? In which region was it made? It’s a fascinating process that is fun to learn, but difficult to master, which is why we have Tim!

While wine is the main focus, it wouldn’t be the same without regionally inspired dishes to complement them. Luckily, Executive Chef Mike Agan is on hand to craft food pairings specifically for each wine that accent their sweet, oaky, or savory flavors. Classically trained in French Cuisine, Mike provides the perfect supporting cast for Tim’s “Juice” and adds another element to these one-of-a-kind classes.

We hope you will join us in the future at one of our 3 monthly classes. We feature a new region every month and hold the class once at each of our Minnesota locations throughout the month. For schedule and times, please call 952.697.6000. Tickets are $55.00 per person and include 6 glasses of wine, 6 courses, and Tim’s expert insights!