What You'll Get
Thanks to cartoons, many people believe that the correct way to taste wine is to take a sip, then witness something so shocking that it causes them to involuntarily expectorate. Skip the spit takes and sample wine correctly with today's Groupon: for $49, you get a Wine 101 Class at Two Chefs and a Table, located in Railtown.
Over the course of a relaxed, introductory two-hour tippling and tasting session, wine experts Paul Watkin and Keith Nicholson school palates on optimal wine and food pairings. Don grape-proof galoshes and embark on an elixir escapade with a small group of fellow tipplers, pairing three varieties of wine with three types of cuisine based on complementary and contrasting flavours and textures. An interactive experience, mouths will have a chance to test-drive fare with wine selections, saturating taste buds with a visceral understanding of vine varietals. By the end of the class, students can deepen their understanding of the theories dictating smart wine and food courtships, honeymoons, and occasional couples therapy, and bolster future wine and food matchmaking decisions.
In addition to the wine wisdom of Paul and Keith, students can spy talented gourmands and their elfin sous-chefs in the bistro’s open kitchen, where class participants may ask culinary questions to inspire and enhance future dinner parties and food fights.
The Fine Print
Promotional value expires May 1, 2011. Amount paid never expires. Limit 4 per person. Limit 1 per visit. Reservation required; subject to availability. Must be 19 or older. Must use in 1 visit. No cash value. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Two Chefs and a Table
Owners Karl Gregg and Allan Bosomworth channel their sundry culinary interests into Two Chefs and a Table, a French-cuisine-inspired bistro with a robust catering wing and a focus on delightful wines. Their laid-back eatery immerses diners in artful food preparation at the chef's table, where cooks prepare meals in the open to assuage the anxieties of claustrophobic cheeses.
The menu and its carefully selected complementary wines change with the season, variously sating appetites with fresh salmon, British Columbia boar, and a slew of other locally sourced ingredients. Occasional Wine Drinker dinners match themed five-course meals with ideal wines as patrons mingle in merriment. For special events and social gatherings, the catering service supplies appetizers and plated cuisine.