Another ‘Of Corks & Cookery’ Virtual Event

Cơm Gà | Chicken Fat Rice [9/6/2020, Sunday at 1.00pm PST]

Cơm Gà is a dish composed of poached chicken, seasoned rice, a spicy dipping sauce, and (usually) a cucumber garnish. The dish’s origin is from China’s largest Island, Hainan , in Southern China. And made popular by its influx of immigrants. Towards the turn of the 20th century, many Hainanese migrated to various mainland Southeast Asian (Vietnam, Laos, Malaysia, Thailand, Cambodia, and Myanmar) nations; one of them being Chef Tu’s grandpa onto Phu Quoc Island, Vietnam. This is Chef Tu’s family version. Nothing fussy. Just all around comforting chicken and rice.

In this class you will learn the following:

• Power up your rice with everything else but water

• Poach chicken, not boiled

• Nước Mắm Gừng - The Ultimate Dipping Sauce for Chicken

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There are two featured Hoopes wines options for this class. Choose either to:

• Compare how the richness of the 2015 Genny’s Vineyard Chardonnay and the bright acidity of the 2017 Sauvignon Blanc play and contrast with the Cơm Gà.

• Taste through a vertical of three vintages of Genny’s Vineyard Chardonnay including 2014, 2015 and 2016 to see how a hand-crafted, barrel fermented Chardonnay ages in the bottle and how the resultant flavors bring forth nuances of the dish.

Flavors of South West Vietnam | Wine Pairing & Cooking Class [9/20/2020, Sunday at 1.00pm PST]

South West Vietnam [or referred to as “Miền Tây”] contains small populous provinces in the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand and last Vietnam before ending its river’s journey in South China Sea. Historically, Miền Tây was the pinnacle of the east of the Silk Road. Naturally, the abundance foreign and exotic ingredients is reflected in the cuisine.

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In this class you will learn how to cook the following dishes:

• Gà Rang Me - Tamarind Chicken Wings [sweet, savory & sour]

• Bò Kho - Vietnamese Beef Stew [savory, earthy, salty]

• Bún nhâm - Spicy Coconut Rice Noodles [fatty, spicy and bitter]

These dishes are highlighted by these ingredients & flavors:

• Lemongrass [savory]

• Tamarind [sour]

• Fish Sauce [salty]

• Palm Sugar [sweet]

• Coconut Milk [fatty]

• Red Chili [spicy]

• Vietnamese Herbs [bitter]

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The featured Hoopes wines pairings for this class are the fresh, citrus-driven 2018 Sauvignon Blanc, the lush, strawberry-laden 2017 Rosé and the beautifully bold Oakville Cabernet Sauvignon.

Participation Options

We have options to purchase only Class 1 with either wine option or only Class 2 with wines or both classes, with your choice of wines for class 1.

If you would like to participate in either or both of the Classes without wines, please follow this link to purchase the Classes directly from Chef Tu’s website:

Once your purchase is made for a class, you will be emailed a confirmation. Your email confirmation will contain a download link for Virtual Cooking Class PDF Kit . The Virtual Cooking Class PDF Kit contains the following documents:

• Shopping List

• Equipment List

• Cooking Procedure

• Unique Zoom Link for the class, as well as a password
  - Expires three days after the scheduled class giving you the option to watch and take notes on your own terms.

Paying It Forward

Chef Tu and Hoopes Vineyard are both donating $10 each per class sign up directly to Slow Food East Bay's Sister Farms Project- Asian Immigrant Farmers from Central Valley California need our help. These Farmers have lost entire sales channels due to COVID-19 related closure of restaurants, schools, and corporate cafeterias. Without any of these resources, they are heavily dependent on private sales and consumers in specialty markets, which is very competitive. This makes it nearly impossible for these small farmers to sustain themselves.