Dinner & Wine - Eat, Drink, & Learn!

Dinner & Wine - Eat, Drink, & Learn!

Comm Ed - Culinary | FULL

13000 Interstate 30 Little Rock, AR 72210 United States
CAHMI Restaurant
Beginner
4/23/2025 (one day)
5:45 PM-8:00 PM on Wed
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$80.00

Dinner & Wine - Eat, Drink, & Learn!

Comm Ed - Culinary | FULL

Join us for an evening of fine dining while learning all about the delicious meal and paired wine! The Culinary Institute faculty and students of classes Food IV, Dining Room Operations, Professional Beverage, and Advanced Patisserie are partnering with Community Education to provide you with an amazing dinner experience where you will be introduced to basic wine pairing theories and how food interacts with different styles of wine.

If you intend to dine with friends/family, please coordinate your registration: only ONE person in your party needs to sign up, and that person needs to make sure to indicate the size of your party, which they will be asked upon registering. Cost is $80 per person; make sure your total cost accurately reflects your group size. We will do our best to make sure that no groups are split up, but if your party is smaller than 6, you will likely share a table with others.

Maximum party size is 6; if your party is larger than this, please email kgustafson@uaptc.edu, and we will see if we can accommodate you.

Discount rate available for Pulaski Tech students, staff, faculty, and alumni; email kgustafson@uaptc.edu for the code.

MENU


Chefs Features:

Honeydew Melon with Whipped Goat Cheese

Blue Cheese and Butter Cream Tart

Sparkling Wine: Sparking Moscato Bulletin Place


Bread Service & Charcuterie Board


Chicken Roulade with Sun-dried Tomato and Spinach, Au gratin Rice, Herb Cream Sauce

Wine Pairing: Riesling R Rheingau August Kesseler


Salmon with Orange Gastrique, Honey Mustard and Gingered Sweet Potatoes

Wine Pairing: Verdejo Rueda Marques de Caceres


Sliced Beef Tenderloin with Bordelaise Sauce, Pommes Aligot, Asparagus Tips with Marinated Mushrooms

Wine Pairing: The Woolftrap Red Boekenhoutskloof


Vanilla Mousse with a Peach Compote, Almond Sponge and Glazed Toasted Almonds

Wine Pairing: Muscat de Beaumes de Venise Famile Perrin (Sweet White French)

  • Age Requirements: Ages 21  and up (alcohol will be served & consumed).
    Dietary Requests or Questions?  Please e-mail kgustafson@uaptc.edu
    Interested in a similar class for your next private event?  UA-PTC Community Education offers completely customizable classes and training for individuals, parties, groups, businesses, and industries of all sizes and disciplines. Please e-mail kgustafson@uaptc.edu for more information.
    Community Education Cancellation Policy: A full refund will be issued if registration is canceled at least 7 days prior to the start of class. Cancellations made less than 7 days from the class date, will not receive a refund unless the class spot can be sold. In the chance that UA-PTC must cancel a class, registrants will have the choice of receiving a full refund or transferring to another Community Education class.

Joel Dekkers

Kenneth Lipsmeyer

Kenneth Lipsmeyer, DWS Ken Lipsmeyer’s love affair with wine began in the early 1980’s while a studying in Budapest. Friends in university were headed out to harvest grapes inviting Ken to join in. What followed was a week-long adventure of grape picking, wine making, and Hungarian Goulash made by camp fire while drinking Egar Bikaver, a local wine. That early experience preceded years of exploring wine regions across the globe including France, Switzerland, Italy, Croatia, Spain, Australia, New Zealand, Chile, Canada, and the USA. Much of this time, Ken worked in the industry as a Sommelier on cruise ships and in formal restaurants, including one that he owned, 9 Jones Restaurant, in New York City. Ken has been teaching and training about wine and spirits since the 1980’s. He has been a full-time wine instructor since 2010, when he joined Pulaski Tech’s Hospitality program. His credentials include certifications with several international wine-education organizations, but he is most proud of his Diploma of Wines and Spirits, awarded by the Wine and Spirits Education Trust. Ken’s philosophy of wine education is to start by understanding the flavor preference of one’s own palate and then try to understand the impact nature plays on wine so that students can better navigate the wine list and shelf to find wines they enjoy.