Explore some of the world’s greatest distilled spirits in this entertaining and educational class. John Alongé, founder of the San Diego Wine & Culinary Center, will lead you on a journey of discovery of great spirits: What they are, where they come from, how they are made and what makes each one unique. You’ll gain an in-depth understanding of production techniques by seeing an actual still. You’ll sample delicious distillates and learn how to use them to create incredible cocktails. This class will be served with a selection of cheese, meats and bread to nibble on.

The first big bad red wine battle was such a smash that we thought we would do it all over again! Get ready for an evening of brown bag tasting and comparing, using all of your senses to reveal and distinguish Pinot Noir from Syrah this time! Our favorite quirky and knowledgeable Keri Busino will be the referee in this informative, fun and surprising class. This class will be served with a selection of cheeses to nibble on.

Learn to Taste Wine Like a Pro with John Alonge from San Diego Wine and Culinry Center! Tasting and evaluating wine, like many other disciplines, requires knowledge of specific tools and techniques. This class will teach you how your smell/taste mechanism actually works and use practical exercises to help you break down aromatic and flavor components of wine. We will taste specific wines from a variety of origins and learn how to identify and describe their attributes. Never be intimidated while wine tasting again! This class will be served with cheese and meat selections to nibble on.

The Prado invites you to our 10th annual Harvest Celebration of Food and Wine. Thursday October 15, 2009 from 5pm-9pm watch cooking demonstrations from local area Chefs, meet local winemakers, sample a bounty of food created by 'Chef of the Year 2005' Executive Chef Jeff Thurston, listen to live music, nibbles from Venissimo Cheese Shop, Sushi on a Roll and many more local businesses, treat yourself to our chocolate and champagne room and more.............. $59.95+tax in advance and $69.95+tax at the door Call Stacy Anderson at 619.557.9441 X 203 for more information!

Many know that Peter Robson is our fun loving Surfing Chef, and in this class he is taking his cue from the sea, designing a menu all about seafood! Peter will start out with Shallot Creamed Mussels; then move onto Seared Mac Crusted Ahi with Sesame Vinaigrette over Baby Greens; Local Sea Bass topped with Creamed Leeks; Grilled Zuke in Basil Butter; Smashed Red Shallot Potatoes; and finishing the night with Grilled Rummed Peaches over Vanilla Gelato. This class will be served with house select wines.

Grilling is usually an 'outdoor' adventure, but we are breaking the rules and bringing it inside the culinary kitchen for an ALL ENTREES class. Nadia Frigeri will be teaching you how to use your stove top to make several delectable easy grilled entrees. The menu: Grilled Pork Tenderloin with Mojo Sauce on Grilled Polenta; Balsamic Marinated Grilled Skirt Steak with Jalapeno-Bell Pepper Sauce and Basil-Mint Pesto; Marinated and Grilled Chicken Breasts with Tropical Fruit Chutney and Mixed Green Salad; Grilled Eggplant Parmigiana with Fresh Tomatoes, Mozzarella and Parmesan Cheese and fresh Herbs; finishing with a light Mixed Berry Sorbet with Chocolate and Macadamia Biscotti. This class is served with house select wines.

The trend has caught on: Sushi and Mojitos! We will be serving up The Prados famous muddled Mojitos, made with fresh mint, lime juice and rum while Jeff Roberto, 2009 Chef de Cuisine (our favorite Sushi Man) from Sushi on a Roll, shows you the ins and outs; the sticky and the spicy of Sushi rolling, ordering and eating! On the menu: California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, and MORE. This will be a hands-on cooking class with a limit of 2 mojitos per person.

Executive Chef Hanis Cavin from Kensington Grill is using delicious fruits of the Summer Season in this class! As you know Hanis is always full of personality and great tricks and tips to help you utilize the most of seasonal fresh and available produce and meats. The menu for this evening is reflective of just that: White peaches with pancetta and arugula pesto on flatbread; Roasted beets, goat cheese and spinach with balsamic syrup; Grilled pork loin, fingerling potatoes with braised endive finished with a cherry pan jus; and ending with a Strawberry tart, Meyer lemon coulis and hibiscus syrup. This class is served with The Prados

The weather is warm and the beaches are packed, so Nadia has created a vegetarian menu for those nights that call for a simple light dinner. Nadia will be utilizing fresh veggies and seasonal fruits to make the perfect pair as an alternative to a heavy starchy meal. Join us for a menu of: Non-Alcoholic White Wine Sangria with Fresh Fruits; Mini Puff Pastry Pizza with Fresh Tomatoes and Cheese; Arugula, Goat Cheese, Roasted Bell Pepper Frittata Roll; Mixed Green Baby Salad with Oranges, Cranberries, Almonds and Cheese Flakes; Homemade Ricotta and Spinach Crepes with Fresh Tomato-Basil Sauce; Orecchiette Pasta with Blue Cheese Sauce, Broccoli and Heirloom Baby Tomatoes; Chocolate and Almond Chocolate Loaf Cake with Raspberry. This class will be served with house poured wines.

What pairs better with a glass of champagne or a bloody mary than a tasty brunch? Chef Peter is kicking off this mid-July weekend with a brunch class in the beautiful setting of Balboa Park with this simple, yet easy menu of: Mushroom and Cheddar Quiche; Florentine Fritta; Ham and Swiss Crepes; Spring Onioned Home Fries; Orange Glazed Carrots and be sure to save room for Ganche Dipped Bananas with Chantilly Cream. Do not worry, Peter will give you the recipes so you can re-create this at home!

Join Chef/Owner Julie Frans of Dining Details Personal Chef Services and San Diego Wine & Culinary founder John Alongé for a taste of the very best local foods and wines. You’ll enjoy a true California-style food and wine pairing, featuring farm fresh produce and fabulous boutique wines made right here in San Diego County. On the Menu: Roasted Pear Filo Bites with Gorgonzola, Brie and Toasted Pecans; Seared Sea Scallops over Wild Mushroom Risotto on Chinese Spoons; Oven Roasted Heirloom Tomato Tartine with Olive Tapenade and Fresh Ricotta; Kobe Style Sliders with Gorgonzola, Sautéed Mushrooms and Sour Cherry Port Reduction. The class will be served with local wines from J. Jenkins Winery in Julian.

Bring your friends and have a night of advanced sushi rolling & crazy cocktails at the Balboa Park Food & Wine School. We decided it was time to really roll up our sleeves and rock 'n' roll the night away! Plan for an entertaining evening full of laughter and delight! We’ll serve a few of The Prado Restaurant's creative cocktails and once we are all acquainted the sushi show begins. Watch as Sushi Jeff Roberto of Sushi on a Roll molds and folds just a few ingredients together and poof! Instantly your taste buds dancing in your mouth! The menu will include California Rolls, Spicy Tuna Rolls, Shrimp Tempura Rolls, Rainbow Rolls, Tuna Sushi, Fresh Water Eel Roll Sushi, and Yellowtail Sushi. This will be a hands-on cooking class with a limit of 2 cocktails per person..

Join us and welcome Matt Gordon, Owner/Executive Chef of Urban Solace Restaurant in North Park, voted "Best New Restaurant" and "Best Sunday Brunch" in the June issue of San Diego Magazine for his debut class! Matt will be introducing himself and and some of Urban Solace's most popular menu items in a fun, fresh and informative class. On the menu: their famous Warm Cheese Biscuits with orange honey butter, followed by Heirloom Watermelon-Tomato-Cucumber Salad with Pomegranate Vinaigrette.. Entrée of BBQ’d Bacon Wrapped Sea Scallops (with a simple homemade BBQ sauce) and for dessert…a perfect key lime pie and this class will be served with house poured wines.

This is a first time class for our lovely culinary cutie Kea Longmire. Kea will be utilizing her background in catering and secret recipes from her personal chef repertoire to teach you some easy, simple and tasty side salads and dishes that would be a perfect compliment to a lunch, BBQ or a picnic on a sunny Saturday afternoon. Kea is still deciding on the dishes she will be preparing; but they will not disappoint! This class will be served with house poured wine.

August is HOT at Balboa Park Food and Wine School and it is sizzling HOT because Peter Robson is creating a scrumptious brunch for you! The busy Summer days are winding down so take this opportunity to join us and enjoy this cooking class with a menu worth the splurge! Peter is serving up: Mushroom and Ham Quiche; Smoked Bacon and Sharp Cheddar Frittata; Bloody Mary Carrots; Corn and Green Onion Hush Puppies; Hawaiian Bread French Toast; Grilled Rum Fried Plums with Chantilly Cream, to compliment the brunch we will be serving mimosas and bloody mary's.