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Cooking with Master Chefs
Presented by City College of San Francisco Culinary Department and Zinfandel Advocates & Producers
In 2013, ZAP partnered with the Culinary Department to produce an auction lot to support the school's wine program.

Chef Laurence Jossel of Nopa Restaurant in San Francisco, joined Winemaker/Proprietor Mike Dashe of Dashe Cellars and Chef Matt Gandin of Comal in Berkeley joined Matt Cline, Winemaker/Proprietor at Three Wine Company.

Participants who won the lot cooked side-by-side at the New Chinatown/North Beach campus, a 14-story, multi-million-dollar glass and steel structure that houses the distinguished culinary department. The inspired menus were created to pair with the Zinfandels from the respective wineries and included corn and pork as the "secret" ingredients. Everyone sat down to an extravagantly creative feast, enjoyed the Zinfandels, compared notes on ingredients, technique and culinary flare and patted themselves on the back for a job well done!

"Great event; wonderful food and wine pairings; extremely fun and educational for me. Bravo to all of you. It's a real testament to the program that such talented (and busy!) chefs as Laurence and Matt spent the time to teach the attendees and create three-course meals for the night. I had a blast."
Mike Dashe
Winemaker, Dashe Cellars

"Both Chef’s did a wonderful job explaining each of their course preparations and ingredients to their team and overall there seemed to be a very positive collegial atmosphere."
Matt Cline
Winemaker, Three Wine Company

"Thank you to everyone involved. Chef Jossel was fantastic. His skill, enthusiasm, and passion were amazing and make him an exceptional teacher. All the members of our group are very comfortable in the kitchen but all left the event better cooks for the experience. As a long standing zin freak, it was a pleasure meeting and discussing “the wine” with Mike Dashe whose wines were great and paired beautifully with the dishes. The new teaching kitchen is impressive. Many thanks to all for an exceptional evening." Rick and “The Black Team”
"Richard, I could not agree more! Thank you for putting into words what our team feels." Cheers! Danno, “The Red Team”

 

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