We celebrated our last class of 2016 the best way we know how with lots of bubbly and Joncarl Lachman of Noord, Neuf, and The Dutch. We were popping bottles all night as we cooked our way through four courses and got to enjoy a different glass of sparkling with each plate. Take a look out our evening!

We started our dinner off with a glass of Champs de Estel Cava Brut from Spain which accompanied Joncarl’s grilled prawns with dill, leeks, chive and champagne cream.

The second course was an endive salad with bacon, walnuts, apple, roquefort cheese, and champagne vinaigrette served with a glass of Domaine de Martinolles Blanquette di Limoux from France. For our main course, we enjoyed a hearty bowl of champagne vinegar braised rabbit with cabbage, turnips, smoked sausage, and caraway. For this course, we drank Chateau Montcontour Rose Cremant from France

Last but certainly not least, Joncarl cooked up a real treat. He poached pears in champagne and served it with dried fruit and marscapone. We appropriately “peared” this dish with a sweet glass of Marenco “Strev” Moscati d’Asti from Italy. From all of us here at COOK, have a safe and happy new year!