Summer Pairings: Wine & Small Plates

Overview:

Join Chef Cheo Smith and wine expert Caroline Glawe for a delicious dive into summer wine pairings. This collaborative session bridges the gap between the cellar and the garden, exploring how peak-summer produce like shishito peppers and sun-sweetened stone fruits can pair with tart and complex wine flavors. While Caroline guides you through the history, terroir and profile of each pour, Chef Cheo will demonstrate the preparation of curated “small bites” designed to highlight how the grape and the garden come together.

The class focuses on the technical principles of pairing, moving beyond “white with fish” to understand how salt, fat and heat interact with a wine’s structure. We will explore the Foodscape garden to discuss the peak harvest of late July and how to select ingredients that bring wine and food into harmony. Expect an engaging, multi-sensory afternoon of culinary instruction, professional tasting tips and elevated garden-to-table craftsmanship.

In this culinary experience you will learn:

• Pairing Principles: Understanding the relationship between wine tannins, acidity, and food lipids.
• Tapas Techniques: Mastering the assembly and presentation of high-impact, small-format shareable bites.
• Seasonal Sourcing: Identifying garden ingredients at their peak sugar and acid levels for optimal pairing.
• The Maillard Advantage: Utilizing the grill to add smoky, savory notes that bridge the gap to red wine profiles.
• Viticulture Context: Learning to identify key wine regions and styles through a professional tasting lens.
    

On the Menu: 

• Prosciutto-Wrapped Grilled Peaches: July peaches charred to induce the Maillard reaction, wrapped in salt-cured ham and finished with mint. (Focus: Sweet-and-salty dynamics for Rosé or light-bodied reds)
• Chilled Shrimp with Zucchini Carpaccio: Poached shrimp over paper-thin zucchini rounds, dressed with a lemon-caper vinaigrette and toasted pine nuts. (Focus: Freshness and crunch to contrast high-tannin profiles).
• Blistered Shishito Peppers with Whipped Goat Cheese: A technical study in "char" and heat, tempered by the cooling properties of chèvre and a honey-chili drizzle. (Focus: Managing capsaicin and smoke in pairings).

Notes:

• We are unable to accommodate individualized changes to the menu.
• Per University of Minnesota Policy, sampling alcoholic beverages is for educational tasting/pairing purposes and will be limited to small pours. 

Instructors: 

Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Wahpeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook. 


 

Caroline Glawe is a passionate food & wine professional who has spent many years in the local culinary scene focused on writing delicious, creative & affordable food and beverage menus for some of Minneapolis’ top chef-driven restaurants like Bobino, Lucia’s, Wise Acre Eatery and Thirty Bales. Caroline has traveled extensively to immerse herself in food and wine culture, joining other wine professionals in a deep study of viniculture. Caroline has many years of experience teaching at local culinary schools and loves sharing the important & fascinating stories of winemakers and terroir. Her bubbly personality paired with a serious background makes Caroline the perfect host for any wine-pairing event!