It's that time of year when the weather is starting to cool off and you want to find your stove again. Every semester UNLV Continuing Education offers classes to tempt and entice your palate. I think of Chef Les Kincaid as our “resident expert” since he has taught cooking and wine appreciation for Continuing Education for more than 25 years. We have learned to make hearty soups, crafted our own sushi rolls, and matched artisan cheese with craft beers. Now Chef Kincaid wants to expand our knowledge on wine and cheese and liven up our traditional holiday meals.
On Oct. 22 Wines & Cheeses of the Worldgets underway. This two-week course is held at Total Wine & More in Summerlin, with the first week focusing on French wines & cheese and the second week on the Spanish ones. Chef Kincaid is very knowledgeable about winemaking and speaks extensively about how the landscape & weather affect the grapes and why cheeses and wines from the same region complement each other so well. He talks about the proper temperature both red and white wines should be served and that all cheeses should be served at room temperature. With the attention to detail that Chef Kincaid provides, you will enjoy your holiday cheer.
Speaking of holidays, in my household Christmas dinner is very eclectic, featuring dishes from around the world. Last year, my brother who lives in China brought home a Chinese dish that had potatoes, fish sauce and those tiny hot peppers (yum!). The main dish was a German roulade, with a Buche de Noel (French Yule log cake) for dessert. I can’t wait to find new ideas for this year; I like surprising my family with a tasty new recipe. If you’re like me you may want to check out a New Twist on Traditional Holiday Recipes, where you can spice up your holiday parties with fresh ideas on the tried-and-true recipes. The class is for main dishes with tips to make your holiday meals a success. It meets on Nov. 18 from 6-8:30 p.m., just in time for the holiday season.