Explore America's diverse culinary and viticultural landscape in this immersive five-course, three-hour dinner class. Travel through key U.S. wine regions-California, Oregon, Washington, and New York-while tasting regional dishes paired with representative wines. Learn how geography, climate, and culture shape local ingredients, cooking styles, and wine production. Along the way, gain insight into pairing principles, historical context, and the culinary techniques that define each region's flavor identity.

Arrive through the east doors to the Lobby of the Institute for the Culinary Arts (Building 22 of MCC's Fort Omaha Campus) 15 minutes before class starts.