Gather with Caprial and John as they share with you a few basic principles for pairing food with wine. Principles that can be applied to entertaining as well as weeknight dinners. Learn how to prepare versatile pàte â choux, which can be transformed into tasty appetizers or a delectable dessert. Cherry-glazed lamb assumes center stage with flavors that beg to be paired with the perfect glass of wine. And lastly learn how to create a tangy and creamy, no-bake dessert, garnished with poached pears. Pàte â Choux Filled with Seasonal Seafood Pear Tart with a Gingersnap Crust Slow-Roasted Leg of Lamb Basted with Dried Cherry Glaze		Summer Barbecue   At The Farmer's Market   Family Birthday Party   Think Like a Chef   Fresh Pasta Class   Braising Wine and Food Pairing   Seafood   Great Steak Class   Bread & Biscuits - Sweet & Savory   Breakfast Class   Soups & Stews   Blow-out Celebration   Knife Skills   Frozen Desserts   Parisian Supper   Pies & Tarts - Sweet & Savory   Saturday Night at the Bistro   Cooking With Kids   Sauté Class   Beyond Soy Sauce   Appetizers   Sauces   Pastry Class   Pizza Party   Aphrodisiac Dinner  TV SERIES HOME  ABOUT THE SERIES

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