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Virtual Wine Tasting

From Grape to Glass, featuring J. Lohr Wines with J. Avery Carson. Avery will entice, educate, and entertain you; she knows how to make it interesting and fun. Event wines:

  • 2019 Flume Crossing Sauvignon Blanc.
  • 2018 Riverstone Chardonnay
  • 2018 Los Osos Merlot 
  • 2018 Seven Oaks Cabernet Sauvignontage
  • 2018 Pure Paso Proprietary Red Blend

Toddy’s Wine and Spirits special pricing for all 5 wines $72.00 plus tax. Wine pick up and pay at Toddy's. The UT Culinary Institute will prepare a specifically designed menu to include Mixed salad greens with a roasted tomato relish; Bacon wrapped dates; shrimp scampi, Pulled pork with a blackbery BBQ sauce and a Rosemary and thyme gravy; Shaved roast beef with gorgonzola & tarragon butter on croissants; and there's chocolate!

Registration only- $10.00; Registration with 1 charcuterie total: $33.00 for 2 people, Additional charcuterie- $23.00 each. Food pick up at UT Culinary Institute in Knoxville.

Dial-In Information

Register for this event. Zoom link will be sent out to all who register.

Thursday, April 29 at 6:00pm to 7:00pm

Virtual Event
Event Type

Training & Workshops

Topic

Health & Wellness

Audience

Faculty & Staff, General Public

Website

https://rhtm.utk.edu/ut-culinary-comm...

Cost

Registration: $10.00 + the cost of the wine and food, optional

Department
Retail, Hospitality, and Tourism Management
Contact Name

Terri Geiser

Contact Email

tgeiser@utk.edu

Contact Phone

865-963-9277

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