At Home with Andrew | A Virtual Cooking Tutorial

Since the beginning of last summer, Ryan's on York Executive Chef, Andrew Dunbar, has been demystifying the process of cooking restaurant-quality meals at home for you, frequently in the company of his friend and Level 1 Sommelier, Eric Mueller, in his "At Home with Andrew" virtual cooking series. These livestreamed web broadcasts air on both MPL's Facebook page (www.facebook.com/manitowoclibrary) and YouTube channel.

The next installment of "At Home" will be taking a slightly different approach with a bit more of a wine-forward focus. Eric will be stepping into the spotlight to broaden people's wine knowledge, while Andrew prepares some deliciousness informed by the wine being discussed.

In case you were planning on playing along at home this Thursday, there's still time to pick up everything you’ll need in advance.

In terms of wine, here's what we'll be focusing on:

• 2021 Jean Foillard Morgon Côte du Py
• 2022 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Kabinett trocken 'Egon'
• 2011 R. López de Heredia Rioja Reserva Viña Tondonia

Should you not have that on-hand, Waterford Wine in Green Bay can hook you up (or with an acceptable substitute if they don't have those exact bottles in stock).

And now for the food:

Patatas Bravas

Potatoes

• 3 pounds Yukon Gold potatoes, cut in bite size chunks
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• ½ teaspoon salt

Sauce

• ⅓ cup mayo
• ½ lemon, juiced
• ½ tsp salt
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Some parsley or green onion to top

Coq au Vin

• 2 pieces sliced bacon, cut into small pieces
• 1 medium onion, peeled and roughly chopped
• 2 chicken thighs, with skin and bone
• 4 ounces button mushrooms, halved
• 2 or 3garlic cloves, peeled and minced
• ¼ cup Italian parsley, chopped
• 3 tablespoons tarragon, chopped
• 2-4 ounces dry or off-dry Riesling wine

See you Thursday! Bon Appétit!