CCCC, and Mac’s to host Wine and Food Pairing Fundraiser Wednesday, Nov. 3

CCCC, and Mac’s to host Wine and Food Pairing Fundraiser Wednesday, Nov. 3Cerro Coso Community College –

The Cerro Coso Community College Foundation and Mac’s International Cuisine are teaming up to host a Wine and Food Pairing Fundraiser on Wednesday, November 3, 2021 from 5:30 to 8:30 p.m.

Learn the art of Wine and Food Pairing with Wine Expert Eric Le Barbé from France.

A Sensory Experience that includes a four- course gourmet meal by Mac’s Owner and Chef Kent McGowan, and a series of discussions and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste, and texture (acidity, sweetness, oak, tannin, body, etc.), to basic food characteristics and anchors of each (sweet, sour, bitter, salty, fattiness, body, etc.).

Learn how these characteristics contrast and complement each other from Wine Expert Eric Le Barbé drawing on his restaurant experience in France and the UK and working 18 years in

Sensory Research for E. & J. Gallo Winery.

This event is a fundraiser for the Cerro Coso Community College Foundation that supports the financial needs of the students and college.

Wine is sponsored by Ridgecrest Coldwell Banker Best Realty.

Tickets are $100 per person and includes a donation to the CCCC Foundation. Purchase online at www.cerrocoso.ticketspice.com/wine-food-pairing-fundraiser .

Seating is limited to 40 so get your tickets early and join us for an intimate, informative, engaging, and memorable wine and food pairing experience that includes six superb wines,

and four gourmet courses, each perfectly matched to teach you how to predict excellent food and wine pairings.

The Cerro Coso Community College Foundation relies on partnerships with community and corporate leaders whom share a commitment to ensuring that students have access to an affordable, quality college education.

Contact Natalie Dorrell for more information at 760-384-6260.

Courtesy photo: Wine expert Eric La Barbé

Story First Published: 2021-10-15