Thursday, October 11, 7 – 9 PM, Savor: A Wine Component Tasting at Chelsea Depot. A class to raise funds for Chelsea Community Kitchen.
Doors open at 6:30. Tickets $75 per person, in advance.
Please click here for an e-invitation that includes an email registration link
Learn and enjoy while you support the work of Chelsea Community Kitchen.
Longtime wine educator and consultant to restaurants and retailers, Peter di Lorenzi, will lead an exploration of the concept of “balance” in wine evaluation and appreciation.
You’ll have the chance to imbibe informational and sensory data about the various components of wine, isolate them and then reintegrate them into “whole wine” in a way that will enable you to experience clearly how they function in interaction with all the other components of wine.
A representative of the Michigan Grape & Wine Industry Council will be on hand to introduce you to award-winning local wines.
Interested in attending?
To make a reservation, go to our Contact Us page, fill in your contact information, choose “Fundraiser tickets” in the Subject line and let us know how many tickets you want.
Then send your check for $75 per person to:
Chelsea Community Kitchen, 305 S. Main Street, Suite 100, Chelsea, MI 48118.
We’ll confirm your reservation as soon as we receive your check. Seating is limited, so make your reservation soon.
If you are unable to attend, please consider sending a contribution to support our work.
Here’s the scoop on Savor instructor, Peter di Lorenzi:
Peter di Lorenzi has been a wine educator locally and nationally for over three decades.
As a restaurateur, he has developed acclaimed wine lists at The Earle, Trattoria Bella Ciao, and the Kerrytown Bistro. He was a local pioneer in creating winemaker dinner series focusing on specific regional food and wines. He also pioneered intensive, ongoing staff wine training and tasting programs in Southeastern Michigan.
He has served as a National Wine Spokesperson in the U.S. for the Italian Trade Commission [ICE]. In that capacity, he attended Vinitaly, the Italian National Wine Expo, and addressed conference panels on the importance of ‘vini tipici’ and on realities of Italian wines in the U.S. market. He also attended the First World Wine Writers’ Conference in Gorizia.
He taught Wine and Beverage Management classes at Washtenaw Community College in the Culinary Arts Program for three decades, and he now conducts component tastings for WCC culinary students annually.
He is a food and wine consultant to restaurants and retailers. His company, Lo-TECH Foodways, provides healthy cooking and eating education, training, presentations, and demonstrations.
He is currently on the Board of Directors of the Chelsea Community Kitchen as well as consultant/presenter of Healthy Garden Cooking for the MSU Dept of Community Agriculture, Recreation, and Resource Studies and the Michigan Farmers’ Market Association.