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*PoPo is the Cantonese term for the maternal side grandmother.

Effervescent, Fizzy and Fun – Lambrusco is known as a red wine from the Emilia Romana area of Italy. “Lambrusco is actually a family of very old grape varieties native to Italy. Most wines are a blend of several distinct varieties, each with a unique taste profile. It is unclear exactly when these varieties manifested, but Cato may have mentioned them in De Agri Cultura in 160 BC – humanity’s oldest printed farming manual.” — Wine Folly

In the past, it had less than a stellar reputation going back to the 70’s sweet swill. Now, no more, as winemakers produce quality wines fine as an aperitif and some with a meal if not dessert. With the holiday season about to begin, the Chinese larder will be explored for quick and tasty hors d’oeuvres paired with lambrusco – from a dry rosé sparkler to a sweet splash.

Janet Cam is a Culinary Strategist and wine expert, best known as the co-founder of DC’s storied restaurant, Le Pavillon, the first nouvelle cuisine restaurant in the U.S., honored with Wine Spectator’s Grand Award for their wine list. Cam’s clients have included Chef Peter Chang and his Q restaurant group (Q by Peter Chang, Mama Chang, and Nihao – named Esquire magazine’s best new restaurant 2020), The Cosmos Club, and Vino Volo wine bars. Cam conducted 48 wine and food pairings delivered during the Covid 19 lockdown. Most recently, she paired wines for the dinner prepared by Chef Peter Chang for the Smithsonian’s gala honoring legendary cookbook author and food historian Grace Young, the 2022 James Beard Humanitarian of the Year Award recipient. Her unique background in French and Chinese cuisine is used to create these hors d’oeuvres for the holiday season from the French inflected smoked salmon rillettes prepared with crème fraîche to char siu a Cantonese-style of barbequed pork originating in Guangdong found in royal recipe books over 3,000 years ago during the Zhou dynasty.

WINE – LAMBRUSCO

Venturini Baldini, Reggiano Lambrusco Cadelvento Brut Rosé NV
Venturini Baldini, Reggiano Rubino Del Cerro NV
Venturini Baldini, Lambrusco dell’Emiia Montelocco Rosso NV
Le Grotte, Lambrusco Reggiano Rosso Dolce NV

HORS D’OEUVRES

CRISPY SCALLION BREAD

Soy Sauce and Aged Vinegar Dip

Smoked Salmon Rillettes

STEAMED BAO BUN

BBQ Char Siu, Hoisin Sauce, garnished with Scallions

Pan Seared Mushrooms

QUAIL EGGS

Skewers with Mini Peppers

Chili Crisp

PRAWN CHIPS

DESSERT

Sweet Butterfly Fritters
Blood Oranges and Lambrusco

This class requires at least 6 participants.