Ray Isle & Joan Coukos - Wine Expert & Chocolat Moderne Founder
Ray Isle & Joan Coukos - Wine Expert & Chocolat Moderne Founder

Ray Isle & Joan Coukos - Wine Expert & Chocolat Moderne Founder

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WHO: Wine expert Ray Isle and Chocolat Moderne founder-chocolatier Joan Coukos

ABOUT: Ray Isle is the executive wine editor at Food & Wine, and the wine and spirits editor for Travel + Leisure. He writes a monthly "Bottle Service" column and contributes regular print and online features about wine, spirits, and wine-related travel to both brands. His articles have also appeared in Departures, The Washington Post, Time, and more. Isle has been nominated three times for the James Beard Award in beverage writing and is a two-time winner of the IACP Award for Narrative Beverage Writing. His book The World in a Wineglass: The Insiders’ Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now will be published by Scribner Books in November 2023.

Joan Coukos abandoned a banking career and choose instead to dive into the world of hand-made chocolates. She studied chocolate and confectionery arts with a coterie of world-class French, Belgian, American, and Swiss chocolatiers in New York and at The World Pastry Forum in Las Vegas. In 2003, she founded Chocolat Moderne with a mission to create art to eat — visually stunning, handcrafted confections filled with perfectly balanced, on-trend flavors that introduce new ingredients to chocolate-making. She’s been featured as one of “America’s Greatest Chocolate Innovators” by Food & Wine magazine, inducted into the NY Chapter of Les Dames d'Escoffier International, and named one of Dessert Professional magazine's "Top Ten Chocolatiers of North America."

WHAT: Isle and Coukos, together on our culinary stage, will be leading a unique tasting of exceptional wines paired with confections imbued with an array of sweet, salty,  savory, nutty, and other exotic fillings from New York City's acclaimed Chocolat Moderne — opening a new frontier in pairings beyond the expected dessert wines with chocolate. Champagne and chocolate? Cabernet Sauvignon and chocolate? Maybe even a zingy New Zealand Sauvignon Blanc and chocolate? Don't be alarmed: there are no rules—for chocolate or for wine! Isle's new book The World in a Wineglass: The Insiders’ Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now will also be available online for 30% off (20% off day of class). He can custom sign it for you on the day of the class.

WHEN: Saturday, November 18, 1:00 PM - 3:00 PM EST

WHERE: De Gustibus Cooking School by Miele