Vegetarian Cooking Class at DeWolf Tavern

On Tuesday, May 14, join DeWolf Tavern’s Chef Sai Viswanath and Sous Chef Jennifer Chapman for a vegetarian cooking class. An assortment of dishes will be paired with wines from Jonathan Edwards Winery and Newport Vineyards, as well as a Blackberry and Cucumber Collins (see recipe below). Class begins at 6:30pm. $55 per person, limited to 25 people. DeWolf Tavern, 259 Thames Street, Bristol. To reserve a spot, call 401-254-2005. For additional information, visit www.dewolftavern.com.

Blackberry and Cucumber Collins

Ingredients:
1.5 ounces Sky Ginger Vodka
.5 ounces Fresh lime juice
.5 ounces simple syrup
1 ounce of Gingerbeer
4 thin slices of cucumber
4 Blackberries cut in ½

Method:
1. Fill a Shaker with ice ¾ way full. Add first 4 ingredients and shake.
2. In a Collins glass or large tumbler; Add cucumber slices and berries.
3. Pour the drink over the cucumber and berries, add two sip straws and enjoy!