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Cooking Classes on DVD

Once again, Joanne Weir, cooking teacher extraordinaire, brings her techniques, secrets, and delicious recipes to the screen.  Taped entirely in Weir’s home kitchen in San Francisco, the series invites viewers to join Joanne and her real-life students as they work side-by-side in her hands-on cooking classes.  Every episode includes a discussion of wines and wine pairings with Master Sommelier Andrea Robinson.

Episode #201: Stuffed Chicken Breasts & Fava Fennel Salad

Description:  Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad.
Recipes: (1) CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND OLIVES (2) FAVA BEAN, FENNEL, AND PARSLEY SALAD
Student: Geoff Rubendall - Civil Engineer
Wine Segment:  Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #202: Pork Chops, Lemon Freeze & Citrus Crisps

Description: Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough.
Recipes: (1) PORK CHOPS WITH ASPARAGUS AND MORELS, (2) AFTER-DINNER LEMON FREEZE (3)  PUCKER-UP CITRUS CRISPS
Student: Cheryl Kovalchik - Entertainment Marketing
Wine Segment:    The Rioja wines of Spain, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #203 Shellfish Orzo Stew & Orange, Avocado Salad

Description: Joanne shows her student Leigh techniques and pointers for working with and selecting the freshest seafood for a hearty, healthy stew, and how to segment citrus and prepare vinaigrette for a refreshing salad.
Recipes: (1) SHELLFISH STEW WITH ORZO, (2) ORANGE, AVOCADO AND GREEN PICHOLINE SALAD
Student: Leigh Balkom - Healthcare Professional
Wine Segment:  Chianti and other Tuscan wines, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #204 Sausage Crostini, Goat Cheese Linguine & Melons in Wine

Description: Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule.
Recipes: (1) CROSTINI WITH FENNEL SAUSAGE, (2) LINGUINE WITH GOAT CHEESE AND ARUGULA, (3) SUMMER MELONS IN SWEET-SPICED WINE
Student: Heather Tay - Sales Executive
Wine Segment:  The versatility of Sauvignon Blanc, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #205 Tomato Basil Fettuccine & Grilled Corn Salad

Description:  Joanne gets her student Ron “fired-up” in this hands-on class featuring tomatoes. Ron learns to create both a hot and colorful pasta dish with a bit of crunch and a grilled corn and arugula salad tossed with an intriguingly delicious smoky tomato vinaigrette.
Recipes: (1) GRILLED CORN AND ARUGULA SALAD WITH SMOKED TOMATO VINAIGRETTE, (2) FETTUCCINE WITH TOMATOES, BASIL AND CRISP BREAD CRUMBS
Student: Ron Martin - Firefighter
Wine Segment:  Why we call it Fumé Blanc, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #206 Summer Bean Pasta & Italian Bread Salad

Description: Joanne teaches her student Michelle to use the freshest seasonal ingredients including shell and string beans, tomatoes, and straight-from-the-garden summer herbs to create two Italian-inspired recipes.
Recipes: (1) FUSILLI WITH SUMMER BEANS AND SAVORY, (2) ITALIAN BREAD SALAD (PANZANELLA) WITH TOMATOES AND BASIL
Student: Michelle Soto – Financial Advisor
Wine Segment:  Austrian Grüner Veltliner, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #207 Brick-Cooked Chicken & Grilled Potato Salad

Description: Joanne helps her student Yasu build her culinary repertoire by teaching her a unique way to cook chicken with a brick, and a new spin on potato salad.
Recipes: (1) HERB-ROASTED CHICKEN COOKED UNDER A BRICK, (2)  WARM GRILLED POTATO SALAD WITH OLIVES AND PARMIGIANO-REGGIANO
Student: Yasu Maskay - Public Relations Consultant
Wine Segment:  Choosing a Pinot Noir, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #208 Beef Roulade & Grilled Bread with Tomatoes

Description: Joanne gives student Del a technique-intensive lesson on how to prepare beef rolled around vegetables, then shows him a special tool from Italy which they use to make grilled bread with ripe tomatoes and olive oil.
Recipes: (1) BEEF ROULADE WITH ROASTED FENNEL AND SWEET PEPPERS, (2) GRILLED BREAD WITH RIPE TOMATOES AND OLIVE OIL
Student: Clodel "Del" Gosuico - Programmer
Wine Segment:  Sparkling Cava from the area around Barcelona with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #209 Wild Mushroom Lasagna & Grilled Pepper Salad

Description: Joanne unlocks the mystery of preparing lasagna using dry pasta for her student Aggie, and gives a hands-on lesson on grilling peppers over the gas stove.
Recipes: (1) LASAGNA WITH WILD MUSHROOMS, LEEKS, AND GORGONZOLA, (2) GRILLED SALAD WITH PEPPERS, OLIVES, AND CAPERBERRIES
Student: Aggie Gettys – Music Industry Promoter
Wine Segment:  Pinot Noir with rich foods, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #210 Spicy Sausage Penne & Harvest Flatbread

Description: Joanne shows her student Jerry how to prepare one of her favorite pasta recipes, and gives Jerry a “punching” lesson with flatbread dough.
Recipes: (1) PENNE WITH TOMATOES, SPICY FENNEL SAUSAGE AND CREAM, (2) WINE COUNTRY FLATBREAD WITH GRAPES AND TOASTED WALNUTS
Student: Jerry Feldman - International Business Development
Wine Segment:  Cooking with wine, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #211 Asparagus Soup & Grilled Herbed Lamb Leg

Description: Joanne teaches her student Cheryl the basics of soup-making and using fresh and dried herbs to create two delicious recipes.
Recipes: (1) ASPARAGUS SOUP WITH LEMON CRÈME FRAICHE, (2) GRILLED LEG OF LAMB WITH LAVENDER-ROSEMARY RUB
Student: Cheryl Kovalchik - Entertainment Marketing
Wine Segment: Pairing wine and food from the same region, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #212  Chicken Ragout & Stewed Grape Panna Cotta

Description: Joanne instructs her student Heather on the fundamentals of slow cooking, or braising, and then shows her to create a dessert with a “wow” factor.
Recipes: (1) CHICKEN RAGOUT WITH AUTUMN VEGETABLES, (2) PANNA COTTA WITH STEWED GRAPES
Student: Heather Tay - Sales Executive
Wine Segment:  Different types of Chadonnay with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #213 Provençal Roasted Lamb & White Bean Salad

Description: Joanne shows her student Geoff how to cook a hearty one-pot main course and introduces him to new flavor combinations.
Recipes: (1) POT ROASTED LEG OF LAMB WITH GARLIC AND OLIVES, (2) WHITE BEAN SALAD WITH PEPPERS, GOAT CHEESE AND MINT
Student: Student: Geoff Rubendall - Civil Engineer
Wine Segment:    The wines of southern France with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #214 Spicy Crab Linguine & Winter White Salad

Description: Joanne gives her student Leigh a crash course on working with crab and creating a composed salad.
Recipes: (1) WINTER WHITE SALAD WITH A HINT OF GREEN, (2) LINGUINE WITH SPICY HOT CRAB AND TOMATOES
Student: Leigh Balkom - Healthcare Professional
Wine Segment:  Vouvray from the Loire Valley with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #215 "Saintly" Penne & Fried Oyster Caesar

Description: Joanne finds her student Ron’s enthusiasm for food contagious as she shows him how to prepare a pasta dish whose star is a spicy olive oil condiment, and shares the story of how she came up with a novel take on a popular salad.
Recipes: (1) PENNE WITH OLIO SANTO, RICOTTA SALATA, OLIVES AND MINT, (2)  FRIED OYSTER "CAESAR" SALAD
Student: Ron Martin - Firefighter
Wine Segment: Dolcetto from Italy’s Piedmont region, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #216 Asparagus Salad with Tangy Relish & Rolled Pork with Figs

Description: Joanne’s watchful instruction and encouragement gives her student Yasu the confidence to try more challenging recipes.
Recipes: (1) GRILLED ASPARAGUS SALAD WITH LEMON SHALLOT RELISH, (2) PORK TENDERLOIN WITH ONION, ORANGE AND FIG MARMALADE
Student: Yasu Maskay - Public Relations Consultant
Wine Segment:    “What is a Master Sommelier?” with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #217  Beet Gorgonzola Salad & Veal Chops

Description: Joanne takes the challenge of changing her student Michael’s mind about certain ingredients by teaching him two delicious recipes.
Recipes: (1) WATERCRESS AND BEET SALAD WITH GORGONZOLA AND WALNUTS, (2) VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE
Student: Michael Hauptman - Lawyer
Wine Segment:    Côtes du Rhône for everybody with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #218 Asparagus Puffs (Gougères) and Lamb Skewers with Fava Salad,

Description: Joanne shows her student Del how to peel fava beans and use rosemary in an unexpected way, and then they create a seasonal twist on the classic French cheese gougères.
Recipes: (1) ASPARAGUS CHEESE PUFFS, (2) GRILLED LAMB ON ROSEMARY SKEWERS WITH WARM FAVA SALAD
Student: Clodel "Del" Gosuico – Programmer
Wine Segment:Châteauneuf du Pape with Master Sommelier Andrea Robinson ^ Back to the Top

Episode # 219 Cherry Tomato Pizza & Fennel Arugula Salad

Description: Joanne demystifies yeast and teaches her student Jerry a foolproof pizza dough and shows him how to create a well-seasoned vinaigrette.
Recipes: (1) PIZZA WITH CHERRY TOMATO AND BASIL SALAD, (2) FENNEL, ARUGULA, AND RADICCHIO SALAD WITH SHAVED PECORINO
Student: Jerry Feldman - International Business Development
Wine Segment: Soave wines from the region around Venice with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #220 Ricotta Mint Ravioli & Lemon Salad

Description: Joanne’s teaches her student Michelle how to make pasta from scratch and encourages her to try it at home.
Recipes: (1) TOMATO AND LEMON SALAD WITH LEMON-SCENTED OIL, (2) HOMEMADE RICOTTA AND MINT RAVIOLI WITH SWEET TOMATOES
Student: Michelle Soto – Financial Advisor
Wine Segment: Understanding Italian wine labels with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #221 Tomato & Mozzarella Farfalle & Crispy Cracker Bread

Description: Joanne raises the curtain on her student Bob’s cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread.
Recipes: (1) FARFALLE WITH OLIVES, CAPERS, TOMATOES AND MOZZARELLA, (2) CRISPY CRACKER BREAD
Student: Bob Duxbury – Playwright /Teacher
Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #222 Grilled Sea Bass with Romesco & Summer Vegetables

Description: Joanne gives her student John a hands-on cooking lesson on grilling fish and vegetables indoors, and teaches him how to prepare a Spanish-inspired sauce.
Recipes: (1) GRILLED SEA BASS WITH ALMOND ROMESCO, (2) GRILLED SUMMER VEGETABLES
Student: John Washko – Hotel Entrepreneur
Wine Segment: Contrast and complement in wine pairing with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #223 Zucchini Blossom Risotto & Lemon-Shrimp Risotto

Description: Joanne’s side-by-side instruction gives her student Michael the recipe to make the perfect risotto including a special trick to produce the creamiest results.
Recipes: (1) FARMERS MARKET RISOTTO WITH ZUCCHINI AND THEIR BLOSSOMS, (2) RISOTTO WITH LEMON SHRIMP
Student: Michael Procopio – Writer/Waiter
Wine Segment:    The “Big Six” grapes with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #224 Salmon with Herb Sauce & Orange Olive Oil Cake

Description: Joanne shares her trick for cooking salmon and creating a fresh herb sauce, and gives her student Yasu her first baking lesson.
Recipes: (1) OLIVE OIL AND ORANGE-ESSENCE CAKE WITH SOFT CREAM, (2) CRISP SALMON WITH GREEN HERB AND CAPER SAUCE
Student: Yasu Maskay - Public Relations Consultant
Wine Segment:    Describing wines with food terms, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #225 Veal Chops with Salad & Pineapple Sorbet

Description: Joanne teaches her student Kyle a classic Milanese main course topped with a salad followed by a refreshing sorbet drizzled with a unique ingredient that gets a raised eyebrow from Kyle.
Recipes: (1) GOLDEN VEAL WITH ARUGULA AND TOMATO SALAD, (2) PINEAPPLE SORBET WITH OLIVE OIL AND FLEUR DE SEL
Student: Kyle Khasigian – Graduate Student
Wine Segment:  Let’s talk about Rosé, with Master Sommelier Andrea Robinson ^ Back to the Top

Episode #226 Golden Gazpacho & Chicken Breasts with Relish

Description: In this episode, Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties.
Recipes: (1) GOLDEN GAZPACHO WITH GARLIC CROUTONS, (2) GRILLED CHICKEN BREASTS WITH SWEET CORN AND PEPPER RELISH
Student: Clodel "Del" Gosuico - Programmer
Wine Segment:    Albariño from Spain with Master Sommelier Andrea Robinson ^ Back to the Top

Joanne Weir's Cooking Class Second Season


Joanne Weir's Wine Country Cooking
"Joanne Weir invites you into the kitchen and makes cooking as much fun as eating. Her passion is compelling, and her techniques are both classic and clever."
Gina Gallo, winemaker
Gallo Family Vineyards
Joanne Weir's Cooking Class
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