Come experience chef-inspired dishes paired with Banshee Wines. Learn how the vineyard crafts distinctive wines that over-deliver in every possible way. Winemaker Alicia Sylvester will be here to share her expertise.
This is a demonstration-style cooking class.
- Chardonnay: Brie and Roasted Vegetable Flatbread Pizza with Arugula and Lemon-Basil Oil
- Pinot Noir: Crispy Duck Spring Rolls with Sticky Plum Sauce
- Boneless Grilled Short Ribs with Cocoa-Balsamic Glaze, Aged-Parmesan-Herb Roasted Potatoes, and Garlic-Buttered Brussels
- Almond-Apple Tart with Whipped Honey creme Fraiche
What to expect.
This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.
Wine is provided at most evening classes, but you must be 21 years of age or older to drink alcoholic beverages. Drink responsibly.
This is a demonstration-style cooking class. Sit back, relax, and let our chefs do the cooking. Enjoy all of our delicious menu items and ask questions as we walk you through each recipe.
Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is provided at most evening classes. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.
Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, sesame, tree nuts, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.
About the Winemaker.
Raised on her family’s almond farm in California’s Central Valley, Alicia Sylvester’s strong work ethic and love of agriculture was cultivated at a young age. “Harvest time has always held a special significance in my family".
She fondly remembers, as a child, following the picking crew with her red wagon on her family owned 20-acre Zinfandel vineyard. Having this connection with grapes from childhood is what sparked the seed of interest for the world of wine.
Alicia attended California Polytechnic State University, San Luis Obispo where she began to explore the wine business through her studies and summers full of viticulture and enology internships. She graduated in 2011 with a Bachelor of Science in Agriculture Business with a marketing concentration, minoring in Wine & Viticulture.
While her studies were more business-oriented, winemaking really stole her heart when she obtained her first winemaking internship at Provenance Vineyards, and she has never looked back since.
Inspired by travel and differing winemaking techniques from around the world, Alicia went on to work back-to-back harvests around the globe including notable regions of Australia, Italy, Argentina, and South Africa. The work didn’t stop once stateside — Alicia stayed busy with domestic harvests as well, including at Chateau Montelena where she was the second woman ever to receive the “golden shovel” award, and at Sonoma Cutrer, where she dialed in Chardonnay winemaking practices. Her breadth of experience has given her an opportunity to have her hands on numerous wines from Wine Spectator’s famed Top 100 list, including those from Hewitt Vineyard, Molly dooker, and Fincas Patagonicas.
Alicia joined the winemaking team at Lancaster Estate in 2015 as an enologist and was quickly promoted to Assistant Winemaker. Her career continued as she helped develop some of Lancaster’s own Top 100 wines while making a superb impact on wine quality and the winery’s sustainability and safety programs. When the head winemaker position at Merus became available in March 2019, she was thrilled to accept the position and express her passion for Bordeaux-style luxury winemaking.
As of January 2021, she has joined Banshee Wines and continues to add experience to her career, and share her character, on which Banshee Wines has built its' reputation.