Cooking with

Pilar Sanchez

On the menu for Pilar Sanchez's next cooking class Saturday Sept. 2 at her restaurant is Heirloom Tomato Bread Pudding and Chicken Paillard. The cost for the morning cooking class, which includes lunch, is $35 -- a real bargain when you realize that one of Sanchez's cooking classes for eight was auctioned off recently at the Napa Valley Opera House's Annual Gala for $7,000. The winning bidder was Margrit Mondavi.

For information about the Sept. 2 class or other upcoming ones at Pilar, (always the first Saturday of the month) call the restaurant at 252-4474. Pilar is at 807 Main St., Napa. /Register

The toile wine lounge at Domaine Chandon Winery officially launched Aug. 18, introducing Chef Chris Manning's lounge menu and the new sparkling wine cocktails, created by Chandon sparkling winemaker Tom Tiburzi; toile server Ariel Ceja; Press, St. Helena bar manager James Kendall and amateur mixologist Chay Woerz.

The lounge also announced the return of a Chandon tradition, "Thank God It's Monday." Originally created to recognize a day considered the beginning of the restaurant and hospitality weekend, TGIM will celebrate Mondays with great food and wine pairing specials. Features include reduced pricing on Chandon wines, $5 sparkling wine cocktails, and a TGIM Chef's Special such as flat iron steak with tomato relish and fresh fried potato chips for $9 paired with Chandon Pinot Meunier. A Bubble Hour with Chandon wine specials has been added nightly from 6 to 7 p.m.

Chef Manning created the menu, which features savory items such as Hog Island oysters in the half shell, carpaccio of beef tenderloin with fried caper and black truffle oil, and curried big eye tuna tartare on nori chips with green apple Sorbet and limoncello. A selection of desserts, such as polenta bake with blackberries and Frangelico sabayon and carmelized pear mille-feuille with brandied butterscotch and almond toffee will satisfy the need for something sweet. An assortment of artisanal cheeses is offered, along with dessert wines, brandy and cognac. A cigar menu is available upon request.

Along with sparkling wine cocktails, Domaine Chandon wines, brandy and cognac are poured by the glass or bottle. A unique offering is the Flavors of the World selection, which includes hard-to-find wines by the glass from Chandon's New World sister wineries including Cloudy Bay, Cape Mentell, and Terrazas de Argentina.

The wine bar sent over recipes for the grand opening cocktails.

Chandon Cosmo

Tom Tiburzi

Winemaker, Domaine Chandon

Ingredients

1oz Triple Sec

1 oz cranberry juice

1Ž4 oz lime juice

Directions

Shake with ice; strain into martini glass or flute

Top with Domaine Chandon Brut Classic

Pomegranate Martini

Ariel Ceja,

Server, Etoile

Ingredients

1oz. Siroc vodka

1Ž4 oz. lime juice

1Ž4 oz. Sonoma Syrup All-Natural Pomegranate Syrup

Directions

Shake with ice; strain into martini glass or flute

Top with Domaine Chandon Blanc de Noirs

French Press

James Kendall,

Head bartender, Press

Ingredients

1Ž2 oz. Siroc Vodka

1Ž2 oz. Navan vanilla-infused cognac

1Ž2 oz . peach liqueur

1 oz. pineapple juice

Directions

Shake with ice; strain into martini glass or flute

Top with Domaine Chandon Blanc de Blancs and lemon twist. /Register