Dec.
18
2013
Jonathan Palevsky in Johns Hopkins Magazine
Alumni College teaches confidence in the kitchen
Lisa Belman / December 11, 2013
“You don’t have to be a professional chef or a wine expert to prepare a succulent meal from scratch and select a nice bottle of vino to complement it. However, it doesn’t hurt to get some tips from the pros now and then—especially when the tips are straight from the chefs at The Culinary Institute of America (CIA) and from classical radio station WBJC’s program director and wine enthusiast Jonathan Palevsky, Peab ’86. A group of Johns Hopkins alumni and friends who attended last May’s Alumni College, Food and Wine in the Hudson Valley, uncorked some principles from the pros to elevate their wining and dining to a whole new level…”
