Some of the College of Culinary Arts faculty joined Professors Katrina Herold, Mark Soliday and Marc DeMarchena for a work shop about Designing Deliciousness. Faculty began by tasting 4 dessert wines in a blind format and then explored how food changes wine. Next Chef Soliday provided the production aspect of the workshop. Chefs teams were organized into 4 groups went to work designing a dessert pairing for the wine selected for their group. 45 minutes later, fabulous desserts arrived into the dining room. This is where the rubber hits the road. Participants tasted their finished pairings with their selected wines and discussed their results. Many fine matchings were achieved and yes there were instances when a food component may have flattened the wine. When all was said and done, the group demonstrated strong teamwork skills and learned a little bit about wine and food pairing. Thanks you to the volunteers who gave of their free time to assist in making this event a success.