Grilling and Sauteing

9:30am-1:30pm 

Pies and Tarts

6:00pm-10:00pm

REGIONAL FRENCH COOKING

Grilling and Sauteing

75.00 per person

6:30pm-9:30pm

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event.

Braising

9:30am-1:30am

CAMPANIA

9:30am-1:30pm

This is the Italian food the world knows best—bold, vibrant, and delicious dishes with minimal ingredients and simple techniques. With food, Campanians can make a song into an opera. Characterized by bread, dried pasta, fresh vegetables, fresh cheese, and meat, it doesn’t take much to make a dish taste Campanian.

Some recipes include Baked Lamb, Potato Cake, Sautéed Green Beans, Ricotta Torte, and much more.

Cakes

Cooking Couples Cook Sushi

6:30pm-9:30pm

Sushi can be as intimate and playful as the cook desires. In this couples class, we will teach the art of creating edible bundles of fresh ingredients, a feast for the eyes and the stomach! This playful food is also fast and healthy. Why not have fun in the kitchen? Our talented chef instructor will discuss the art of sushi making, including the tools, sashimi-grade fishes, ingredient selection, rolling techniques, and seasonings. Recipes include classic sushi rolls, inside-out rolls, sushi omelets, and more.

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

Gourmet Vegetarian Meals

9:30am -1:00pm
$75.00

Discover the beauty and taste of vegetables as you’ve never experiencedbefore. We offer Sweet Corn Flan with Mushrooms; Mushroom Tofu Stroganoff; Vegetarian Lasagna, Ginger-Glazed Kebabs of Sweet Potato, Tofu, and Shallots with Coconut Satay; Risotto of Leeks, Butternut Squash, and Sage with Pumpkinseed Oil; and Braised Lentils.

Saucing

9:30am-1:30pm 

Braising

9:30am-1:30pm 

Indoesian Spring Rolls

Burmese Lentil Soup

Indonesian Vegetable Salad

with Peanut Sauce

Malaysian Pork Saute

Vietnamese Coleslaw with Chicken and Peanuts

Catfish with Spicy Coconut Sauce

Thai Vegetable Curry with Lemongraxss Rice

Jasmine Rice

Adobo Chicken

Maluka Ice Cream

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

Cooking Couples Cook Italian 
1 seat is for one couple
$150.00 per couple

6:30pm -9:30pm

Influenced by many different cultures, Italian cuisine is one of the most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes from the alpine regions to vegetable-based dishes found in the south.

Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits.

Special Projects Series

Week 1: Flavor and Taste

In the first part of this class, we’ll learn about the science of taste before heading into the kitchen for a practical exercise on flavor pairing.

Week 2: Herbs and Spices, Part 1

Learn how to identify, use, and store fresh herbs. We’ll also make some herb mixes or marinades to use in the creation of some small dishes.

Week 3: Herbs and Spices, Part 2

This week is an exploration of spices, both familiar and exotic. Learn how to store and use spices in different contexts. We’ll make some spice mixes or rubs to use in the creation of some small dishes.

Week 4: Pickles, Preserving, and Condiments

In this class we’ll learn about food preservation. Using various techniques such as drying, pickling, and curing, we’ll create a variety of preserved foods for use in the last class of the series.

Week 5: Plating and Special Techniques

This class is all about presenting your food. From the basics of plating to garnishing and the use of special tools, you’ll learn techniques to make your dishes look beautiful

Week 6: Mystery Box

This week, students will be challenged to put their knowledge to the test. They will create dishes using only the ingredients in their mystery box and items from the pantry.

9:30am -1:00pm

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

Advanced Saucing

Soups and Stocks

Grilling and Sauteing

Braising

Saucing

9:30am-1:30pm 

Breads

6:00pm -10:00pm

REGIONAL FRENCH COOKING

Saucing

FRENCH MACAROONS

6:00pm-10:00pm 

French Macaroons & Cookies

6:00pm–10:00pm

Students will create a traditional assortment of almond macaroons and a variety of cookie batters. Chef Delphin
will lead students through an endless array of fillings and flavors—your imagination is the limit!

SICILY

 9:30am-1:30pm

Sicily, surrounded by three seas, was at the crossroads of the Mediterranean and has been the subject of more foreign invaders than anywhere else in the world. This treasure island has been the temptation of settlers, sailors, crusaders, tribes, and great naval powers.

Savor a Frittata of fresh Fava Beans; Eggplant Fritters;
Swordfish Rolls stuffed with Bread Crumbs, Currants, and Pine Nuts; and a jewel of Blanc Mange with Zucchini Marmalade.

Cooking Couples Cook Italian 
1 seat is for one couple
$150.00 per couple

6:30pm -9:30pm

Influenced by many different cultures, Italian cuisine is one of the most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes from the alpine regions to vegetable-based dishes found in the south.

Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits.

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

9:30am -1:00pm

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Rotolo di Erbette e Prosciutto (a Swiss Chard, Prosciutto-filled pasta roll with a white sauce), Mezze Penne alle Vongole (half Penne with Clams, Zucchini, Carrots, Garlic and Olive Oil), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

9:30am -1:00pm

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

6:30pm-9:30pm

$150.00

One seat is for one couple 

Spanish cuisine wouldn’t be complete without potatoes, peppers, olive oil, tomatoes, and beans. We take popular dishes from Spain’s famous Rioja, Andalusia, and Madrid regions to create this spectacular menu. Some recipes include Potato Omelet, Chorizo Simmered in Sherry, Castilian-style Garlic Soup, Chicken with Garlic and Lemon, Fish Baked in Salt, and Catalán Custard.

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.

Special Projects Series

Week 1: Flavor and Taste

In the first part of this class, we’ll learn about the science of taste before heading into the kitchen for a practical exercise on flavor pairing.

Week 2: Herbs and Spices, Part 1

Learn how to identify, use, and store fresh herbs. We’ll also make some herb mixes or marinades to use in the creation of some small dishes.

Week 3: Herbs and Spices, Part 2

This week is an exploration of spices, both familiar and exotic. Learn how to store and use spices in different contexts. We’ll make some spice mixes or rubs to use in the creation of some small dishes.

Week 4: Pickles, Preserving, and Condiments

In this class we’ll learn about food preservation. Using various techniques such as drying, pickling, and curing, we’ll create a variety of preserved foods for use in the last class of the series.

Week 5: Plating and Special Techniques

This class is all about presenting your food. From the basics of plating to garnishing and the use of special tools, you’ll learn techniques to make your dishes look beautiful

Week 6: Mystery Box

This week, students will be challenged to put their knowledge to the test. They will create dishes using only the ingredients in their mystery box and items from the pantry.

Stuff with Puff
$70.00

10:00am -2:00pm

 
Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

$150.00 per Couple

4:00pm-7:30pm

 1 seat equals one couple

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event.

Cakes

6:00pm  -10:00pm

Pate a Choux

6:00pm- 10:00pm

Grilling and Sauteing

9:30am-1:30am

6:30pm- 9:30pm 

The food of the Dominican Republic, Puerto Rico, and Cuba is the New World's first fusion cuisine. It is the delicious result of more than 500 years of history, blending Amerindian and African ingredients with Spanish culinary traditions.

Explore the hearty home cooking of these three island nations, where every meal is a celebration. We will make dishes common to the three as well as dishes that are specific to each country.

Recipes

6:30pm-9:30pm

$150.00

One seat is for one couple 

Spanish cuisine wouldn’t be complete without potatoes, peppers, olive oil, tomatoes, and beans. We take popular dishes from Spain’s famous Rioja, Andalusia, and Madrid regions to create this spectacular menu. Some recipes include Potato Omelet, Chorizo Simmered in Sherry, Castilian-style Garlic Soup, Chicken with Garlic and Lemon, Fish Baked in Salt, and Catalán Custard.

Puff Pastry

9:30am -1:00pm

No more waiting in long lines at the corner bakery for your holiday pies!

Students who take this pie survival clinic will learn how to make a perfect crust and fillings from scratch.

We will teach the classics: the perfect Apple Pie, Squash Pie, and Pumpkin Pie. Plus, we will introduce new flavors as well, such as Chile-Spiced Pecan-Pumpkin Pie, Raspberry Shortbread Tarts, and Apricot Almond Tarts. With our pies, you’ll be the sweet talk of your holiday gathering!

Knife Skills

9:30am-1:30pm 

Grilling and Sauteing

9:30am-1:30pm 

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

The Big Easy just got easier! Learn to cook one of our country’s oldest and most diverse cuisines—Cajun Creole.

This popular cooking style dates back to more than two hundred years, influenced by the French, Spanish, Native Americans, Haitians, and Africans. In this class we bring Bourbon Street to Mass. Ave!

4:00pm-7:30pm

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Rotolo di Erbette e Prosciutto (a Swiss Chard, Prosciutto-filled pasta roll with a white sauce), Mezze Penne alle Vongole (half Penne with Clams, Zucchini, Carrots, Garlic and Olive Oil), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

Techniques of Cooking

Pate a Choux

4:00pm-7:30pm

Saucing

Braising

Pate a Choux

Grilling and Sauteing

PIEDMONT

9:30am-1:30pm

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken, Baked Chocolate
Custard, and more.

PIEDMONT

9:30am-1:30pm

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken, Baked Chocolate
Custard, and more.

Pies and Tarts

6:00pm-10:00pm

Saucing

9:30am-1:30am

Intro to Chocolate

tba

Cooking Couples Cook Italian 
1 seat is for one couple
$150.00 per couple

6:30pm -9:30pm

Influenced by many different cultures, Italian cuisine is one of the most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes from the alpine regions to vegetable-based dishes found in the south.

Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits.

6:30pm-9:30pm

WAS $85.00

NOW $75.00

Learn how to stock your pantry with the standard Chinese spices and condiments.  Shopping at the Asian grocery store will no longer be a dizzying experience when you know what brands to look for and which ingredients will make an infinite number of dishes.  We will make delicious Cantonese fried rice, stir fries with fresh vegetables and various proteins, scallion pancakes and a simple umami-packed pan-fried noodle dish. 

Meringues

Eggs

9:30am-1:30pm 

Saucing

9:30am-1:30pm 

Knife Skills

9:30am-1:30pm 

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

TBA

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

PIEDMONT

9:30am-1:30pm

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken, Baked Chocolate
Custard, and more.

REGIONS OF SPAIN

TECHNIQUES OF COOKING II

Grilling and Sauteing

Pies and Tarts

4:00pm -7:30pm

Pies and Tarts

6:00pm-10:00pm

Saucing

EMILIA ROMGANA

9:30am-1:30pm

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano;and Balsamic Vinegar. Some recipes include Balsamic Vinegar Onion Omelet, Rigatoni with Vegetables, Tomato, and Cream Sauce; Beef Wallets filled with Zucchini and Sausage; and Hazelnut Rice Cake.

EMILIA ROMGANA

9:30am-1:30pm

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano;and Balsamic Vinegar. Some recipes include Balsamic Vinegar Onion Omelet, Rigatoni with Vegetables, Tomato, and Cream Sauce; Beef Wallets filled with Zucchini and Sausage; and Hazelnut Rice Cake.

Breads

6:00pm -10:00pm

6:30pm-9:30pm 

This class demystifies Classical French cooking. We will introduce the cooking techniques of the French master chefs in dishes that are simple and quick to prepare with ingredients that you can find at your local grocer. We will even cut half the fat!

Sample recipes include Mussels in Velouté Sauce, French Onion Soup, Quick Beef Wellington, Chicken Fricassee with Cognac, and Cream Puff Croquembouche. Bon Appétit!

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.

6:30pm-9:30pm

Cheryl Lu, a chef and pastry cook at Max Ultimate Catering and Hungry Mother will show you how to make a variety of dumplings.  She has been wrapping wontons and dumplings with her family since she could hold a pair of chopsticks.  Join her in discovering the secrets of the Shanghainese Soup Dumpling, umami packed Wonton Soup and ubiquitous Jiaozi.  Traditional dim sum like Siu Mai and Har Gau will be no longer seem like a mystery. No longer will you want to buy frozen dumplings or order from the local Chinese take-out restaurant when Chef Cheryl will show you how to wrap and fold them like any Chinese home cook.

·       Glutinous Rice Balls with Sesame Stuffing

·       Har Gau

·       Jiaozi

·       Wonton Soup

·       Potstickers

·       Shanghainese Soup Dumplings

Cakes

Fish Cookery: Students will be introduced
to the proper method of preparing fin fish, shellfish, and
crustaceans. Students will learn how to shuck an oyster, filet
a fish, and prepare scallops, mussels, and much more.

Some Recipes Include:

MUSSELS IN WHITE WINE WITH PARSLEY AND GRILLED BREAD

SEA SCALLOPS A LA PLANCHA (Scallops cooked on a metal plate)

SAUTEED SOLE WITH BROWNED BUTTER AND LEMON, HARICOT VERT, RISSOLE POTATOES

PAN ROASTED HALIBUT WITH CRACKED FARRO AND BEURRE BLANC

WHOLE RED SNAPPER IN A SALT CRUST WITH ROMESCO

Soups and Stocks

9:30am-1:30pm

Puff Pastry

Eggs

9:30am-1:30pm 

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event.

6:30pm-9:30pm

$150.00

One seat is for one couple 

Spanish cuisine wouldn’t be complete without potatoes, peppers, olive oil, tomatoes, and beans. We take popular dishes from Spain’s famous Rioja, Andalusia, and Madrid regions to create this spectacular menu. Some recipes include Potato Omelet, Chorizo Simmered in Sherry, Castilian-style Garlic Soup, Chicken with Garlic and Lemon, Fish Baked in Salt, and Catalán Custard.

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Rotolo di Erbette e Prosciutto (a Swiss Chard, Prosciutto-filled pasta roll with a white sauce), Mezze Penne alle Vongole (half Penne with Clams, Zucchini, Carrots, Garlic and Olive Oil), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

EMILIA ROMGANA

9:30am-1:30pm

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano;and Balsamic Vinegar. Some recipes include Balsamic Vinegar Onion Omelet, Rigatoni with Vegetables, Tomato, and Cream Sauce; Beef Wallets filled with Zucchini and Sausage; and Hazelnut Rice Cake.

Knife Skills

9:30am-1:30pm 

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

REGIONS OF SPAIN

TECHNIQUES OF COOKING ii

Saucing

Breads

4:00pm-7:30pm