In Italy, autumn brings the fragrant smell of roasted chestnuts, the sounds of cacciatore (hunters) hunting for small game and boar, and the last of the vegetable gardens producing sturdy greens (like black cabbage and radicchio). Chef Gerri Sarnataro---who runs her own cooking school in Umbria, Italy---shows you just how to make the most of these winter vegetables, meats, legumes, and pastas in a remarkably hearty and rustic menu. You'll make and feast on: Ravioli with Roasted Chestnuts, Pancetta, and Mascarpone; Tagliolini with Black Cabbage and Manila Clams; Southern Lasagna (with layers of scamorza, pecorino, spicy sausage, and meatballs); and Pappardelle with Duck Ragu.
One 4 Hour 30 Minutes Lesson
Level 1
$120
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).
Whether you're making a casual dinner or a gourmet multicourse meal. We'll cover techniques including poaching, sautéing, grilling and cooking risotto. Using your newly acquired skills, we'll make and dine on a complete meal of: grilled vegetable gratin; mushroom risotto; pan-seared steak with compound butter and mesclun salad with Dijon vinaigrette.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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