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 lush, green Pacific Northwest is famous for its wild salmon, oysters and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to mushrooms and berries that turn up in countless recipes. Cedar planks become grilling beds for fish, meat and vegetables, imparting them with the unmistakable flavor of the Northwest. You will learn how to use these techniques and ingredients to make: Pacific oysters with mignonette; pan seared salmon with crispy skin and blackberry sauce; sautéed mushrooms and herbs; salt-and-vinegar potatoes; and kale, hazelnut and goat cheese salad. You will enjoy those with a selection of wines from the region.
Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla española; arroz negro paella; and paella valenciana (paella with shrimp, chicken and chorizo).
Take a flavorful trip to South America with this "Essentials of Guyanese Cooking" class, where you’ll discover the “land of many waters’” vibrant cuisine. Learn to prepare richly spiced Guyana Chicken Curry and flaky Guyana Parata Roti, then explore Suriname’s savory Moksi Alesi. Expand your culinary horizons and bring the authentic tastes of Guyana and its neighbors to your home kitchen!
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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