Tuesday September 26
Tuscan Fall Dinner Sold Out!$90.00
The Heart and Soul of Tuscany
Chef Instructor Bridget Charters is our resident Italian expert who lived and worked in Italy for several years. She’ll show you how to make a soulful dinner menu with the fragrance of the herbs of Tuscany- rosemary, sage, and thyme. This menu includes the most delicious pork roast you have ever tasted, an amazing rustic bread and wild mushroom soup, and a special sugar-dusted grape harvest focaccia. You’ll also learn how to make pici pasta from Sienna- thick hand rolled pasta that’s like fat spaghetti. This will be a meal to remember when you recreate it at home for your family and friends.
As you watch Bridget demo, you’ll enjoy substantial tastes of each dish. Then you’ll get to roll up your sleeves and have fun making pici pasta hands-on and take some home.
What You’ll Learn:
- Arista di Maiale con Rosemarino- this luscious Tuscan pork roast is rolled in minced rosemary, wrapped in backfat or pancetta, then tied and roasted- demo
- Pappai Funghi- Tuscan soup made with rustic bread, dried porcini, wild Northwest mushrooms (whatever mushrooms we can find at the time of class) and extra virgin olive oil- demo
- Pici Pasta con Sugo Toscana- Bridget will demo this lovely thick spaghetti, and you’ll be served a taste sauced with tomato sugo, then you’ll make pici pasta hands-on and take it home
- Schiachiatta con Uva- This special focaccia is served as a dessert during Vendemia, the grape harvest. Rosemary focaccia is studded with grapes and walnuts and the top is sugared before it goes in the oven- demo
If you have a question about this class or would like to be put on a wait list, contact firstname.lastname@example.org and include the name and date of the class with your question.