Newsletter 62
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I have to admit to selfish motives when I planned our Ultimate Cheeselover's Cooking Class on April 23: I really love cheese. In fact, there's no food I enjoy more than cheese... so this cooking class just HAD to happen.
You'll cook with a half-dozen fantastic Italian cheeses ranging from creamy and mild to savory and sharp, and our dinner will highlight Italian cheeses in every course, from antipasto to dessert. We'll even enjoy a tasting of fabulous (and little-known) Italian cheeses paired with preserves and honeys after the main course is served, before we indulge in dessert. (Learning to present an interesting cheese course is worth the class price alone.) We'll start by preparing a light, boldly flavored salad of roasted pears, arugula, and goat cheese, then bake an amazing lasagna layered with sausage, tomatoes, and four succulent cheeses. We'll sear tender veal scaloppine in hot butter, dust them with Parmigiano, and top them with an intense wild mushroom sauté. And we'll whip up the most decadent chocolate cheesecake imaginable, featuring creamy Mascarpone cheese and deep, dark, bittersweet chocolate swirled inside a buttery brown sugar and almond crust...
Dinner menu:
- Roasted Pear, Toasted Walnut, & Young Goat Cheese over Baby Arugula
- Individual Four-Cheese Lasagna
- Veal Scaloppine with Parmigiano and Wild Mushroom Medley
- Cheese Course Paired with Honeys & Preserves
- Marbled Chocolate Cheesecake in Brown Sugar Crust
The last time we offered this class, it sold out with a huge waiting list, so don't wait too long to book your spots! The class costs $110 per person, and includes hands-on cooking, four-course dinner paired with 3 Italian wines, a tasting of regional Italian cheeses and varietal honeys, and recipes. Reserve here or call 917-602-1519 to sign up for our Ultimate Cheeselover's Cooking Class on April 23 at 6PM.
We've got plenty of other delectable menus lined up for you in our spring calendar, including our most popular class: Essentials of Italian Cooking on March 29 at 6PM; this class is ideal for beginner cooks, because it covers so many key techniques of Italian cuisine. We'll be making fresh pasta dough and rolling it out for cheese-stuffed cannelloni; we'll prepare succulent chicken cacciatora with a side of creamy polenta; and we'll bake addictively crunchy chocolate biscotti.
And for all you wine lovers out there, our charismatic Wine Director Costas Mouzouras will present his favorite wines at our Northern Italian Cooking Class and Wine Tasting on April 26.
We've posted our class calendar all the way through June, so take a look and join us for a truly memorable class!
Or, if you'd rather bring in your own group for a private cooking event, you can book a lunchtime or evening cooking party at RUSTICO COOKING. Our state-of-the-art cooking loft is the ideal setting for corporate team-building events, birthday celebrations, bachelorette parties, and other important events. A private cooking party is a unique opportunity to enjoy amazing food and wine in the best of company. Parties can be held in the daytime or evening, and the cost is just $150 per person inclusive of gratuity. And the best part: you pick the menu you want, and you can add on a wine tasting if you are really into wine!
Here's what a client said about the 60th birthday party her friends recently hosted for her at RUSTICO COOKING: "I just had to thank you for the most fabulous day we had today. I was very excited when my friends had decided that a cooking class would be a perfect birthday present for me. They were so right. I have taken several classes before but this one was hands down the best. You were terrific and patient. Even my friends who never cook had a great time. The menu was all my favorite foods. The food that we prepared was perfect. We had so much fun cooking, eating and drinking. This is something I will never forget and made my 60th birthday a very special one." Call 917-602-1519 to inquire about availability for your private cooking event.
And be sure to check out the six brand new recipes for feasting in this newsletter: spring's most perfect vegetable, asparagus, roasted to perfection thanks to an ingenious technique; crisp focaccia topped with caramelized onions, bacon, and Mascarpone; cheese ravioli with asparagus and poppy seed butter; Sicilian beef braciole in red wine glaze; truffled salmon carpaccio; and delectable bruschetta topped with tuna, capers, and tomatoes. You'll find all these recipes, complete with photos, here.
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We look forward to cooking with you soon!
Happy cooking!
Micol Negrin & Dino De Angelis
And why not forward this email newsletter to your food-loving friends? The more people around our kitchen table, the better!
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