Newsletter 63
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Is this a photo of the Italian Riviera above? Does this mean we are offering culinary tours again? More on this below... First I wanted to talk about herbs - I love herbs. Last month, we planted an herb garden in our new back yard, and watching our herbs grow and tending them has brought us a lot of pleasure this summer. Not to mention, the joy of cooking with our fresh herbs, just picked and perfectly redolent... a different experience altogether from cooking with purchased herbs, no matter how fragrant. So when I was putting together our summer calendar, I knew I wanted to offer a class on cooking with herbs. Here it is: Cooking in an Italian Herb Garden on August 6.
In this class, we'll cook with a variety of fresh herbs (none of the dried stuff, please), and our dinner will highlight herbs in every course, from antipasto to dessert: basil, chives, rosemary, marjoram, tarragon, mint, and more will mingle on the plate to create a memorable feast of flavor. We'll learn to prepare fresh pasta, a fabulous pesto from Portofino (there's more than basil to this beauty), a succulent brined pork tenderloin served with sweet peppers, the best roasted potatoes ever (using a trick I learned from chef Giuseppe in Puglia), and a fig dessert that will leave your guests begging for more.
Dinner menu:
- Homemade Tagliatelle Pasta in Portofino Basil & Rosemary Pesto
- The Most Tender Herb-Rubbed Pork Tenderloin Ever
- Roasted Tomato, Yellow Pepper, & Tarragon Salsa
- The Ultimate Rosemary & Garlic Roast Potatoes
- Figs Stuffed with Goat Cheese & Mint in Orange Blossom Honey
Don't wait too long to book your spots! The class costs $95 per person, and includes hands-on cooking, three-course dinner paired with 3 Italian wines, and recipes. Reserve here or call 917-602-1519 to sign up for our Cooking in an Italian Herb Garden on August 6 at 6PM.
Another class we're very excited about: Our Essentials of Neapolitan Cooking class on July 23. We started offering "Essentials" of regional classes a few months ago (our Essentials of Tuscan cooking sold out this month, as did our Essentials of Southern Italian cooking last month). This series is intended for lovers of regional cuisine at its best: timeless recipes that pay homage to centuries of culinary artistry in Italy's diverse regions. On July 23, we'll learn to prepare homemade pasta and a spicy, luscious tomato sauce (after all, the Neapolitans are renowned for their pasta and their flavor-packed tomato sauces); tender beef scaloppine with roasted mushrooms; a classic eggplant Parmigiana; and a rich buttery pastry stuffed with fresh Ricotta. This class will surely sell out soon too; sign up here.
We've got plenty of other delectable menus lined up for you in our summer calendar, including a pizza workshop on July 10, a Seafood 101 class on July 16, a Northern Italian cooking class on July 26, our Essentials of Italian Cooking on August 7, and the list goes on and on...
We've posted our class calendar all the way through September (October will be posted soon!), 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 a summer associate event she recently hosted at RUSTICO COOKING: "Thank you for a great event! You and your staff were absolutely incredible. The food was amazing, the wine plentiful. Everyone had a blast." Call 917-602-1519 to inquire about availability for your private cooking event.
We're also offering a culinary tour to Italy's magical Liguria region for dentists (and their spouses) in May 2011. This week-long tour will take us through Portofino, Cinque Terre, Santa Margherita, and other breathtaking towns on the Italian Riviera. Read all about the tour here.
Since we last wrote you, our kitchens have been shown on many television shows: SoapNet's The Bank of Mom & Dad, NBC's new show The Match Off, The Celebrity Apprentice, History Channel's Food Tech, to name a few. We've also been written up in Time Out New York.
And be sure to check out the six brand new recipes for feasting in this newsletter: zucchini blossoms and zucchini shine in a three-cheese frittata; rapini and other market offerings are cooked in a hearty summer soup from Basilicata; scallions are grilled and served with a spicy almond pesto; sea bream is skewered with lemons and bay leaves for an intriguing main course; artichokes and olives mingle in a heavenly filled focaccia; and Pancetta stars in a savory pie served atop baby greens. 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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