Lasagna, Tiramisu & More Northern Italian Classics... April 2

Join us for an amazing evening of northern Italian food, cooking, and fun and learn to make a delicious Venetian menu on April 2 at 6 pm!

If you ever wanted to learn to make lasagna from scratch, or you are a lover of tiramisu, don't wait too long to sign up for this one time-only hands-on cooking class! In this brand new class devoted to the cooking of Venice, we'll learn to make five fabulous dishes... We'll begin our Venetian menu with a deeply flavored homemade lasagna layered with caramelized radicchio, Pancetta, and onions (I'll even show you a time-saving shortcut to homemade lasagna that you won't believe!). Slow-cooking chicken with brandy and aromatic vegetables yields succulent results; adding porcini mushrooms elevates this delectable main course to new heights. A creamy side of wine-braised fennel and slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors... and an elegant tiramisu flavored with chocolate and Amaretto tops off our Venetian feast in high style.

Menu, April 2:

Handmade Lasagna with Caramelized Radicchio, Onions, & Pancetta
Drunken Chicken with Brandy & Porcini Mushrooms
Braised Fennel with Thyme & White Wine
Creamy Polenta with Sage & Parmigiano
Amaretto & Chocolate Tiramisu

This hands-on cooking class lasts from 6PM to 9PM. The cost is $95 per person and includes a full dinner paired with wine. Be sure to sign up here before class sells out or call 917-602-1519.

And we are also very excited about our Cooking with Liqueurs Class on April 23 at 6pm... We'll learn to knead and roll out fresh pasta for the best tagliatelle in Vodka sauce; we'll roast filet mignon to perfection and serve it with a sophisticated green peppercorn-Cognac glaze; we'll flavor a creamy risotto with an aged grappa and aromatic spices, transforming a simple pot of rice into a memorable side dish; we'll toss warm asparagus with Limoncello; we'll bake a rich, decadent drunken chocolate cake (plenty of dark rum is the key here!); and to top off our liqueur-infused Italian feast, we'll spike our espresso with Amaretto and a secret ingredient we discovered on a recent trip to Puglia You can sign up here for our Cooking with Liqueurs Class.

And new on our web site this month: We've posted our complete online class calendar through June 2012 here.

For those of you looking for a great team-building activity this season, consider a private cooking party. Parties can be held in the daytime or evening and last 3 hours, and the cost is just $162 per person inclusive of gratuity. And the best part: you get to pick the menu you want, and you can add on a wine tasting if you are really into wine! We've even created a chocolate lover's dream event: a hands-on cooking class followed by dinner, a wine tasting, and a chocolate tasting... Call 917-602-1519 to inquire about availability for your private cooking event. Our corporate clients include A & E Television Network, Unilever, Google, Colgate Palmolive, Credit Suisse, Newsweek, Victoria's Secret, NBC, and many more... Click here for more on our clients and testimonials.

Here's what a client recently said about her team-building event at RUSTICO COOKING: "We truly had a fabulous time. Everyone loved the evening. I truly thought everything was perfect. I now personally understand why you are so successful. I will definitely do another event with you down the road. Thanks so much for your follow-up and great service throughout the process." Anna, Credit Suisse

We look forward to cooking with you soon!

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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New Recipes

We've added 2 delicious new recipes for spring: succulent grilled leeks, and a savory pasta with mushrooms and herbs. Let us know which dishes you prepare! These are perfect recipes for entertaining, and are sure to make your dinner guests feel very special. And consult our complete recipe index here.

Here are links to this month's brand new recipes: