| | SAVE $20! TEN BEST PASTA SAUCES CLASS OCT. 2 @ 6PM FLASH SALE: Save $20 per person on this class! Join us for a class featuring ten amazing new recipes from our recent cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. In this fast-paced, fun class, we'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Normally $120 per person, we are offering the class for a limited time at $100 per person!
On the menu: - Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
- Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
- Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
- Spaghetti with Tomato & Diced Red Snapper (Liguria)
- Penne Rigate with Crushed Potatoes (The Marches)
- Linguine with Crab, Saffron, & Brandy (The Veneto)
- Pappardelle with Tomatoes, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
- Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
- Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
- Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)
| | | COOKING WITH WINE OCT. 9 @ 6PM Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit. This class is just $110 per person including hands-on cooking, dinner with wine, and printed recipes! On the menu: - Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
- Filet Mignon in Rich Red Wine Glaze
- Roasted String Beans with Artichokes & White Wine
- Risotto with Prosecco, Butternut Squash, Sage, & Leeks
- Wine-Poached Fruit over Marsala Zabaione
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