Just a quick update on our class schedule and availability as of right now – kept up to date in the link off to the side.
Monday, April 13, 1o:30 a.m. until approximately 2 p.m., What’s so awful about offal? – part of our ten session Color Palate of Italy (basics of Italian cooking) class, this is session 10. Parts is parts, you know? A trio of dishes from the Italian repertoire that showcase organ meats – chicken giblet risotto, veal kidneys in mustard cream, and spiced caramelized sweetbreads. AR$100. [1 spot available]
Wednesday, April 15, 11 a.m. until approximately 2 p.m. Of Soup… – an old Spanish proverb says De la sopa y del amor, lo primero es mejor, or Of soup and love, the first is best – while the conclusion may be up for debate, we do think soup is one of the best things out there. We’ll explore how to prepare basic meat and vegetable stocks and turn them into delicious soups. AR$100. [2 spots available]
Monday, April 20, 11 a.m. until approximately 2 p.m., Bringing in the Harvest – a single session class – vegetarian – we will prepare four dishes using the best and freshest of the harvest season, and using a variety of techniques to help develop your vegetable cooking skills. AR$100. [2 spots available]
Tuesday, April 21, 11 a.m. until approximately 2 p.m., That’s Amore, the Pizza Story – a single session class, though drawn from our Color Palate of Italy basics series – learn how to make your own pizzas. Not just focused on one style, we will make a quartet of classic herb topped focaccia, a modern style grilled pizza, true Sicilian pizza (not the “square slice” reinvention), and an easy to make and fill piadina – a veritable carb fest, and we’ll keep the toppings vegetarian. AR$100 [1 spot available]
Monday, April 27, 11 a.m. until approximately 2 p.m., In the Andes… – a first look at some Peruvian favorites – how to prepare a ceviche of the day’s fresh fish, causa de langostinos, and ají de gallina. Let’s spice things up a bit! AR$100 [2 spots available]
Tuesday, April 28, 11 a.m. until approximately 2 p.m., The Mothers #1 – classic French cooking, which may not be the “be all and end all” of the culinary world, but is certainly considered one of the best codified cuisines, recognizes five “mother sauces” – béchamel, velouté, espagnole, tomato, and hollandaise (sometimes referred to as white, blond, brown, red, and butter). We start here with the first and its derivatives – Sauce Béchamel, plus Sauce Crème, Sauce Mornay, and Sauce Soubise, each to accompany an appropriate dish. AR$100 [3 spots available]
Tuesday, May 5, 11 a.m. until approximately 2 p.m., Liguria – part of our five session northern Italian cooking series, this is session 5. We prepare a three course meal of classic dishes from this northwest region on the Mediterranean – pansôti di rapallo, ciuppin, lemon-olive oil cake. AR$100. [1 spot available]
Tuesdays, May 12, 17, 24, June 2, 9 – 11 a.m. until approximately 2 p.m. – Heel and Toe – We explore the cuisines of southern Italy with a series of classes covering Campania, Apulia, Basilicata, Calabria, and Sicily. We’ll prepare a three course dinner in each class, and then sit down to enjoy it! AR$500 for the series. [3 spots available]
— — —
If joining us for one of our scheduled classes strikes your fancy, drop me a line. If something else is on your mind – let me know that – whether you want me to setup an individual class for you, or add a group class to the public schedule – let’s get cooking!