Hope all of you had a relaxing summer with your family and friends. Our kitchen is open for classes now that school is in session and beach days are over. We had a spectacular vegetable garden this summer and we are still enjoying fresh basil, oregano, rosemary, sage, thyme and lemon verbena from my herb garden. It is time to freeze chives, parsley, thyme and sage and dry stalks of oregano for use all winter. Basil is an annual that does not freeze well; I buy a fresh plant at the market every few months rather than resort to dry basil which is so disappointing.
This fall I’ll teach several basic Italian weekend workshops. Sat. Oct. 11th features the Essentials of ItalianCooking 102 that will provide some good fundamental Italian soups, sauces, focaccia and biscotti recipes. On Sat. Nov. 15th, just in time for Thanksgiving I’ll teach Lorenza dei Medici’s Elegant Stuffed Boneless Turkey Roll. The recipes in this class were part of a week-long cooking program I did in 1991 at the Badia a Coltibuono cooking school in Tuscany. It was the first program of the 60+tours that I have lead since then!! Don’t miss it.
Simple comfort food, hearty soups and classic pasta sauces as well as my Mom’s Favorite Sicilian Recipes are offered in Oct. and Nov. If you are looking for a great menu for entertaining, join us on Wed. Nov. 5th in the morning: herbed monkey bread, fabulous green and white fettuccini with a tomato-leek and sun dried tomato sauce, chicken scaloppini with porcini mushrooms and my signature Amaretto cheesecake for dessert. I promise you will use the recipes from this class for many of your future dinner parties.Last but not least, join us on Fri, evening Dec. 5th to Celebrate the Holiday Season with Traditional Antipasti and Sicilian Dolceincluding arancine (deep-fried stuffed rice balls), my Mom’s amazing Chinese cocktail meatballs and bucellato, a Sicilian fig-apricot and nut puff pastry ring; a little bit of dolce on your hors d` oeuvres buffet. A list of the full menus, dates and times are on our Adult Class Page.
We continue to host many private and corporate teambuilding classes. Plan ahead and schedule your parties now. We look forward to cooking with all of you soon!
Cucina Casalinga featured in Natural Awakenings
Cucina Casalinga featured in August 2014 Natural Awakenings
“An Italian Garden Feast” and recipe appear on pages 42 and 43.
Magazine is available at Mrs. Green's Natural Market and many
other Fairfield County, Connecticut businesses.
Corporate cooking classes
makes for a memorable evening!
Sally Maraventano will arrange a spectacular culinary event for your corporate team or unique group. Her hands-on regional Italian home-style cooking classes in her state-of-the-art kitchen offer a great opportunity to reward a job well done or a venue to break the ice and bring corporate teams together.
Start planning an extraordinary cooking experience for your team today!
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So much more fun than just
going out to eat!
Clients and employees love it!
Corporate/group classes attendees
“Thank you for making this experience for our clients and us unbelievable!
You went out of your way to make this a memorable event together!”
- Morgan Stanley
“Thank you for a wonderful meal. I am so glad we chose to come here and cook
with you instead of having dinner in a restaurant. I definitely learned things about
cooking and I am looking forward to cooking at home!”
- Ernst & Young
“Sally and Vicki,
Thank you so very much for a wonderful day! Our clients were thoroughly
pleased and we all enjoyed every moment.”
- Robert Reby & Co. Inc.
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Adult classes attendees
“Thank you for such a wonderful and warm experience. I had such a great time with you,
my sisters and the others you welcomed into your home and gorgeous kitchen. I will be
sure to enjoy these recipes forever as well as the memory of the evening we spent here
with you! I will certainly come back foe another delicious meal".
- Sue F.
Once again, such a wonderful evening was had by all. Thank you for making my husband’s
birthday gift so memorable. We’ll be back yet again.”
- Lori C.
“Multi Bene! Thank you for a wonderful experience. We learned a lot and enjoyed our
time with you thoroughly.”
- Jack B.
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