Adult Classes




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Wednesday, April 27th, 2016 10:30 am to 1:30 pm
All About Risotto


Polpette al limone
– beef, pork and veal meatballs baked in a
sauce of white wine, lemon juice and bay leaves

Sformato di Risotto con Aragosta, Gamberi, Pomodori e Basilico - risotto ring filled with lobster and shrimp
Risotto alla primavera - risotto with sautéed asparagus, zucchini, spring peas, cherry tomatoes and fresh basil
Insalata Trecolore – baby arugula, endive and radicchio salad with balsamic vinaigrette dressing
Tiramisu al Limone – homemade lemon Tiramisu
Costamolina Vermentino Wine from Sardinia and Expresso

Tuesday, May 3rd, 2016
Fast and Fresh Spring Pasta Sauces
Great for a Weeknight Supper!

6:30 pm to 9:30 pm

Crostini di Carciofi – “little toasts” with artichoke tapenade
Bucatini Pasta con Tonno e Finocchio – thick long pasta with a hole in the center, Italian tuna and fennel
Vermicelli con Gamberi, Pomodoro e Supmante– thin long pasta with shrimp, cherry tomatoes, sparkling wine and fresh basil
Insalata Tre Colore– Belgian endive, radicchio and arugula with a white wine and honey vinaigrette dressing
Sorbetto al Limone – homemade Italian lemon Ice

Friday, May 6th, 2016, 10:30 am to 1:30 pm
An Elegant and Easy Salmon Menu
Perfect for an Early Mother’s Day Gift!

In honor of Mother’s Day all attendees will receive a gift from Sally!


Crostini alle Olive – Small toasts with green and black olive tapenade
Risotto con Asparagi – creamy risotto with asparagus, white wine and Parmesan cheese
Salmone in Cartocciocon salsa verde – fillet of salmon baked in parchment paper topped with an herbed green sauce and extra
virgin olive oil
Carciofi alla Romana – Whole peeled artichokes, extra virgin olive oil, garlic and mint
Pizzelle con Fragole e Panna - Pizzelle wafer cups filled with strawberries and Grand Marnier whipped cream

Wednesday, May 11th, 2016, 6:30pm. to 9:30 pm
A Taste of Honey!
Featuring Marina Marchese,
Weston Beekeeper and Honey Expert

A Wonderful Mother’s Day Gift for the Special Mom in your Life!

Marina Marchese is the designer and beekeeper behind the beloved brand, Red Bee Honey and the co-author of The Honey Connoisseur: Selecting, Tasting, and Pairing Honey.  She is a Member of the Italian National Registry of Experts in the Sensory Analysis of Honey and founder of The American Honey Tasting Society.  In 2000 Marina was invited to visit a neighbor’s apiary where she had her first taste of fresh honey from the beehive.  That taste changed the course of her life.

Marina will take guests on a journey into the fascinating world of bees and honey while opening up the conversation about plants, pollination, local food and artisanal honey. Participants will experience firsthand the multi-sensory art of tasting and pairing a selection of single-origin honeys through a guided tasting. The color, aroma, textures and flavors of each honey come alive and guests will be delighted and amazed at the diversity of honeys and their unique flavor profiles.

The health benefits of honey are too numerous to name but honey is nature’s energy booster; it is an immunity system builder and it aids in the prevention of cancer and heart disease.

The tasting will be paired with delicious cheeses, small plates, Prosecco and red wine.  Menu to follow soon!

May 17th and May 24th, 6:30 pm to 9:30 pm
Wounded Warrior Project – Hand’s on Knife Skills with Chef Mike Garaghty and Easy Weekday Meals

We continue to host members of the Wounded Warrior Project as part of a nutritional program and hands-on cooking classes.  We are honored to be able to interact and learn from these brave men and women as they hone and fine tune their cooking skills.


Wednesday, June 8th, 2016, 10:30 am to 1:30 pm
A Summer Picnic – Zuppe and Panini!

Suppli alla Romana–rice balls stuffed with Scamorza cheese, breaded and deep fried
Muffaletta “Layered Sandwich”- pressed sandwiches made with round pizza bread filled with salami, provolone, mortadella an olive tapenade
(from New Orleans)
Sally’s famous Homemade Focaccia Biscotti
Minestra di Porri eZucchine– Leek and zucchini soup served three different ways
Brutti ma Buoni “Ugly but Good” -  Chocolate and Hazelnut Meringue Cookies

Coming in JULY!
All About Zucchini – Featuring Stuffed and
Deep Fried Zucchini Flowers!

Come and learn all about zucchini, which flowers to pick to enjoy and which to leave to grow.  The menu will center around both the flowers and the vegetable.


Payment must be received in order to keep your spot reserved.  No refunds within 1 week of the class. If unable to attend, you may send a substitute or request recipes.


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