A Summer Picnic – Our First Summer 2016 Class!
Zuppe e Panini
Soups and Sandwiches
Wednesday, June 8th, 2016
10:30 am to 1:30 pm
Insalata di Farro per L’Estate di Rolando Beramendi – summer farro salad with tomatoes, cannellini beans, cucumber, red onion, garlic and basil
Muffuletta “Layered Sandwich”- pressed sandwiches made with round pizza bread filled with salami, provolone, mortadella and olive tapenade (“The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.”) Perfect to take to a picnic!
Sally’s famous Homemade Focaccia Biscotti - served with Taleggio cheese, extra virgin olive oil and sun dried tomatoes
Minestra di Porri e Zucchine - leek and zucchini soup served three different ways; fabulous pureed and served cold
Brutti ma Buoni “Ugly but Good” - mom’s chocolate and hazelnut meringue cookies
Wine and Expresso
A Summer Pasta Party
Una Spaghettata dell’ Estate
Featuring Sally’s Favorite Pasta Sauces for the Summer
Thursday, June 16th, 2016
6:30 pm to 9:30 pm
Fromaggi Assorttiti – assorted Italian cheeses
Crostini alle Olive – small toasts with green and black olive tapenade
Sally’s Quick Marinara Sauce – a simple sauce with garlic, extra virgin olive oil, San Marzano tomatoes and fresh basil
Penne alla Vodka - Sally's spicy plum tomato, vodka and cream sauce over penne pasta
Penne alla Bolognese - quill shape pasta with traditional Bolognese meat sauce
Spaghetti alla Puttanesca - "streetwalkers” quick and easy pasta with plum tomatoes, black olives and hot pepper
Fettuccini con Pesto al Caprino – long, flat fresh noodles with a homemade creamy goat cheese pesto sauce
Insalata Mista – mixed green salad with extra-virgin olive oil and Chianti vinegar dressing
Tartufi - chocolate covered ice cream balls with a cherry in the center
Vitiano Rosso - a delicious blend of Sangiovese, Cabernet Sauvignon and Merlot
Our Annual Zucchini Flower Class
and All About Zucchini!
Learn the many ways in which zucchini can be prepared including recipes using the “spiralizer” to make zucchini “pasta”!
A very versatile and easy to grow garden vegetable.
Wednesday, July 13th, 2016
10:30 am to 1:30 pm
Fiori di Zucchine Fritti – battered and deep-fried stuffed zucchini flowers “heaven on earth for the palate”
Zucchine Ripene – stuffed zucchini boats with onion, tomatoes, prosciutto, Romano cheese and breadcrumbs, topped with melted cheddar cheese
Conchiglie con le Zucchine e Pomodori – little pasta shells with diced zucchini, San Marzano tomatoes and basil
Frittata di Zucchine, Cipolle e Patate – an open-faced zucchini, onion and potato omelet Italian style with fresh herbs
Pasta Sfogliata con Fragola – puffed pastries topped with mascarpone, whipped cream and fresh strawberries
Bianco di Morgante – white Nero D’avalo wine from Grotte, Sicilia
Pizza! Pizza! Pizza!
Our Annual Summer Homemade Pizza in the
Brick Oven Class -
A Casual and Fun Saturday Evening
Saturday, August 13th, 2016
6:00 pm to 9:00 pm
• Spiedini di Gamberi - rosemary skewered prosciutto wrapped shrimp baked in the pizza oven with a lemon caper sauce
• Peperoni Arrosttiti – homemade roasted peppers in the brick oven, peeled and marinated with fresh garlic, basil and extra virgin olive oil
Impasta di Pizza - homemade dough for pizza and focaccia
Salsa di Pomodoro per la Pizza - plum tomato sauce for pizza made with fresh garden tomatoes
Classic Pizza Margherita - the “Queen’s Pizza” with San Marzano tomatoes,
fresh mozzarella, oregano and basil
Pizza con Caprino all’ Arugula– pizza baked with garlic, goat cheese, basil, sundried tomatoes and fresh arugula topping
Pizza Siciliana – rectangular thick pizza dough with Sicilian tomato sauce, hot pepper flakes, fresh whole milk mozzarella, sliced pepperoni, sweet fennel sausage, Romano cheese, oregano, garlic and extra virgin olive oil
Pizza con Pesto, Pomodoro, Mozzarella e Olive – homemade pesto pizza with fresh plum tomatoes, fresh mozzarella and black olives
Insalata Mista – salad of mixed greens, arugula, fresh garden tomatoes and red wine vinaigrette
Pesche al Forno con Amaretti – fresh peaches stuffed with crushed Amaretti cookies and Amaretto liquor
Chianti di Toscana and Expresso
A Taste of Honey!
Featuring Marina Marchese,
HONEY TASTING AND FOOD PAIRING, LECTURE AND DEMONSTRATION
LEARN ALL ABOUT THE BEES!
Tuesday, August 23, 2016
6:00 pm to 9:00 pm
We are super excited to have honey expert and beekeeper Marina Marchese join us for an educational evening, and wonderful learning experience in our Taste of Honey Class. 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.
Learn how honeybees make this liquid gold we call honey, how terroir and nectar source determines a honey's color and flavor and how honey is harvested and extracted from the hive. Most importantly, learn how to select quality honeys and identify adulterated and honey fraud in the marketplace. Participants will be encouraged to engage their curiosity through discussions while learning how to identify flavor profiles in honey and their floral sources. Each menu is a carefully orchestrated "Tasting Flight" of single-origin local honeys perfectly paired with seasonal accompaniments; locally and estate produced. Honey Tastings let you explore the art of honey for all its culinary pleasures.
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.
-Wildflower Honey paired with a firm, salty and crumbly cheese
-Red Currant Honey paired with a crostini of fresh ricotta with toasted pinoli nuts and rosemary
-Goldenrod Honey with ginger as a glaze for salmon
-Creamy Clover Honey great spread on homemade toast
-Bamboo Honey served with caramelized onions or drizzled on a Panna Cotta
-Chestnut Honey – fabulous in combination with a sharp pecorino cheese also with sides of olives and nuts
Tastings are paired with a crisp dry prosecco and a full bodied red wine.
A honey and bee lovers delight not to be missed!
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.
All About Eggplant
August is Eggplant Month and we are Featuring
Authentic Italian Eggplant Recipes to Enjoy!
Wednesday, August 31, 2016
10:30 am to 1:30 pm
Caponata – Sicilain sweet and sour eggplant salad (relish) – just like Nonna made!
Pizza alle Melanzane – Spicy eggplant pizza with Sally’s famous homemade pizza semolina dough
Involtini di Melanzana alla Mamma – my mom’s eggplant rollatine stuffed with ricotta, Parmesan cheese, mozzarella and fresh parsley, topped with marinara sauce and baked in the oven
Timballo di Melanzana alla San Giovannella – molded eggplant dish filled with bucatini pasta and marinara sauce, basil and Reggiano Parmigiano – a very special pasta dish from Sicily
Insalata Trecolore – baby arugula, endive and radicchio salad with balsamic vinaigrette dressing
Tiramisu al Limone e Limoncello con Lampone – homemade lemon and Limoncello flavored Tiramisu topped with fresh raspberries
White Nero D’avalo wine from Grotte, Sicilia