Adult Classes | Food Arts

FA101C - Flavors of Italy- Ventio

Member Tuition: $45.00

Skill Levels: All Levels

Non-Member: $50.00

Instructor: Tinling, Craig

This hands-on cooking class savors the flavors of Northern Italy. Northern Italian cuisine is characterized by a lesser use of olive oil, pasta and tomato sauce and a heavier reliance on butter (or lard), corn (for polenta) and cheeses for cream sauces. Of course, there are exceptions to these rules such as the renowned olive oils of Liguria and the Lakes region, which figure greatly in the cuisines of these areas. Northern Italian main courses often reflect people's pride in their unspoiled countryside, and are likely to include some sort of game or wild fowl such as rabbit, quail or grouse. Of course, the overall rule is "if it grows or lives well in the area, then it can make it onto the table"

- Ricotta Cheese with an Arugula Heirloom Tomato Salad with a Basil Balsamic Vinaigrette -Pork Osso Buco -Marscapone cheese polenta -Creme Fresco Panna Cotta with fresh summer berries

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FA101A - Flavors of Italy-Sicily

Member Tuition: $45.00

Skill Levels: All Levels

Non-Member: $50.00

Instructor: Tinling, Craig

Take a single trip through Italy or receive a discounted price if you register for all 3 Italian courses.

Sicilian cuisine shows traces of all the cultures which were established on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arabian influences.

Week 1- Cin Cin Sicily -Grilled Strawberry Bruschetta with Goat cheese & basil on crostini -Cedar-wrapped Salmon topped with a shaved fennel blood orange salad -Charred, roasted red pepper thyme risotto with white truffle oil and aged Parmesan -Sfinci (Fresh sugar doughnuts)

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FA101B - Flavors of Italy-Tuscany

Member Tuition: $45.00

Skill Levels: All Levels

Non-Member: $50.00

Instructor: Tinling, Craig

This hands-on cooking class savors the flavors of Tuscany. Located in central Italy, Tuscany’s food is famous for its rustic simplicity. The rolling hills and lush farmland in the region produce olives for oil, an abundance of herbs and grapes for wine. Florence, the largest city in Tuscany, enjoys a long culinary history highlighted by the contributions of the Medici family. Catherine de Medici journeyed to France in 1533 to marry King Henry II, bringing with her a group of chefs and pastry chefs who helped change the culinary landscape of France. Many of the dishes for which Tuscany is famous also feature ingredients such as white beans, tomatoes, fresh pasta, rosemary, thyme, freshwater fish, beef, game and poultry. Meats are often simply grilled and roasted

Sunset in Tuscany -Ricotta Cheese from Scratch with an heirloom tomato salad with a basil balsamic vinaigrette -Fresh Tagliatelle pasta -Summertime Putanesica Sauce -Tiramisu Gelato

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FA101 - Flavors throughout Italy

Member Tuition: $125.00

Skill Levels: All Levels

Non-Member: $140.00

Instructor: Tinling, Craig

Join Chef Tinling for a tour of the sumptuous flavors of Italy. This 3-part hands-on cooking series meets for 3 consecutive Thursday evenings.

Week 1- Cin Cin Sicily -Grilled Strawberry Bruschetta with Goat cheese & basil on crostini -Cedar-wrapped Salmon topped with a shaved fennel blood orange salad -Charred, roasted red pepper thyme risotto with white truffle oil and aged Parmesan -Sfinci (Fresh sugar doughnuts)

Week 2- Sunset in Tuscany -Ricotta Cheese from Scratch with an heirloom tomato salad with a basil balsamic vinaigrette -Fresh Tagliatelle pasta -Summertime Putanesica Sauce -Tiramisu Gelato

Week 3-Bon Appetit Northern Italian - Ricotta Cheese with an Arugula Heirloom Tomato Salad with a Basil Balsamic Vinaigrette -Pork Osso Buco -Marscapone cheese polenta -Creme Fresco Panna Cotta with fresh summer berries

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