It’s getting cold out and we don’t want to talk about it. Instead we’ll cope by whipping up hearty and healthy Italian comfort food.
Back again is the inspiring Marco Muda, who will teach students how to create a Northern Italian specialty: Risotto. Marco’s propensity for experimentation (he’s a biochemist by trade) will have our class stirring, pouring, chopping, and cutting our way toward two decidedly unique risottos: butternut squash, and a mushroom and herb “farrotto” using farro. Working in small groups, collectively we’ll also concoct eggplant parmigiana as well as zucchini parmigiana (the preference of our chef!). Drawing inspiration from the farmers market, students will also make a fennel orange salad and a simple vegetable carpaccio to give us a perfect crunch and round out our meal. In this hands-on class we’ll be keeping it healthy, hearty and delicious. Mangia!
*Menu subject to change
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