Gina Stipo, an American who went to Tuscany and never came home, reports that the olive harvest this year was earlier than the usual November 1 because of the draught. Lucky participants on her fall tour got to spend a day harvesting olives and participating in a tasting before moving on to investigate vineyard and crocus farms, whose crop deliver saffron threads.
Learn to enjoy family, food and tradition like a Tuscan in our cooking schools. Gina peppers her demonstration with fascinating stories of life in the Tuscan countryside. Her demonstration includes these traditional holiday dishes and plenty of tips on how to make them: antipasto of calamari arrabbiati (spicy calamari); primo piatto of zuppa di castagna (chestnut soup); porchetta e patate arroste (Tuscan roasted pork and potatoes); and panzarotti (fried chestnut ravioli).
Virginia Willis, chef and author of Bon Appetit, Y’all and the newly released Basic to Brilliant, Y’all, contributes to an article on Thanksgiving traditions around the country in USA Today. You’ll find a delicious recipe for winter greens and butternut squash gratin as well as some great tips for roasting a flavorful, golden brown turkey.
If you’d like to watch this expert in action and learn from her expertise, join Virginia in our cooking schools in early December as she teaches you how to elevate tasty basic recipes into brilliant dishes. Think basic bittersweet chocolate bread pudding with brilliant chevre caramel sauce.
Virginia is teaching classes on the following dates, so register now:
It’s clearly not as simple as seasoning the meat, waiting until the oven reaches a high temperature and counting the minutes until your roast is done. In her upcoming classes at Central Market cooking school, Molly discusses the many ways of roasting and demonstrates techniques that can be applied to a variety of meats, seafood, vegetables and fruits.
As Molly says, “The finest cooks are the ones who understand the why behind the how,” which is just what you’ll get—and more—during an evening spent with this award-winning instructor. Among the recipes Molly demonstrates are garlic-roasted shrimp with tomatoes, capers and feta; roasted cauliflower “steaks” with crunchy parsley-pine nut bread crumbs; and orange-scented honey-roasted figs with black pepper.
Greg Engert is a man on a mission. He works tirelessly to promote beer in a wine-centric world. And his efforts have paid off: he is a sought-after industry expert, and he was named Sommelier of the Year in April 2010 by Food & Wine magazine—the first time a beer expert has been recognized on that list.
So plan on joining him at our cooking schools for Beer, Cheese and the Confluence of Flavor, as part of our Brewtopia event. Engert leads you through a tasting of eight craft beers—Rahr & Sons Oktoberfest, Saint Arnold Weedwacker, Full Sail Wassail, Boulevard 6th Glass, Real Ale Lost Gold IPA, Deschutes Hop in the Dark, Stone Smoked Porter, and Duchesse de Bourgogne—with a range of cheeses, including Humbolt Fog, 4-year-old New Zealand cheddar, San Simon and Petite Basque.
Gina Stipo, an American who went to Tuscany and never came home, reports that the olive harvest this year was earlier than the usual November 1 because of the draught. Lucky participants on her fall tour got to spend a day harvesting olives and participating in a tasting before moving on to investigate vineyard and crocus farms, whose crop deliver saffron threads.
Nigella Lawson
Greg Engert is a man on a mission. He works tirelessly to promote beer in a wine-centric world. And his efforts have paid off: he is a sought-after industry expert, and he was named Sommelier of the Year in April 2010 by Food & Wine magazine—the first time a beer expert has been recognized on that list.