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2011 |
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Oct 6 |
Foods of France – Provence |
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Sun-drenched southeast France has inspired artists and chefs
alike. Learn the use of
aromatic herbs in popular regional dishes. |
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Oct. 20
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Foods of France – Lyon |
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Known amongst chefs as France’s culinary
capital, Lyon’s cuisine has delighted many a customer in its
“bouchon” bistros and in its first restaurants.
These palate-pleasers will never disappoint.
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Nov. 10
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Italian Regional Cooking – Abruzzo |
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Rustic cooking s the way in sunny southern Italy.
Using the best ingredients from the Almafi coast and simple
preparation, we will design a meal any Italian momma will be proud
of. |
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Nov. 17 |
Tuscany |
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Explore the foods from the heart of northern
Italy, where porchetta and olive oil reign.
Learn techniques from ancient Sienna to modern day
Florence.
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Dec. 1
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Hors d’oeuvres for the Holidays |
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We’ll show you how to plan the perfect party – how many hors
d’oeuvres should I make? How much wine should I buy? Get the
answers in this special class. |
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Dec. 8 |
Italian Regional Cooking – Campania |
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Southern Italian cooking at its best.
Well known for its simple dishes of beans and vegetables,
we will also explore some of this region’s wonderful pasta dishes
and cheeses.
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2012 |
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Jan. 5
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Recipes from the La Campagne Kitchen |
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We’ll show our favorite recipes from the La
Campagne cookbook, and try out some new dishes as well.
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Jan. 12 |
Italian Regional Cooking – Sicily |
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The largest most Southern Italian island,
Spaghetti al Torno and fried eggplant are on schedule for this
chef’s favorite of regional classes.
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