Italian Primavera
Taught by Gayle Jolley
If you dream of Italy, and who doesn’t, then join us for a spring menu featuring pristine ingredients that translate to bold and epic flavors. Traditional, handmade and local are everything to quality in Italy. We will embrace these essential rules of the Italian kitchen. Two classes are being offered. Please note that the daytime class will be a simplified version of the evening and will not include a wine pairing.
Menu

• Arugula and Fava Bean Crostini with Marinated Shrimp - Savory toasts are topped with a purée of young green fava beans, salty, nutty crumbles of Pecorino Toscano, lemon, garlic and the best of olive oils. Citrusy, marinated shrimp are a grand flourish
• Roasted Beet Salad with Fried Chickpeas, Olives and Ricotta Salata - The magical union of sweet and salty flavors combines in this tantalizing creation
• Grilled Flatiron Steak with Artichoke-Potato Hash and Black Olive Aioli - This caramelized steak, redolent of rosemary and thyme, tops Yukon Gold potato hash studded with baby artichokes. The black olive aioli melts into a creamy sauce, leaving behind a trail of olives
• Twice-Baked Vanilla Budino (Soufflé) with Italian Espresso Sauce - Best of the best, this dessert is prepared well ahead and only requires last-minute action to bake in the oven

Thursday, May 13th
Time 6 – 9pm Fee $75
Friday, May 14th
Time 11am – 2pm Fee $65