Cooking Class - Rustic Vegetarian Italian
Learn how to make a rustic, vegetarian four-course Italian meal in this dynamic hands-on cooking class.
The class begins with an antipasti course comprised of a seasonal appetizer such as “pimientos del Padron” (seasonal May through October), followed by a little gem salad with radicchio and orange. Chef James will then show you the secrets of creating gorgeous handmade ravioli stuffed with goat cheese and herbs, paired with his “comfort pasta” sugo of San Marzano tomatoes, a touch of cream and hot pepper. The class ends with a terrific dessert made with fresh local cheese and berries. Note that some ingredients may vary with the seasons and market.
Chef James welcomes guests to bring along the beverage of their choice.
Spanish olives with anchovies, a selection of artisan cheeses, and Acme olive bread
A little gem lettuce salad with orange segments, coarse sea salt, sherry vinegar and olio nuovo
Handmade ravioli with ricotta and herbs paired with a sugo of San Marzano tomatoes, a touch of cream and hot pepper
La quesada with local berries
The Cozymeal Protection®
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