Take a trip through cooking! The European cuisine classes are an introduction to new ingredients and techniques not commonly used in The States. You will explore different countries, learning how to cook classic dishes, and expand your culinary horizons.

You will learn how to make regional dishes, cured meats and cheese, coastal seafood dishes, how to make fresh pasta, and how to use uncommon herbs and spices.

  • Tarte of Local Mushrooms, Gruyere, Herbs
  • Salad of Frisee, Bacon, Soft Egg, Radish, Dijon
  • Herb Crusted Beef, Pommes Puree, Summer Vegetables
  • Profiteroles, Vanilla Ice Cream, Salted Caramel Sauce
  • Salad of White Asparagus, Fava, Roncal, Tomato Vinaigrette
  • White Fish, Shrimp, Manilla Clams, Basque Sauce
  • Stuffed Pork Loin, Cauliflower Gratin, Manchego, Almond Sauce
  • Almond Cake, Crema Catalana Sauce, Berries
  • Hand-Made Pasta Dough
  • Lasagna, Grilled Vegetables, Pecorino
  • Fettuccine, Roasted Tomatoes, Basil, Parmesan
  • Spaghetti, Pancetta, Peas, Carbonara
  • Mozzarella, Marinated Heirloom Tomatoes, Baby Arugula
  • Spaghetti Aglio e Olio
  • Skirt Steak, Local Mushrooms, Fingerlings, Rosemary, Lemon
  • Local Olive Oil Cake, Berries
  • Charred Radicchio, Heirloom Tomatoes, Kalamata Olives, Feta Vinaigrette
  • Crispy Zucchini Cakes, Cucumber, Yogurt, Mint
  • Grilled Marinated Lamb Chops, Olive Oil Potatoes, Horta
  • Lemonotourta
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