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I’ve always said that a good pizza will be my last meal on earth. I love pizza so much that years ago, I went all the way to Naples in Southern Italy just to eat a pizza at the famous L'Antica Pizzeria da Michele. It was definitely worth the trip. When it comes to “last meals on earth,” pasta doesn’t fall that far behind. Just imagine a big bowl of steamy hot fettuccine topped with a robust tomato sauce and doused with plenty of grated Parmesan. There’s nothing like it. Over the years, after countless trips to Italy, my bag of cooking tricks has grown- especially when it comes to pizza and pasta. I’ve learned about the long, slow-rise overnight in the refrigerator to yield a crispy, yet chewy pizza crust. And in Bologna, I was lucky enough to get ahold of the simplest, most versatile pasta recipe from a chef friend, Giovanna.
We'll begin by making dishes like Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche or Whole Wheat Fettuccine with Wild Mushrooms. Perhaps we should roll some delicate garganelli pasta with my favorite tomato ragu. Then I’ll share with you my latest technique for achieving the perfect pizza crust in your own home kitchen! I love to create different toppings for pizzas according to the season, and spring-time is perfect for a Pizza with Shrimp and Spicy Aioli, as well as Pizza with Broccolini, Hot Pepper and Fresh Pecorino. We’ll round out our menus with some delicious soups, salads, and of course, a dessert or two.
Join me in San Francisco and I’ll teach you the art of making homemade pasta, exceptional pizza dough and most importantly, how to take the basic recipes for pasta and pizza and combine them with seasonal ingredients to create a plethora of new dishes. Bring out your inner Italian and learn how easy it is to make the best pizza and pasta right in your own home kitchen.
In this 2-day cooking class weekend, we'll be cooking in my kitchen studio (the same one that you see on my TV show!) in San Francisco. Each hands-on cooking class will feature recipes I’ve learned during my travels around the Italy and the menus are designed to highlight seasonal ingredients and lots of cooking techniques.
We'll begin by reviewing the recipes, then students will divide into teams and start cooking. I'll work side-by-side with you and show you how to fine-tune your skills and taste buds. When we're finished, we'll sit down in the dining room and enjoy the fruits of our labor.
You probably know that I love wine just about as much as food so wine is a big component to the meal! We'll taste a variety of wines whose flavors have been selected to match each dish, and we'll learn about the grape varietals and origin of each wine.
Your class will take place in the centrally located Pacific Heights neighborhood of San Francisco. After cooking during the day, you will still have plenty of time to enjoy San Francisco and all of its wonderful sights. We are happy to provide a list of nearby hotels and bed & breakfasts to choose from for your stay, just note that it's quite easy to get around in San Francisco on foot, or by taxi, Uber, or public transportation, so where you choose to stay depends on what you might want to see and do after class each day.
Classes begin at 10:00 AM and finish at approximately 3:00 PM. Classes are limited to 10 students to ensure that everyone gets personal attention. We recommend wearing closed-toe, rubber-soled shoes and comfortable clothes for the cooking classes.
This weekend course costs $900.00 per person. The cost includes hands-on cooking instruction, copies of all recipes, an apron, and a multi-course lunch each class day complete with a cocktail and wine pairings. Full payment for the course must be included with your completed reservation form to secure your reservation. Due to limited availability, we cannot provide refunds for cancellations.
*Note: Course fee does not include accommodations or transportation to the cooking school location.
March 20-21, 2021
$900.00 US pp
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