September 21, 2018
6:00 pm - 10:00 pm
This class menu is extremely personal for me. I grew up on Italian-American food in New Jersey, basically red sauce and pizza. It’s still my ideal for what comfort food is. But as a chef having lived in California for the last 18 years, my interpretation of Italian food has certainly taken a huge bias towards fresh, local and much lighter cuisine. Which is actually way more Italian in style then the Italian American food I grew up eating. Some dishes I’ve created, like this tomato carpaccio are more modern and plate up stunningly while another like the oven roasted meatballs are extremely traditional and pretty rustic. The thing that they always have in common is that they both call upon the absolute best quality ingredients and are prepared with thoughtfulness and skill to make something completely delicious. I don’t think that a perfect meatball needs any dressing up, it should simply make you think of your childhood or another food memory. For me it was my Nana’s meatballs with spaghetti that she would make me whenever my parents were away and she watched my sisters and I. If you simply come to this class to just learn how to make our San Marzano tomato sauce you’ll “get your money worth.” Seriously!Cooking Class
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