Homebrewing with Extracts Roll Out the Barrel!

Want simple, sure-fire instructions for making your own beer? Explore the full range of brewing possibilities in a class that does not require any special knowledge.

You must be at least 21 to take this class.

Homemade Italian Gnocchi Two Ways!

Share in an Italian tradition by learning to create two types of gnocchi (and a variety of side dishes for a complete dinner menu) in this hands-on cooking workshop. Francesca will guide students in the making of homemade spinach and potato gnocchi (both tossed with a mozzarella and basil tomato sauce), Scalloppine ai Funghi (thin slices of veal topped with sauteed mushrooms, prosciutto, tomato slices and fresh herbs), sauteed spinach (with garlic, chilis and toasted pine nuts) and fresh strawberry tart for dessert!

Italian Holiday Suppers Rustic Italian Cooking: Holiday

The Italian kitchen is the heart of the home, a place where simple, fresh ingredients are transformed into satisfying meals and memorable events. In this two session class, two complete rustic Italian holiday meals are prepared featuring an entree, side dishes, and dessert. The class is led by an instructor born into the Italian cooking tradition who apprenticed at a specialty restaurant in Naples, Italy. Week one features a Christmas day meal of roasted duck (served with potatoes, fresh rosemary and garlic), stuffed curly endive (sauteed with pine nuts and currants), mixed salad with fresh and dried fruit (in a garlic, balsamic vinaigrette), and chocolate tiramisu. Week two features a New Year's Eve meal of spaghetti with clam sauce, salmon fillet (poached with champagne and tomatoes, topped with a lemon-garlic vinaigrette), cod fritters, roasted scampi, broccoli florets (sauteed with garlic, anchovies, chili and olive oil), and a traditional holiday sponge cake (layered with a chocolate pastry cream).

Italian Sunday Suppers Rustic Italian Cooking: Seafood

The Italian kitchen is the heart of the home, a place where simple, fresh ingredients are transformed into satisfying meals and memorable events. In this course a complete rustic Italian meal is prepared featuring a seafood entree, side dishes, and dessert. The course is led by an instructor born into the Italian cooking tradition who apprenticed at a specialty restaurant in Naples, Italy. Students will assist in preparing risotto (with shrimp and white wine), grilled scallops and calamari (dressed with a warm lemon-garlic vinaigrette and fresh herbs), crab meat and asparagus salad (with a light butter and lemon dressing), and fresh cantaloupe (marinated with honey and cognac), followed by the entire meal enjoyed together family style.

Preserving Vegetables, Herbs and Meats Pickling, Drying and Sausage Making

Join in as our native Italian cooking instructor, Francesca Giarraffa, guides students through the steps to preserve garden vegetables using a pickling technique to create "giardiniera"; the drying of fresh herbs for use in future culinary dishes, and the making of two types of fresh pork sausage (one spicy-with garlic and gorgonzola cheese sauce, tossed with spaghetti and one mild-with red wine tomato sauce, tossed with penne pasta).

Rustic Italian Cooking: A Taste of Northern Italy Tuscany & Emilia Romagna

Travelers to Italy may be surprised at the diversity of its regional cuisine. We invite you to spend two delicious culinary evenings with our native Italian cooking instructor exploring dishes from the areas of Tuscany and Emilia Romagna. Each night a complete rustic Italian meal featuring an entree, side dishes, and dessert will be prepared and enjoyed together. Week one includes homemade ravioli (filled with spinach, basil and walnuts, then topped with a red wine tomato sauce), stuffed zucchini, artichoke salad, and "pinolata" (a Tuscan tart filled with ice cream and pine nuts). Week two includes homemade tortellini (filled with prosciutto and parmigiano cheese, then dressed with a white cream sauce and truffle oil), veal and mushroom scallopini, mixed salad (with mustard walnut vinaigrette) and "zuccotto" (a dome shaped cake filled with vanilla and espresso coffee ice creams).

Rustic Italian Cooking: A Taste of Southern Italy Neapolitan & Campagna Region

Travelers to Italy may be surprised at the diversity of its regional cuisine. We invite you to spend two delicious culinary evenings with our native Italian cooking instructor exploring dishes from the Neapolitan and Campagna Regions. Each night a complete rustic Italian meal featuring an entree, side dishes, and dessert will be prepared and enjoyed together. Week one includes herb roasted chicken (served with baked scalloped potatoes, red onion, tomato and fresh herbs), broccoli rabe (sauteed with garlic and crushed chilis), and homemade pastry puffs (filled with chocolate and mascarpone cream). Week two includes homemade cannelloni pasta (rolled around fresh spinach and three cheeses, then topped with a tomato, basil, and red wine sauce), ?frittata di carciofi? (an omelet of sauteed artichoke hearts), stuffed eggplant and baked apples (with amaretti cookies, walnuts and vanilla ice cream).

Rustic Italian Cooking: Antipasti Cooking With Class

Prepare and enjoy four traditional Italian appetizers: "peperonata" (roasted bell peppers stewed with onions, olives, capers, and fresh herbs — served on bruschetta), spinach tart (with prosciutto, eggs and parmigiano cheese), bruschetta (with sauteed wild mushrooms, garlic and sage) and crostini with smoked salmon pate (topped with fresh chives) in this class taught by an instructor born into the Italian cooking tradition. Apprenticed in a specialty restaurant in Naples, Italy, she learned to create these Italian favorites using the freshest ingredients available.

Rustic Italian Cooking: Neapolitan Pizza & Focaccia Cooking With Class

Learn to create homemade pizza and focaccia using the freshest ingredients available. Guided by an instructor born into the Italian cooking tradition, you'll learn to create homemade Sicilian style pizza (topped with baked eggplant, tomato, basil and cheese), calzone (pizza dough filled with prosciutto, ricotta and parmigiano cheese), focaccia (topped with caramelized onions, fresh rosemary and gorgonzola cheese).

Rustic Italian Cooking: Soups Cooking With Class

Prepare and enjoy four traditional Italian soups: "ribollita" (Tuscan style soup with dark Italian greens and root vegetables in a clear vegetable broth), egg soup (in a tomato based broth with onions and herbs — served with toasted bread), seafood soup (a combination of fish, scallops and calamari in a white wine, tomato broth) and "zuppa di pollo" (a hearty chicken soup with vegetables and wilted greens) in this class taught by an instructor born into the Italian cooking tradition. Apprenticed in a specialty restaurant in Naples, Italy, she learned to create these Italian favorites using the freshest ingredients available.