The Main Course

Classes

All classes include an interactive cooking demonstration, recipes, beverages and we all sit down to enjoy the evenings menu and carry on discussing food, wine and the great things in life.

Thursday, July 31st, 2008   

 6.30pm - 10pm

$65.00  CLASS FULL

Join Saveur magazine on an appetite-inspiring journey through the trattorias and farmhouses of Italy. Learn the time-honored traditions used to prepare a complete menu of heartwarmingly earthy Italian classics. From the gloriously simple fare of the home kitchens of Bologna and Puglia to the rich desserts and strong coffee of Venice caffes, this exciting class will take you on a historical exploration of la cucina italiana – Italy’s deceptively sophisticated and immensely varied culinary repertoire. The class includes  a recipe booklet, SAVEUR tote bag with samples and discounts and a one-year (9 issues)  subscription to Saveur magazine – so you can continue your culinary adventure through Italy and beyond.

 

 Menu

    Asparagus Rolls

   Pinwheel Sandwiches

Zucchini Fritters with Smoked Salmon and Creamy Dill Sauce

Scones with Clotted Cream and Preserves

Chocolate Roll

Esther's Gingerbread 

 

Join Saveur magazine on a mouth-watering exploration of Authentic French cuisine. Discover the techniques necessary to prepare a complete menu of delicious French classics. From the bistros of Paris to the farmhouses of Burgundy, this exciting class will take you on a historical journey of the regions and rituals that have made French food the basis for all other cuisine. The class includes a recipe booklet, SAVEUR tote bag with samples and discounts and a one-year (9 issues) subscription to Saveur magazine – so you can continue your culinary adventure through France and beyond.

 

 Join SAVEUR Magazine as we voyage through regions of Spain to savor the tastes of this authentic cuisine. Learn the age-old techniques for preparing a complete menu of Spanish classics. From a traditional kitchen in Valencia, rich with the aroma of spicy paella cooking over the fire, to the crowded, boisterous tapas bars of Andalusia and Basque, this class will take you on a journey to explore the regions, culture and culinary specialties of a country rich in history and flavor.. Each class registration includes a recipe booklet, SAVEUR tote bag with samples and discounts and a one-year (9 issues) subscription to SAVEUR magazine so you can continue your culinary adventure through Spain and beyond.

Tortilla Española 

Espinacas con Garbanzos (Spinach with Chickpeas)  

Paella de Marisco (Shellfish Paella)

Patatas a la Riojana (Potatoes Stewed with Paprika and Chorizo)

Gelat de Crema Catalana (Burnt Cream Ice Cream)

Carquinyolis (Catalan Biscotti).