Cooking Class: Tuscany
Four classes to choose from, each beginning at 6 p.m.: April 11, 12, 25 and 26. Well-balanced, simple, rooted in the soil and yet refined. This describes the cuisine of Tuscany. Yet in spite of the fact that ingredients are so modest, no-one would describe Tuscan cuisine as plain, or even boring, for the patience and skill of the cooks are legendary. Chef Jeannie will also lead a demonstration on infused olive oils and vinegars that you can try at home. On the Menu: Filone (created in class) served with infuse olive oil, Panzenella Salad, Zuppa Toscanna, gelato (Tuscans boast gelato was invented in their region). Those over 21 are welcome to enjoy a glass of beer or wine upon arrival and again with the meal.