Food and Wine Enthusiasts Classes
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What Would Alice Serve? A 40 Year Retrospective of Chez Panisse Dishes
Saturday Oct 20, 2018
2:00 PM - 6:00 PM
Chef Elena Sirignano
With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.
In this demonstration class and degustation meal, we will travel virtually through four decades of terroir to table, using the menus and cookbooks of Alice Waters to explore the artistry of this great American culinary figure. As the godmother of sustainability cooking, Waters and the rest of the Chez Panisse family have left an indelible mark on both American eating and dining. Lead by Chef Elena, we invite you to join us on this journey of food exploration of one of our country's most iconic chefs and restaurateurs. This celebration of Chez Panisse's groundbreaking recipes highlighting a bounty of local, seasonal cooking and perfectly paired wines, directly connect some of our favorite cookbooks in the Upper Valley Campus Culinary Library to the stories and recipes behind one of the culinary greats immortalized by our courtyard's bronze "heads." Pre-registration is required by Oct 12.
Hands On - Cost: $125 - #74212 - (Class Full)The Secret to Making the Perfect Scone
Saturday Oct 27, 2018
9:00 AM - 12:00 PM
Greg Miraglia
Greg Miraglia is a longtime educator and food/restaurant blogger who brings his many years of culinary expertise and passion to the Napa Valley Cooking School gained from his time as a cook for the Napa Valley Wine Train and in the NV Cooking School Professional Chef Program. In addition his work in the culinary arts, Greg is also a radio program host and producer on Outbeat Radio, a weekly LGBT program on KRCB Radio.
Few things go better with coffee or tea than a fresh scone baked to perfection, while savory scones are perfect for an elegant lunch or dinner. Starting with a couple of classic "base" scone recipes, with professional tips to ensure the right balance of crispy and buttery, class participants will then create savory and sweet scones including cheddar and green onion, ham and gruyere cheese, orange and cranberry, blueberry and lemon, maple and oat, apricot ginger, cinnamon roll and raisin, chocolate chunk, and of course a pumpkin pie scone just in time for Halloween!. While your scones are baking, we'll do a tasting of local butters so you'll remember that the right butter makes all the difference. Once out of the oven, you will finish off your scones with a topping before sitting down to enjoy them together as a class with a beautiful service of tea and coffee. Class participants will leave with scones to share at home. Pre-registration is required by Oct 22.
Hands On - Cost: $50 - #74213 - (Class Full)Mastering Risotto with Janet Fletcher
Thursday Nov 15, 2018
6:00 PM - 8:30 PM
Janet Fletcher
Janet Fletcher is the author or co-author of more than two dozen books on food and wine, including Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner; Fresh from the Farmers’ Market; Eating Local; Cheese & Wine and two memoirs with Margrit Mondavi. Her work has appeared in numerous national magazines, including Saveur, Food & Wine and Fine Cooking, and her food writing for the San Francisco Chronicle has earned three James Beard Awards. Janet publishes Planet Cheese, a weekly blog, and teaches cheese-appreciation and cooking classes around the country. We are excited to welcome her to the Napa Valley Cooking School!
Getting risotto to turn out perfectly creamy and al dente every time can take practice and attention to detail. The result shouldn't be soupy, and it shouldn't be stiff. Learn to make a fail proof risotto you'll be proud to serve to guests with cookbook author and cooking teacher Janet Fletcher, who has made hundreds of risotti in her cooking career. After this hands-on class, you'll be able to improvise with confidence. Tonight's Menu: Saffron Risotto with Butternut Squash, Risotto with Tomato and Fresh Mussels, Farro Risotto with Wild Mushrooms, Autumn Chicory Salad with Persimmons and Pears. Pre-registration is required by Nov 8.
Hands On - Cost: $85 - #74214 - (Class Full)
