Food and Wine Enthusiasts Classes
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Napa Wine - "Taste and Evaluate Wine like a Pro"
Tuesday Aug 14, 2018
5:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
In order to master tasting and evaluation of wine the most important requirement is the use of good quality wines from any region of the world, but we believe that Napa wines make the perfect guide to understanding one of the most popular tasting methods: Blind wine tastings. This method will teach you how to taste or put together a tasting, and it will be part of every one of the three classes. Wine tastings are designed to find wines that you will thoroughly enjoy. There's no right and wrong when it comes to wine tasting. This class will help you evaluate and find the wine that suits your taste and learn the importance of color, aromas and flavors that make wine so unique and highly sophisticated. Please bring three glass/crystal clear wine glasses to class. Must be 21 or older. Pre-registration is required
Demonstration Tasting - Cost: $90 - #74175 - (Register Online) Napa Wine: Taste, Service and Understanding 3-Class Series
Tuesday Aug 14, 2018 - Aug 16, 20185:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
Sign up for all three classes at a reduced fee. The series includes: Napa Wine - "Taste and Evaluate Wine Like a Pro", "The Keys to Serving Wine", and "The Art of Appreciating Wine".
Demonstration Tasting - Cost: $240 - #74178 - (Register Online) Napa Wine - "The Keys to Serving Wine"
Wednesday Aug 15, 2018
5:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
Whether at home or at your business place, how to store or open a bottle, at what temperature should wine be served, and the kind of glassware to be used, is possibly the most important thing you need to know to provide the perfect service. The basic knowledge of wine along with other important practices such as decanting, the order in which a wine should be served and, very importantly, how to pair food and wine will make your dinning event or wine tasting an unforgettable as well as an impressive experience. Please bring three glass/crystal clear wine glasses to class. Must be 21 or older. Pre-registration is required
Demonstration Tasting - Cost: $90 - #74176 - (Register Online) Napa Wine - "The Art of Appreciating Wine"
Thursday Aug 16, 2018
5:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
A good understanding of wine will allow us to recognize, not only our personal preferences but also those wines that can fully satisfy our guests, friends or family. Napa Valley wines are undoubtedly an excellent help at cultivating the art of wine appreciation. This class will teach you the meaning and importance of the balance between all the components that contribute to the flavor and character of the wine, which can be easily applied to wines from other regions of the world. Speaking intelligently about wine has never been so easy before. Please bring three glass/crystal clear wine glasses to class. Must be 21 or older. Pre-registration is required
Demonstration Tasting - Cost: $90 - #74177 - (Register Online) Bread 101
Friday Aug 24, 2018
Saturday Aug 25, 2018
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.
Even with all the great bread available in the Napa Valley, there is little more satisfying than the smell bread from your own oven and the meditative feeling of shaping the dough with your hands. A brief discussion of flour, yeasts and the science involved in "the rise" and we will be on our way to making some great tasting organic loaves. On the Friday evening we will be hands on in the dough, making dough for an overnight "retard" to increase the flavor and dough development. Saturday morning, we will learn the art of shaping, scoring and baking. By the end of the class you will be making Caramelized Onion and Jack Cheese Boule, Rustic Ciabatta, Olive Oil Focaccia, and a simple No Knead Bread all with confidence. A light supper will be served Friday night--Please bring a large paper or cloth bag to transport your loaves and note the early start time on Saturday morning! Friday August 24 6:00pm- 9:00pm, Saturday August 25 8:00am to 11:00am
Hands On - Cost: $100 - #73903 - (Class Full)Cooking with Cactus
Saturday Sep 15, 2018
9:00 AM - 11:00 AM
Sarita Lopez
Sarita Lopez, a native to the Napa Valley, owns a small organic farm where she harvested and sold the Prickly Pear Cactus paddles before starting Green Go Cactus Water Company in late 2017. Her water is now sold nationwide, and she continues to spread the word about this amazing plant an its beneficial nutrients anyway she can. www.drinkgreen-go.com
You've seen it throughout Napa Valley as part of the everyday landscape. It contains 18 amino acids, antioxidants, a wealth of vitamins and has been used for medicinal purposes by Native Americans for centuries. The biggest surprise? It isn't grapes. It's the Nopal Cactus, aka the Prickly Pear Cactus, and it's a fabulous SUPERFOOD. Most people are familiar with the pears of this plant, but unaware that the cactus paddles are just as nutritious and delicious as their sweet pear counterparts. Find out for yourself in this new two hour class why cooking with cactus is a great idea for both your tastebuds and your body. Working in the kitchen with Rutherford-based Green Go Cactus Water founder and owner Sarita Lopez, you will learn how to clean a paddle of its spikes and how to create easy and super nutritious recipes that are sure to be a hit with family and friends. From comfort food to smoothies, each dish will be more scrumptious than the next - with a grand finale recipe you won't expect! Pre-registration is required by Sep 7.
Hands On - Cost: $65 - #74206 - (Register Online) Modern Vegetarian and Vegan
Saturday Sep 22, 2018
10:00 AM - 1:00 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.
Vegetarian and vegan meals aren't just for vegetarians and vegans! And no more are the days of just grilling vegetables or serving nothing but salads. Today's vegetarian dishes have grown up and matured and are loved by all eaters alike! In this hands-on class you will explore dishes and techniques that will entice a multitude of palates. Working with the super grain (and gluten-free) quinoa as a filling entree, we will make a radical variation of dolma for breakfast, as well as a vegan version of the classic chocolate mousse, plus much more. These dishes will be prepared and enjoyed in our class, as we look beyond the carnivore's dilemma and celebrate plant-based eating in all of its glory. Pre-registration is required by Sep 14.
Hands On - Cost: $75 - #74207 - (Register Online) Greek Yogurt Workshop: Love It, Make It, Use It
Saturday Oct 06, 2018
10:00 AM - 12:30 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!
The freshest, tastiest and most healthful Greek yogurt is the yogurt you make at home. (It costs less, too!) Master a foolproof method for making your own thick, creamy yogurt - it's easy - and then show it off in a Mediterranean menu that takes yogurt from soup to dessert. Instructor and foodie legend Janet Fletcher is the author of Yogurt: Sweet and Savory Recipes for Breakfast, Lunch and Dinner. She will demonstrate her yogurt method, then you'll dive into making (then enjoying) the tantalizing recipes in this hands-on class: Rich and Creamy Homemade Greek Yogurt, Chicken Soup with Toasted Pasta, Chickpeas and Yogurt, Warm Grated Carrot and Yogurt Salad with Toasted Cumin, Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter, Roasted Butternut Squash with Yogurt and Toasted Pumpkin Seeds, Greek Yogurt Parfaits with Warm Baked Figs and Candied Walnuts. Pre-registration is required by Sep 28.
Hands On - Cost: $85 - #74208 - (Register Online) Napa Wine - "Taste and Evaluate Wine like a Pro"
Tuesday Oct 09, 2018
5:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
In order to master tasting and evaluation of wine the most important requirement is the use of good quality wines from any region of the world, but we believe that Napa wines make the perfect guide to understanding one of the most popular tasting methods: Blind wine tastings. This method will teach you how to taste or put together a tasting, and it will be part of every one of the three classes. Wine tastings are designed to find wines that you will thoroughly enjoy. There's no right and wrong when it comes to wine tasting. This class will help you evaluate and find the wine that suits your taste and learn the importance of color, aromas and flavors that make wine so unique and highly sophisticated. Please bring three glass/crystal clear wine glasses to class. Must be 21 or older. Pre-registration is required
Demonstration Tasting - Cost: $90 - #74179 - (Register Online) Napa Wine: Taste, Service and Understanding 3-Class Series
Tuesday Oct 09, 2018 - Oct 11, 20185:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
Sign up for all three classes at a reduced fee. The series includes: Napa Wine - "Taste and Evaluate Wine Like a Pro", "The Keys to Serving Wine", and "The Art of Appreciating Wine".
Demonstration Tasting - Cost: $240 - #74183 - (Register Online) Napa Wine - "The Keys to Serving Wine"
Wednesday Oct 10, 2018
5:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
Whether at home or at your business place, how to store or open a bottle, at what temperature should wine be served, and the kind of glassware to be used, is possibly the most important thing you need to know to provide the perfect service. The basic knowledge of wine along with other important practices such as decanting, the order in which a wine should be served and, very importantly, how to pair food and wine will make your dinning event or wine tasting an unforgettable as well as an impressive experience. Please bring three glass/crystal clear wine glasses to class. Must be 21 or older. Pre-registration is required
Demonstration Tasting - Cost: $90 - #74180 - (Register Online) Ricotta Italian-Style: How to Make it and Use it
Thursday Oct 11, 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!
Join cheese authority and Planet Cheese publisher Janet Fletcher for this deep dive into the world of fresh ricotta. Learn to make creamy, fluffy fresh ricotta better than any you can buy. You will taste Janet's luscious homemade ricotta, then watch her demonstrate how to make it at home. (You can do it!) Then you'll leap in and prepare a dinner menu that puts this fabulous ricotta front and center. Janet is the co-author, with Rosetta Costantino, of My Calabria: Rustic Family Cooking from Italy's Undiscovered South, and she learned to make ricotta from Rosetta's mother. Tonight's Menu: Homemade Fresh Italian-Style Ricotta, Bruschetta with Ricotta and Sweet Peppers, Grilled Eggplant Cannelloni with Ricotta and Prosciutto, Arugula Salad with Shaved Fennel, Walnuts and Ricotta Salata, Raspberry, Ricotta and Chocolate Parfaits. Pre-registration is required by Oct 24.
Hands On - Cost: $85 - #74209 - (Register Online) Napa Wine - "The Art of Appreciating Wine"
Thursday Oct 11, 2018
5:00 PM - 7:00 PM
Sommelier Victor Orozco
Victor Orozco, a teacher of sommelier courses at the NVC Upper Campus, is a Sommelier with over 30 years in the field of wine appreciation, wine and food pairing. He has a great knowledge and experience with Old World, New World wines, as well as old and rare wines. Victor is a member of two of the most exclusive wine societies, La Confrérie des Chevaliers du Tastevin and the Commanderie de Bordeaux, in France. He has been designated a Certified Sommelier by the Court of Master Sommeliers and taken three of the four tests to become a Master Sommelier.
A good understanding of wine will allow us to recognize, not only our personal preferences but also those wines that can fully satisfy our guests, friends or family. Napa Valley wines are undoubtedly an excellent help at cultivating the art of wine appreciation. This class will teach you the meaning and importance of the balance between all the components that contribute to the flavor and character of the wine, which can be easily applied to wines from other regions of the world. Speaking intelligently about wine has never been so easy before. Please bring three glass/crystal clear wine glasses to class. Must be 21 or older. Pre-registration is required
Demonstration Tasting - Cost: $90 - #74182 - (Register Online) For the Love of Noodles! Noodle Dishes from Asia to Europe to the US
Saturday Oct 13, 2018
10:00 AM - 1:00 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.
Noodles are embraced, in some form, in nearly every culture throughout the world. In this interactive, hands-on class and yummy comfort meal, you will find out how easy it is to make numerous dishes that highlight the rich culture of noodles as they made their way to American kitchens and dining tables. Our cooking exploration will include homemade Ramen noodles and the simplicity of rich Pho broths along with a diversity of dishes that can be made with simple pasta sheets layered with ingredients inspired by European cuisine. Last, but definitely not least, we can't forget the Great American Mac & Cheese, which will make today with a uniquely California twist. Pre-registration is required by Oct 8.
Hands On - Cost: $85 - #74211 - (Register Online) 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 - (Register Online) 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 - (Register Online) 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 - (Register Online)
