Food and Wine Enthusiasts Classes
Sort By: Date | Instructor | Type
Feast of the Seven Fishes - "Festa dei sette pesci"
Saturday Dec 14, 2019
4:00 PM - 7:00 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.
Come learn a multi-cultural version of this traditional Italian Christmas Eve feast that you can prepare for your family and friends at home. Celebrate a wonderful Italian culinary tradition with Greg Miraglia's favorite uses of seafood based on traditions from around the globe including Oysters Rockefeller, Fish Tacos, Tuna Poke', Thai Prawns, crab cakes, shell fish pasta, olive oil poached salmon, and, of course, a tasty dessert. Pre-registration required by December 9.
Hands On - Cost: $125 - #75402 - (Class Full)Introduction to Mixology
Saturday Jan 25, 2020
1:30 PM - 4:30 PM
None
Join industry veteran mixologist and Sommelier Traci Dutton learning cocktail history, technique and trends. Pre-registration required.
Hands On - Cost: $75 - #75995 - (Register Online) Cooking for the Raiders
Saturday Jan 25, 2020
10:00 AM - 1:00 PM
Pat Burke
Since 2001, Pat Burke has competed professionally in BBQ competitions in California, Tennessee and Virginia. With a passion for live fire cooking and a deep dedication to community, Burke can frequently be found BBQing for good at charity fundraising competitions throughout the Napa Valley and beyond. A member of numerous champion BBQ teams, including the Barnyard Roasters based in Columbus, Mississippi and The Vineyard Roasters from Napa, and most recently the Too Ashamed to Name BBQ from San Jose, Pat won back-to-back Reserve Grand Championships at Smoke on the River in Sacramento and at the San Francisco BBQ Festival in 2016. Pat has also competed several times at the World BBQ Championships at Memphis in May, finishing with a 5th place Whole Hog in 2003.
What better way to get ready for the Super Bowl, than with the Raiders Spring Training Personal Chef, Pat Burke. He will show you how to make smoked chicken nachos and other game day specials. Have fun no matter what team your rooting for! Pre-registration required.
Hands On - Cost: $80 - #75978 - (Register Online) Citrus: Breakfast, Lunch, Dinner & Beyond
Saturday Feb 01, 2020
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.
Late Winter is made brighter by the sweet & sour tastes of citrus. This hands-on class will give students a chance to cook and taste numerous dishes, utilizing these diverse and ancient fruit. Some of the recipes will include Walnut Pancakes with Meyer Lemon Syrup, Blood Orange & Goat Cheese Salad, as well as marinades that will compliment fish, poultry and pork. Pre-registration required.
Hands On - Cost: $85 - #75979 - (Register Online) Valentine's Desserts
Saturday Feb 08, 2020
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Grab your sweetie's hand and head over to our teaching kitchen for an unconventional early Valentine's Day date! Or come solo and meet some other sweet-toothed foodies! Chef Derek Corsino will cover how to make tasty confectionery treats that will knock your socks off and put an end your retail candy shopping. Truffles, French macarons, chocolate covered strawberries, and more will take you to new heights of deliciousness! After sampling, all students will head home with a goody bag of scrumptious delights. Pre-registration required.
Hands On - Cost: $90 - #76015 - (Register Online) Ultimate Paleo: Caveman Feast
Wednesday Feb 12, 2020
5:00 PM - 8:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Whether you live the paleo lifestyle, or you are interested...this class is for you! Learn some paleo basics that focus on health, fitness and mindful eating by teaming up with others to create some delicious dishes that will make you question why they call it a diet in the first place! Finish with a buffet dinner a caveman would approve of! Pre-registration required.
Hands On - Cost: $85 - #75980 - (Register Online) Divine Lumpia
Friday Feb 21, 2020
5:30 PM - 8:30 PM
None
Join Roline Casper of Roline's Uniquely Filipino, to learn about the many different variations of lumpia. They bring people together, forming, shaping and cooking these iconic delights of Filipino Cuisine. Pre-registration required.
Hands On - Cost: $80 - #75981 - (Register Online) Frozen Desserts at Home
Saturday Feb 29, 2020
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
It might be a little chilly outside, but at the NVCS kitchen it's just the right temperature for "Frozen Desserts at Home". From Pastry Chef Derek Corsino, learn how to make versatile chilled desserts for any season and any occasions. In this hands-on class you'll get to work with some of our favorite dessert ingredients, such as berries, chocolate, cream and much more. Get out of the house and into our kitchen for this wonderfully decadant class. Pre-registration required.
Hands On - Cost: $85 - #76016 - (Register Online) "Chopped" Revisited
Friday Mar 06, 2020
6:00 PM - 9:00 PM
Pat Burke
Since 2001, Pat Burke has competed professionally in BBQ competitions in California, Tennessee and Virginia. With a passion for live fire cooking and a deep dedication to community, Burke can frequently be found BBQing for good at charity fundraising competitions throughout the Napa Valley and beyond. A member of numerous champion BBQ teams, including the Barnyard Roasters based in Columbus, Mississippi and The Vineyard Roasters from Napa, and most recently the Too Ashamed to Name BBQ from San Jose, Pat won back-to-back Reserve Grand Championships at Smoke on the River in Sacramento and at the San Francisco BBQ Festival in 2016. Pat has also competed several times at the World BBQ Championships at Memphis in May, finishing with a 5th place Whole Hog in 2003.
The lights are back on....Due to a cancellation caused by Mother Nature, you have another opportunity sign-up for this class! Where everyone is a winner and goes home with a belly full of delicious meat chops! Join your fellow "Chopped" enthusiasts in an all-win class as Chef Pat Burke returns to the kitchen and opens his basket of culinary tricks to show you multiple ways to prepare delectable lamb chops, pork chops, & beef chops. This "hands-on" class will also feature wonderful sides that complement each unique chop. Bring your appetite as you'll then enjoy a lunch while critiquing all of the winning meats! Pre-registration required.
Hands On - Cost: $90 - #75982 - (Register Online) Classical French Cuisine
Saturday Mar 07, 2020
10:00 AM - 1:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Many classically trained chefs are trained with traditional French techniques. In this class you will learn about mother sauces, cooking methods and mise en place to help you elevate your skills in the kitchen. In teams, we will create a French feast that we will all gather around and share together while discussing the history of the dishes. Pre-registration required.
Hands On - Cost: $85 - #75986 - (Register Online) Cake Decorating Three-Class Series
Saturday Mar 14, 2020
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Have you always wanted to show your friends and family up during holidays and special occasions with an over-the-top dessert? It always looks easier than it actually is, but FEAR NOT, Pastry Chef Derek Corsino has your home baked special occasion cake needs covered with this hands-on basics of layer cake building. Led by a highly accomplished professional pastry chef this series of classes will teach you cake leveling, fillings, piping, borders, roses, fondant, and icing for your very own perfectly flat topped cake! Birthday and holiday cakes in your house will never be the same again! Take one, two, or all three! Cake Decorating 1: Fundamentals. Slicing, Layering, Icing, Basic Borders-Sat, Mar 14, 12:00-3:00pm. Cake Decorating 2: Tier a Cake. Two-Tier Mini Cakes, Expanding on Borders & Roses- Sat, Apr 25, 9:00am-12:00 noon. Cake Decorating 3: Fondant Basics, Figure Making, Borders, & Modeling Chocolate Roses-Sat, May 9, 9:00am-12:00 noon. Pre-registration required.
Hands On - Cost: $225 - #76013 - (Register Online) Cake Decorating 1: Fundamentals. Slicing, Layering, Icing, Basic Borders
Saturday Mar 14, 2020
12:00 PM - 3:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Have you always wanted to show your friends and family up during holidays and special occasions with an over-the-top dessert? It always looks easier than it actually is, but FEAR NOT, Pastry Chef Derek Corsino has your home baked special occasion cake needs covered with this hands-on basics of layer cake building. Led by a highly accomplished professional pastry chef this series of classes will teach you cake leveling, fillings, piping, borders, roses, fondant, and icing for your very own perfectly flat topped cake! Birthday and holiday cakes in your house will never be the same again! Take one, two, or all three! Pre-registration required.
Hands On - Cost: $85 - #76010 - (Register Online) Greek Inspired Brunch
Saturday Mar 21, 2020
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.
Symbolized by fresh ingredients, a Mediterranean climate and the joy of life, Greek Inspired Brunch takes familiar Greek dishes and presents them in new ways, for your weekend brunch. There'll be variations on classics like Greek Lamb Sausage, Spanakopita and Gravlax retooled for a relaxing, late-morning meal. Join us as we welcome in Spring with this Saturday hands-on cooking class. Pre-registration required.
Hands On - Cost: $85 - #75987 - (Register Online) Breakfast Bakery with SWEETIE PIES
Saturday Mar 28, 2020
9:00 AM - 12:00 PM
Pastry Chef Toni Chiapetta
Founder and owner of Sweetie Pies Bakery in downtown Napa, pastry chef Toni Chiapetta formally trained at the Cambridge School of Culinary Arts, Albert Kumin and Peter Kumps' schools in New York. Toni’s first baking for money job was at Icarus in Boston, then Sfuzzi in Philadelphia, and then Bistro Don Giovanni in the Napa Valley. From Sweetie Pies' humble beginnings in a very small apartment kitchen with a bread box sized oven to its now firm stronghold in the hearts of all Napa Valley cake, pie, and cookie lovers, Toni has been a part of special celebrations and holidays for all of Napa Valley for many years.
Join Chef-Owner Toni Chiapetta of Sweetie Pies, as she teaches in this hands-on class of breakfast breads and pastries. Enjoy simple the comfort imparted by the smells of cinnamon and brown sugar, while learning how to make deceptively easy baked goods.Pre-registration required.
Hands On - Cost: $85 - #75993 - (Register Online) Wide World of Tarts
Saturday Apr 04, 2020
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Spring is the time we all think about the bounty of fruits coming into season, as well as those to come throughout the summer. In this class you will have the opportunity to explore the many different ways that berries, stone fruits and more, can be enveloped in varying crusts and doughs. After this class you'll have your recipes ready, as well as your inspiration, especially after you've visited the local farmer's market for supplies. Pre-registration required.
Hands On - Cost: $80 - #76017 - (Register Online) Entertaining Like a Pro: Cocktail Party
Thursday Apr 16, 2020
5:00 PM - 8:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Do you love to entertain, but never get to enjoy your party? In this class, you will learn how to make food ahead of time so you can mingle with your guests. In addition, Chef Savanna will teach you how to make timelines that will help you stay organized down to the last second before your party begins. Come be entertained while learning how to! Pre-registration required.
Hands On - Cost: $85 - #75988 - (Register Online) Coastal Shellfish: Raw, Roasted & Steamed
Saturday Apr 18, 2020
12:00 PM - 2:00 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.
This Demo-Tasting class, made possible by our friends at Osprey Seafood, will explore Oysters, Clams and Mussels of the East and West Coasts of North America. You'll learn the fine nuances in flavor and shell shape of oysters. You'll get to taste old-school Mid-Atlantic baked clams, as well as learn the diverse ways to steam and enjoy mussels. Wine tasting to accompany. Pre-registration required.
Demonstration Tasting - Cost: $95 - #75990 - (Register Online) Cake Decorating 2: Tier a Cake. Two-Tier Mini Cakes, Expanding on Borders & Roses
Saturday Apr 25, 2020
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Have you always wanted to show your friends and family up during holidays and special occasions with an over-the-top dessert? It always looks easier than it actually is, but FEAR NOT, Pastry Chef Derek Corsino has your home baked special occasion cake needs covered with this hands-on basics of layer cake building. Led by a highly accomplished professional pastry chef this series of classes will teach you cake leveling, fillings, piping, borders, roses, fondant, and icing for your very own perfectly flat topped cake! Birthday and holiday cakes in your house will never be the same again! Take one, two, or all three! Pre-registration required.
Hands On - Cost: $95 - #76011 - (Register Online) At Home Bread Baking
Friday May 01, 2020 - May 02, 2020
Pastry Chef Toni Chiapetta
Founder and owner of Sweetie Pies Bakery in downtown Napa, pastry chef Toni Chiapetta formally trained at the Cambridge School of Culinary Arts, Albert Kumin and Peter Kumps' schools in New York. Toni’s first baking for money job was at Icarus in Boston, then Sfuzzi in Philadelphia, and then Bistro Don Giovanni in the Napa Valley. From Sweetie Pies' humble beginnings in a very small apartment kitchen with a bread box sized oven to its now firm stronghold in the hearts of all Napa Valley cake, pie, and cookie lovers, Toni has been a part of special celebrations and holidays for all of Napa Valley for many years.
Lead by industry veteran bread baker, Toni Chiapetta, this 2-part class will begin on a Friday evening, then finish the on Saturday morning. You will review with Chef Toni, what best ingredients to use, & common bread terminology. You'll gain understanding of how to make focaccia and the importance of flavor development from pre-ferments, as used in numerous types of loaves. Fri, May 1, 6:00-8:30 pm & Sat, May 2, 9:00am-12:00 noon. Pre-registration required.
Hands On - Cost: $110 - #76014 - (Register Online) Pat's Apps!
Wednesday May 06, 2020
6:00 PM - 8:00 PM
Pat Burke
Since 2001, Pat Burke has competed professionally in BBQ competitions in California, Tennessee and Virginia. With a passion for live fire cooking and a deep dedication to community, Burke can frequently be found BBQing for good at charity fundraising competitions throughout the Napa Valley and beyond. A member of numerous champion BBQ teams, including the Barnyard Roasters based in Columbus, Mississippi and The Vineyard Roasters from Napa, and most recently the Too Ashamed to Name BBQ from San Jose, Pat won back-to-back Reserve Grand Championships at Smoke on the River in Sacramento and at the San Francisco BBQ Festival in 2016. Pat has also competed several times at the World BBQ Championships at Memphis in May, finishing with a 5th place Whole Hog in 2003.
Gotten vexed on what to bring to your next potluck? Thinking about that next party or family gathering you're throwing? Get inspired by Chef Pat Burke in this hands-on class how to make versatile appetizers for any occasion. Pre-registration required.
Hands On - Cost: $75 - #75992 - (Register Online) Cake Decorating 3: Fondant Basics, Figure Making, Borders, & Modeling Chocolate Roses
Saturday May 09, 2020
9:00 AM - 12:00 PM
Chef Derek Corsino
Have you always wanted to show your friends and family up during holidays and special occasions with an over-the-top dessert? It always looks easier than it actually is, but FEAR NOT, Pastry Chef Derek Corsino has your home baked special occasion cake needs covered with this hands-on basics of layer cake building. Led by a highly accomplished professional pastry chef this series of classes will teach you cake leveling, fillings, piping, borders, roses, fondant, and icing for your very own perfectly flat topped cake! Birthday and holiday cakes in your house will never be the same again! Take one, two, or all three! Pre-registration required.
Hands On - Cost: $75 - #76012 - (Register Online) Pizza and Pinot with Chef Savanna
Thursday May 14, 2020
5:00 PM - 8:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Using the Cooking School's fabulous wood-fired pizza oven, Chef Savanna will teach you how to create and pair delectable homemade wood-fired pizzas with different noted Pinot Noirs. Learn how to make crispy, chewy pizza dough with a few different sauces to go with it. Toppings galore will entice your creativity. Best pizza and Pinot pairing wins a prize! Pre-registration required.
Hands On - Cost: $85 - #75991 - (Register Online) Wine Atlas Obscura
Saturday May 16, 2020
10:00 AM - 1:00 PM
None
Explore the world of wine from regions, producers and grapes that perhaps you've only heard of or might be completely new to you with Sommelier Traci Dutton. Pre-registration required.
Hands On - Cost: $75 - #75996 - (Register Online) "Spring Dinner In Italy" : Pop-Up Italian Dinner
Saturday May 30, 2020
6:00 PM - 8:00 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.
A chef's table experience featuring some classic Italian favorites with a twist presented by Chef Greg Miraglia & Chef Elena Sirignano. Imagine a spring evening on a little farm in hills of Tuscany or maybe near the shores of Genoa. Join us for a demonstration dinner and learn how you can replicate these dishes at home for your family and friends. Arrive and enjoy an aperol sprtiz. Your 5-course dinner will include house made focaccia, a grilled caesar salad, house made linguine with arugula pesto and grilled tiger prawns, a lamb-cheta with risotto and spring peas; finished with a trio tasting of Italian specialty desserts. Pre-registration required.
Demonstration and Dinner - Cost: $135 - #75989 - (Register Online)
