By popular demand, Kitchen Conservatory has added four new cooking classes:
Ciao Down on Pizza on Saturday, March 30 at 11 am
Improve your Italian with Anne Cori, who shares the secrets to incredible homemade pizza dough. This hands-on class will create caramelized onion-fig jam-bacon-gorgonzola pizza, roasted garlic-spinach-parmesan pizza with a balsamic syrup drizzle, homemade meatball-mushroom-mozzarella pizza, plus rosemary focaccia, and lemon curd pie.
Take Entertaining to a New Level on Saturday, April 6 at 11 am
Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party. This hands-on class with Christie Maggi will discover how to plan for a party, cocktails and wine – how much is needed, setting an appetizer buffet with different levels, and how to calculate how many hors d’oeuvres are needed for a cocktail party. This class will create a spring appetizer party and prepare a bruschetta bar with antipasti, including truffled pea-goat cheese spread, basil tomato compote, sliced smoked tenderloin, caramelized onions, and toasted focaccia. Learn to make apple-leek-blue cheese tartlets, a beautiful crudités display with bacon-roquefort dip and chipotle ranch dressing, crab-stuffed mushrooms, lemon-shrimp puffs, butterscotch shortbread, raspberry chocolate fondue, plus a martini bar.
Fish and Bistro Sauces on Saturday, April 13 at 10:30 am
Join chef Jon Lowe, of Oceano Bistro, at the stove learning to prepare perfectly cooked fish and paired with a delicious sauce that will create a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Barefoot on Saturday Morning on Saturday, April 20 at 10 am
Spend a relaxing morning in the kitchen creating some of Barb Nack’s favorite recipes from the cookbooks of Ina Garten, aka The Barefoot Contessa. This hands-on class will prepare zucchini vichyssoise, braised chicken with wild mushrooms, crispy roasted kale, truffled potato mash, plus salted caramel brownies.