Italian Cooking Class The Art of Seasonal Italian Cooking
In this hands-on cooking class with Chef Michael, you'll discover the ways in which fresh produce can elevate an Italian feast. First, you’ll assemble a grilled asparagus and shaved parmesan salad with oranges and hazelnuts for an added flare. Next, you’ll prepare fennel-crusted chicken with roasted baby carrots and garlic spinach topped with a classic Italian grape reduction. Finally, you’ll conclude the experience by crafting a pistachio pear tart.
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Grilled Asparagus and Shaved Parmesan Salad
With oranges and hazelnuts
Fennel-Crusted Chicken
With roasted baby carrots, garlic spinach and vincotto
Pistachio Pear Tart