In 2007, a food revolution began at the American Academy in Rome. Seven years later, the cookbook Verdure was released, detailing flavorful, innovative collaborations between the Academy and the Rome Sustainable Food Project, guided by American chef Alice Waters. In this class, you will learn that with a dash of Italian inspiration, even the toughest of winter produce comes alive in the kitchen. Watch cabbage, cauliflower, potatoes and more transformed, and delight in the bright flavors of fennel and peak-season citrus. Observe versatile skills like braising and marinating that you can put to work in your kitchen all year long.
Vegetarian; no dairy or eggs.
AGE 21 AND OVER; PHOTO I.D. REQUIRED
- Crudo di Finocchio Agli Agrumi (Shaved Fennel with Grapefruit, Orange and Lemon in Marinated Shallot and Citrus Vinaigrette)
- Cavolfiore al Romana (Roman-style Cauliflower)
- Verza Rossa alle Mele (Red Cabbage Braised with Apples, Onion and Apple Juice)
- Insalata di Patate (Potato Salad with Celery, Capers and Black Olives)
- Wines to pair
Tuesday, March 10, 6:30 - 8:30 pmRegister for class
Columbia City PCC
Friday, February 28, 11:00 - 1:00 pmRegister for class
Wednesday, March 4, 11:00 - 1:00 pmRegister for class
Green Lake Village PCC
Thursday, February 20, 6:30 - 8:30 pmRegister for class
Saturday, March 14, 10:00 - 12:00 pmRegister for class
Wednesday, February 26, 6:30 - 8:30 pmRegister for class