Description
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.
Dietary Notes
Vegetarian; no dairy or eggs.
Class notes
AGE 21 AND OVER; PHOTO I.D. REQUIRED
MENU
- 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
Classes
Bothell PCC
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Tuesday, March 10, 6:30 - 8:30 pm
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Columbia City PCC
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Friday, February 28, 11:00 - 1:00 pm
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Edmonds PCC
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Wednesday, March 4, 11:00 - 1:00 pm
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Green Lake Village PCC
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Thursday, February 20, 6:30 - 8:30 pm
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Issaquah PCC
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Saturday, March 14, 10:00 - 12:00 pm
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Redmond PCC
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Wednesday, February 26, 6:30 - 8:30 pm
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