Tuesday, January 29, 2018 | 10:30 am – 1:30 pm | $95 per person
Tuesday, January 29, 2018 | 6:00 pm – 9:00 pm | $95 per person
On a snowy day in Winter, when the days are cold and short, nothing takes the chill off like a bowl of hearty, rustic soup. This class is perfect for those wishing to learn about the delicious, soul satisfying soup and stew recipes of Italy, as well as techniques for braising, simmering and stewing the authentic Italian way. We will cook regional, homemade recipes that celebrate Italian traditions and showcase seasonal ingredients at their very best. These winter warmers will surely lift your spirits and help you feel nice and cozy from the inside out.
Tuesday, February 5, 2019 | 6:00 pm – 9:00 pm | $95 per person
Thursday, February 7, 2019 | 10:30 am – 1:30 pm | $95 per person
Calling all art enthusiasts! Enjoy the beauty of food in a different way. Join this special workshop to create your own food still-life painting. Follow along with local artist, Laurel Greenfield and learn the basics of using acrylics, mixing paint, choosing colors, selecting paint brushes, and creating a painting, from sketching all the way to finished masterpiece. Our kitchen “studio” will feature a variety of food vignettes, including fruits, vegetables and other kitchen items for you to select your own painting subject. All skill levels are welcome and all supplies will be provided. No painting experience required. Snacks will be provided to keep our artists nourished during class.
Tuesday, February 12, 2019 | 6:00 pm – 9:00 pm | $95 per person
Thursday, February 14, 2019 | 10:30 am – 1:30 pm | $95 per person
Learn how to host a casual, delicious, and incredibly fun gathering, where everyone can participate and eat together. Homemade pizza is a crowd-pleasing and cost-effective way to entertain large groups of all ages.
This class will be led by guest instructor, Mike Vallace, long time Wellesley resident, who has been cooking and making pizzas since his childhood in New York. Originally taught by his Italian grandmothers, he has been perfecting this art for 40+ years. Mike will teach us how to make dough from scratch, homemade sauce, and assemble delicious pies using creative meat, cheese and vegetable toppings. No need to order from the local pizzeria when you can create it in the comfort of your own kitchen.
Tuesday, February 26, 2019 | 6:00 pm – 9:00 pm | $95 per person
Thursday, February 28, 2019 | 10:30 am – 1:30 pm | $95 per person
This class is devoted to cooking classic Italian favorites, the simple yet deeply flavorful food eaten in Italian homes around the kitchen table. Focused on the great, homemade dishes that are the soul of Italian cuisine, these recipes are passed from Nonna to children for generations. Preparing these dishes will bring flavors and ingredients at the core of Italian cooking to your home kitchen. Throughout this hands-on cooking class, we’ll see as much of Italy as we can fit in without having to leave Wellesley!
Cookbook Addiction: Verdure – Vegetable Recipes & Carne – Meat Recipes from The American Academy in Rome
Tuesday, March 5, 2019 | 6:00 pm – 9:00 pm | $135 per person
Thursday, March 7, 2019 | 10:30 am – 1:30 pm | $135 per person
The Rome Sustainable Food Project, founded in 2007 by Alice Waters is commited to the ideals of local, seasonal, and organic food, and are adhered to in every recipe. Verdure is the 4th and Carne the 5th, in a series of cookbooks that brings together favorite dishes served at the American Academy in Rome.
Verdure celebrates the respect that Italians have toward vegetables and the collaboration between the RSFP kitchen, Academy garden, artisan producers, and organic farmers who provide the impeccable raw ingredients used in each dish. Its 92 recipes are arranged seasonally; week by week, and it can be used to navigate the harvest of the farmer’s market.
Carne shares 60+ delicious recipes that celebrate community and make a special occasion of any meal. This book focuses on quintessential Italian meat dishes and preparation techniques using beef, lamb, pork, rabbit and poultry. It also includes recipes for popular side dishes, sauces and gravy that pair especially well alongside the main entrees. Copies of the 2 books are included in the price of this class.