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210 ATWELLS AVENUE PROVIDENCE RI 02903 | P: (401) 272 - 9030

COOKING CLASSES: Scheduled  on varying days of the month, from 6:30 pm – 9:30 pm.   For $100 pp, each class will include everything you need to participate in the “hands on” portion of the class, a full four-course dinner and all recipes for the items being prepared that evening.

*****NEW!!  WINE CLASSES:  Weekday classes scheduled at 5:30pm and Saturdays at 3:30pm.  Learn about different wine varietals, regions, food pairings and more!  See scheduled class dates for descriptions Class includes instruction and tastings.  Attendees will receive a 30% discount if you join us for dinner on the evening of your wine class!

Join us for our new rotation of cooking & wine classes:

Friday, April 18th – PastaHistory, and techniques demonstrated through a combination of instruction and “hands on” preparation of the following: Fresh pasta dough, fresh ricotta cheese for fillings, our “signature”  Lobster Ravioli filling and homemade gnocchi.

Thursday, April 24th- Desserts-   Discussion and history of Classic Italian desserts with hands on preparation to include Tiramisu, Cannoli, Zuppa Inglese and more.

Friday, May 2nd – Basics of Italian Cooking -  includes a combination of instruction, demonstration and “hands on” preparation of the following: “Pasta e Fagioli“, Basic Marinara, Lobster and Ricotta Ravioli, & more!!

Monday, May 5th-  Meats & Braising -  Discussion and instruction on different preparations for specific cuts of meat, cleaning, trimming and grades of meat. Hands on preparation of  ”Osso Buco, “Cacciatore”, Veal Saltimbocca & Chicken Parmigiana!

**Tuesday, May 6th-  Basics of Wine -  “Wine 101″ – discussions include opening, storing, food pairings and different varietals and regions.  Everything you didn’t know and didn’t know to ask … answered here. A little something for everyone to learn!

Wednesday, May 7th- Desserts -  Discussion and history of Classic Italian desserts with hands on preparation to include Tiramisu, Cannoli, Zuppa Inglese and more

***Saturday, May 10th- Pairing Wine with Food -  A more in depth discussion exploring food and wine pairings.  Have fun and learn how to enhance the food you serve with the wine you enjoy!

***Tuesday, May 13th- Wines of California -  Explore the characteristics of Napa, Sonoma and other prime wine regions in California and learn what gives them such a distinct and vibrant fruit  flavor palate. 

Friday, May 16th - Pasta - History, and techniques demonstrated through a combination of instruction and “hands on” preparation of the following: Fresh pasta dough, fresh ricotta cheese for fillings, our “signature”  Lobster Ravioli filling and homemade gnocchi.

Tuesday, May 20th –  Basics of Seafood -  Discussion of various types of fish and skinning & filleting techniques demonstrated through the following preparations: Pan seared scallops and/or salmon with Picatta sauce, Cod Francaise, Shrimp Scampi and more

***Wednesday, May 21st- Wines of Italy -  Explore the history and culture of the prime wine regions of Italy as we taste Chianti, Valpolicella, Prosecco and more!

***Monday, May 26th-TBD-Wine class

Tuesday, May 27th – Soups & Sauces -  History, instruction and techniques demonstrated through hands on preparation of the following soups & sauces:  ”Pasta e Fagioli”, Italian Wedding soup, Basic Marinara, Marsala Sauce, Saltimbocca sauce and our version of a classic “Carbonara”. Different uses for the sauces will be demonstrated and sampled.

THE FINE PRINT:

*Exact preparations may vary on the day of the class (based on availability of fresh ingredients), but basic information, class structure and quantity will remain the same.

**Classes are limited to 30 guests per class.  When a scheduled class date is filled, we will open an additional date for that month/topic.

*** Classes with 10 or less reservations will be cancelled and rescheduled to the next available date for that class/topic.

For information about availability,  purchasing or scheduling a cooking class, please  call us  at (401) 272 – 9030.

 

LET’S KEEP COOKING!!!