Jack MacMurray, III
| MOLTO BENE
Gather five fingers together, put them to your mouth, then kiss the air in gratitude for very good Italian food! Join Jack MacMurray for a hands-on class creating saffron arancine with tomato-olive relish, bacon-wrapped chicken livers, basil pesto baked mussels au gratin, salciccia sausage chicken roulade with Tuscan white bean sauce, free range chicken parmesan with spinach ravioli, plus Meyer lemon cake roll with Absolut lemon granita.
| Hands-On |
Thu, Feb 23, 6:30 pm to 9 pm | $60.00
Per Person | |
Lou Rook III and Glenn Bardgett
Annie Gunn's | ANNIE GUNN'S IRISH HERITAGE
The restaurant's Irish namesake, Annie Gunn, was the influence for a St. Patrick's Day celebration at the James Beard House in 2007 by chef Lou Rook III and wine director, Glenn Bardgett. Chef Lou has hand-selected his favorite dishes from that prestigious event for a memorable afternoon. Enjoy a selection of wines presented by Glenn, perfect for the occasion. | Demonstration |
Sat, Feb 18, 1 pm to 4 pm | $75.00
Per Person | |
Maria Sakellariou
Culinary Odyssey | GREEK CULTURE: HOMEMADE YOGURT
Greek-style yogurt is a thicker and more flavorful yogurt. In this hands-on class, Greek cooking expert Maria Sakellariou teaches how easy it is to make Greek-style yogurt at home, which will then be used in a variety of tangy appetizers. Prepare crostini with pear yogurt and caramelized red onions, yogucamole - a Greek guacamole, spanako - artichoke dip with pita chips, plus honey puffs made with Greek yogurt.
| Hands-On |
Sat, Feb 11, 10 am to 12:30 pm | $55.00
Per Person | |
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