Our Cook the Book classes celebrate some of the best restaurants through their cookbooks. You’ll prep and cook a menu from the book as a group and then sit down together for an incredible meal.
SPQR: Modern Italian Food and Wine explores the food and wine of Central and Northern Italy in a refined and modern way. In this “Cook the Book” class, you’ll work with the book’s primary recipe developer, Amanda Haas, to prepare a wide variety of the restaurant’s dishes. Amanda will break each recipe down into distinct steps, showing you what can be done in advance and adapting them for the home cook. You and your classmates will make a full menu of spring-inspired dishes, learning how to expertly prepare Scallop Crudo and the trick to the silky homemade pasta for SPQR’s Fontina and Mushroom Tortelli.
Menu: Scallop Crudo with Sunchokes, Chilled Asparagus Soup with Lemon Yogurt, Spring Vignarola Salad, Fontina and Mushroom Tortellini, Pork Milanese, and Chocolate Torta with Vanilla Mascarpone.
Note: Bring your cookbook, or this class may be purchased with a copy of the cookbook you will take home with you.
Wednesday, April 3, 2013 from 6:00 PM to 10:00 PM