Truly, we had a wonderful time at The Stock Pot and our cooking class on Modern Italian Cuisine, but why does there have to be one idiot in every crowd? . . . → Read More: Rules for Cooking Class
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Truly, we had a wonderful time at The Stock Pot and our cooking class on Modern Italian Cuisine, but why does there have to be one idiot in every crowd? . . . → Read More: Rules for Cooking Class I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo. Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo 1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam Chef Marcus’ modern take on traditional Italian recipes. . . . → Read More: Chicken Saltimbocca with Caponata The next course after the charred octopus was Chef Marcus’ take on Pasta Puttanesca. Puttanesca can be loosely translated to “spicy like a prostitute” and most puttenesca sauces are spicy. Chef Marcus switched it up a bit with his rendition. (This post is the next installment of our Modern Italian Cuisine Cooking Class with Chef . . . → Read More: Pasta Puttanesca OK, I can talk big about being a foodie and an adventurous soul, but when it comes to seafood, I am a bit squeamish. . . . → Read More: Charred Octopus (or “You ate what?”) This was a tasty little bite which inspired me to create my own Italian preserve: Triple Berry Mostarda . . . → Read More: Amuse-bouche and an Italian Compote Please join us on another cooking adventure. This time the focus is Modern Italian Cuisine with Chef Marcus Vause from Tavolo. . . . → Read More: Another Cooking class |
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