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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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  19 comments - (Comments are closed)  Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing.  cooking class, dessert, orange, panna cotta, reviews, Tavolo Cooking Class 
Chef Marcus’ modern take on traditional Italian recipes. . . . → Read More: Chicken Saltimbocca with Caponata 20 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries chicken, cooking class, reviews, Revs and Recs, sauces, Tavolo Cooking Class 
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 20 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, pasta, pasta sauce, reviews, Revs and Recs, Tavolo Cooking Class, tomatoes 
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?”) 20 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, octopus, Rev, Revs and Recs, sous vide, Tavolo Cooking Class 
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 24 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, restaurants, Revs and Recs, Tavolo Cooking Class 
Chocolate wisdom and cookbook recommendations from our Chocolate Cooking Class with Chef Sarah. . . . → Read More: Seriously…my last chocolate post. 12 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. Canebrake, chocolate, Chocolate Cooking Class, cooking class 
Recipes for chocolate spaetzle, butterscotch sauce and candied citrus. . . . → Read More: Chocolate Spaetzle with Butterscotch Sauce and Candied Citrus 13 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing. butterscotch, chocolate, Chocolate Cooking Class, citrus, cooking class, dessert, orange, sauces 
Well, that is delicious mouthful. There is even more—the “double chocolate” requires a chocolate ganache swirled in the already chocolatey ice cream. This is the sixth part of a series documenting our Chocolate Cooking Class with Chef Sarah Leavell of The Canebrake. Double Chocolate Ice Cream with Cocoa Nib and Pistachio Praline Crumble was the . . . → Read More: Double Chocolate Ice Cream with Cocoa Nib and Pistachio Praline Crumble 21 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries chocolate, Chocolate Cooking Class, cooking class, ice cream, Revs and Recs |
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