Gather friends and family and cook with Francesca! Choose any date and contact us to see if it is available. You pick the time. And just choose from any of the offerings below. We’ll get together to work out the details.
The bright colors and warm, rich vegetables transport us to the hills overlooking the blue bays of the Med. These are recipes that you’ll use all the time for lunches, dinners and entertaining.
The grill will yield up a buttery soft eggplant and sweet red peppers. The peppers we’ll toss with a little good olive oil and salt. The eggplant will combine with sesame butter and garlic for a savory side dish or dip.
Grilled flank steak with rosemary oil, rocket and shaved Parmigiano cheese.
Fast, light sweet treat and a swell presentation technique.
Baba Ganoujh and Roasted Peppers
Inspired by our last visit to Paris when we stayed one block off the market street! Learn to make perfectly- roasted chicken.
Eggplants are called “the meat of the earth” in Sicily. Here is a classic preparation.
We will encase a whole fresh fish in salt and bake it for the moistest, tastiest, good-for-you thing ever! A really fun modern technique.
Crystallized rich, sweet espresso, icy cold, with whipped cream and chocolate.
Fragrant spice blends and fun presentation of food make this menu a sure home run. Great for a special dinner or your next belly-dance party. Learn about the flavors that define Middle Eastern cuisine.
Beautiful, delicious, with variations all around the Mediterranean
Grapevine leaves filled with rice, raisins and pine nuts. Learn to prepare and fold these brightly flavored, savory appetizers or main dish found all over the Middle East, from Lebanon to Egypt.
From the humble smoky grill joints of southern Turkey comes something truly unique: grilled, skewered ground meat with bulghur and pistachio.
Orange, Onion and Olive Salad
What always made Sunday dinner special -- Grandmom’s ravioli filled with her creamy cheese mixture and dressed with a fresh tomato basil sauce. We will make our own dough and then construct 2 classic filled pastas. We’ll get some ideas for additional seasonal fillings and sauces so you can keep it fresh all year long.
Delicate and tasty cheese filled ravioli, and we will play with some alternative fillings like spinach, mushrooms and more.
Our filling for this will be 100% authentic Emilia-Romagna! To be served “in brodo” or “in broth”, these tiny treats are said to have been inspired by the belly button of its creator’s stunningly beautiful wife. Oh, won’t we have some fun with this!
Some useful techniques, like using your chef knife, saute, flavoring, and recipes from the Cuisine of The Sun, southern France.
So fresh, you’ll want to slap it! Hearts of romaine, bright citrus and sweet dates make a perfect starter for this meal.
Serve this side dish at room temperature to fully appreciate the complexity of the tangy carrots and the surprise nip from the Tunisian harissa that Moroccan cooking has embraced.
a beautiful presentation with rice and toasted almonds.
Orange date salad
In Italy antipasto means “the meal before the meal” and often it IS the meal. We’ll make a spread of hot and cold bites and eat as we go along. We chose a collection of different colors, flavors and textures.
Just five ingredients yield this lovely pasta, my husband’s favorite. Learn about cured meats, Italian vs Italian American cooking, and some of the saucy arguments around this dish.
The literal translation of this dish is “jump in your mouth”! That’s how good they are! Traditionally they are made with veal, but we don’t have access to Roman veal. So, we will use free range chicken or Tender Belly pork for ours.
Rustic, light and rich, with a hint of lemon.
Greek cuisine embraces simple ingredients in combinations and using techniques that are extraordinary.
A staple of the Greek table. Dip into this creamy mixture with crackers or use it as a sauce for meats and vegetables.
Baked layers of eggplant, ground lamb and bechamel, redolent with warm spices.
* Can be made Vegetarian.
Sweet, delicate, honey-dipped nut-filled phyllo pastry with an elegant presentation.
In this class, we will make two different pasta doughs from scratch while learning a little history and a little science. Understand differences in wheat and milling and about how texture of pasta works with sauces. We’ll use a mattarello to roll the pasta out by hand. And we’ll celebrate autumn with rich, earthy flavors and warm, comforting mouthfuls!
For V, V and GF cooks and also for people who love, cook for and entertain them, here is a collection of classes starring authentic, fun- to- make, great tasting vegan, gluten-free and dairy- free dishes from around the Mediterranean.