The cuisine of Southern Italy is centered on a tradition of fresh, local, authentic ingredients. This cuisine makes the most of the ingredients provided by its rich land and seas, and the use of fragrant herbs this fertile area can offer in abundance. We explore the popular recipes of the southern part of “the boot” with dishes such as Antipasto Italiano, Pasta al Pomodoro Crudo, and Cordon Bleu Eggplant.
Menu: Antipasto Italiano; Pasta al Pomodoro Crudo; Cordon Bleu Eggplant.
Wednesday, June 27, 2018 | 6:30pm - 8:30pm | $70/person*Sold Out
Celebrate the Fourth of July with fresh and delicious summer dishes worthy of fireworks!
Spark up your recipe repertoire and prepare for a festive Independence Day party with friends and family by making scrumptious Grilled watermelon with feta and Cherry Balsamic over bibb lettuces with Lemon Oil; Bistro rubbed chicken breasts; Red, white, and blue potato salad with aioli; and Bermuda salad with red onion, fresh beans, cheddar, garlic, robust oil and red wine vinegar.
Make your gathering special by taking home a few new tricks!.
Menu: Grilled Watermelon with feta and Cherry Balsamic over bibb lettuces; Bistro rubbed chicken breasts; Red, white, and blue potato salad with aioli; Bermuda salad with red onion, fresh beans, cheddar, and garlic.
Monday, July 2, 2018 | 6:30pm - 8:30pm | $70/person
Join Chef Ravi in creating a fascinating seafood dinner where we will dive into a duo appetizer of shrimp spring rolls (marinated/fried whole shrimp wrapped in a pastry) and a heavenly chargrilled savory masala salmon (marinated in sour cream and yogurt) nestled on a bed of a fresh slaw tempered with mustard seeds, fresh curry leaves, and garden jalapeño olive oil. Our entree is a classic Crab cake Kovalam (mini green chili and crab cakes in a velvety coconut cream sauce) served with a lime and a peanut pulao. Dessert is saffron and semolina halva cake with ice cream!
Menu: Shrimp Spring Rolls; Chargrilled Savory Masala Salmon with slaw; Crab Cake Kovalam with lime peanut pulao; Saffron and Semolina Halva Cake with ice cream.
Wednesday, July 18, 2018 | 6:30pm - 8:30pm | $70/person
Work alongside our French trained Chef Wecker of the Elkridge Furnace Inn! Grilled watermelon and feta salad with greens and vinaigrette kick off our summer table. Next, we grill chicken with herbs and create a light summer pasta primavera to augment our fresh garden vegetables.
Menu: Grilled Watermelon Salad with feta and greens; Pasta Primavera with chicken and summer herbs; Fresh Garden Vegetables.
Monday, July 23, 2018 | 6:30pm - 8:30pm | $70/person
Enjoying a good plate of pasta is one of the greatest pleasures of life, at least in Italy! By following a few simple tips, you will no longer need to buy sauces in a jar, you can make your own home-prepared fresh and delicious sauces.
Expose your senses to new and fabulous flavors. Learn how to prepare quick and rustic Italian sauces such as Lemon Carbonara Spaghetti, Farfalle Pasta with Fresh Tomatoes and Golden Breadcrumbs, and Linguine with Shrimp and Zucchini, all served with a fresh garden salad. Summer at its finest!
Menu: Lemon Carbonara Spaghetti; Farfalle Pasta with Fresh Tomatoes and Golden Breadcrumbs; Linguine with Shrimp and Zucchini; Fresh Garden Salad.
Tuesday, July 31, 2018 | 6:30pm - 8:30pm | $70/person*Sold Out
Due to the number of ingredients in our chef's dishes, we are unable to list them all. Please advise us of any allergies you may have upon registration.
Payment is required to reserve class space. We realize that cancellations sometimes occur - if your cancellation is made 48 hours prior to the class, we will be happy to give you a full refund or apply the fee to another class. Otherwise, the payment is nonrefundable and nontransferable.
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Address 10300 Little Patuxent Parkway Columbia | MD 21044