BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20100615T150000Z DTEND:20100617T180000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Young Chefs Series: Italian Cooking: Pastas and Sauces DESCRIPTION:Do you have an aspiring young chef in the family? We have designed a three-day program that will offer skills to last a lifetime and foster this culinary interest. Each class begins with a discussion of safety\, a variety of cooking techniques including knife skills\, and the menu plan for that day. We will then break into groups and start cooking under the guidance of Chef John Michael.Day 1 will cover homemade pasta and a number of sauces. We will learn to prepare Homemade Egg Pasta and learn to use a hand-crank pasta maker\, our foundation for the pasta dishes. We will then learn additional skills as we prepare Special Tomato Sauce\, Bolognese Meat Sauce\, Maccheroni Gratinati al Forno (baked fettuccine with cheese)\, Cannelloni with Tuna\, and Ravioli with Ricotta and Spinach.Day 2 covers another favorite Italian classic\, hand formed pizza. Basic bread skills will be covered as we learn to make a yeasted pizza crust. We will then reinforce our cooking skills as we make toppings and prepare Tuscan Tomato Pizza\, Pizza Margarita\, Sage and Italian Sausage Pizza\, Calzone\, Bacon Cheeseburger Pizza\, and a Chocolate Pizza for dessert.Day 3\, our final day\, will be a collection of the prior days' skills rolled into a complete Italian meal that your student will prepare for a guest to enjoy. We will celebrate the accomplishments of all our students as we sit down together for a complete Italian feast. (One guest is invited to join us for lunch at 12:30pm.) Suggested age 12-16 years. X-ALT-DESC;FMTTYPE=text/html:
Do you have an aspiring young chef in the family? \;We have designed a three-day program that will offer skills to last a lifetime and foster this culinary interest. \;Each class begins with a discussion of safety\, a variety of cooking techniques including knife skills\, and the menu plan for that day. \;We will then break into groups and start cooking under the guidance of Chef John Michael.
Day 1 will cover homemade pasta and a number of sauces. \;We will learn to prepare Homemade Egg Pasta and learn to use a hand-crank pasta maker\, our foundation for the pasta dishes. \;We will then learn additional skills as we prepare Special Tomato Sauce\, Bolognese Meat Sauce\, Maccheroni Gratinati al Forno (baked fettuccine with cheese)\, Cannelloni with Tuna\, and Ravioli with Ricotta and Spinach.
Day 2 covers another favorite Italian classic\, hand formed pizza. \;Basic bread skills will be covered as we learn to make a yeasted pizza crust. \;We will then reinforce our cooking skills as we make toppings and prepare Tuscan Tomato Pizza\, Pizza Margarita\, Sage and Italian Sausage Pizza\, Calzone\, Bacon Cheeseburger Pizza\, and a Chocolate Pizza for dessert.
Day 3\, our final day\, will be a collection of the prior days&rsquo\; skills rolled into a complete Italian meal that your student will prepare for a guest to enjoy. \;We will celebrate the accomplishments of all our students as we sit down together for a complete Italian feast. \;(One guest is invited to join us for lunch at 12:30pm.) \;Suggested age 12-16 years.
LOCATION:This event will be held at the Chef's Gallery UID:e.257.11151 SEQUENCE:3 DTSTAMP:20260506T041506Z URL:http://members.greaterstillwaterchamber.com/events/details/young-chefs-series-italian-cooking-pastas-and-sauces-06-15-2010-11151 END:VEVENT END:VCALENDAR