Don't delay! Classes fill up quickly.
To sign-up call 541.557.1125 or email culinarycenter@lincolncity.org

Hands-on Two Day Italian Holiday Cooking Intensive

Date/Time: Fri.-Sat., Dec. 2 & 3, 11 am to 5 pm

Description:

This hands-on class gives students an opportunity to learn necessary techniques for the preparation of authentic Italian holiday cuisine using fresh, local ingredients. From seafood dishes on Christmas Eve, to sausage and lentils on New Year’s Eve, we’ll hop around Italy to make and eat our favorites. You’ll learn to make fresh pasta, sausage, and traditional Italian desserts. At the end of each day, we’ll enjoy our creations together, family-style, and discuss what we learned over selected Italian wines.

Day 1  Friday, December 2, 11 AM – 5 PM:

  • Antipasto: Italian meats and cheeses, Stuffed baked clams on the half shell
  • Primo: Cannelloni
  • Secondo: Crown pork roast with citrus with potato and fennel gratin
  • Verdure: Roasted Swiss chard
  • Dolce: Struffoli (honey fritters)

Day 2   Saturday, December 3, 11 AM – 5 PM:

  • Antipasto: Italian meats and cheeses, Baccala & Polenta Squares
  • Primo: Anolini in Brodo (stuffed pasta in broth)
  • Secondo: Cotechino sausage with lentils
  • Verdure: Broccoli Rabe
  • Dolce: La Befana’s Stars & Chocolate & Black Pepper Cookies

Instructor: Chef Sharon Wiest & Pati D-Eliseo, (Bio)

Cost: $250, includes meals and beverages

Dec

02 - 03

Hands-on Holiday Entertaining

Date/Time: Saturday, December 17, 11am to 2pm

Description:

Learn to make holiday-inspired appetizers, a festive cocktail, and a sweet treat. We’ll cook everything together in our commercial kitchen, then sit down and enjoy the fruits of our labors together.

  • Pimento cheese
  • Blue cheese, pear, and caramelized onion squares
  • Crab puffs
  • Oysters Rockefeller
  • Prosciutto-wrapped asparagus
  • Smoked sausage palmiers
  • Pomegranate champagne cocktails
  • Chocolate truffles

Instructor: Sous Chef Donna Riani & Chef Pati D'Eliseo, A Posto Personal Chefs, (Bio)

Cost: $75 per person, includes meal and wine

Dec

17

Hands-on Small Plates

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, January 7, 11am to 2pm

  • Smoked salmon and goat cheese sliders, preserved lemon vinaigrette, dill buns
  • Roasted sweet potatoes
  • Gambas al aillo (baked shrimp with garlic)
  • Pork ribs with apricot bourbon sauce, cabbage salad with apples, walnuts and pecorino romano
  • Molten chocolate cake in a cup

 

Instructor: Sous Chef Donna Riani & Chef Pati D'Eliseo, A Posto Personal Chefs, (Bio)

Cost: $75 per person, includes meal & wine

Jan

07

Sauce Basics Demo

Date/Time: Saturday, January 14, 11am to 2pm

Description:

Explore some of the master sauces…and a few others, too!

  • Cream of broccoli soup (made with velouté sauce)
  • Smoked salmon benedict with Charon sauce
  • Meeting Street crab (made with béchamel sauce)
  • Pork tenderloin with a marionberry gastrique
  • Chocolate ganache  and caramel sauce over vanilla ice cream

 

Instructor: Chef Michael Valoppi & Sous Chef Donna Riani, (Bio)

Cost: $60 per person, includes meal & wine

Jan

14

Accessible Event

New Orleans Demo

Date/Time: Saturday, February 4, 11 am to 2 pm

Description:

Some of our favorites from The Big Easy!

  • Crayfish cakes
  • Shrimp & Oyster Po’Boy with Celeriac Remoulade Slaw
  • Blackened chicken with Creole sauce
  • Beignets

 

Instructor: Chef Michael Valoppi & Sous Chef Donna Riani, (Bio)

Cost: $60 per person, includes meal & wine

Feb

04

Accessible Event

Hands-on Vietnamese Favorites

Date/Time: Saturday, February 11, 11am to 2pm

Description:

Learn how to make some of our favorite vietnamese dishes, using local ingredients.

  • Chicken wings in caramel sauce with ginger and vegetable platter
  • Banh mi with pork meatballs
  • Saigon noodle soup (chicken version)
  • Fried bananas
  • Vietnamese coffee

 

Instructor: Sous Chef Donna Riani & Chef Pati D'Eliseo, A Posto Personal Chefs, (Bio)

Cost: $75 per person, includes meal and wine.

Feb

11

Hands-on Pasta Workshop

Date/Time: Saturday, February 18, 11 am to 2 pm

Description:

Learn to make three authentic fresh pasta…using seasonal ingredients.

Instructor: Sous Chef Donna Riani and Chef Pati D'Eliseo, (Bio)

Cost: $75, includes meal and wine

Feb

18

Don't delay! Classes fill up quickly.
To sign-up call 541.557.1125 or email culinarycenter@lincolncity.org