Classes Calendar

Linda Carucci_0156

 

Cooking Classes with Linda Carucci,

Author of Cooking School Secrets for Real World Cooks, second edition

www.cookingschoolsecrets.com

 

Please enjoy my cooking tips on YouTube:

https://www.youtube.com/watch?v=0l4cLD-zguI&feature=youtu.be

 

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The Secret’s Out… again!

Cooking School Secrets for Real World Cooks

Updated Second Edition (in softcover and eBook formats)

By Linda Carucci

Cooking School Secrets for Real World Cooks (offered on 2 dates)

Wednesday, March 8 at Draeger’s Cooking School in San Mateo, 6:30 PM

Wednesday, March 15 at Draeger’s Cooking School in Blackhawk (Danville), 6:30 PM

Hands-On Classes — Menu and registration at: draegerscookingschool.com

Menu (with featured Secrets):

  • Red Bell Pepper Bisque (plus a comparative salt tasting and interactive Seasoning to Taste activity)
  • Grilled Rib-Eye Steaks (early seasoning technique for meat)
  • Arugula Salad with Blue Cheese and Grilled Red Onions (foolproof grilled onions)
  • Classic American Potato Salad (easy-peel hard-cooked eggs without the ugly ring)
  • Apple Crisp with Bourbon and Sp’Ice Cream (chefs’ secrets for “cheating with style”

 

Sunday Dinner, Italian-Style

Sunday, March 12 at Ramekins Culinary Center in Sonoma, 3 to 6 PM

Hands-On Class — Menu and registration at www.ramkekins.com

Menu:

  • Three-Bean Minestrone
  • Rigatoni with Ragù alla Napoletana
  • My Grandmother’s Meatballs
  • Escarole Salad with  Extra-Virgin Olive Oil, Seasonal Citrus and Pistachios
  • Orange-Mint Sorbetto
  • Almond Paste Macaroons

 

Italian Easter (offered on 2 dates)

Tuesday, March 21 at Draeger’s Cooking School in Blackhawk (Danville), 6:30 PM

Tuesday, March 28 at Draeger’s Cooking School in San Mateo, 6:30 PM

Hands-On Classes — Menu and registration at: draegerscookingschool.com

Menu:

  • Antipasto Trio:Crostini with Fava Beans, Pecorino, and Fresh Mint; Mortadella Mousse, served with Taralli; and Stuffed Organic Eggs with Walnuts and Parmigiano-Reggiano
  • Asparagus Lasagne with Béchamel and Fontina
  • Italian Easter Pie with Rice, Ricotta, and Candied Orange Peel in a Lattice Crust

 

Italian Small Plates and Prosecco

Thursday, April 13 at Ramekins Culinary Center in Sonoma, 6:30 to 9:30 PM

Hands-On Class — Register at www.ramkekins.com

Menu: (served with a comparative tasting of 2 Proseccos)

  • Tortino di Spinaci (savory cake of spinach, pine nuts and currants) (V)
  • Suppli al Telefono with Ten-Minute Tomato Sauce (saffron rice croquettes stuffed with mozzarella) (V)
  • Grilled Caponata, served with imported Taralli (V)
  • Fresh Fava Beans with Olive Oil, Celery, Pecorino, Black Pepper, and Mint (V)
  • Fennel Focaccini (2-bite hot, crusty yeasted rolls, tossed with olive oil and coarse salt) (V)   

I also teach Culinary Knife Skills classes

for private clients and couples…

in your kitchen or mine. 

lindacarucci@gmail.com                                         Office: (510) 482-6462 

Copies of Cooking School Secrets for Real World Cooks, Second Edition are available at:

www.bookstore.authorhouse.com

 

Hope to see you in the kitchen soon!

For gift certificates and information about private or couples cooking lessons and corporate cooking parties, please email lindacarucci@gmail.com or visit http://www.cookingschoolsecrets.com

 

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