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

 

 

Modern Riffs on Classic Pastas

offered on 2 dates

Tuesday, May 22 at Draeger’s Cooking School in San Mateo, 6:30 PM

Wednesday, June 13 at Draeger’s Cooking School in Danville, 6:30 PM

Hands-On Class — Register at: draegerscookingschool.com

Menu:

  • Fettuccine Alfredo with Baby Shrimp and Peas 
  • Orecchiette with Garlicky Broccoli Sauce (V)
  • Farfalle alla Norma (with eggplant, tomatoes, ricotta salata and basil) (V)
  • Cannelloni Aurora with Chicken and Mushrooms
  • Linda’s Weeknight Green Salad (with good” olive oil and local wine vinegar)

 

Lobster Rolls and New England Summertime Favorites

offered on 4 dates

Sunday, July 8 at Ramekins Culinary Center, Sonoma, 10:00 AM SOLD OUT

Wednesday, July 11 at Draeger’s Cooking School in San Mateo, 6:30 PM SOLD OUT

Thursday, August 2 at Draeger’s Cooking School in Danville, 6:30 PM SOLD OUT

Sunday, August 12 at Ramekins Culinary Center, Sonoma, 10:00 AM

Hands-On Class — price varies — Register at www.ramekins.comor draegerscookingschool.com

Menu:

  • Jordan Marsh Blueberry Muffins; Jacques Pepin’s Oyster and Corn Chowder
  • Fresh Maine Lobster Rolls, served with potato chips (of course)
  • Cole Slaw with Creamy Champagne Dressing
  • Chocolate Whoopie Pies

 

Fish and Shellfish Favorites

Sunday, Aug. 26 at Ramekins Culinary Center, Sonoma, 10:00 AM to 1:00 PM SOLD OUT

Hands-On Class — $110 —  Register at www.ramekins.com

Menu:

  • Halibut Crudo with Olive Oil and Orange
  • Baja-Style Fish Tacos
  • Corn and Crab Okonomiyaki
  • Grilled Shrimp with Romesco Sauce
  • Slow-Roasted Miso-Glazed Salmon

 

End-of-Summer Harvest Celebration

Thursday, September 13 at Ramekins Culinary Center, Sonoma,6:30PM

Hands-On Class — price TBA—  Register at www.ramekins.com

Late summer is a glorious time in wine country, especially in the garden as we bid goodbye to fresh corn and tomatoes, and welcome the new harvest of sweet peppers and local apples.

Menu:

  • Tomato-Cheddar Soup w/ Crème Fraîche and Chives
  • Hoisin-Glazed Spare Ribs
  • Individual Savory Corn Puddings
  • Roasted Peppers w/ Olive Oil and Garlic
  • Apple Crisp w/ Bourbon and Sp’Ice Cream

 

From the Kitchens of Puglia: Focaccia, Pasta & Panzerotti

offered on 2 dates

Monday, October 15 at Draeger’s Cooking School in Danville, 6:30 PM

Tuesday, October 23 at Draeger’s Cooking School in San Mateo, 6:30 PM

Hands-On Class —  $90 —  Register at: draegerscookingschool.com

From the heel of Italy’s boot, among many delights rarely found in the U.S. we’ll prepare a distinctive round focaccia and the ubiquitous hand-shaped macaroni called orecchiette. Come discover what’s so special about Italian flours.

Menu:

  • Taralli (crispy ring-shaped snacks made with olive oil, white wine, and fennel seed)
  • Focaccia Barese (crispy outside and puffy-soft inside, topped with cherry tomatoes and olives)
  • Cavatelli and Orecchiette Laganari (homemade semolina macaroni with Mint and Almond Pesto)
  • Panzerotti (fried pizza dough pockets stuffed with mozzarella and tomato)

 

Fall Harvest Celebration

Sunday, November 4 at Ramekins Culinary Center, Sonoma, 3:00PM

Hands-On Class — price TBA—  Register at www.ramekins.com

Join in this celebration of fall flavors featuring freshly harvested pumpkins, persimmons (two kinds!), and a delectable autumn-inspired pasta.

Menu:

  • Caramelized Onion and Sweet Potato Quesadillas with Pomegranate
  • Roasted Chicken Agnolotti with Acorn Squash Sauce
  • Salad of Fuyu Persimmons, Goat Cheese, and Chicory with Pear Vinaigrette and Tamari Pumpkin Seeds
  • A Pair of Hachiya Persimmon Puddings: Simple Custard-Style AND Fancy Cake-Style, studded with Walnuts and Brandied Raisins                                                        

 

Holiday Menu from the Kitchens of Puglia

offered on 2 dates

Wednesday, November 7 at Draeger’s Cooking School in San Mateo, 6:30 PM

Wednesday, November 14 at Draeger’s Cooking School in Danville, 6:30 PM

Demonstration Class — $70 —  Register at: draegerscookingschool.com

Menu:

  • Eggplant Parmigiana,Leccese-Style (sliced eggplant rolled with Italian ham and cheese)
  • Focaccia Barese (crispy outside and puffy-soft inside, topped with cherry tomatoes and olives)
  • Pork Involtini (pork bundles stuffed with capocollo and caciocavallo)
  • Green Beans Braised with Tomato 
  • Panna Cotta con Amarena (eggless vanilla custard served with Italian cherries in syrup)

 

Deep-Fried Turkey and Sensational Sides

  • Saturday, November 17 at Ramekins Culinary Center, Sonoma, 10:00 AM

Hands-On Class — price TBA—  Register at www.ramekins.com

If you’ve never tasted deep-fried turkey, don’t miss this delicious opportunity. My husband Al Rehmke will be setting up our turkey frying rig and helping me teach this class. You’ll learn the secrets to safely and quickly cooking the whole bird outdoors, freeing up the oven for some seasonal side dishes. Class includes a turkey carving lesson and an introduction to the global aquafaba craze. (You won’t believe this meringue made from garbanzo bean water.)

Menu:

  • Fresh Whole Turkey, Deep-Fried in Peanut Oil
  • Cranberry-Mojito Salsa
  • Sweet Dumpling Squash stuffed with Wild Mushroom Bread Pudding
  • Shaved Brussels Sprouts with Bacon
  • Individual Pumpkin Custards with Candied Ginger and Aquafaba Fluff

 

From the Kitchens of Puglia: Focaccia, Pasta, and Panzerotti

  • Sunday, December 2 at Ramekins Culinary Center, Sonoma, 3:00 PM

Hands-On Class— price TBA—  Register at www.ramekins.com

Savory specialties from the heel of Italy’s boot, inspired by my culinary travels in Puglia this spring.

Menu:

  • Taralli (crispy ring-shaped snacks made with olive oil, white wine, and fennel seed)
  • Focaccia Barese (crispy outside and puffy-soft inside, topped with cherry tomatoes and olives)
  • Cavatelli and Orecchiette Maritati (homemade semolina macaroni)
  • Mint and Almond Pesto
  • Panzerotti (fried pizza dough pockets stuffed with mozzarella and tomato)

 

Holiday Menu from Southern Italy

  • Sunday, December 16 at Ramekins Culinary Center, Sonoma, 3:00 PM

Hands-On Class — price TBA—  Register at www.ramekins.com

Featuring make-ahead tips to simplify holiday entertaining, this Mezzogiorno menu will delight family and friends alike. 

Menu:

  • Eggplant Parmigiana,Leccese-Style (eggplant slices rolled and stuffed with Italian ham and cheese)
  • Focaccia Barese (crispy outside and puffy-soft inside, topped with cherry tomatoes and olives)
  • Pork Involtini (pork bundles stuffed with capocollo and caciocavallo)
  • Romano Beans Braised with Tomato 
  • Olive Oil Cake with Almonds and Orange

 

 

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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