The Italian Kitchen – Ricotta Gnocchi – 3 Course Dinner If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make: Ricotta Gnocchi with Tomato Butter Sauce Braised Italian Sausage Kale Salad with Parmesan and Toasted Breadcrumbs Zeppole with Dark Chocolate Sauce
The Italian Kitchen – Ricotta Gnocchi – 3 Course Dinner If you are a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter, slightly chewy, and without compromising our love for the delicious, pillowy nuggets we are familiar with, ricotta gnocchi is a snap to make. Chef Jen Tarantino Reyes will instruct you how to prepare the perfect ricotta gnocchi and teach you different rolling techniques – the way her grandmother, and mother taught her. Once you roll the perfect pillows and pair them with braised Italian sausage, you’ll be sold! In this hands-on class, we will make: Ricotta Gnocchi with Tomato Butter Sauce Braised Italian Sausage Kale Salad with Parmesan and Toasted Breadcrumbs Zeppole with Dark Chocolate Sauce
Wine Paired Seasonal 3 Course Dinner Chef and Sommelier Bonnie McPike brings us an unforgettable 3-course dinner menu in this hands on class utilizing seasonal ingredients with a creative twist. A perfect start for a fall menu for a small gathering or a holiday party paired with three awesome Washington Wines. The menu is one that will become the highlight of your entertaining! Join us and and make: Roasted Cornish Hens, Wild Rice, Pine Nuts, Dried Currants and Fresh Herbs; Kale and Brussels Sprout Salad with Lemon Dijon Vinaigrette; and Caramelized Apples with Labneh Cheese and Crunchy Seed Topping PLUS – 3 Washington Wines Pairings Selected by Sommelier and Chef Bonnie!Meet Chef Bonnie: Chef Bonnie McPike is the owner of Bonnie Rae Catering and has over a decade of experience as a private chef, caterer and event manager. Her passion for cooking has led her to work in kitchens all over the world from Manhattan’s Michelin-starred wd~50 to McLaren Vale, Australia and now Seattle. Her work in Seattle is focused on helping CEOs, professional athletes and busy families reach their health and wellness goals through healthy eating and hands-on coaching. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.
The Italian Kitchen – Ricotta Gnocchi – 3 Course Dinner If you are a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter, slightly chewy, and without compromising our love for the delicious, pillowy nuggets we are familiar with, ricotta gnocchi is a snap to make. Chef Jen Tarantino Reyes will instruct you how to prepare the perfect ricotta gnocchi and teach you different rolling techniques – the way her grandmother, and mother taught her. Once you roll the perfect pillows and pair them with braised Italian sausage, you’ll be sold! In this hands-on class, we will make: Ricotta Gnocchi with Tomato Butter Sauce Braised Italian Sausage Kale Salad with Parmesan and Toasted Breadcrumbs Zeppole with Dark Chocolate Sauce