The Fundamental Foundations Series 201 – Week 3

Week 3 – April 17th:  Doughs

There are few things as comforting as baked goods fresh from the oven. This class will explore the methods and ratios used to create fluffy yeast breads, buttery biscuits, flaky pie crusts, and tender fresh pasta! In this class, we’ll knead, roll and hand-cut pasta. You’ll bake and enjoy a fruit tart. The joy of baking will even follow you home as you’ll leave this class with yeasted bread dough to bake the next day – or freeze to bake later. You’ll also learn tips and tricks for make-ahead frozen dough!

You will create and enjoy a dinner of:

  • Hand-cut Pasta with Red Sauce, Italian Sausage and Pecorino
  • Pan-seared Broccolini
  • Fruit Tarts

This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.

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:

  • Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs
  • Ricotta Gnocchi with Tomato Butter Sauce and Braised Italian Sausage
  • Sfingi – Italian Fried Doughnuts with a Dark Chocolate Sauce

Love of Lemons

If you love lemons, this hands-on class is for you! Chef Iole Aguero Limonciello will teach you how to use a squirt and the zest of lemon to brighten savory dishes and to give an unmistakable edge to desserts. You will learn the versatility and the simplicity of this showcased citrus in an incredible 3-Course meal:

  • Crostini with Cannellini Beans and Lemon
  • Fresh, Handmade Angel Hair Pasta with Lemon and Chives
  • Spaghetti with Tuna, Capers, Castelvetrano Olives, and Lemon
  • Lemon Tart

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with a Lemon Herbed Ricotta Filling in a Light Tomato Sauce
  • Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce

(a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Naples born and raised Iole Aguero Limonciello you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Fresh Cut Spaghetti with a Fresh Lemon and Chives
  • Herbed Ricotta Ravioli with a Garlic Herb Butter

The Italian Kitchen – Summer Pasta Dinner

This classic Italian dinner menu is the perfect meal to serve any day for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together a sophisticated pan reduction with ease, elegance and little cleanup.

In this hands on class you will make

  • Fresh, hand-cut Pappardelle Pasta
  •  Saffron Shrimp, Cherry Tomatoes and Arugula steamed in a Lemon and Garlic White Wine Reduction

Enjoyed with:

  • Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread
  • Vanilla Panna Cotta with Berries

The Italian Seafood Feast

Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class, Chef Iole Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this Elegant Italian Seafood Dinner class you will be

Greeted with Marinated Mussels, crusty bread and glass of wine

You will make:

  • Marinated Mussels, crusty bread
  • Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce
  • Served with a Lemon Tart for dessert

PRIVATE EVENT

OVERLAKE ADMINISTRATION / PASTA WITH JEN ( 4 VEGGIE)

Teens at Whisk – Taste of Italy

Classes are designed for teens ages 13 and up!

Monday, July 25th TO Friday, July 29th

From 2:00 PM TO 4:00 PM, Everyday

Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry.  Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions.  As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations.  In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts.  Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal.

Monday Day 1- Aperitivo & Antipasti
Fontina Fonduta (fondue) with assorted Crudité
Tomato Basil Bruschetta
Fritto Misto with Calabrian Chili Aioli

Tuesday Day 2- Primi Part 1
Homemade Egg Pasta
Fettuccine with Alfredo Sauce
4 Cheese Ravioli with Lemon Butter Sauce

Wednesday Day 3- Primi Part 2
Pizza al Taglio (Roman) Pizza Dough
Roasted Garlic Tomato Sauce
Homemade Fennel Sausage

Thursday Day 4 – Secondi & Contorni
Chicken Parmesan
Perfect Marinara
Grilled Caesar Salad with Homemade Croutons

Friday Day 5 – Dolce
Butterscotch Budino
No Churn Vanilla Ice Cream
Sea Salt Blondies

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines

PRIVATE EVENT

PRIVATE 16th Birthday Alexandra & Friends with Jen

Lemon Ricotta Ravioli< kale Salad, Zeppoles