The Italian Kitchen – Ricotta Gnocchi 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 of love we are familiar with – Ricotta Gnocchi is a snap to make. Chef James Sherrill will instruct you how to prepare the perfect gnocchi and teach you different rolling techniques to make the perfect gnocchi pillows. In this hands-on class, we will make: Ricotta Gnocchi with a Creamy Basil Pesto, and Crispy Bacon Lardons Brown Butter Fried Gnocchi, with a Wild Mushroom, Sage, Madeira Sauce Radicchio Salad with Crispy Prosciutto, Figs, Marcona Almonds and Aged Balsamic Vinaigrette
Taste of Italy – Pasta Night – Classic Rolled Dough Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of mixing dough by hand which you will turn into two different pasta shapes. A Neapolitan classic, Linguine and Clams and then the technique for laminating fresh herbs between sheets of pasta, hand cutting into ribbons and serving with a freshly made ricotta and brown butter herb sauce. Your Menu for the evening includes: Pappardelle al Limone Spring Pea Carbonara Strawberry – Rhubarb panna cotta Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
Taste of Italy – Pasta Night – Classic Rolled Dough Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of mixing dough by hand which you will turn into two different pasta shapes. A Neapolitan classic, Linguine and Clams and then the technique for laminating fresh herbs between sheets of pasta, hand cutting into ribbons and serving with a freshly made ricotta and brown butter herb sauce.Your Menu for the evening includes: Radicchio, Braeburn Apple & Blue Cheese Salad Linguine and Clams Pappardelle with Fresh Ricotta and Brown Butter Herb Sauce Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
The Italian Kitchen – Ricotta Gnocchi 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 of love we are familiar with – Ricotta Gnocchi is a snap to make. Chef James Sherrill will instruct you how to prepare the perfect gnocchi and teach you different rolling techniques to make the perfect gnocchi pillows. In this hands-on class, we will make: Ricotta Gnocchi Creamy Basil Pesto with pine nuts, parmesan and bacon lardons Wild Mushroom, Sage, Madeira Sauce over crispy brown butter fried gnocchi Radicchio Salad with crispy prosciutto, figs, marcona almonds and aged balsamic vinaigrette