I received a text this afternoon, asking if I’d partner with a friend at cooking class tonight.
Something about March Madness and a sick friend – they couldn’t attend. I was happy to fill in, third string.
Sure, I said. I’ll go. She picked me up around 5:45 and off we went.
My friend Barb took her own canvas bag of supplies including a bottle of dishwashing liquid- heavy duty oven gloves. She even brought a garbage bowl.
We were all set, slicing and dicing and preparing the recipes just as Executive Sous Chef Stephen V instructed us.
There were tables throughout the high school culinary class, each filled with two teams of two.
Here is our instructor for the class. Chef Stephen also is an adjunct instructor at the Art Institute- Pittsburgh.
Chef Stephen Varela
Executive Sous Chef
Fox Chapel Golf Club
(I asked if it would be okay to take a few photographs and Chef Stephen consented. Thank you)
Barbara cut the pears for the salad. She added some Hearts of Palm as well.
Charred red pepper for the Pita Bread Individual Pizzas with Pesto or Hummus and a drizzle of Balsamic Glaze
The side salad
Mixed Spring Greens with diced pear, artichokes, and oven toasted croutons with a poppy seed dressing. I was able to bring some home in a contaner (yes, my friend was prepared with empty containers) for school lunch tomrrow.
Thanks for a fun evening Barb -on the right. Me in the Zagreb,Croatia apron.
And on the way out we peeked in next door to see the Crochet Class. At first I thought it was knitting. Everyone was so nice.
Rigatoni alla Vodka Spaghetti alla Rucola (Arugula) Tagliatelle Zucchini When we arrived Anna had bruschetta made on grilled bread, a plate of verdi and Kalamata olives and two cheeses for appetizer placed on a table waiting for us. She poured a glass of wine for each of us, red or white. A bottle of water, too. She demonstrated all three dishes and then each of us got to choose and make one by ourselves. The four of us made the Rigatoni with the Vodka Sauce. Watching all the work behind the scenes in the restaurant kitchen was impressive. When Anna prepared each dish it looked effortless. The combination of the ingredients makes each dish taste perfect! She had the recipes printed and tied together so we could add more recipes from another class. We ate AND took home leftovers. Delicious. We learned a lot about different olives, cheeses, pastas, olive oil, how to dice an onion without crying. All the classes are held 12:30 so we were finished in time for them to get ready for the evening service. What a satisfying way to spend a winter afternoon.
Next class February 27th. La Cucina Flegrea 2114 Murray Ave Pittsburgh, PA 15217 (412)521-2082