Ciao Down! Culinaria Artigianale
FALL 2011 CULINARY CLASSES
Our culinary classes always stress the importance of being seasonal, local and sustainable.
September 2011
Hot Sauce Making, Jamming and Jarring learn to make and bottle hot sauce, make homemade jam and jar it Wednesday 9/21
American Classics: Chili Three Ways Classic, Vegan, and White and a side lesson on Honey Cornbread Sunday 9/25
Seasonal and Local: Sustainable Cooking How to cook what your body’s craving and support your economy Wednesday 9/28
October 2011
Pickling and Brining: Food Preservation Pickling, Preserving, and Packing in Oil 10/2
Keeping Cozy: Soups of the Season and Accompaniments how to make soups and what to pair them with 10/12
Hundred Percent Pumpkin carving pumpkins and what to do with your pumpkin scraps 10/16
Risotto alla Ryn the real truth behind risotto and how to make it your own, traditional with twists 10/26
Vegan/Vegetarian Delights dispelling the untruth and rewriting the rumors, vegan for carnivores 10/30
November 2011
Curry, Curry, Curry: Multi-cultured Curries How to make a curry base into Thai, Indian, and Carribbean 11/6
Charcuterie: Sausage Making and Pairing how to make your own sausage and unique accompaniments 11/9
Perfect Turkey: Thanksgiving Feasting how to make your turkey taste like the pros and all the fixings 11/13
Pasta, Pasta: North and South how to produce regional Italian pastas, northern and southern versions 11/20
December 2011 - Edible Gifts Series
Edible Gifts: Infused Oils and Vinegars How to make holiday gifts for all your loved ones 12/4
Edible Gifts: Sauce Making and Jarring how to make traditional tomato sauces and jar them 12/7
Edible Gifts: Marmellate how to make home made marmalade and jar it for gift giving 12/14
Edible Gifts: Hot, Sticky, Sweet- Holiday Treats making cinnamon buns, chocolate barks, and other seasonal sweets 12/18
