Directed by Jim Watt

Instructor, Tom Small

ANTIPASTI: Goat Cheese Torta; Roasted Beet Salad; Red Wine Vinaigrette; Warm Mussel Salad with Olives, Oranges, Fennel & Arugula; Giardiniera with Cured Meats; Local Clams in Acqua Pazza; PRIMI: Butternut Squash Lasagna; Bolognese Pappardelle; SECONDI: Pork Tenderloin with Garlic & Sage on a bed of Roasted Cauliflower; Braised Lemon Chicken; DOLCI: Flourless Chocolate Cake; Caramelized Apple Bread Pudding. ??Chef Tom Small enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal & local ingredients and presentation that is clean and natural to the eye. Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling techniques, how to select the best ingredients, and all the little tricks, tips & techniques he's learned working in restaurants

Not rated

Mode of access: World Wide Web