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One-day Wine Country Classes Get away from the crowds in the wineries and join us for a cooking class. The class begins mid-morning and lasts about 5 hours. Classes are a combined format of demonstration and hands-on unless otherwise indicated. Students receive printed recipe handouts and enjoy a delicious meal served with wine/beverage. Accommodations are additional. *click on the class heading to register for a class |
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| Wine Country Class - Saveur Cooks Classic Italian | May 30th, 2008 | |
| Join us for this class on classic Italian recipes hosted with SAVEUR magazine. “No other cuisine appeals to us as immediately and sensuously as la cucina italiana—Italy’s gloriously simple, deceptively sophisticated, heartwarmingly earthy, and immensely varied culinary repertoire,” writes saveur editor-in-chief Colman Andrews in Saveur Cooks Authentic Italian (Chronicle Books, 2001). These recipes, timeless classics of Italian cooking selected by the editors of SAVEUR, bring to life the pleasures of this beloved cuisine—a cuisine based on fresh ingredients of the highest quality. It is food without pretense, honest food, real food. The editors also share tips and techniques they discovered while developing the recipes, making the recipe booklet a small treasury of Italian cooking to enjoy for years to come. The menu will include some of these classics such as Crostini (Italian Canapés); Pasta Verde (Spinach Pasta); Ragu alla Bolognese (Bolognese Meat Sauce); Lasagne Verdi al Forno (Baked Spinach Lasagne); Pollo alla Cacciatora (Hunter’s Wife’s Chicken); Cime di Rapa Affogate alla Pugliese;(Pugliese-Style Broccoli Rabe with Wine Sauce); Tiramisu Biscotti),
Each class registration includes a recipe booklet, SAVEUR tote bag with samples and discounts and a one-year (9 issues) subscription to SAVEUR magazine so you can continue your culinary adventure through Italy and beyond
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| Wine Country Class - Saveur Classic Italian Cuisine | May 31st, 2008 | |
| Join us for this class on classic Italian recipes hosted with SAVEUR magazine. “No other cuisine appeals to us as immediately and sensuously as la cucina italiana—Italy’s gloriously simple, deceptively sophisticated, heartwarmingly earthy, and immensely varied culinary repertoire,” writes saveur editor-in-chief Colman Andrews in Saveur Cooks Authentic Italian (Chronicle Books, 2001). These recipes, timeless classics of Italian cooking selected by the editors of SAVEUR, bring to life the pleasures of this beloved cuisine—a cuisine based on fresh ingredients of the highest quality. It is food without pretense, honest food, real food. The editors also share tips and techniques they discovered while developing the recipes, making the recipe booklet a small treasury of Italian cooking to enjoy for years to come. The menu will include some of these classics such as Crostini (Italian Canapés); Pasta Verde (Spinach Pasta); Ragu alla Bolognese (Bolognese Meat Sauce); Lasagne Verdi al Forno (Baked Spinach Lasagne); Pollo alla Cacciatora (Hunter’s Wife’s Chicken); Cime di Rapa Affogate alla Pugliese;(Pugliese-Style Broccoli Rabe with Wine Sauce); Tiramisu Biscotti),
Each class registration includes a recipe booklet, SAVEUR tote bag with samples and discounts and a one-year (9 issues) subscription to SAVEUR magazine so you can continue your culinary adventure through Italy and beyond
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| Wine Country Class - Healthy and Flavorful Mediterranean Cooking | June 20th, 2008 | |
| The benefits of a healthy, flavorful Mediterranean diet are easy to incorporate in your everyday meals. We will prepare recipes utilizing vibrant vegetables, fruits and fish in our menu for this session. If you think healthy recipe choices mean they are flavorless, think again! This class features techniques for creating delicious and flavorful recipes with less fat and more flavor.
Our Mediterranean based menu will include items such as Endive stuffed with Spicy Red Pepper Spread; Roasted Vegetable Soup with Garlic Croutons; Halibut en Papillote with Sautéed Vegetables and Fruit Salsa; Chocolate ‘Mousse’ with Raspberry Coulis; or other flavor filled options. |
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| Wine Country Class - Tuscan Flavors | June 21st, 2008 | |
| This class will teach students about the flavors and preparation of some Tuscan favorites. Learn how to make pizzas from scratch; homemade pasta dough and cannelloni; aioli; and a classic Italian dessert, Panna Cotta! Our menu will include favorites such as Pancetta Wrapped Prawns with Roasted Red Pepper Aioli; Wild Mushroom and fresh Herb Pizza; Radicchio, Arugula & Endive Salad with Shaved Parmesan Reggiano, Extra Virgin Olive Oil and Lemon; Lamb Parmesan with Homemade Cannelloni and classic Marinara and Panna Cotta with Fruit Coulis register for this class |
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| Wine Country Class - Tuscan Flavors | September 6th, 2008 | |
| This class will teach students about the flavors and preparation of some Tuscan favorites. Learn how to make pizzas from scratch; homemade pasta dough and cannelloni; aioli; and a classic Italian dessert, Panna Cotta! Our menu will include favorites such as Pancetta Wrapped Prawns with Roasted Red Pepper Aioli; Wild Mushroom and fresh Herb Pizza; Radicchio, Arugula & Endive Salad with Shaved Parmesan Reggiano, Extra Virgin Olive Oil and Lemon; Veal Medallions with Homemade Ravioli and Marinara; Panna Cotta with Fruit Coulis register for this class |
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| Wine Country Class - Fall Harvest | October 4th, 2008 | |
| We will savor the last of the summer garden and celebrate the rich, earthy flavors of fall. Our menu will incorporate the abundance of figs, squash and tomatoes in recipes such as Balsamic Glazed Pork Stuffed with Apples and Figs; Fall Fruit Chutney; Sautéed Fall Greens with Caramelized Onions; Roasted Root Vegetables and Red Peppers; Pancetta and Vegetable Strata with Roasted Tomato Salsa and other favorite fall recipes. register for this class |
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| Wine Country Class - Saveur Cooks French Classics | October 22nd, 2008 | |
| Join us for this class on classic French recipes hosted with SAVEUR magazine. We venture on a mouth-watering exploration of Authentic French cuisine. Discover the techniques necessary to prepare a complete menu of delicious French classics. From the bistros of Paris to the farmhouses of Burgundy, this exciting class will take you on a historical journey of the regions and rituals that have made French food the basis for all other cuisine. The menu may include favorites such as Gougeres; Salade des Moines; Soupe a l’Oignon Gratinee; Sole Meuniere; Gratin Dauphinois; and Souffle au Chocolat Each class registration includes a recipe booklet, SAVEUR tote bag with samples and discounts and a one-year (9 issues) subscription to SAVEUR magazine so you can continue your culinary adventure through France and beyond
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| Wine Country Class - Holiday Favorites | December 12th, 2008 | |
| Holidays are such a busy and often stressful time, that entertaining can seem like a chore instead of fun. This session will give you some delicious recipes to add to your repertoire and make your holiday entertaining fun again. They are sure to impress your family and friends, yet keep you out of the kitchen and in the party. The menu will include items such as Flatbread with Sundried Tomatoes, Goat Cheese & Fresh Herbs; Wild Mushroom Soup with Black Pepper Whipped Cream; Bourbon Pepper Tenderloin with Cabernet Sauce; Point Reyes Blue Cheese Mashed Potatoes; Wilted Winter Greens and Warm Chocolate Soufflés with Crème Anglaise register for this class |
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| © 2004 - 2008 CasaLana all content exclusive property of CasaLana Inc. 1316 South Oak St Calistoga, CA 94515 707-942-0615
contact us www.gourmetretreats.com |
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