Cuisine from Spring in Southern Italy
May 25 @ 12:00 pm - 2:30 pm
Chef Alba enjoys sharing her knowledge, experience, Italian culture, off the beaten path recipes, and tips. This is an exciting opportunity to learn new recipes using Mary’s Land Farm fresh produce, eggs, meats, and Secolari products. After the cooking class, enjoy the pleasure of the table with delicious recipes overlooking the views of this charming farm. When available, we with go the greenhouse to select our fresh ingredients for our recipes. During the class Chef Alba with give you background/origin on the dishes we will be making. She will show you traditional and old-style methods of cooking that will simplify your cooking style. Class members are encouraged to participate in creating these off the beaten path dishes.
Menu:
Bruschettini con Pesto di Arugula e Mozzarellini (Bruschetta with Arugula Pesto and Mozzarella Bites)
Insalata di Arance e Rucola (Fresh Orange and Arugula Salad) with Fresh Orange Dressing
Filleto di Maiale Arancio e Rosemarino (Pork Tenderloin Fillets in Orange and Rosemary)
Asparagi alle Mandorle e Pane Raffermo (Asparagus with Toasted Almonds and Bread Crumbles).
Suggested wines: Carlogmagno Fiano, Puglia IGP (White), Fiano di Avellino DOCG (White), Forte Incanto Primitivo Salento Rosso (Red), Taurasi and Aglianico del Taburno (Red)
Click here to register for class!
Alba is cooking instructor for over 18 years. She is a food blogger, recipe writer, food tester, editor, and a private chef. Born in Italy and raised in Tunisia, Alba’s passion is to share her muti-culture cooking experience, and the art of simplifying technique for her clients. Her recipes are rustic and vibrant in taste. Alba has written two cookbooks; La Cucina Semplice and Flavors of Maghreb and Southern Italy, both available at Mary’s Land Store.
Alba has appeared on FOX DC, CBS DC, and PBS Virginia performing live cooking demos. Alba is a member of Les Dames d’Escoffier International, International Association of Culinary Professionals, Slow Food, and Culinary Historians of Washington.
