Hands-On Italy in the Spring

Learn how to prepare a mouth-watering, Italian seasonal feast in this hands-on class.
 
Menu:

• Arugula Salad with Artichokes, Fennel and Crispy Prosciutto
• Sautéed Salmon with Hazelnut Pesto 
• Roasted Asparagus with Lemon-Parley Gremolata
• Fresh Ricotta, Strawberry and Chocolate-Filled Cannoli  

Skills covered in class:

• Getting familiar with Italian ingredients
• Preparing vinaigrette
• Balancing flavors
• Selecting and sautéing fish
• Determining fish doneness
• Making fresh herb sauces
• Roasting green vegetables 
• Using a piping bag 

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.