Big Taste, Small Waist, Italian Spring: Hands-On Cooking Class and Lunch

Details

You won't have to sacrifice flavor for calories, with this incredible Italian menu, featuring the following skills and techniques: Knife cuts, working with fresh herbs, vinaigrettes, cooking pasta, sauce making, blanching vegetables, grilling vegetables, crepe making. Class includes a welcome snack and beverage, close to two hours of hands-on cooking, followed by a sit-down meal. You may BYOB to enjoy with your meal.

Recommendations: Pinot Grigio, White Zinfandel or Pinot Noir.
Farinata (Gluten Free Chickpea Crepe) with Artichoke-Sundried Tomato Pate'
Grilled Eggplant Panzanella Salad
Penne with Asparagus, Prosciutto, Peas and Mint in Lemony Alfredo Sauce
Strawberry-Balsamic Sundaes with Angel Food Cake Croutons