Sharing culture, history, and nutrition through cuisine

Schedule/Appearances

08/20/2016
1:30 pm - 4:30 pm
L’academie de Cuisine
Located around the base of Mt. Vesuvius, the volcanic ash and sun have contributed to create the most coveted citrus orchards in the world. Taste traditional Amalfi coast specialties highlighting the lemon.
Menu Includes: Spaghetti with Lemon Sauce; Caprese-Style Chicken; Lemon and Olive Salad; Creamy Lemon Tart
08/26/2016
6:30 pm - 9:30 pm
L’academie de Cuisine
Take your taste buds to a gorgeous Greek Island with these fresh seafood favorites. Learn unique Greek methods of stuffing calamari, roasting fish, and making a classic dessert.  Menu Includes: Shrimp, Feta, and Cherry Tomato Bake; Stuffed Calamari with Rice and Herbs; Plaki-Style Roasted Fish with Orzo; Classic Baklava

08/27/2016
1:30 pm - 4:30 pm
L’academie de Cuisine
Many of us remember the pickling traditions of late summer. These recipes – which are definitely not your mamma’s pickles – keep the flavor and streamline the process! If the idea of pickling conjures up images of huge stockpots full of boiling water, keep reading. These healthful, easy, recipes use quick “flash-pickling” recipes that deliver all the same great tastes, with even fresher flavor in just an hour! Menu Includes: Quick Italian Pickles (Giardiniera); Preserved Lemons; Flash Pickled Olive Oil and Herb Marinated Mushrooms

8/28/2016
Judge
Pickling competiton

Mediterranean Bread Basics

09/06//2016
6:30 pm - 9:30 pm
L’academie Kitchen
Learn to make five amazing artisan breads from just one great dough recipe! You’ll learn the secrets to proofing yeast, buying and selecting ingredients, rolling pizza and pita, rising, shaping, and kneading with classic recipes the whole family will love.  Menu Includes: Classic Pizza Margherita; Rosemary Focaccia; Pita; Moroccan Country Bread; Rustic Rolls 
Classic Risotto: Four Ways

09/10/2016
1:30 pm-4:30 pm
L’academie Kitchen
The culinary world is ablaze with risotto! Not only a dish made with rice from Northern Italy, many chefs now consider “risotto” to be a cooking method in which other grains can be prepared in addition to the original dish. In this class, you’ll learn how to prepare the original dish and its history as well as how to prepare farro and barley the same way. We’ll then use leftover risotto to prepare succulent suppli al telefono -Roman Risotto Croquettes (similar technique to Sicilian Arancine).  These flavors are so comforting that they are sure to be a part of your cool whether repertoire.  Menu Includes: Risotto allo Zafferano (Milanese Saffron Risotto), Farrotto (Tuscan Farro “Risotto”), Orzotto (Pearl Barley Risotto with Radiccio and Taleggio Cheese Fondue), Suppli al Telefono (Roman Risotto Croquettes)

Sweet and Savory Cooking with Chocolate
9/17/2016
6:30 pm -9:30 pm
L’academie Kitchen
If you think chocolate’s just for dessert, think again! You’ll learn to make a gourmet meal out of America’s favorite guilty pleasure. Be prepared to discover the rich history, purchasing information, and health benefits of this delicious ingredient.  Menu Includes:  Caponata (Sicilian Sweet and Sour Vegetable Medley); Cocoa Rubbed Beef Tenderloin with Chocolate Balsamic Reduction; Arugula and Pear Salad with Parmesan, Pistachios and Cocoa Nibs; Decadent Chocolate and Dulce de Leche Brownies

French Bread for Beginners
9/20/2016
6:30 pm -9:30 pm
L’academie Kitchen
Whether you took our popular French Bread for Beginners class previously or not, this class is a continuation of classic French baking techniques – selecting flours, proofing yeast, kneading and rising, along with new shaping and baking techniques. You’ll learn to transform bread dough into edible works of art with these four traditional shapes. We’ll also explore baking history, serving suggestions, and flavor enhancers.  Menu Includes:  Marguerite (The Daisy), Le Serpentin (The Snake), Le Fer a Cheval (The Horseshoe)

Bake Shop Favorites
09/23/2016
10:30 am -1:30 pm
L’academie Kitchen
These make ahead breakfast goodies are perfect for that special someone, out of town guests, brunches, and hostess gifts. In this class you’ll learn the proper techniques for making candy, muffins, scones, frosting, and yeast – bread rolls.  Menu Includes:  Chocolate Peanut Butter Cups; Dulce de Leche Muffins ; Banana Nut Scones with Five Spice Frosting; Classic Cinnamon Pecan Rolls

Italian Dumplings
09/24/2016
9:00 am – 12:00 pm
L’academie Kitchen
Dumplings might not be the first things that you think of when you hear the words “Italian cuisine” but they are actually a backbone of regional Italian gastronomy. Italian home cooks and chefs are often judged on their dumpling making skills. This class offers classics from northern and southern Italy that will be a great addition to any chef’s repertoire. Learn the secrets of puffy, perfect potato gnocchi, Creamy Ricotta gnocchi, Tuscan Gnudi (also called malfatti) and Canederli – Northern Italy’s spin on Central European Knodel.  Menu Includes:  Classic Potato Gnocchi; Gnocchi di Ricotta; Canederli; Spinach Gnudi

Italian Building Blocks: Soups, Sauces, and Stocks
09/30/2016
10:30 am – 1:30 pm
L’academie Kitchen
Simple sauces, stocks, and soups are among the easiest and most economical to make. Unfortunatley, they are also the ones that people purchase most often. Learning to make these recipes from scratch means much better flavor and nutrition as well as much lower costs. These recipes are backbones of the Italian kitchen, and great building blocks for future recipes. We’ll discuss tips and techniques as well as culinary history and ways to make creative variations on the classics.  Menu Includes:  Classic Italian Tomato Sauce, Traditional Stock: Seafood, Vegetable, Chicken, Chickpea Soup with Shrimp; Tomato, Cannelini Bean and Orzo Soup

Italian Fall Baking
10/06/2016
10:30 am – 1:30 pm
L’academie Kitchen
Learn the pleasure of baking cakes from scratch.  Once you taste their delicious flavor and moist texture, you’ll never go back to box mixes again. Learn to mix, bake, fill, and frost. These recipes are perfect for a wide range of occasions.  Menu Includes:  Polenta Cake; Tuscan Fig, Walnut, and Fennel Seed Torte; Seasonal Italian Apple Cake; Citrus Infused Chocolate Hazelnut Cake

Dinner in the South of France
10/07/2016
10:30 am – 1:30 pm
L’academie Kitchen
The South of France is known for its seafood, poultry, and vegetables.  This simple meal is worthy of a fête.  Menu Includes:  French Country Bread; Herb and Goat Cheese Dip; Mussels with Tomato Saffron Broth; Herb Infused Chicken with Mediterranean Vegetables; Roasted Seasonal Fruit with Basil Yogurt Cream

Fall Quick Breads
10/11/2016
6:30 pm – 9:30 pm
L’academie Kitchen
Menu Includes:  Pumpkin Walnut Bread with Cranberry Orange Compote; Ginger Bread Scones with Five Spice Glaze; Warm Cinnamon Rolls; Irish Soda Bread

Fall Seafood Favorites
10/18/2016
6:30 pm -9:30 pm
L’academie Kitchen
This class takes all of the intimidation out of buying, preparing and storing seafood. Learn the basics, nutritional benefits, classic pairings and delicious recipes.  Menu Includes:  Sizzling Rosemary Shrimp over Polenta; Tuscan Fishermen’s Stew; Sicilian Swordfish Bundles; Citrus Infused Sea Scallops

Fall in the Italian Countryside
10/19/2016
6:30 pm – 9:30 pm
L’academie Kitchen
Explore Italy’s favorite cool weather Italian classics with this savory menu. You’ll learn the history and cultural associations behind each dish as well as their nutritional benefits and easy ways to create variations at home.  Menu Includes:  Barley, Chestnut and White Bean Minestrone; Roasted Chicken with Grapes and Chestnuts; Mixed Mushroom and Herb Medley; Beet, Quinoa and Arugula Salad; Poached Autumn Pears with Vanilla and Ginger Cream


Rustic Italian Breads
10/25/2016
6:30 pm – 9:30 pm
L’academie Kitchen
Learn the joy and ease of baking delicious Italian bread at home. Whether you are new to baking or an accomplished baker, these recipes will make a great addition to your repertoire. Learn how to make, serve and store each bread as well as cheese and meal pairing techniques. We’ll discuss the basics of proofing yeast, kneading, rising, shaping, and serving recipes as well as their variations. Cultural, historical, and nutritional relevance of each recipe will also be discussed.  Menu Includes:  Sicilian Sesame Scroll; No-Knead Italian Filoni; Whole Wheat Country Loaves; Cracker Rings with Black Pepper and Fennel Seeds

November 1-12, 2016

Moroccan Culinary Tour

Click here for more info

Italian Winter Holiday

11/29/2016

6:30 pm -9:30 pm

L’academie Kitchen

Simple enough to make on a weeknight, yet special enough for a holiday, these revisited Italian classics combine both good taste and good health in every bite. In this class, you’ll learn the basics to building a great Italian pantry (essential in the winter) as well as nutritional benefits of each ingredient. We’ll learn classic techniques for dressing pasta, making cacciatori style chicen, and a delicious, gluten free cake!  Menu includes:  Spinach Fettuccine with Walnut-Ricotta Pesto; Cacciatore-Style Chicken; Arugula Salad with Pears, Parmesan and Cocoa Nibs; Ivrea’s Polenta Cake

Metro Cooking DC

12/03/2016

Cooking Demos: Pasta and Hors d’oeuvres

L’academie Kitchen Stage

Feast of The Seven Fishes

12/04/2016

National Organization of Italian American Women

Details: TBD

Classic Italian Sauces

12/06/2016

10:30 pm – 1:30 pm

L’academie Kitchen

Learning to make these delicious sauces saves time and money.  You’ll be able to whip up these classics in less time than it takes to order carry out! Learn to pair sauces with pastas, vegetables, fish, poultry, and meat as well as which wines to pair them with.  Menu Includes:  Traditional; Pesto Sauce; Classic Tomato Sauce; Besciamella Sauce; Il Saor (Venetian Onion Sauce); Aglio, Olio e Peperoncino (Garlic, Oil and Peperoncino “Sauce”)

European Holiday Sweet Treats

12/10/2016

9:00 am -12:00 pm

L’academie Kitchen

The holidays are the perfect time to explore artisan European baking. The tradition of giving sweets and breads as gifts originated as sacrificial offerings to the gods. With the advent of Christianity, many cultures adapted these traditions to their new spiritual beliefs. These delicious recipes, dripping in history and rich in culture will add a splash of sweetness to even the most ordinary day. Learn classic sweet bread making techniques, Neopolitan pastry fritters and Greek cookies in one fun class!  Menu Includes:  Swedish Saffron Rolls; Sicilian Santa Lucia Crown; Struffoli; Melomakarona (Spiced Greek Christmas Cookies)

Classic Italian Sauces II

12/13/2016

10:30 am – 1:30 pm

L’academie Kitchen

Building on the traditional tomato sauce from class #1, we’ll make 3 variations. You’ll also learn the secrets to succulent, slowly simmered meat sauce, as well as how to serve, store, and pair each one. We’ll explore the history, cultural, and nutritional benefits behind each sauce as well.  Menu Includes:  Bolognese Sauce; Salsa Aurora; Salsa alla Norma; Eggplant Sauce; Arrabiata Sauce

French Holiday Baking

12/20/2016

6:30 pm - 9:30 pm

L’academie Kitchen

Learn all the basics needed to create sweet French masterpieces that rival patisseries and confectionaries alike. Whether you’re hosting a party, baking for guests, or preparing edible gifts – these show stopping treats won’t disappoint. This fun and informative class reveals the secrets to making these beloved favorites with joy at home.  Menu:  Buche de Noël (Mocha Cream filled Chocolate Log); Mannala (Alsatian Brioche Buns); Madeleines; Chocolate Espresso Truffles

Italian Holiday Baking

12/21/2016

6:30 pm – 9:30 pm

L’academie Kitchen

Originally sacrificial offerings to the gods, and edible gifts whose recipes were often created in monasteries, Italian cookie baking is one of the industry’s greatest treasures. In this class you’ll learn the secrets behind coveted recipes that are served from Italy’s north to south. You’ll also discover variations on the recipes and many classic baking techniques as well as the history of each recipe.  Menu Includes:  Pizzelle; Cherry, Pistachio and White Chocolate Biscotti; Brutti ma Buoni; Sicilian Chocolate and Clove Cookies

Italian Cooking with Chestnuts

12/22/2016

6:30 pm – 9:30 pm

L’academie Kitchen

This class is designed to promote usage and understanding of seasonal vegetables. By creating a four course meal with a common star ingredient – chestnuts, you’ll  increase their repertoire and learn the culinary capacity and nutritional benefits one of Italy’s most beloved ingredients. Menu:  Castagniaccio (Southern Italian Chestnut Bread); Cream of Chestnut Soup; Braised Veal Fennel with Chestnuts and Shallots; Montebianco Dessert

2017

Save the Dates - Feb 8-11, 2017

Global Ties National Meeting

I will be presenting on culinary diplomacy