CHEF SERIES

CHEF BIOS CURRENT CLASSES PEVIOUS CLASSES PHOTOSTHUMBTACK

Cooking with Five Ingredients

Simple recipes from around the world for every day living. These flavorful, easy
dishes will please your palate and allow you more time to spend with your family or
friends.

With Chef Blazena Federer
$65 a person – BYOB

Menu

CREAMY Cucumber Dip with CHIPS (Czech treat)
This dip is easy to make, delicious and cool. Can be made up to 48 hours in advance.

DAIKON – CARROT - GINGER SALAD (Japan)
Refreshing combination of flavors to be enjoyed either as a light starter salad or a side dish.

STRACCIATELLA –the soup you so often see on restaurant menus – here it is! (Italy)
A perfectly simple, light and delightful soup of "brodo" and eggs. Nana's soup to heal little or
bigger aches; forget the aspirin

BRAISED CHICKEN WITH SHALLOTS, GARLIC AND BALSAMIC VINEGAR (France)
Outstanding twist on preparing a chicken in an exciting way. Sautéed in bacon, seasoned with
balsamic vinegar, this simple yet hearty dish satisfies every appetite and delivers a surprising
combination of flavors.

ROASTED HERBED RED POTATO WEDGES (German)
These will be your favorite – every time!

GREEN BEANS BACON BUNDLES (Austria)
Fresh beans wrapped in bacon, sprinkled with "secret" spices (you'll know!) and oven baked.
Another yummy side veggie to fall in love with! Devoured even by the vegetable haters!

STRAWBERRY PARFAIT (United States)

Stylish fresh fruit parfait; always successful dessert. Delicious finale to any dinner.

Regional Italian Cooking, From North to South

With Chef Victoria Casucci
$65 a person – BYOB

MENU

Bagna Cauda (Hot Anchovy Dip) - Piedmont, northern Italy

PASTA AMATRICIANA - Rome, central Italy

Sicillian Cassata Cake (Sicily, southern Italy)