Celebrate the food and wine of Tuscany in an evening full of regional specialties!
This class is the next in our series of menus based on famous wine regions. Watch as chef Mickey demonstrates advanced cooking techniques, including pan-roasting meat, baking with gluten free chestnut flour, whipping ricotta, and more. Guests will enjoy a Tuscan Kale & White Bean Stew (Frantoiana) with sausage, lacinato kale, local cannellini beans, and new-crop extra virgin olive oil drizzle to start, followed by a main course of pan-roasted Sirloin cap with sweet onions (Culatta alla Toscana) with sautéed local autumn cipollini onions, garlic, fresh rosemary, Chianti wine pan
jus, and rosemary polenta.
The evening will come to a close with a Tuscan chestnut cake (Castagnaccio) with pine nuts, raisins, fresh rosemary, and sweet whipped ricotta.
Upon arrival, resident sommelier & mixologist Tim Clark will welcome guests with an aperitif, followed by wines chosen especially for the evening's menu.
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Party size
1 ticket