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Antipasti: Italian hors d'oeuvres

Monday, February 10, 2014 @ 6:00 PM (EST)
Whole Foods Market 3135 Washtenaw Ave Ann ArborMI  48104
Monday, February 10, 2014 @ 6:00 PM (EST)
Whole Foods Market 3135 Washtenaw Ave Ann ArborMI  48104

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About This Activity

Description

This activity is closed to further registration.

DEMO The next time your want to serve a light meal or hearty appetizers try these scrumptious recipes from Francesca: Suppli, Roman style Arborio rice croquettes made with mozzarella cheese, then fried to a golden brown; Polenta Squares topped with sweet Italian sausage that has been sautéed in wine and tossed with Romano cheese, cream and thyme; Bruschetta topped with sautéed radicchio, pancetta and gorgonzola cheese; and a Tomato Tart baked with mozzarella, parmesan and fresh basil. Scholarship recipients pay $25. 1 class.


Francesca Giarraffa began her cooking career as a young girl helping her mother and aunt prepare meals in her native Naples, Italy. Later as a young adult she worked in her aunt's restaurant in Italy. Francesca is married to a retired chef and lives in Ann Arbor where she runs a catering business and teaches cooking classes. Students enjoy her warm, open personality and her wealth of knowledge of traditional Italian cooking.

Register yourself for 3 more cooking classes and get $5 off each class!

Activity

Antipasti: Italian hors d'oeuvres #1671.201

Price

Standard charge: $55.00

Type

Classes

Meeting dates

February 10, 2014
Monday from 6pm to 8:30pm

Meeting time

6pm to 8:30pm

Activity Category

Adult Cooking

Registration dates

Standard registration opens: Jan 6, 2014 8:01 AM
Internet registration opens: Dec 16, 2013 8:01 AM

Status

Closed

Grades

10th Grade - Adult

Gender

Coed

Location

Whole Foods Kitchen at Whole Foods Market

Instructor

Francesca Giarraffa

Supervisor

Linda Brzezinski

Season

2014 Winter Classes

Term

--

Organizer Info

GearUp

Map & Direction

Monday, February 10, 2014 @ 6:00 PM (EST)
Whole Foods Market 3135 Washtenaw Ave Ann ArborMI  48104
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