I’ve always said that a good pizza will be my last meal on earth. Years ago, I went all the way to Naples in Southern Italy just to eat a pizza at Manuelina. It was definitely worth the trip. Pasta doesn’t fall that far behind. How about a big bowl of steamy hot pasta topped with a robust sauce and doused with grated Parmesan? There’s nothing like it. Over the years, after countless trips to Italy, my bag of cooking tricks has grown and I can’t wait to share them with you!
We'll begin by making dishes like Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche and Whole Wheat Fettuccine with Wild Mushooms as well as extruded pasta, like Bucatini alla Amatriciana. My Weir Dough for pizza recipe is pretty special, and I’ll share with you my latest technique for achieving the perfect crust in your own home kitchen create different toppings like Pizza with Shrimp and Spicy Aioli and Pizza with Broccolini, Hot Pepper and Fresh Pecorino. We’ll round out our menus with some delicious soups, salads, and of course, a dessert or two! Bring out your inner Italian and learn how easy it is to make the best pizza and pasta right in your own home kitchen!
Group size is limited and these classes sell out quickly.
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Mealtime in Morocco is a magical experience and throughout this hands-on weekend class in San Francisco, you’ll discover how easy it is recreate that magic at home!
We’ll start off making one of my favorite dishes,-- a spiced Eggplant Jam that's spiked with preserved lemons that we’ll smear onto warm pita chips and an Orange, Carrot and Radish Salad drizzled with the most fragrant orange blossom water. We’ll crank up the oven and make homemade flat bread, dust it with nigella and dip it into the argan oil I brought back from Marrakech.
I can’t wait to show you how to make Briouats, the baked phyllo triangles filled with with spicy shrimp and scallops and of course we will make tagines, the famous stews cooked in a clay oven. This class wouldn’t be complete without preparing couscous in the traditional way, using a special four-step method resulting in a couscous that’s so light, it will almost melt in your mouth, and some incredibly tasty lamb dishes!
Join me for this special class and we'll create magical feasts you won’t forget!
Group size is limited and these classes sell out quickly.
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I’ve always had a soft spot in my heart for Greek and Middle Eastern food. Mealtime around the Mediterranean is a big part of daily life and small plates or “meze" are the perfect way to bring people together. The flavors that come from the Eastern Mediterranean are robust and assertive, yet still manage to highlight the freshness of each ingredient. Now that it's become so trendy, I thought it would be fun to teach you how to make some of my favorite discovered during travels around the Mediterranean!
During this hands-on cooking class, we'll cook our way through some of my favorite dishes from this incredible part of the world. We'll create some personal favorites like Preserved Lemon and Caper Hummus, Smoky Baba Ganoush, Greek Phyllo Pizza with Feta, Mint and Tomatoes and savory filled pastries called börek. Or how about Fig Leaf-Wrapped Halibut cooked on the grill? Or Pizza with Spiced Lamb and Tomatoes and an all-time favorite, a Fattoush Salad? We'll make traditional breads topped with tomatoes and smoked cheese or dusted with za'atar, the quintessential Eastern Mediterranean spice blend. I might even throw in the best moussaka or pastitso! Small plates are perfect fare for parties and I'll share tips on preparing a stress-free make-ahead meze menu.
If you're ready to add some new flavors and techniques to your repertoire, join me in San Francisco for this special weekend cooking extravaganza.
Group size is limited and these classes sell out quickly.
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The Spanish know how to live it up especially when it comes to tapas, pintxos and paella, the quintessential party food. I'm betting that you've sampled Spanish tapas and I promise you, during this two day cooking marathon, we will make plenty of them. But do you know what pinxtos are? Pinxtos are the bite-size skewers threaded with all kinds of goodies that you find in bars all over Northern Spain, Pinxtos, like tapas, are meant to stave off the appetite before dinner while hanging out with friends or family.
Our two-day weekend workshop will include hands-on cooking classes in the kitchen studio (the same one you see on my TV show!) where you’ll learn to make some of my favorite Spanish recipes like the most over-the-top noodle dish called Fideus Pasta with Garlic Prawns and Creamy Allioli, Spiced Pork Pintxos with Moorish Flavors, and a really fun Paella with Chicken, Shellfish and Chorizo that we will make on a traditional paella burner outdoors! We also have to make irresistible Patatas Bravas with Spicy Tomato Sauce and tasty desserts, like a Citrus and Cinnamon Crema Catalana. And that’s just the beginning of our amazing weekend.
If you’re ready to cook up amazing small plates, make paella like a pro, drink some great Spanish wine, make a tangy sangria and savor the flavors of Spain, join me in San Francisco as we take a virtual journey to Spain together!
Group size is limited and these classes sell out quickly.
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