When we first arrived we enjoyed pre-made appetizers and drinks. It was a treat to enjoy their non-alcoholic Lavender Lemonade and Cranberry Ginger Iced Tea (my personal favorite of the two). They had a delicious antipasti platter that had gourmet cheeses and cured meats. I really enjoyed the Trio of Crostini: Chickpea and Mint Crostini, Anchovy Bruschetta: Brushetti di Alici (Anchovies and Garlic), and Traditional Caprese (Tomato, Mozzarella & Basil Bruschetta). The recipes for the trio of crostini's (and all the dinner menu recipes) were provided in a little booklet for each participant to take home. I hope to make the chickpea and mint crostini again...the combo of mint and chickpeas was different and really yummy. Matt and I love caprese salad - a frequent favorite of ours especially in the summer months when it is too hot to cook.
After some good fellowship time our group was led into the kitchen and we learned a bit of history about our chef teacher for the evening. He was terrific! We split into four teams, each team choosing a particular part of the evening's meal to prepare with chef's oversight. Matt was on the team that learned how to make Gnocchi al Romana (Semolina Gnocchi with Italian Salami and Bechalmel Sauce). I was on the dessert team. We learned how to make the Fig, Honey and Pine Nut Tart with Lemon Infused Creme Fraiche. The other teams prepared the remaining dishes...Tossed Green Salad with Lemon and Chives, Artichoke and Proscuitto Stuffed Chicken Breast with Romano Cheese, Roasted New Potatoes, Grilled Italian Vegetables, and Homemade Basil Pesto.

1979

