Technique Series with Chef Fabrizio Bazzani – Classic Italian Sauce
On March 17 Chef Fabrizio Bazzani continues his “Technique Series” with an interactive class on how to make classic Italian sauces. Even if you have no prior experience making Italian sauces from scratch, you’ll enjoy this class with Executive Chef Fabrizio Bazzani. Be prepared savor each sauce throughout the class and to go home with a not just a full stomach, but with a full heart.
Vodka – Penne alla vodka is an Italian pasta dish always made with vodka and penne pasta, often made with heavy cream, crushed tomatoes, onions, and sometimes sausage or bacon
Carbonara – Carbonara is an Italian pasta dish from Lazio, Rome, based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used
Pesto – Pesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano, and Fiore Sardo
Pesto Trapanese – This delicate, refreshing pesto is named for its birth place, the town of Trapani in the western corner of Sicily. The recipe is centuries-old, and likely inspired by Genova’s more famous basil pesto, brought over by Ligurian mariners stopping off in Trapani’s port.
March 17, 2015 | 5:00pm | Chianti Ristorante | $39/pp*
*(tax & tip not included)
To recognize the Two Year Lunch Anniversary at Boca Bistro, from March 1 – March 31 DZ Restaurants is raising money at Chianti Ristorante, Forno Bistro, Pasta Pane, and Boca Bistro for the Regional Food Bank of Northeastern New York “BackPack Program”
Ways to Help:
• Guests can buy a $1 Backpack Program Sticker.
• Guests can make a cash or credit card contribution of any amount at any of our restaurants.
Monetary contributions can be made at Chianti Ristorante, Forno Bistro, Pasta Pane, and Boca Bistro. DZ Restaurants will match all guest donations up to $500 with the goal of raising over $1000 for the Regional Food Bank of Northeastern New York “BackPack Program” by the end of the month.
A special thanks to Adirondack Sign Company for the production of our Backpack Program Stickers
Cooking Schools With Chef Fabrizio Bazzani
Rejoice in what the land provides us with a hand-crafted meal that uses the freshest ingredients from fields, the farm and the orchards. At a private cooking school your glasses, plates and hearts are filled with the bounty of the crops and the gift of family and friendship. Tastes of world on your fork and in your glass delivered by your culinary tour guide, the incomparable Fabrizio Bazzani. Cooking Schools take place once a month, from September through April. Each class focuses on an area of Italy, exploring the regional flavors and ingredients with corresponding wine pairings.
February 3 – Carnevale | $55/pp (tax & tip not included) | 6:30pm
March 3 – Emilia-Romagna Region | $55/pp (tax & tip not included) | 6:30pm
March 31 – Umbria Region | $55/pp (tax & tip not included) | 6:30pm
April 21 – Abruzzo Region | $55/pp (tax & tip not included) | 6:30pm
May 5 – Toscana Region | $55/pp (tax & tip not included) | 6:30pm
Our Cooking Schools sell out fast, so call now to reserve your spot, 518.580.0025.
Eat Early and often at Chianti Ristorante – 3-Courses for $19 available every day until 5:30. A Cena Per Primi Menu (The First to Sit) is a plentiful 3-course menu for $19 available seven days a week until 5:30. Three-Courses including antipasti, entree and dessert selections.
Preview the new Menu and plan your dinner tonight at Chianti.
Chianti Il Ristorante’s Happy is from 4:30pm – 6:00pm seven days a week. Enjoy select bottled beers for $3, house wines for $5, and select martinis and muddled drinks for $5.
*Available at the bar only.