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.
Technique Series with Chef Fabrizio Bazzani – Classic Italian Sauce
On February 10 Chef Fabrizio Bazzani continues his “Technique Series” with an interactive class on how to make three 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.
Marinara - Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, onions, and occasionally anchovies.
Pomodoro and Pomodoro con Soffritto – Pomodoro is an Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients. It is intended to be a quick light dish, rather than a dish in a heavy sauce.
Norma – A classic Italian recipe from the city of Catania on the island of Sicily. It is a vegetarian dish made with eggplant and often tossed with penne pasta.
Caponata – A Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
February 10, 2015 | 5:00pm | Chianti Ristorante | $39/pp*
*(tax & tip not included)
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.