Tuscan Sun-Kissed Breakfast: Hands-on
What do you get when an extroverted Italian-American Chef spends 6 weeks in Firenze, Italia and shares her culinary ideas with a local Italian restaurant? Answer - delicious authentic brunch ideas that have been kissed by the Tuscan sun! Join Michele Bommarito and make ricotta pancakes served with fruit coulis, French toast with sugar-kissed mascarpone cheese and fresh fruit compote, and open-face eggs benedict ciabatta with parmeggiano reggianno drizzle and marmallata peppercini. Delizioso! Bring a tool kit with the following: paring, chef and bread knives; peeler; spatula; dough cutter; pastry brush; thermometer; and measuring spoons. Prerequisite: CES 2187 Cooking 101 Skill Development or with instructor's approval.
Currently no sections of this class are being offered.
** book required
* book and usb required