Menu of Classes | TheRooster&TheCarrot

Welcome to Spring 2025

Savoring Italy

2025 is the year of Italy in the cooking studio. Our culinary trip this year is to Tuscany.

Since only 14 of you are going with me, I’ll bring Italy to the cooking studio for everyone else to enjoy the whole year. We’ll cook our way around Italy's 20 distinct regions.

Special Event!

Naples & Amalfi Coast - A Campania Feast with Guest Chef Giovanni Amato

This class has two chefs for the price of one! Since our trip to Italy is already sold out, let me bring more of Italy to you! Let me introduce you to my friend, Giovanni. Born and raised in Napoli, where you can smell the food while you walk down every street, where people argue about who has the original recipe and then invite you to their house to try their food, even if you don’t know the person. Chef Giovanni will guide us through his home region of Campania to share memories and food knowledge. We will start the class with an olive oil and cheese tasting and I’ll ask Chef Giovanni to share his knowledge of these Italian cuisine pillars. You’ll enjoy three courses from Campania and learn what makes it special. Many of the ingredients Chef Giovanni uses during the class will be available for sale after the class. Ticket prices for this class would have been $125 BUT due to the generous sponsorship from Maria’s House Montessori in Doylestown, tickets will remain at the current $85 price.

Demonstration class. Dairy, wheat, meat and nuts used.

April 24th at 6pm

Tuscany

Panzanella, Polenta Parmigiana with Mushroom Ragu & Cantucci

Let’s dive right into Tuscany, the site of my October culinary group trip. There are so many things that make this region special and I can’t wait to share them with you throughout the year. Panzanella and Cantucci are two Tuscan icons, among many. Working in two’s, you’ll make Tuscan Cantucci, what we often call biscotti. And to keep this menu vegetarian, we’ll make a Mushroom Ragu to enjoy on top of our creamy, cheesy polenta.

Semi hands-on class. Vegetarian class. Dairy, wheat, corn, nuts, onions, olives used.

May 15th at 6pm

May 22nd at 6pm

Rome/Lazio & Piemonte

Grissini, Roman Polpette, Asparagus Gratin, Panna Cotta with Strawberries

While grissini (breadsticks) originated in Turin (Piemonte region), it is one of the few things you will see in many regions in Italy. You hand roll this icon of the Piemonte and I’ll share the fun story of its origin. Next we’ll make Roman style meatballs (Polpette) using ground chicken and olives. I’ll need some helping hands for rolling and cooking. We’ll also put together a quick Asparagus gratin to enjoy this seasonal star. For dessert you’ll enjoy the classic Panna Cotta topped with another seasonal star, fresh and juicy strawberries!

Semi hands-on class with helping hands needed. Meat, wheat, dairy, sesame and olives used.

May 29th at 6pm

June 5th at 6pm

The Artist Series continues featuring Pierre-Auguste Renoir

Rissole à la Champignon y Fromage, Poulet Renoir & Sweet Orange Focaccia

The consummate Frenchman, Renoir lived in 3 distinct regions during his lifetime. Our menu focuses on Paris and Provence to reflect his time in both places. Sweet and Savory Rissole were among the newest and popular appetizers at events and restaurants during the Belle Epoch period. You will make a savory version with mushrooms and cheese. When Renoir moved to Cagnes-sur-Mer in Provence (next to Nice and close to the Italian border) in his latter years, his wife Aline perfected many recipes but two of note: Bouillabaisse and a chicken dish that became known as Poulet Renior, made with the flavors of the South of France. Finally, working in two’s, you’ll decorate a sweet orange focaccia with what’s in season to replicate the Renoir style of painting - how he loved flowers and women in hats - and enjoy it as dessert drizzled with honey. This was surely on his plate as part of afternoon tea or a snack for the many family picnics.

Hands-on class. Dairy, wheat, meat, olives used.

May 1st at 6pm

May 8th at 6pm