Alba's Cooking Classes


Columbia Mall,  to register go to http://www.secolarievoo.com/cooking-classes/


Colorful Feast of Mezze for a “HOT” summer – July 5, 2017, 6:15-8:45 pm
Mezze, a style of dining in the Mediterranean and Middle East, resembles Spanish tapas and other small plates meant to stimulate the appetite. Unlike those appetizers, mezze oten make up an entire meal, combining both cold and hot dishes. A truly social event, mezze dining encourages conversation and lingering at the table.  Come an feast with us an enjoy;
Cold Strawberry Soup, Baked Artichoke Hearts with Chevre, Spicy Carrot in Cumin Feta Olive Salad,  Hummus with Harissa, Gratin of Mussels and Tomatoes, Salmon in Orange Sauce.

Southern French Foods with a Spanish Accent – July 18, 2017, 6:30-8:30pm
For a nature and sea lover, discover the exceptional views from France's Cote d'Azur to Spain's magificent contrasting landscapes along the Catalan coast. For a nature and sea lover, discover the exceptional views from France's Cote d'Azur to Spain's magnificent contrasting landscapes along the Catalan coast. Let's prepare French and Spanish inspired dishes such as Tapenade and Chevre Stuffed Tomato, Saffron Rice with Mussels an Vegetables, and Aïoli with Young Vegetables.

Chef Alba’s Favorite Italian Summer Dishes - August 8, 2017, 6:30-8:30pm
During a hot summer, cooking easy and fresh recipes are preferable to not keep us so busy in the kitchen. These are some of Chef Alba’s summer favorites that will be simple to make, so  enjoy creating; Eggplant in Carozza, Spaghettoni al Pesto di Broccoli Pecorino and Almonds, and Shrimp Asparagus Salad with Fresh Herb Dressing.


Fragrant Lemons Dishes From Amalfi - August 22, 6:30-8:30pm
Cheerful as the people on the Amalfi coast, the bright yellow lemons sparkle when the golden sun arises.  These lemons evoke charm and color of its land. An excellent fruit rich in vitamin C and essential oils is ideal for the preparation of sunny an lemony dishes such as Vermouth and Lemon Olive Salad, Crostini with Fresh Ricotta and Lemon, Seasonal Fish Skewered with Caramelized Lemon and Bay Leaves, Orzo Pasta with Fresh Lemon and Herbs.   

Recipes from the Azure Aegean Sea - September 6, 2017, 6:15-8:45pm

The Aegean Sea set between the modern day Turkey and Greece has a coast with spectacular scenery and setting. It is a natural paradise with verdant springs, hot summers, sunny autumns and cozy winters with light rainfall. Let’s honor these Aegean with techniques and foods of ancient cultures with recipes such as Grape Leaves Stuffed with Lentils and Rice, Bulgur pilaf with Eggplant and Zucchini, Potato Salad with tahini, Adana Beef Kebabs with Yogurt Sauce, Simmered Apricots with Walnuts. 

Parma Cooking with Prosciutto – September 19, 2017, 6:30-8:30pm
Before the Roman rule, the mountainous area of Parma was occupied by the Etruscans. Today it is recognized optimally for Prosciutto di Parma. Prosciutto di Parma is the ideal ingredient to create tasty and popular dishes. We will create simple and enchanting recipes using Parma prosciutto such as, Honey Dew and crispy Prosciutto di Parma, Prosciutto and Cheese Stuffed Chicken Breast, and Gratinato of Leeks Prosciutto and Cheese. 


Dinner with the Saints!!! – October 18, 2017, 6:30-8:30pm
From her personal collections of ancient Italian-Mediterranean recipes, Chef Alba is making a few of many popular recipes that may have faded in time. Let’s take the genuineness and the flavors of age-old dishes titled after Saints (Santi) and create dishes such as Crostini di Sant’Antonio, San Petro Fish in Marsala Wine, Vegetable Gratinato San Biaggio, and special oil called Olio Santo.  


Designer pasta Dishes – October 30, 2017, 6:30-8:30pm
From floured hands to perfect pasta.  Join us for a cooking session of pasta and sauces that our grandmothers used to make and now they are served in restaurants as designer dishes. We will be making Roses of Pasta in Prosciutto and Spinach in Béchamel, Gnocchi alla Romana in Cheese Sauce, and Sicilian Eggplant and Pasta Timballo in Marinara Sauce.  


Main Event Sides for the Holidays – November 7, 2017, 6:30-8:30pm
Whether  you are hosting a holiday dinner or attending as a guest and bringing a dish, why not make delicious sides to pair with the main course.  These new side dishes deserve main event status.  Join us as we prepare and enjoy savory reen Beans Caramelized Onions and Crumbled Amaretti, Corn Soufflé, Three-Ways (colors) Mashed Potatoes, Cauliflower in Creamy Béchamel and Cheese.  

Tutto Balsamico – November 21, 2017, 6:15-8:30pm
Creating recipes with Balsamic vinegar is one of Chef Alba’s passions. Balsamic vinegar has an inimitable flavor.  It’s not just for use in salads.  It’s used to create tasty and easy to prepare dishes that are suitable for any occasion. In this class, we will be making, Goat Cheese Pears Crostini with Balsamic, Pork Loin Medallions in Balsamic, Balsamic and Herb Roasted New Potatoes, and for dessert Ricotta Cacao Trancio with Aged Balsamic Drizzle.  




Feast of 7 fishes - December 7th (Menu TBD)
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 Annapolis, Maryland
To Register: click links below each class to register




Chef Alba’s Favorite Italian Summer Dishes - August 17, 2017, 6:30-8:30pm 
During a hot summer, cooking easy and fresh recipes are preferable to not keep us so busy in the kitchen. These are some of Chef Alba’s summer favorites that will be simple to make, so  enjoy creating; Eggplant in Carozza, Spaghetti al Pesto di Broccoli Pecorino and Almonds, and Shrimp Asparagus Salad with Fresh Herb Dressing
WFM
RegOnline



Dinner with the Saints!!! – September 7,  2017, 6:30-8:30pm
From her personal collections of ancient Italian-Mediterranean recipes, Chef Alba is making a few of many popular recipes that may have faded in time. Let’s take the genuineness and the flavors of age-old dishes titled after Saints (Santi) and create dishes such as Crostini di Sant’Antonio, San Petro Fish in Marsala Wine, Vegetable Gratinato San Biaggio, and a special oil called Olio Santo.  

Designer pasta Dishes –    October 27, 2017, 6:30-8:30pm
From floured hands to perfect pasta.  Join us for a cooking session of pasta and sauces that our grandmothers used to make and now they are served in restaurants as designer dishes. We will be making Roses of Pasta in Prosciutto and Spinach in Béchamel, Gnocchi alla Romana in Cheese Sauce, and Sicilian Eggplant and Pasta Timballo in Marinara Sauce

Main Event Sides for the Holidays – November 10 , 2017, 6:30-8:30pm
Whether  you are hosting a holiday dinner or attending as a guest and bringing a dish, why not make delicious sides to pair with the main course.  These new side dishes deserve main event status.  Join us as we prepare and enjoy savory reen Beans Caramelized Onions and Crumbled Amaretti, Corn Soufflé, Three-Ways (colors) Mashed Potatoes, Cauliflower in Creamy Béchamel and Cheese.  




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To schedule a private cooking party at Secolari in Columbia, or Whole Foods in Annapolis, please contact me directly.

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