Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
is located in Andalusia, Spain, and is the cultural and economic capital of the
Costa del Sol. The cuisine, with its alluring flavors and aromas evoke
reminiscences of ancient traditions. Dishes are simple and tasty made with
ingredients that are capable of conquering even the most refined palate. Let’s
make Paprika Spiced Almonds, Char Broiled Tomatoes on Crusty bread, Spicy
Grilled Shrimp with Ginger and Chilies, Moorish Zucchini with Pine Nuts
is undoubtedly one of the most ancient and appreciated beverages in the world.
With its intense perfume, fragrance, and color, it fascinates not only the most
experienced connoisseurs, but also all who appreciate good food. Wine is a
classic companion for the enrichment of a meal.
It can also become an unexpected ally for the creation of infinite
number of recipes; this is why it’s important to select an excellent quality
wine. We will create and enjoy
Spaghetti al Vino Bianco, Bocconcini of Pork alla Cacciatora, Broccole Rape al
Join Chef Alba in creating a Mediterranean inspired vegan menu. Many
recipes in the Mediterranean culinary tradition were based on plant-based
foods. From appetizers to sides, let’s
reinterpret traditional recipes to tasty vegan dishes such as Polenta and Tomato Crostini, Rigatoni al Forno with
Broccoli and Vegan Béchamel, and Zucchine e Peperoni alla Menta
Meze, All Greek to Me! November 2, 2018, 6:30pm
All over Greece and the
Middle Eastern world, an assortment of small savory plates, “Meze” are enjoyed.
Known in other countries as tapas, antipasto, or hors d’oeuvres, these small
plates are foods to share with friends in an unrushed environment. Let’s cook
and relish the tradition of making Greek Mezes of tasty dishes such as Pan
Fried Feta in Sesame Seeds and Honey, Meat and Rice Stuffed Tomatoes, Greek
Yogurt Based Coleslaw Salad, and Spinach and Cheese Pie in Phyllo.
Brunch started as a
Sunday meal when you got up late for breakfast but still a little early for
lunch. Brunch is an American invention, however in the last few years the trend
of Brunch has caught on in Europe, where brunch is also popular and generally offered
on Saturdays and Sundays. Let’s learn and enjoy making Nuvole di Uova (Egg in a
Cloud), Coffee Pancakes with Nutella Cream Sauce, and French Toast Stuffed with
Ricotta and Strawberries.
New Sides for the Holidays - November 16, 2018, 6:30PM
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. Let’s make and enjoy Savory Pecorino Cheese and
Fruit Tart, Puree of Potatoes Green Beans and Basil, Portobello and Prosciutto
Al Gratin, and Butternut Squash al Gorgonzola.
Feast of Seven Fishes - December 7, 2018 , 6pm start
The Feast of 7 fishes (Festa dei Sette Pesci),
originated in Southern Italy and is celebrated on Christmas Eve every year. A
typical seven-fish menu varies from family to family, or region to region. It
typically consists of seven different fish and seafood dishes. In this class our menu is: Leek Chickpea
Vellutata with Crusty Shrimp, Crostini Tuna and Cannellini Beans, Mussels in
Gorgonzola and Cream, Salmon Torta, Roasted Cod with Tomato Caper White wine,
Seared Scallops with Fresh Herb Dressing, and Fish of Season in Potato and