Alba's Cooking Classes


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

2018


Under the Tuscan Moon – January 9, 2018, 6:30-8:30pm
Chef Alba’s cooking is born of tradition, aiming to recovering its high cultural and gastronomical values and most of all, sharing it. Tuscan food is a style of life, a way to communicate with grace, elegance, and simplicity. In this class, we will be preparing traditional  Schiacciata con L’uva e Gorgonzola, Gnudi alla Toscana, Bite- Size Pork Tenderloin in Prosciutto and Balsamic, and Tuscan Peas and Pancetta

Main Course Soups “You Can”,  Eat With a Fork – January 31, 2018, 6:30-8:30pm
Soups are delicious and very satisfying in cold weather months. They are also perfect to prepare ahead. Warm up and learn to transform plain soups into flavorful main course dishes you can eat with a fork, like Italian Vellutata of Potatoes with Spinach Polpettine, Minestra with Ricotta Dumplings, Lentil Vellutata in Red Wine and Crispy Broccoli and Pancetta, and for dessert Apple Calzone.

Valentine Italian Style, February 14, 2018, 6:15-8:30pm
In preparation for February 14th storefronts set up heart-shaped themed items on display to remind us of this special day. Stories, legends, traditions fill this day with memories for all lovers around the world. On Valentine’s Day we look for special or romantic dinner to share with loved ones.  Join Chef Alba for delicious and easy recipes that have been selected for this occasion. We will discover together how to make it memorable with recipes such as Savory ricotta and Pistachio Tartufi, Pan grissini con Fontina e Prosciutto Cotto, Risotto all’Arancio e Prosecco, Portobello Mushrooms Caprese Style, and for dessert Chocolate and Almond Capri Cake

Path to Perugia Cooking - February 27, 2018, 6:30-8:30pm
Perugia, a province of Umbria has the atmosphere of another era, due to the paths of medieval villages, palaces, castles and the fortresses of charming villages.  Every path has a special meaning, just like the special food we will prepare. Please come and enjoy a Variety of Perugia Crostini, Penne Con Verza Pomodoro e Pancetta, Swiss Chard in Garlic and Lemon, and Baci da Perugia (chocolate Kisses)


Pass the Grated Cheese PleaseTuesday March 6, 2018, 6:30-8:30pm
Grated Parmigiano and Pecorino are two of the most beloved cheeses in Italy that cannot be missed on a dinner table. A plate of pasta seems incomplete if it’s not served with a sprinkling of grated cheese. Let’s discover and savor delicious dishes using these treasured cheeses such as Nodini (bread knots) di Parmigiano with Marinara, Petto di Pollo con Spinaci e Ricotta, and Tortini di Verdure e Formaggio


Enchanting Recipes of Casablanca, Tuesday march 27, 2018, 6:30-8:30pm
The cuisine of Casablanca, Morocco is rated among the best in the world because of its aromatic spices, how the food is carefully and artistically prepared, and how delightfully it is served. The anticipation is to always please the guest so they know they are welcome. In this class, we will be making Braised Meatballs in Ras-El-Hanout Spice, Zaalouk (Eggplant and Tomato Cooked Salad), and Seffa Couscous.

Sunny Taste of  Spain – Tuesday April 10, 2018 ,  6:30 - 8:30pm
Over the centuries, the cuisine of Spain has been influenced by many cultures such as the Phoenicians, the Romans, and the Moors. Whether you're in Barcelona or Madrid, or on a countryside or coastal retreat, the food of Spain is full with flavor and charisma. Don’t miss Shrimp with Mortar-Pestle Garlic Harissa Sauce, Chorizo in Rioja Wine, Spicy Potatoes in Saffron Aioli, Homemade Mini Focaccia with Sea Salt and Rosemary


Two Chefs are Better than One!!!- Wednesday April 25, 2018, 6:30-8:30pm
Enjoy the art of team work with Chef Alba and Chef Ravi fusion cooking of Middle Eastern and Thai Cuisines.  Learn how to explore an array of delicious, colorful and aromatic flavors of these exotic cuisines. Quench your appetite with tempting recipes such as Chicken Satay with Yogurt Cucumber Sauce, Middle Eastern Beef Lettuce wraps, Fragrant Almond and herb Pilaf, Cheese and Walnut Stuffed Eggplants and for dessert Halva Cake.  





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 Annapolis, Maryland
To Register: click links below each class to register



2018

Main Course Soups “You Can”,  Eat With a Fork – January 19, 2018, 6:30-8:30pm
Soups are delicious and very satisfying in cold weather months. They are also perfect to prepare ahead. Warm up and learn to transform plain soups into flavorful main course dishes you can eat with a fork, like Italian Vellutata of Potatoes with Spinach Polpettine, Minestra with Ricotta Dumplings, Lentil Vellutata in Red Wine and Crispy Broccoli and Pancetta, and for dessert Apple Calzone

Under the Tuscan Moon – February 2, 2018, 6:30-8:30pm
Chef Alba’s cooking is born of tradition, aiming to recovering its high cultural and gastronomical values and most of all, sharing it. Tuscan food is a style of life, a way to communicate with grace, elegance, and simplicity. In this class, we will be preparing traditional  Schiacciata con L’uva e Gorgonzola, Gnudi alla Toscana, Bite- Size Pork Tenderloin in Prosciutto and Balsamic, and Tuscan Peas and Pancetta

Path to Perugia Cooking - February 23, 2018, 6:30-8:30pm
Perugia, a province of Umbria has the atmosphere of another era, due to the paths of medieval villages, palaces, castles and the fortresses of charming villages.  Every path has a special meaning, just like the special food we will prepare. Please come and enjoy a Variety of Perugia Crostini, Penne Con Verza Pomodoro e Pancetta, Swiss Chard in Garlic and Lemon, and Baci da Perugia (chocolate Kisses)

Pass the Grated Cheese Please and Wine Tasting – March 2, 2018, 6:30-8:30pm
Grated Parmigiano and Pecorino are two of the most beloved cheeses in Italy that cannot be missed on a dinner table. A plate of pasta seems incomplete if it’s not served with a sprinkling of grated cheese. Let’s discover and savor delicious dishes using these treasured cheeses such as Nodini (bread knots) di Parmigiano with Marinara, Petto di Pollo con Spinaci e Ricotta, and Tortini di Verdure e Formaggio

Enchanting Recipes of Casablanca, March 23 , 2018, 6:30-8:30pm
The cuisine of Casablanca, Morocco is rated among the best in the world because of its aromatic spices, how the food is carefully and artistically prepared, and how delightfully it is served. The anticipation is to always please the guest so they know they are welcome. In this class, we will be making Braised Meatballs in Ras-El-Hanout Spice, Zaalouk (Eggplant and Tomato Cooked Salad), and Seffa Couscous.

Sunny Taste of  Spain – Tuesday April 10, 2018 ,  6:30 - 8:30pm 
Over the centuries, the cuisine of Spain has been influenced by many cultures such as the Phoenicians, the Romans, and the Moors. Whether you're in Barcelona or Madrid, or on a countryside or coastal retreat, the food of Spain is full with flavor and charisma. Don’t miss Shrimp with Mortar-Pestle Garlic Harissa Sauce, Chorizo in Rioja Wine, Spicy Potatoes in Saffron Aioli, Homemade Mini Focaccia with Sea Salt and Rosemary 




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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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