Cooking Classes Valentine’s Day Dinner with the Roaming Spoon
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Tuesday, February 14 6-8 pm, $65, $55 Our menu will be an explosion of colors, tastes and textures on the plate. A complimentary glass of sparkling wine is included, a pairing flight is available for an additional charge. Note: This is not a cooking class.
Fit to Eat! Mexican Favorites Thursday, February 16 6:30-8:30 pm, $49, $40* Classic Mexican dishes get a low-carb, gluten-free makeover: shredded chicken enchiladas with egg crepe "tortillas"; beef taco salad with chipotle-ranch dressing; green chili pork stew, and Mexican wedding cookies. Mayumi Tavalero
Can Do! Lemons Saturday, February 18 1-3:30 pm • $49, $40* The bright tartness of lemons can perk up a huge variety of dishes—both savory and sweet. Janet shares new ways to add lemony goodness to your cooking with ideas to keep in your pantry to use throughout the year: preserved lemons; luscious lemon curd, and lemon olive oil. Janet McDonald, The Good Stuff
Stuffed Gnocchi Monday, February 20 6-8:30 pm • $49, $40* Lucia is adding a new layer to the classic dish! She will guide us in making delectable gnocchi stuffed with a variety of fillings and topped with tasty sauces: sausage and spinach filling with a tomato sauce; mushroom and ricotta filling with a cream sauce, and a three cheese filling with pesto. Lucia Oliverio
Vegan Beans & Legumes
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Thursday, February 23 6:30-8:30 • $49, $40* In this class, we’ll discuss one of nature’s healthiest and most economical foods: the humble bean. We’ll use different methods for cooking beans in our menu: pressure cooker black bean soup; Indian spiced chickpea burgers; slow cooked white bean cassoulet with rosemary, and socca pizza. Emily Honeycutt
Tamale Party Tuesday, February 28 6-8:30 pm • $49, $40* Join Chef Adam for this hands-on workshop where you’ll learn to make delicious tamales right in your own kitchen. We will start by making homemade organic masa, and then we’ll prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Adam G. Lovelace
Lightened Up Asian Thursday, March 2 6:30-8:30 pm • $49, $40* Asian classics get a healthy twist! Feast on fresh ingredients and fabulous flavors in fresh maitake mushroom spring rolls; shrimp and asparagus stir fry; spicy Thai beef lettuce cups; vegetable chow mein, and siu mai dumplings with ground turkey and ginger. Terese Esperas
The Art of Fermentation: Miso Workshop
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Saturday, March 4 1-3 pm • $49, $40* Miso is an essential ingredient in most Japanese cuisines, adding unique flavor, protein and lots of B-vitamins. We’ll make white chickpea miso from scratch and learn how it is used as a folk medicine. We will also discuss how to use it to boost the nutrition in your everyday diet. Sawako Ama
Brewery Dinner with New Belgium Brewing Monday, March 6 6-8:30 pm • $59, $50 New Belgium was a pioneer in craft brewing in the early 1990s. Since then, they have created an eclectic lineup from the classic Fat Tire to the new Citradelic. Celebrate Sacramento Beer Week with one of the company’s original employee owners and taste old favorites and new brews alongside a fabulous globally inspired menu prepared by Chef Dio. Dionisio Esperas with Jamie Mastin
The Art of Fermentation: Dairy
THE ART OF
PICKLING Fermentation
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Join us on the farm and learn to use the ancient art of fermentation to preserve fresh produce.
SAT. MARCH
18
10am-3pm
BEER
WEEK
DINNER with
Saturday, March 11 10 am-12:30 pm • $49, $40* Fermented dairy products are traditional in cultures around the world. Fermentation encourages friendly bacteria to make products that are nutrient dense and easy to digest. We'll make yogurt, kefir, buttermilk and sour cream—and then use them to make yogurt cheese, sour cream veggie dip, and some great kefir spiced muffins. Janet McDonald, The Good Stuff
M E NU
Each course will be paired with a New Belgium Brew
A Trio of Cheeses from Around the World Tahitian Poisson Cru Mexican Street Tacos al Pastor Penne al Forno with Ham & Caramelized Onions Chocolate Espresso Mousse
MARCH
MONDAY
6-8:30PM
CLASS SCHEDULE WINTER 2017
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