COOKING CLASSES

Private cooking classes start at $95.00 per person with a $540.00 minimum. All classes are
“hands-on”, and include instruction, a recipe booklet, wine suggestions and a full-course meal.

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Below are some sample menus.

MEAT & POTATOES-UMBRIAN STYLE
 

            Mozzarella Bocconcini with Herb Sauce
            Torta al Testo
            Potato Gnocchi with Oven-Dried Tomato Basil Sauce
            Beef Tagliata on Arugula Salad with Parmigiano-Reggiano Shavings
            Champagne Zabaglione & Seasonal Fruit

STUFFED GNOCCHI WORKSHOP
           

            Wild Mushroom-Filled Potato "Ravioli" with Brown Butter
            Sausage-Stuffed Polenta Gnocchi in Marinara Sauce
            Apricot-Filled Potato Gnocchi in Cinnamon Sugar Crumbs
            Mixed Greens Salad with Plum & Parmigiano-Reggiano Shavings
            Oranges in Red Wine with Rosemary Shortbread

TUTTO PESCE 
           

            Olive Oil Fried Almonds 
            Zucchini-Stuffed Calamari on Spring Greens
            Wilted Greens with Garlic & Anchovies
            Cioppino (Ligurian Fish Stew)
            Polenta, Almond & Lemon Torte with Mascarpone Cream & Fresh Berries

ABRUZZO

           

            Bruschette with Fava Bean Puree & Sautéed Greens
            Prosecco & Strawberry Risotto
            Lamb Stew Agrodolce with Olive Salsa
            Artichokes in Marsala
            White Chocolate-Coated Grapes with Orange Mascarpone & Poppyseed Shortbread 

CUCINA UMBRA
           

            Zucchini Rolls stuffed with Ricotta
            Umbricelli with Chopped Herb Pesto
            Grilled Lemon Chicken Breasts with Arugula Sauce
            Grilled and Marinated Red Bell Peppers
            Panna Cotta with Fresh Berries

CUCINA VEGETARIANA
           

            Zucchini Flowers Stuffed with Parmigiano-Reggiano
            Chilled Cream of Green Tomato Soup with Bruschette
            Potato Gnocchi with Black Truffle 
            Grilled Red Bell Pepper Salad with Hazelnuts & Aged Pecorino
            Ricotta Pudding with Roasted Grapes

GUSTI d’ITALIA-Spring in Perugia
 

            Olive Oil-Fried Almonds
            Fava Bean & Prosciutto Crostini
            Artichoke Risotto
            Crusty Bread & Local Olive Oil
            Pork Loin Medallions with Olive- Mint Pesto
            Asparagus, Parmigiano & Pistachio Salad
            Lemon Verbena Tart with Mascarpone & Fresh Strawberries

PRANZO a PERUGIA 
 

            Prosciutto & Arugula Frittata Wheels
            Garganelli Pasta with Pear, Mascarpone & Pecorino
            Pork Medallions with Spinach, Raisins & Pine Nuts
            Mixed Greens with Fennel, Apple & Walnuts
            Dried Plum Galette with Thyme Cream

MEDITERRANEAN FLAVORS
           

            Herb Jam with Olives & Preserved Lemons
            Syrian Pita Bread
            Arugula & Goat Cheese Ravioli
            Salmon Fillet Poached in Olive Oil with Aioli & Pomegranate Molasses
            Mixed Greens, Shaved Fennel & Grapefruit Salad with Toasted Walnuts
            Lemon Brûlée Tart with Honey-Glazed Figs 

MOROCCAN KITCHEN


            Kefta (ground meat) on Skewers
            Moroccan Bread
            Eggplant Salad, Rabat Style
            Lamb Tagine with Apricots & Almonds
            Pumpkin Couscous
            Sesame Seed, Almond & Honey Cone
            Moroccan Tea

INDIAN CURRY

           

            Oven-Grilled Naan
            Sautéed Spinach Raita
            Chicken in Fried Masala
            Roasted Eggplant with Mustard Oil
            Saffron Basmati Rice
            Fresh Fruit in Rose-Flavored Cream
            Spicy Chai Tea

LEMONGRASS & GINGER

           

            Ginger-Spiced Cucumber
            Imperial Shrimp Rolls with Coriander & Peanuts
            Chicken Lemongrass Curry on Cellophane Noodles 
            Green Papaya Salad with Pork
            Jackfruit Ice Cream

SONO MARCELLA   /   CHRISTINE Y. HICKMAN  /   SANTA FE, NM  /   CHRISTINE@SONOMARCELLA.COM

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