— I'm bringing La Cucina di Terresa to the Bay Area for a 5-day series of plant-based cooking classes from Wednesday March 3 - Sunday March 7, 2010
— Each class will highlight a grain or pulse, those protein-packed seeds and pods that often leave us perplexed. We’ll chop, knead, whip, roll, roast, toast, and along the way
stir up creative well-balanced recipes - variations on rustic Italian dishes, as well as my own seasonal creations - that could easily supplant any meat dish on your table.
— All produce and ingredients will be seasonal and organic; eggs and milk products from animals treated humanely.
— Each three-course meal will be paired with natural wines from the Loire Valley that enhance the gustatory pleasure of vegetable dishes; wines of a lighter flair, with fresh
minerality and balanced acidity.
Come join in the party as we stir up marvels for the palate that celebrate the earth and the hands that toil it.
For more information visit my webpage.