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2nd edition "Cuisine de la TERRE" Bay Area Vegetarian Cooking Class Series - March 14 - 17, 2011


— Each day we'll unload a basketful of fresh produce, gather together other raw ingredients and utensils, and "peel, slice, coat, roast - knead, whisk, toss, toast" everything into creative, sumptuous dishes — variations on rustic Italian fare, as well as my own seasonal creations (with many inspired vegan and/or gluten-free dishes on the menu) — which could easily supplant any meat dish on your table! We'll then sit down to savor what we’ve created with lovely natural wines from the Loire Valley, and take a last lingering sip of tea, coffee or wine before parting ways. See menus below.
— All produce and ingredients will be seasonal and organic and as local as possible; eggs from real scratching, pecking hens, milk products from grazing, pastured cows.
— 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.
— 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 mineral tones and balanced acidity.
— The price per person for a class is $120. For 2 or more classes, a 10% discount will apply.
— Each class will accommodate a maximum of 7 cooks.
— Aprons and knives (and knife-sharpening techniques) will be provided; you need but bring a pair of willing hands and a curious palate. Any leftovers will be divided up to be taken home…
— The various recipes, along with related information, will be sent to each cook in PDF format via email. A small detailed photo-journal and “creative” group portrait of each class will be posted on my website, which participating cooks can download.

For more information and/or to reserve a spot, please visit my website. or contact me at bayarea.classes[at]lacucinaditerresa.com

— You can take a look at the menus and photos from last year's classes.

— And you can view many of the dishes we'll be cooking this year.

Come join the party as we stir up marvels for the palate that celebrate the Earth and the hands that toil it!

MENUS :: (GF) = gluten free; (V) = vegan
(Menus are subject to variation or change depending on available ingredients — or a sudden inspiration.)

— Monday evening, March 14 : 5 – 10:30 pm :: BERKELEY kitchen
Stuffed artichokes (GF) (can be V)
Lemon-Fresh Herb Quinoa Risotto (GF) (can be V)
Pistachio Blancmange w/ Seasonal Fruit (GF) (V)

— Tuesday evening, March 15 : 5 – 10:30 pm :: OAKLAND kitchen
Pansoti (can be V)

— Wednesday evening, March 16 : 5 – 10:30 pm :: SAN FRANCISCO kitchen - class is full
Torta Pasqualina
Pastiera Napoletana

— Thursday evening, March 17 : 5 – 10:30 pm :: SAN FRANCISCO kitchen
Black Spanish Radish-Red Quinoa Salad
Potato Gnocchi w/ Wilted Spring Greens
Meyer Lemon Tart w/ Roasted Pumpkin Seeds & Meringue