The Italian Kitchen – Summer Pasta Workshop Summer is here and pasta can be the perfect summertime meal if kept light and easy. All you need is a few simple ingredients, some fresh produce and your stovetop. In this hands-on class, Chef Jen Tarantino Reyes will teach you how to turn flour and olive oil into a silky pasta dough which you will use to create two unique shaped pastas, no pasta roller needed! You’ll get your hands floury making Pici, a thick spaghetti type noodle from Tuscany and Cavatelli, a small shell from Southern Italy. You will make: Pasta Dough with “00” Flour and Olive Oil Hand shaped Pici Pasta Pomodoro with Burrata and Calabrian Chili Oil Hand shaped Cavatelli Pasta with Broccoli Lemon Sauce Served with a Seasonal Summer Salad
Cook it in Cast Iron – Chicago Deep Dish Pizza Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare! Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!! You will make your pizza with the dough the chef has made ahead so it has time to proof, you will make dough in class to take home and recreate your pizza for more family or friends. Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request) Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons A pizzeria staple on every table is Giardiniera. Chef Jen will demo the pickling for you to enjoy! Enjoyed with cold beer or wine Pizza cooked in Cast iron if a team of 2, singles cook pizza in a 6″ non stick skillet
The Italian Kitchen – Ricotta Gnocchi If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make and plate Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs Ricotta Gnocchi with Tomato Butter Sauce served with Braised Italian Sausage Chef will make Sfingi Italian Fried Doughnuts with a Dark Chocolate Dipping Sauce for your dessert
The American Summer BBQ Enjoying summer and hankering for some good BBQ? Then join Chef Jen Tarantino Reyes in this hands on class, as she takes the best of two regions, Texas and the Carolinas, and melds them together. Most of the flavor of Texas BBQ comes from the fat in the meat that’s been dry rubbed and cooked slow and low, and the sauce is traditionally served on the side. To twist the flavors, Chef Jen serves her tender pork ribs with a sweet and vinegary Carolina BBQ sauce and mouth watering side dishes from both regions. While the ribs are slow cooking, you’ll be busy creating the sauce and side dishes for your BBQ feast! Dry Rubbed Oven Smoked Baby Back Ribs with Carolina BBQ Sauce Creamy Lemon Rainbow Slaw Sweet Corn Pudding Compressed Watermelon with Whipped Feta, Honey and Fried Rosemary
The American Summer BBQ Enjoying summer and hankering for some good BBQ? Then join Chef Jen Tarantino Reyes in this hands on class, as she takes the best of two regions, Texas and the Carolinas, and melds them together. Most of the flavor of Texas BBQ comes from the fat in the meat that’s been dry rubbed and cooked slow and low, and the sauce is traditionally served on the side. To twist the flavors, Chef Jen serves her tender pork ribs with a sweet and vinegary Carolina BBQ sauce and mouth watering side dishes from both regions. While the ribs are slow cooking, you’ll be busy creating the sauce and side dishes for your BBQ feast! Dry Rubbed Oven Smoked Baby Back Ribs with Carolina BBQ Sauce Creamy Lemon Rainbow Slaw Sweet Corn Pudding Compressed Watermelon with Whipped Feta, Honey and Fried Rosemary
The Italian Kitchen – Ravioli 3 Course Dinner Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Starting with just flour and eggs, you’ll create your own pasta dough and then learn how to roll your dough into silky, smooth sheets of pasta. Next you will turn your pasta sheets into raviolis stuffed with a light lemony, herbed ricotta filling. Perfect for a quick, light dinner any night of the week. In this hands-on class, you will make and enjoy: Fresh Handmade Pasta Dough Ravioli with Lemon Herbed Ricotta Filling in a Tomato Sauce Tuscan Kale Salad with Parmesan, Toasted Bread Crumbs with a Lemon Vinaigrette Served with Sfingi – Italian Fried Doughnut with Dark Chocolate Espresso Sauce
The Spanish Kitchen – Modern Tapas Spanish Tapas became a passion of Chef Jen Tarantino Reyes early in her culinary career. The small plates, with their flavorful combinations of proteins, seafood and vegetables, were on weekly rotation in her home kitchen after her first visit to Barcelona. Come learn the secrets behind these classic delicacies and learn some chef twists that will elevate your next tapas party. In this class you will make and enjoy four unique Spanish dishes, accompanied with wine, of course! Menu: Golden Beet Carpaccio with sherry vinegar, garlic and parsley Potato Chip Tortilla Española with capers and garlic aioli Albondigas-Spanish Meatballs (beef & pork) with a smoked paprika tomato sauce Gambas al Ajillo – Prawns in Garlic Butter with lemon and herbs Bread for dipping for all the yummy sauces!
The Peruvian Kitchen – Pollo a la Brasa Spicy and Succulent, this is one roasted chicken dinner to update your go-to meals! We will bring the taste of Peru into your home kitchen, with an uncommonly delicious spice marinated, slow roasted Peruvian Chicken! In this hands on class with Chef Jen Tarantino Reyes, you will learn how to spatchcock a chicken, as well as marinate and roast until the skin is burnished yet still juicy! The quick green sauce and marinade alone are versatile with multiple applications to brighten up any meal. This chicken dinner packs so much flavor it will surely become a family favorite! Pollo a la Brasa is a marinated and roasted Chicken with Aji Verde with a spicy green sauce of cilantro, jalapeño, lime & yogurt) Arroz Verde – Peruvian Green Rice Ensalada de Pepino y Palta – Cucumber and Avocado Salad Served with Suspiro de Limeña (Dulce de Leche with Meringue) for dessert
Tex Mex – Fiesta Ready! Elevate your game when it comes to preparing a Tex-Mex meal, whether it’s for your family or a fiesta for friends, you will learn all the tricks and techniques in this class!! Chef Jen Tarantino Reyes will show you how to make fresh handmade flour tortillas (and we mean fresh, without grocery store additives and preservatives)! You’ll never want store bought again! Your fresh tortillas will be brimming with flank steak and all the toppings and sides necessary for a fantastic Tex-Mex Fiesta! Come join us in this hands-on class and make: Jalapeño Queso (with store bought chips) Pico de Gallo Esquites – Mexican Corn Salad Freshly Rolled Pork Fat Flour Tortillas Flank Steak, Thinly Cut, Marinated then Pan-Seared We’ll cook and sip cold Beers, Wine and or Margaritas! (2PP)
Tex Mex – Fiesta Ready! Elevate your game when it comes to preparing a Tex-Mex meal, whether it’s for your family or a fiesta for friends, you will learn all the tricks and techniques in this class!! Chef Jen Tarantino Reyes will show you how to make fresh handmade flour tortillas (and we mean fresh, without grocery store additives and preservatives)! You’ll never want store bought again! Your fresh tortillas will be brimming with flank steak and all the toppings and sides necessary for a fantastic Tex-Mex Fiesta! Come join us in this hands-on class and make: Jalapeño Queso (with store bought chips) Pico de Gallo Esquites – Mexican Corn Salad Freshly Rolled Pork Fat Flour Tortillas Flank Steak, Thinly Cut, Marinated then Pan-Seared We’ll cook and sip cold Beers, Wine and or Margaritas! (2PP)