eventdetail
Photo courtesy of Stephan Pyles and Paula Lambert

Escape to Tuscany with James Beard Award winner Chef Stephan Pyles and Paula Lambert of The Mozzarella Company during a weekend-long culinary experience. Events includes Calzone and Chianti Reception, A Taste of Tuscany Cooking Class, an Italian Wine Dinner, and Sunday Brunch.

EVENTS:

Friday, March 3

  • Calzone and Chianti Reception - 7 pm ($50 per person)

Saturday, March 4

  • A Taste of Tuscany Cooking Class - 11 am ($45 per person)
  • Italian Wine Dinner - 7:30 pm ($95 per person). Dinner will feature Chef Pyles’ spin on Italian cuisine and fine cheeses from The Mozzarella Company. Menu highlights include Brown Butter Orecchiette with white anchovy, green garlic, tarragon and Calabrian chili; Grilled Pork Roast served with polenta made with Paula’s goat cheese, and porcini-eggplant caponata; and Rhubarb Semifredo with shortbread crumbles and vanilla custard

Sunday, March 5

  • Sunday Brunch at Sustenio, 10:30 am-1 pm ($35 per person). Featuring parmesan-crusted chicken, carved strip loin with lemon and rosemary, and Italian-inspired pastries.

Escape to Tuscany with James Beard Award winner Chef Stephan Pyles and Paula Lambert of The Mozzarella Company during a weekend-long culinary experience. Events includes Calzone and Chianti Reception, A Taste of Tuscany Cooking Class, an Italian Wine Dinner, and Sunday Brunch.

EVENTS:

Friday, March 3

  • Calzone and Chianti Reception - 7 pm ($50 per person)

Saturday, March 4

  • A Taste of Tuscany Cooking Class - 11 am ($45 per person)
  • Italian Wine Dinner - 7:30 pm ($95 per person). Dinner will feature Chef Pyles’ spin on Italian cuisine and fine cheeses from The Mozzarella Company. Menu highlights include Brown Butter Orecchiette with white anchovy, green garlic, tarragon and Calabrian chili; Grilled Pork Roast served with polenta made with Paula’s goat cheese, and porcini-eggplant caponata; and Rhubarb Semifredo with shortbread crumbles and vanilla custard

Sunday, March 5

  • Sunday Brunch at Sustenio, 10:30 am-1 pm ($35 per person). Featuring parmesan-crusted chicken, carved strip loin with lemon and rosemary, and Italian-inspired pastries.

Escape to Tuscany with James Beard Award winner Chef Stephan Pyles and Paula Lambert of The Mozzarella Company during a weekend-long culinary experience. Events includes Calzone and Chianti Reception, A Taste of Tuscany Cooking Class, an Italian Wine Dinner, and Sunday Brunch.

EVENTS:

Friday, March 3

  • Calzone and Chianti Reception - 7 pm ($50 per person)

Saturday, March 4

  • A Taste of Tuscany Cooking Class - 11 am ($45 per person)
  • Italian Wine Dinner - 7:30 pm ($95 per person). Dinner will feature Chef Pyles’ spin on Italian cuisine and fine cheeses from The Mozzarella Company. Menu highlights include Brown Butter Orecchiette with white anchovy, green garlic, tarragon and Calabrian chili; Grilled Pork Roast served with polenta made with Paula’s goat cheese, and porcini-eggplant caponata; and Rhubarb Semifredo with shortbread crumbles and vanilla custard

Sunday, March 5

  • Sunday Brunch at Sustenio, 10:30 am-1 pm ($35 per person). Featuring parmesan-crusted chicken, carved strip loin with lemon and rosemary, and Italian-inspired pastries.

WHEN

WHERE

Éilan Hotel & Spa
18603 La Cantera Pkwy.
San Antonio, TX 78256
https://www.facebook.com/events/1749229098728954/

TICKET INFO

All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.