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.
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