Nov
11
2:00 PM14:00

Stuffed turkeywith homemade ricotta and spinach. Celeriac pure, apple torta della nonna.

Perfect for your Christmas or Thanksgiving. Homemade ricotta, spinach and pine nuts will be the stuffing for the butterflied turkey breasts. Celeriac pure with gremolata (gremolata is a chopped condiment made with garlic, parsley, lemon zest, and anchovy. Gremolata is the perfect umami). The Germans, the Jewish and the Italian have a variation on this cake or torta. This apple torta is dense and moist studded with a ton of apples. It will become one of your favorite fall cakes.

WINE PAIRING

DOMAINE ROCHE GUILLON BEAUJOLAIS

 

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Nov
4
2:00 PM14:00

Gorgonzola and hazelnut tortelloni, pumpkin veloute'sauce , fig almond tart.

 

We wanted to include pumpkin in our class.This is a delicious starter recipe. Homemade Tortelloni is stuffed  with sweet gorgonzola and hazelnuts, served in a creamy velvety  pumpkin veloute. Pastafrolla  is Italian for "short pastry", and it is the base most used for a variety of tarts and cookies. This dough will be the base for our crostata or tart.

WINE PAIRING

AMARONE

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Oct
28
2:00 PM14:00

Gnocchi with broccoli, mussels and clams. Malfatti with sage brown butter

A comforting and delicious dish, gnocchi is a soft dough dumpling made with flour and potato. We will serve it with a light clam, mussel and broccoli rabe sauce. Malfatti translates to "badly formed". These ricotta, spinach and parmigiano dumplings are delicious. Like gnocchi we will learn to use as little flour as possible to make a light fluffy dumpling. We will finish with the best beurre noisette, (a sauce of butter cooked until brown). Beurre noisette will become one of your favorite sauces. Keep it in your fridge and fry duck eggs for your Sunday special breakfast. 

WINE PAIRING

GAVI

MAUI SAUVIGNON BLANC

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Oct
7
2:00 PM14:00

Crespelle alla fiorentina, chocolate budino

Light and crispy crepes are going to be the  foundation for this savory dish. We will layer the thin pancakes with spinach, fresh homemade ricotta and pecorino from Sardinia. Perfect dish to be prepared in advance. We will finish by making the creamiest chocolate budino served with fiore di sale siciliano and DOP olive oil 

WINE PAIRING

CHIANTI CLASSICO CASA EMMA

GOVERNO SAN GIOVESE

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Sep
30
2:00 PM14:00

Saffron Malloreddus, sausage and fennel ragu' Biancomangiare.

Learn how to make gnocchetti Sardi a beautiful sausage and fennel ragu.

We will finish with a dessert from my childhood in Sicily, biancomangiare. Biancomangiare is a budino originated some time in the Middle Ages. Made with homemade almond milk, we will serve it with a fruit compote.

 $65.00 per person $75.00 with wine

WINE PARING

PRIMITIVO, ITALY

EASTON, AMADOR COUNTY ZINFENDEL

JIGAR, DRY CREEK VALLEY ZINFANDEL

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Sep
21
6:30 PM18:30

A Sicilian Night at Quinci Emporium

 

Lets celebrate the flavors of Sicily with squid ink homemade pasta, Monkfish ragu with fennel,nduja, and saffron. Ricotta granita with honey, pistachios, and fig compote.

After the class enjoy pecorino sardo with homemade crusty bread.

We will seat down all together around our farm table to enjoy the exquisit dinner.

This dinner is paired  with wine and the price is $75.00 per person.

 

 

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Jun
24
2:00 PM14:00

Summer sauces, the best pesto Genovese, Sicilian pesto and fresh homade basil and tomato sauce.

Lets start with the smallest and greenest leaves of basil, the best parmigiano and some olive oil. Sicilian pesto has almonds and chopped fresh tomatoes, like Genovese pesto it is served cold. Perfect for summer dinners. Light and bright tomato sauce with fresh basil. We will also learn how to make tagliolini ( LONG PASTA A LITTLE THICKER THEN SPAGHETTI)

Buon appetito!

 

Also hours 2pm-4pm Sundays, $65.00 per person $75.00 with wine

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Jun
15
6:00 PM18:00

Friday night at QE cook and eat. Burrata and preserved lemons ravioli, preserved lemons, perfect scallops with salsa verde. Campari sorbet.

Learn how to make the perfect pasta, with fresh ricotta and in house preserved lemons. Salsa verde is one of the most loved sauces in Italy and perfect for grilled fish or veggie. Lets finish with a campari spritzer in a sorbet form.

 

 

Also hours 2pm-4pm Sundays, $65.00 per person $75.00 with wine

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Jun
10
2:00 PM14:00

Orecchiette di grano arso, mushroom and veggie ragù, ricotta granita

Burnt wheat orecchiette (this is a dish from Puglia) in this class we will toast duram wheat flour in order to produce a nutty, smokey flavor that will be used to make and shape the orecchiette. The finished pasta will be topped with a vegetable ragù. We will finish with a perfect summer dessert, ricotta granita

 

Also hours 2pm-4pm Sundays, $65.00 per person $75.00 with wine

 

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May
27
2:00 PM14:00

The wonderful world of ricotta. Learn how to make ricotta,and use it in a baked ricotta savory cheesecake, ravioli with ricotta and preserved lemons,strawberrys with saba

We will learn how to make ricotta, and use it for a baked ricotta with herbs and olives, served with fettunta (crostini grilled with olive oil). also we will make ravioli with ricotta and preserved lemons.We will finish with strawberrys marinated in aged balsamic.

 

Also hours 2pm-4pm Sundays, $65.00 per person $75.00 with wine

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May
6
2:00 PM14:00

Paella, Tortilla de papas, flan

Learn how to entertain Spanish style. We will start with layers of thin potatoes and onion for this version of Spanish tortilla. Serve it cold, as appetizer, with salad for lunch or take it on a summer picnic. One of my all time favorite dish, this paella is a winner. Iranian saffron,bomba rice, chorizo, lobster. We will finish with a perfect flan, a baked custard with a rich brown syrup. 

 

 

Also hours 2pm-4pm Sundays, $65.00 per person $75.00 with wine

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Apr
15
2:00 PM14:00

Learn How to make gnocchi

Ricotta gnudi with chantarelle (Soft dumplings made with homage ricotta)

Gnocchi with duck rags (Learn how to make great gnocchi) 

 

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Also hours 2pm-4pm Sundays, $65.00 per person $75. with wine

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Mar
25
2:00 PM14:00

Sauces and pasta

Learn the most wonderful Italian sauces 

Amatriciana

Cacio e pepe

Carbonara with guanciale

 

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Also hours 2pm-4pm Sundays, $65.00 per person $75. with wine

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Mar
18
2:00 PM14:00

Italian dinner with friends

Brasato in barolo ( short ribs), gremolata

polenta with herbs 

Lemon panna cotta

 

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Also hours 2pm-4pm Sundays, $65.00 per person $75. with wine

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Mar
11
2:00 PM14:00

Cooking with shell fish

oysters with granita

mussels with chunky tomatoes, whine. served with fettunta

Homemade parsley fettuccine with clam sauce

 

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Also hours 2pm-4pm Sundays, $65.00 per person $75. with wine

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