Dear Friends of the Cooking School,
It’s already time to think about summer winding down as the colorful and cool days of fall arrive.
We had another exceptional culinary excursion to the Emilia-Romagna region of Italy in May. Each
trip includes new experiences and chances to learn more about the rich culinary culture of Italy.
This year, I took the opportunity to travel to Bologna before the trip began and enjoyed a private
cooking class with an Italian chef. Meatballs, zucchini sformato and handmade pasta were on the
menu for our day in the kitchen. The chef shared a lot of information, and I was surprised to learn
pasta making is seeing a resurgence among young Italians who want to keep the art alive for future
Please look for information and details on the 2018 Italy trips in the Winter 2018 brochure. Next year we plan to offer an additional trip to Tuscany with a wine and food focus. Information will also be available at The Cooking School and online when details are available.
Wine and food classes are well attended here at The Cooking School. In this brochure we offer three classes with menus worthy of any holiday dinner. In October, we feature chocolate in every course. Chip Emmerich from Burnet Ridge Winery is back in November, showcasing his delicious wines. December brings in Dan Frey for what is sure to be another “epic” experience.
Dave Schmerr’s wine tastings had a break out favorite with Wine and Small Bites. It was so well received that we now offer two different dates and two different menus for you to enjoy this fall. Our students raved about the delicious small bites of food with wines paired specifically to them. Look for these classes with The Tasting Room logo.
We are pleased to offer a Beer and Food class with Daniel Schmerr of Sonder Brewing in Mason. Daniel is certified as a Sommelier and has completed the first level of Cicerone Certification for beer professionals. Daniel and I have put together a pairing menu that is sure to please any beer lover!
The Fall brochure always features our holiday classes and this year is no exception. For those of you who make the cookie, gifts from the kitchen and hor’s doeuvres classes an annual event, you will not be disappointed. We are thankful to be a part of your holiday plans and hope the recipes from our classes will make your holiday menus bright and tasty.
Happy holidays, from our kitchen to yours!
Leigh Barnhart Ochs - Cooking School Director