Classes


Solari Cooking Demonstration

 Classes

Winter/Spring 2016

           

             

Monday, March 7th – Cooking class AND wine tasting with Specialty Wines’ resident expert!

Chef David Whitney and Owner Michael Roddy of Paesano Restaurant, Ann Arbor               $65.00

 

Springtime in Italy….featuring new seasonal foods from Paesano Restaurant’s Spring Menu! Dave’s passion for old world Italian food, local ingredients and creative spirit allow him to bring a unique twist to a well-known style of cuisine. He strives to remain true to the Italian vision while incorporating local flavors. Fresh, nutritious ingredients with full textures are a high priority, plus the desire to be inventive!

Appetizer:     Slowbraised Oxtail Slider with crisp watercress and saffron aioli

Salad:           Roast Beet Salad with dry blueberries, shaved fennel, red wine vinaigrette and goat cheese crumbles

Entree:          Risotto Crab Cake with blue crab and sweet chili pea puree

Dessert:        Deconstructed Cannoli

 

 

 

Monday, March 14th                  

Executive Chef Regan Reik of Pier W                                                                                     $55.00                                                

Chef Reik interned at the esteemed Alain Ducasse at the Essex House in NYC.  He’s held top positions at several Ritz-Carlton locations, including Executive Sous-Chef in Cleveland and Dearborn plus as Chef de Cuisine in Battery Park, New York.  Regan’s dishes are always creative, original and fresh.  This is sure to be an amazing class!

Appetizer:  

Entrée:      

Dessert:     

 

 

Monday, March 21st

Owner & Chef Bob Sferra of Culinary Occasions                                                                    $55.00

Born into a big Italian family, Bob thinks cooking symbolizes everything he loves. After graduating from John Carroll, he apprenticed to Parker Bosley, then went on to the Ritz-Escoffier and L’Ecole Lenotre in France.  Bob earned a Grand Diploma in Pastry Arts from The French Culinary Institute in NYC, served as Pastry Chef at the Inn at Turner’s Mill; Executive Chef at The Harp-Irish Pub; Chef at The Foundation House of the Cleveland Clinic and Culinary Director for the Viking School.  Bob chose this menu because it’s a partial celebration of the season!

Salad:            Roasted Asparagus Salad with Crispy Pancetta, Dill & Shallot Vinaigrette

Entrée:          Savory Easter Pie

Dessert:        Orange Rice Torta

 

                                                                                                                                                  

 

 

 

As always, our classes are held from 7:00 p.m. to 9:00 p.m. at Solari.  All classes include a generous sampling of everything demonstrated, with tastes of wines chosen by the chefs to complement the foods.  You may come to the store to make your class reservation, or call us at 440-333-9600 with your credit card number.  Class fees are non-refundable.  Please note that there are plenty of parking spaces available behind the store, off Depot Street. We hope to see you soon.  Buon Appetito!

 

 

 

 

 

 

 

         

 

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