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Chef Walters Cooking School 2011-2012 classes Registration Form
All classes are limited to 10-12 students.
If you would like to put together your own class of family and friends, we will do our best to accommodate you.
All classes are hands-on unless otherwise specified.
Each cooking class is $ 85.00 per class per person, unless otherwise specified.
Classes run from 6:30 - 9:30pm, with 1½ hours dedicated to cooking and the rest to enjoy your creations.
Essentials of Tuscan Cooking - Hands-on
Tuesday, October 18, 2011
Tuscany is the heartland of Italy with its foods reflecting the very best of Italy’s home cooking, its roots originating from cucina povera, or peasant cookery. The Tuscans are well known for their superior yet simple dishes, which arise from using the freshest available products. They believe in enhancing the purity and natural flavor of ingredients, rather than trying to camouflage with excess sauces and seasonings.
Pasta Ripiena - Filled Pasta – Hands-on
Tuesday, October 25, 2011
Ravioli, Angolotti, Tortellini…Learn how to make filled pasta like a master. We will share with you tips on how to make the perfect pasta and then stuff it with a variety of delectable ingredients. Did you know that Ravioli can be used as a Cicchette, an appetizer, an entree and even as dessert.
Ragús and Stews - Hands-on / sold out
Tuesday, November 8, 2011
Making ragùs or stews involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Enhance your cooking by learning the fundamentals of searing, braising and stewing. How to make ragús and stews to add to any pasta dish or to serve alone. We’ll show you how to make our famous veal stew, lamb stew, Bolognese sauce and more. This class is not one you want to miss.
The Righteous Rice - Risotto - Hands-on
Tuesday, November 15, 2011
These are known as the “Grains of Wisdom.” Risotto goes beyond its Italian pedigree. It has global reach. Risotto’s flexibility - it can take near endless combinations of proteins and vegetables. These dishes appeal to everyone since they have a smooth, creamy texture and are very versatile. Adapt seasonal ingredients and multiple flavor combinations for the ultimate Risotto dishes.
Abruzzo -Hands-on
Tuesday, November 22, 2011
In this region, the mountains stretch from the Adriatic to the highest point of the Apennines. The traditional cooking is a more rustic version. On the Coast, they are famous for their majestic fish stews and soups, which are matters of great local pride and often heated discussions. This is the section of Italy named the “Garden of Europe” for its green pastures, natural habitat, the largest national park, the Adriatic Sea and the finest food, but most of all my birthplace with a very memorable cuisine of which most are unaware.
Tuscany in the Fall-Hands-on
Tuesday, November 29, 2011
The scenery dresses with new colors. The wineries and the woods achieve the yellow and the red where the sun lightly shines. Autumn is also the season of the flavors, the fruits of the earth. Travel with Chef Walter on the roads of Gusto. You will find richness in the history and novelty and the cuisine. It is the time of the first Crush and the first Oil. The precious elements of every dish in Tuscan cooking.
Feast of the 7 Fishes- Hands-on (Please choose one date) $125/pp
Tuesday, December 6, 2011 OR
Wednesday, December 7, 2011
Memories from Christmas Eve ~ purchasing fish from the fish cart, soaking the baccala, everyone in the kitchen helping clean the fish, laughing and looking forward to a wonderful feast. Come and share this warm and exciting evening and start your own traditions.
Paella and Sangria / sold out
Tuesday, December 13, 2011
One of the most delicious dishes served throughout Andalusia is Paella. La Paella is actually the pan in which the rice dish is cooked and originally always made of iron. The word itself is Valencian and has its roots in the Latin Patella. In this fun evening you will learn how to make Spain’s most famous dish while developing some useful culinary skills. Taking on many forms and incomparable in flavor, paella is the perfect dish for entertaining and enjoying the fruits of your labor, family-style. Chef will coach students in creating a complete meal with three paella variations, along with some tapas and sangria.
Northern Italian - from Piemonte to Veneto - Hands-on
Tuesday, December 20, 2011
Some of the most mouth watering dishes come from the north of Italy. This class is always in high demand! We will prepare some of the most amazing and authentic northern Italian dishes such as rigatoni alla Bolognese, stuffed chicken breast, risotto with wild mushrooms, and of course dessert.
REGIONAL COOKING OF ITALY SERIES 1
In this Series of six evenings, you will explore each evening a different region of Italy and learn about the distinctive flavors of that region. From Rome to Naples to Tuscany to Venice to Sicily! You may attend one or attend them all!
Rome – Cucina Romana
Tuesday, January 10, 2012
Naples – Cucina Napolitana
Tuesday, January 17, 2012
Tuscany – Cucina Toscana
Tuesday, January 24, 2012
Venice – Cucina Veneziana
Tuesday, January 31, 2012
Sicily – Cucina Siciliana
Tuesday, February 7, 2012
Parent and Child Cooking Together
Tuesday, February 21, 2012
This class is specifically scheduled during February vacation.
There is nothing more fun than cooking with your children. This class promotes the idea of team work, cooperation and equality between the child and parent in the kitchen. You and your child will work as one of many teams, preparing one of 3 - 5 dishes that culminate in a group meal at the end of class.
Chicken breast basic
Tuesday, February 28, 2012
The boneless skinless chicken breast has long been a healthy, low fat staple in every home kitchen. It’s also been the foundation of too many lackluster home-cooked meals. Learn how to create new and different favorites from this convenient, economical recipe ready cut.
TAPAS AND CICCHETTE - SMALL PLATES PART I
Tuesday, March 6, 2012
In Spain, they are called Tapas; and in Italy they are called cicchette. Many Mediterranean countries have a culinary tradition of little snacks and tempting appetizers to accompany aperitifs such as sherry to enjoy in the evening. With these irresistible recipes, you will be able to hone your own small plates skills.
Diabetic Cookery
Tuesday, March 13, 2012
Diabetes is a battle that many Americans fight daily. Learn how to cook tasty modern foods that don’t put a major damper on your insulin levels. Our chefs will help you prepare several dishes using cooking methods that you can perform at home.
Fresh Pasta Workshop ~ Pasta 101
Tuesday, March 20, 2012
The Italian tradition is very rich in regards to fresh pasta, whether in a simple style or filled. Preparing homemade fresh pasta in the Italian culinary tradition is running the risk of becoming antiquated with the new generation. Preparing fresh pasta is very simple, rather quick and will allow you to create extremely special recipes.
Soups and Minestre
Tuesday, March 27, 2012
Soups in Italy are as diverse as the Italian regions, and they say: “Tell me what soup you eat, and I will tell you where you come from.” The origin of soup is connected with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This technique was available in the Mediterranean areas about 5000 B.C. Ever wondered how Italians can make a meal out of a soup? In Italy there are light soups, mainly based on broth, generally served at the beginning of the dinner, or rustic chowder‑like minestre added either of pasta or rice, that are thick and satisfying. Whichever you prefer, we’ll show you how.
TAPAS AND CICCHETTE – SMALL PLATES PART II
Tuesday, April 3, 2012
This class will feature a whole new set of small plates recipes. Small plates (Tapas and Cicchette) are a wonderful way to expand your repertoire of dishes and a fun way to entertain. Together with Chef Walter Potenza and other students, you will learn how to make an abundant array of recipes.
Couples Night Out – Hands-on
Tuesday, April 10, 2012
Newly married or single again? Learn the basics of kitchen organization, get information on the proper tools to have on hand and see how easy it really is. With this cooking class, instead of buying plates you can send your friends and family on the road to creating dishes.
Mastering Pan Sauces – Hands-on (limited to 6 students) $100.
Tuesday, April 17, 2012
What do professional chefs know about getting flavorful dishes to the table quickly and effortlessly? The answer is pan sauces, and once you’ve learned a few simple steps you’ll be able to create an infinite number of your own sauces. Join Chef Walter for an instructive menu that makes the most of quick-cooking cuts of chicken, lamb and beef. Since pan sauces are made directly in the pan you use to sear your meat, they have the benefit of being amazingly quick to prepare---sometimes even in minutes.
A Taste of Federal Hill-Hands-on
Tuesday, April 24, 2012
Recipes from Chef Walter’s Cookbook, Federal Hill Flavors and Knowledge,
Baked Italian Pasta Dishes-Hands-on
Tuesday, May 1, 2012
If the term baked pasta brings to mind just a simple pan of lasagne, it is time to expand your horizons. Baked pastas come in almost any shape and size, from the simple mixing of precooked pasta with sauce in a casserole dish to be popped into the oven, to intricately stuffed or layered pasta dishes. Baked pasta has a very long history in Italian cuisine. A layered pasta dish, similar to lasagne was in fact mentioned in the Roman gastronome Apicius in the first century AD. During the Renaissance, intricately designed layered pasta dishes were commonly served to the wealthy. Today, baked pasta is considered more of a family meal, which is often served to large gatherings due to the ability to prepare them ahead of time. In this class we will feature secrets to an array of traditional and authentic baked pasta dishes.
Tastes of the Mediterranean-Hands- on
Tuesday, May 8, 2012
The Mediterranean is a fabulous source of foods that rely on fresh produce, herbs, fish and meat. In this class you will learn how to prepare light and easy dishes that burst with flavor and are sure to become favorites for your entire family.
Sauce Workshop: The Classics - Hands-on
Tuesday, May 15, 2012
In this comprehensive back to basics sauce class, students will learn the traditional methods of preparing classic “foundation” sauces. We’ll provide lots of instruction and personal guidance and will also share ideas for incorporating classic sauces into menus and making some popular variations of the classic sauces. Sauces will be tasted throughout the class. At the conclusion, you will sample a few prepared dishes to highlight some of the sauces.
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home / ristorante / reservations / events / gift certificate / contact us / shop / celiacs / team building
Travel classes in Marche - Umbria - Abruzzo - Lazio Italy
chef walter potenza 286 atwells avenue providence ri 401-273-2652 / feedback@chefwalter.com