Essentials of Tuscan Cooking ‑ Hands‑on (please choose one date)
Tuesday, October 5, 2010
Wednesday, October 6, 2010
Thursday, October 7, 2010
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.

The Righteous Rice - Risotto - Hands‑on          
Tuesday, October 12, 2010
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.

Tuscany in the Fall‑ Hands‑on *New (please choose one date)
Tuesday, October 19, 2010
Wednesday, October 20, 2010
Thursday, October 21, 2010
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.

Soups and Minestre  ‑ Hands‑on
Tuesday, October 26, 2010
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.

Fresh Pasta Workshop – 5 steps hands-on – New class (please choose one date)
Tuesday, November 2, 2010
Wednesday, November 3, 2010
Thursday, November 4, 2010
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; it was always reserved for the grandmothers and mothers.  In reality, preparing fresh pasta is very simple, rather quick and will allow you to create extremely special recipes.

The Art of Terra cotta Cookery ‑ Hands‑on - (please choose one date)
Tuesday, November 9, 2010
Wednesday, November 10, 2010
Thursday, November 11, 2010
This is a class that never gets old.  Master the art of Terracotta Cookery. 
Learn why Chef Walter Potenza is the “Master of Clay.” Discover Terra Cotta cookery and its health benefits. Learn this easy, low-fat style of cooking in unglazed Terra Cotta pots. This cooking dates back to the Etruscans, 250 years before the Roman Empire. What were their secrets to a healthier life?
Receive a 15% discount on Chef Walter’s Terraware when you enroll in this class!
Plan ahead for your Holiday gifts.

Mediterranean Cuisine - from Spain to Greece Hands‑on                                                                                                                                    

Tuesday, November 16, 2010
To experience the warm sun drenched climate of the North African Coast.  To marvel in the wonders of the excellent cuisine the Mediterranean has to offer.  While the sun may not be shining outside here, it will be in this class.

One Pot Meals in 30 minutes ‑ Hands‑on
Tuesday, November 23, 2010
Wednesday, November 24, 2010
The warmth of a simmering pot and its aromatic perfume soothe both the heart and soul ~ especially with the upcoming cold winter months.  In this class you’ll create easy dishes that will nourish you over the course of the week.

Ragús and Stews - Hands‑on
Tuesday, November 30, 2010
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.

Pasta Ripiena - Filled Pasta – Hands-on  (please choose one date)
Tuesday, December 7, 2010
Wednesday, December 8, 2010
Thursday, December 9, 2010
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. 

Feast of the 7 Fishes- Hands‑on ~ NEW
Tuesday, December 14, 2010
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.  Stuffed baked clams, Zuppa di Cozze (mussels in white wine); Frutti di Mare (cold seafood salad); Jumbo Shrimp flamed in cognac; deep fried tiny squid; spaghetti fra diavolo and Baccala in Padella.   Come and share this warm and exciting evening and start your own traditions.

Abruzzo ‑ Hands‑on  (please choose one date)
Tuesday, January 18, 2011
Wednesday, January 19, 2011
Thursday, January, 20, 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.

Tastes of the Mediterranean ‑ Hands- on  (please choose one date)
Tuesday, January 25, 2011
Thursday, January 27, 2011
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.

Discovering Italy's Indigenous Varietals (Michael Lester) – New Demonstration
Wednesday, January 26, 2011
From barrel tasting on Spring Mountain in Napa to swirling a glass of Prosecco at Carnival in Venezia, it is my great pleasure to share with you my passion and experience with fermented grapes. There's more to Italian Wine than Chianti and Pinot Grigio.  You will taste delicious wines from all over the Italian  countryside.  Authentic Italian white grapes such as Prosecco, Vermentino, Falanghina, Garganega and Insolia, as well as hot reds like Aglianico, Nero d'Avola, Dolcetto, Nebbiolo and more! Appetizers will be served.

As a manager for MS WALKER Fine Wine & Spirits Michael has had the opportunity to travel around the globe and visit some of the greatest restaurants and vineyards in the world.  In doing so he’s had the luxury of working as a wine consultant for many of the top restaurants in Rhode Island as well as a Board Member for the RI Chapter of the American Institute of Wine and Food (AIWF). He has twice had the esteemed honor of speaking at the James Beard House in New York as well as many other Wine & Food events. 

Sauce Workshop: The Classics - Hands‑on  (please choose one date)
Tuesday, February 1, 2011
Wednesday, February 2, 2011
Thursday, February 3, 2011
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.

Essentials of Tuscan Cooking ‑ Hands‑on  (please choose one date)
Tuesday, February 8, 2011
Wednesday, February 9, 2011
Thursday, February 10, 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

Couples Night Out – New - Hands‑on    (please choose one date)
Tuesday, February 15, 2011
Thursday, February 17, 2011
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 the Art of Wine & Food Pairing – New  (Michael Lester) Demonstration
Wednesday, February 16, 2011
A comprehensive look at choosing the perfect wine for your meal.  From brunch to a 7 course meal, you will learn the secrets to making the perfect selection.  Appetizers will be served.

As a manager for MS WALKER Fine Wine & Spirits Michael has had the opportunity to travel around the globe and visit some of the greatest restaurants and vineyards in the world.  In doing so he’s had the luxury of working as a wine consultant for many of the top restaurants in Rhode Island as well as a Board Member for the RI Chapter of the American Institute of Wine and Food (AIWF). He has twice had the esteemed honor of speaking at the James Beard House in New York as well as many other Wine & Food events.  

Paella and Sangria – New  (please choose one date)
Tuesday, February 22, 2011
Thursday, February 24, 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.

How to Identify a Quality Wine- New (Michael Lester)
Wednesday, February 23, 2011
What is the difference between a $5 and $500 wine?  You will participate in a sensory evaluation of a range of wines at a variety of price points and quality. This will include blind tasting.  The results may surprise you. Appetizers will be served.

As a manager for MS WALKER Fine Wine & Spirits Michael has had the opportunity to travel around the globe and visit some of the greatest restaurants and vineyards in the world.  In doing so he’s had the luxury of working as a wine consultant for many of the top restaurants in Rhode Island as well as a Board Member for the RI Chapter of the American Institute of Wine and Food (AIWF). He has twice had the esteemed honor of speaking at the James Beard House in New York as well as many other Wine & Food events.

Italian Cicchette e Vino a/k/a/ Tapas - Small Plates (please choose one date)
Tuesday, March 1, 2011
Wednesday, March 2, 2011
Thursday, March 3, 2011
The Italians have Cicchette which means an introduction and the Spanish have Tapas or “Little Dishes.”  This is a centuries-old tradition in Spain and part of the fiber of Spanish life, but has only recently attracted attention in this country. We are obviously just as fond of "little bites" as Spaniards, and Tapas take appetizers into a whole new world, placing them squarely at center stage and creating an entirely new style of eating and entertaining.

Northern Italian - from Piemonte to Veneto - Hands-on  (please choose one date)
Tuesday, March 15, 2011
Wednesday, March 16, 2011
Thursday, March 17, 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.

The Essentials of Emilia-Romagna – Hands-on   (please choose one date)
Tuesday, March 22, 2011
Wednesday, March 23, 2011
Thursday, March 24, 2011
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera, you will learn to make the most traditional dishes of this area.

The Bar Food of Barcelona ~ Simply Spain - NEW (please choose one date)
Tuesday, March 29, 2011
Wednesday, March 30, 2011
Thursday, March 31, 2011
What do people in Spain say when they go on a Tapas crawl?  "Vamos a Tapear” This is such an ingrained part of Spanish social and food culture that it has become a verb. Tapas were created in the south of Spain in the town of Seville. The origin of the name comes from putting a piece of Serrano Ham on top of a wine glass to keep out fruit flies. Barcelona is the major urban center with the liveliest Tapas circuit.

30 Minute Healthy Gourmet Meals ~ NEW (please choose one date)
Tuesday, April 5, 2011
Wednesday, April 6, 2011
Thursday, April 7, 2011
Short on time but you want your family to eat healthy meals that taste great? Chef Walter has designed this class just for you. Learn how to prepare delicious meals for your family (or yourself!) in 30 minutes or less.

Chicken – Turn one chicken into 5 meals ~ NEW  (please choose one date)
Tuesday, April 12, 2011
Wednesday, April 13, 2011
Thursday, April 14, 2011
Most are at a loss as to what recipe to use for chicken.  In this class Chef Walter will teach you how to de-bone a chicken and use all its parts to prepare 5 easy meals. 

Tuesday, April 20th and 21st 2011
Celebrate Passover of the Italian Jewish Heritage.  Reservations recommended. 

See menu details at www.chefwalter.com

Date Night - Couples Cooking Workshop ~ NEW  (please choose one date)
$ 150 / couple (Limited to 5 couples)  - Best deal
Tuesday, April 26, 2011
Wednesday, April 27, 2011
Thursday, April 28, 2011
In this class you will learn how to make a romantic dinner at home from soup to nuts.  In our state-of-the-art kitchen, we will teach you and your sweetheart how to prepare a gourmet dinner for two. This will be a date night to remember as you enjoy wine from around the world, listen to romantic music, and enjoy your culinary creation.

Polenta – Abruzzese Style  (please choose one date)
Tuesday, May 3, 2011
Wednesday, May 4, 2011
Thursday, May 5, 2011
Polenta is the heart of Venetian households and the popular symbol of its cuisine.  Veneto is the heartland where all possible gastronomic variations on polenta have been experimented.  In Venice existed rustic sweets made with the yellow flour before the discovery of America.  And in the middle of the 16th century the famous polenta with Saracen grain was discovered.  These two realities allow us to think that the famous mais, as Columbus called it, could have arrived from Veneto through the Venetian traffics with the Orient.  In this class we will attempt to rediscover many of those flavors.

Cooking for Absolute Beginners – DEMONSTRATION  (please choose one date)
Tuesday, May 10, 2011
Wednesday, May 11, 2011
Thursday, May 12, 2011
This class is a great gift for new brides or brides to be.
Are you a complete novice in the kitchen?  Are you nervous about attending a hands-on cooking class?  In this relaxed and comfortable environment, we will help you get started in this absolute beginners’ cooking class.  You will learn how to choose the right kitchen equipment and tools, measures and weights; recipe reading and cooking terminology; why and how to season your food properly; and techniques such as making a vinaigrette and simple sauce, cooking fish and risotto, and making an impressive simple dessert.

Vegetarian Regional Cooking ~ NEW
Tuesday, May 17, 2011
A vegetarian diet does not have to be difficult, boring, or limited.  Most cuisines from around the world include amazing vegetarian dishes. Come learn an exciting healthy alternative to MEAT with dishes that have bold, fresh flavors and of course, delicious.