February – April 2013
Executive chef Nicholas Jankowski will work with participants on an italian classic : Garlicky Mussels and Mediterranean Pasta.
Learn how to make a simple, delicious dough then create a white pizza topped with arugula salad, eggplant and mushroom. Also will make a Popeye pizza.
Chef/owner Frederic Feufeu a native of the Loire Valle and experienced New York chef is now operating the fabulous Bleu on Cape Cod. He will work with participants on Fred’s Bacalao and Braised Lamb Shank Shepherd’s Pie.
Dana and Art Tilman will be your hosts. Dana’s focus is cold and hot foods, pastry making and baking as well as culinary competitions plus food styling for photography. Art’s background is on the business of menu making, purchasing and marketing.
Learn how to make your own bread without kneading!