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CAU > On-campus Summer Programs > Not So Pasta: An Italian Cookery Workshop

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Not So Pasta: An Italian Cookery Workshop

CAU On-campus Summer Programs

Week 1: July 12-18, 2009

Not So Pasta: An Italian Cookery Workshop

Italy and its marvelous regional cuisines are the focus for this workshop with CAU's superb chef, Shelley Gould. We'll master techniques and recipes from Venice and Milan to Parma, Bologna, Florence, Naples, and Palermo. We'll explore the mysteries of risotto, pasta, polenta, yeast breads, and cakes, and the art of braising and roasting meats, poultry, and seafood. We'll use Italian ingenuity in preparing fresh produce for main courses, side dishes, and desserts. Recipes will include luxurious dairy-based dishes from the cool north, concoctions that reflect the purity and cleanliness of natural flavors in central Italy, and the fresh sauces and hard wheat pasta of the hot and sunny south. For many years Shelley was one of the Cornell Hotel School's most popular instructors in cooking and catering. Her resumé also includes seventeen years as a menu designer and catering director at the St. Regis, the Pierre, and other leading American hotels. You need no special background, but Shelley's chefs must wear long pants, socks, solid shoes (no sandals), and tops that cover you well. Materials and facilities fees: $165.

Registration

The registration period for this program has passed.
Please contact us if you have any questions.