It’s back to the garden for the upcoming class on Monday, August 17th, with chef Lou preparing a marinated zucchini bruschetta and a Panzanella salad. Both recipes are quick and easy and demonstrate the ingenuity of Italian cooking, making the most of stale bread and whatever is coming out of the garden at that moment. In ancient times (and even today), olive growers would use a piece of toasted bread to sample their freshly pressed olives. Today, a bruschetta (pronounced brew-sket-ah) has many toppings, the most popular being tomatoes. Chef Lou will top his bruschetta with grilled and marinated zucchini, a recipe he learned from Lydia’s relatives in Le Marche. Chef Lou’s Panzanella salad is quite traditional, using fresh tomatoes from his garden, imported olives, our rustic bread, and of course a great olive oil. Some things are just so simple and good, there is no need to alter it.
The price is the cost of the pantry items listed below, suggested for 2 people.
What you will need from our Pantry:
Loaf of our house made bread, tomatoes, garlic, onion, olives, marinated zucchini, & vinegar $30
Titone organic extra virgin olive oil from Sicily $32
How It Works:
Order all of your ingredients by calling us at 540-253-5501 and to set a pick up date and time. Please note that we are closed on Monday so you would have to pick up your pantry items by Sunday, August 16th. A video of the cooking demonstration will be posted on our Facebook and Instagram pages on Monday, August 17th at 6:00. Simply tune in and follow along!
If you miss a class or would like to participate in a previous cooking class, simply call the restaurant to order the ingredients for the desired class and participate at your own convenience using the videos on our social media pages.
