Italian Table

The course is divided into five 3-hour courses, described below, offered over one week as part of summer camp program.

1. Kitchen Safety – Knife Skills

   Students learn about typical knives used in the kitchen, with a particular focus on paring and chef knives. Students learn how to safely handle knives to slice and dice produce and other ingredients. Primary menu includes pasta with red and green sauce and a salad.

2. Sauté and Browning Technique

   Students learn the difference between browning and sautéing as they prepare Chicken Piccata and sauté seasonal vegetables Italian-style.

3. Risotto

   Students learn about simple and nutritious ways to serve risotto. Students prepare a quick seasonal sauce for basic risotto.

4. Italian Courses

   Students learn the basics of table etiquette, such as table setting, course order, passing, and serving. They will prepare a simple three-course seasonal meal, including such courses as anti-pasta, pasta, an entrée and dessert.

5. Celebration– Anti Pasti and Italian Appetizers

   Students celebrate the completion of class and prepare traditional Italian appetizers such as bruschetta, frittata and other seasonal tastes--often making economical use of leftover vegetables from the week.