Saturday, November 23, 2013

Cooking Classes at Rialto

          Love Rialto? You can learn how to make your favorite dishes at home, with cooking classes led by Chef Jody Adams on Sunday mornings! I recently attended the class on non-traditional Thanksgiving dishes, and got some great ideas and recipes just in time the holidays. Here's a recap of the class, and what you can expect.

          The morning begins with coffee and fresh baked scones in Rialto's Lounge lounge. These were the perfect treat to wet your appetite for the rest of Jody's delicious dishes!

          Next we headed into the main dining room to watch Jody's demonstration. We were all given recipe packets to follow along and take notes. Jody was great! So funny and personable, and she makes complicated recipes seem simple by breaking them down into smaller more manageable steps. She had some great tips, including the proper way to cut a pomegranate without making a mess and where to buy pasta sheets if you don't want to make your own from scratch (Dave's in Somerville)!

          Class also includes a three course lunch complete with wine pairings. The first course, Scallop Crudo with pumpkin seed oil, pomegranate and apple cider vinegar was served during the demo. It was just a taste of a single scallop, but it was so good I could have easily eaten a whole plate of them!

          We sat down in a private dining room for the final two courses, and while we ate Jody came around and chatted with everyone.
Squash Tortelloni Pizzocheri with Bacon

Quail with fried bread stuffing, peppers and eggplant
          I really enjoyed the class and would love to take another! It's a fun thing to do on a Sunday with girlfriends, or would make a great date!

          Classes are $125 - $150 with a 20% discount for students. A portion of the proceeds go toward the Rialto Restaurant Scholarship offered yearly at the Cambridge Rindge & Latin School. To request any information on upcoming classes or to make a reservation email jacki@rialto or call 617-234-8025.

No comments:

Post a Comment