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Culinary Venue Recipes
Culinary Venue Recipes
Recipes from our Venues
Depot Hotel – Scuola Rustica Cooking School
Depot Hotel – Scuola Rustica Cooking School
Home > United States > California
Location:
241 1st Street West
Sonoma, CA 95476
241 1st Street West
Sonoma, CA 95476
Culinary Category:
Cooking Classes
Cooking Demonstrations
Cooking Classes
Cooking Demonstrations
Culinary Focus:
French
International
Italian
French
International
Italian
OUR SCHOOL . . .
In 1987 Chef Ghilarducci and his wife Gia founded their cooking school, Scuola Rustica, and have been teaching cooking classes in California's Wine Country ever since. Chef Ghilarducci has continued to teach in Sonoma, Provence, Argentina, and in Italy. In 2002, Chef Ghilarducci had the pleasure of joining Jacques Pepin for a week of joint cooking classes at Chateau Villette outside of Paris. In 2006 Chef Ghilarducci also began teaching a series of cooking classes on Crystal Cruise Lines throughout Europe.
Each cooking class at SCUOLA RUSTICA includes a complete, lavish four or five course lunch or dinner with three or more vintage wines - while you learn new cooking skills. Chef Ghilarducci teaches techniques that will make cooks of any level more comfortable in the kitchen. During class, Chef Ghilarducci will demonstrate each new dish and discuss its origins and the techniques used to prepare it. A complete recipe book will also be provided with all the recipes. We also offer hands-on grilling classes in the garden during the summer months.
Whatever the style of class - the atmosphere is relaxed, with great food and wine in a fun and friendly atmosphere. For those who want to improve their cooking skills - you will! For those who want a great meal with friends - and a lot of fun, we can make it happen!
INDIVIDUAL COOKING CLASSES…
Since 1987, we have been teaching classes to our students - primarily on Tuscan cuisine, but also on the cuisine of all the other Italian provinces, on Country French cooking, and on the cuisine of the Mediterranean basin in general. We also offered classes in open-air grilling, Southern barbeque, Oriental cuisine, Turkish cuisine, Mayan and Mexican cuisine, and American regional cooking.
PRIVATE GROUP COOKING CLASSES…
Are you a corporate planner looking for something different for team building or a group meeting break-out event? We private cooking classes for groups from 18 to 40. The Chef and kitchen are available on weekend afternoons from 11 to 2 pm and on Monday and Tuesday evenings from 6:30 to 9 pm. We can plan a special menu just for your group from one of the Italian provinces, from France, Morocco, Greece, Central or South American, or a class of all Spanish tapas.
In 1987 Chef Ghilarducci and his wife Gia founded their cooking school, Scuola Rustica, and have been teaching cooking classes in California's Wine Country ever since. Chef Ghilarducci has continued to teach in Sonoma, Provence, Argentina, and in Italy. In 2002, Chef Ghilarducci had the pleasure of joining Jacques Pepin for a week of joint cooking classes at Chateau Villette outside of Paris. In 2006 Chef Ghilarducci also began teaching a series of cooking classes on Crystal Cruise Lines throughout Europe.
Each cooking class at SCUOLA RUSTICA includes a complete, lavish four or five course lunch or dinner with three or more vintage wines - while you learn new cooking skills. Chef Ghilarducci teaches techniques that will make cooks of any level more comfortable in the kitchen. During class, Chef Ghilarducci will demonstrate each new dish and discuss its origins and the techniques used to prepare it. A complete recipe book will also be provided with all the recipes. We also offer hands-on grilling classes in the garden during the summer months.
Whatever the style of class - the atmosphere is relaxed, with great food and wine in a fun and friendly atmosphere. For those who want to improve their cooking skills - you will! For those who want a great meal with friends - and a lot of fun, we can make it happen!
INDIVIDUAL COOKING CLASSES…
Since 1987, we have been teaching classes to our students - primarily on Tuscan cuisine, but also on the cuisine of all the other Italian provinces, on Country French cooking, and on the cuisine of the Mediterranean basin in general. We also offered classes in open-air grilling, Southern barbeque, Oriental cuisine, Turkish cuisine, Mayan and Mexican cuisine, and American regional cooking.
PRIVATE GROUP COOKING CLASSES…
Are you a corporate planner looking for something different for team building or a group meeting break-out event? We private cooking classes for groups from 18 to 40. The Chef and kitchen are available on weekend afternoons from 11 to 2 pm and on Monday and Tuesday evenings from 6:30 to 9 pm. We can plan a special menu just for your group from one of the Italian provinces, from France, Morocco, Greece, Central or South American, or a class of all Spanish tapas.
Summer Cooking Class Series
Our new 2008 Summer Series of cooking classes will take a little circuit of both France and Italy. A lot of our students have asked for Antonio to lead a couple of our classes. Great! Michael and Antonio have a lot of fun cooking together, so they have put together a combination of French and Italian menus for you... Gia will finally be back to do a couple of dessert with you as well. Come join us!
We start in July (14th or 15th 6:30 PM) on Bastille Day with Provence. This is a region that Michael and Antonio both love - as it is really a mix of Italy and France. We are going to start with FOUGASSE - a savory Provencal flatbread scented with rosemary and fresh lemon. It is a great compliment to our second course, MOULES PROVENÇALE. This is a hearty broth of tomatoes, garlic, Pernoc tarragon with fresh steamed mussels. The next dish is a show-stopper, but so easy to do for a crowd of guests - GIGOT D'AGNEAU. This succulent roast leg of lamb is roast with figs, lemons, rosemary, thyme and glazed with balsamic. Accompanying the lamb is a LES PETITS FARCIS NIÇOIS - the classic little stuffed Provencal vegetables that are absolutely delicious. Dessert is very French, but so easy to make - GALETTE DES ROIS AUX AMANDES - a delicate almond tarte topped with glazed strawberries and served with crème fraîche.
For our next class in August (25th or 26th 6:30 PM), we move back to Italy to the beautiful little town of Perugia. Our first course is a savory CROSTATA AL FUNGHI DEL BOSCO - a flaky tart with wild mushrooms. The Perugini are great fans of polenta, so for our second course we have POLENTA GNOCCHI CON SALVIA. These tender, but unusual gnocchi are served in a delicate sauce of browned butter and sage. The main course is a classic from Perugia, ARROSTO DI MAIALE AL'AGLIO. This spicy, fragrant loin of pork is rubbed with unusual spices and herbs, roast, and served with RABE CON RICOTTA SALATA. This treatment of rabe with lemon and ricotta compliments the roast pork perfectly. For dessert we have a classic in the Perugina pastry shops - TORTA NOCCIOLA. Here a delicate hazelnut crust is filled with a rich chocolate-hazelnut ganache and studded with whole hazelnuts. We won't even pretend it is low-cal. But just a little sliver won't hurt, will it?
For our third class in September (29th or 30th 6:30 PM) we are going to swing back to the north of Italy, to the town of Reggio Nell'Emilia in the hills near Parma. This menu celebrates the great local products of Parma and Emilia Romagna. Our first course features the dry-cured beef of the region BRESAOLA CON ARUGULA. This is a simple salad of arugula is topped with paper-thin beef and an unusual piquant dressing. For a primi we will have RISOTTO AL'LIMONE. This delicate risotto has strips of prosciutto and is scented with fresh lemon. For main course we have one of our very favorite chicken dishes POLLO REGGIANO. This crisp roast chicken is seasoned with mustard, roast with potatoes and pancetta, and served with wilted chicory. It has become a real family favorite for us because it produces such a great result for so little effort. Finally for dessert, there is a rustic TORTA ROSMARINO. This humble country cornmeal cake is scented with vanilla and rosemary and served with pears poached in red wine. Very Italian.
Finally, for our fourth class in October (20th or 21st 6:30 PM), Antonio is going to show us some of his favorite Parisian bistro food. These are some great classics. This is a great class for those of you who want to pick up a sauce technique or two. Our first course is great dish to learn for a party, as it can and must be done ahead - PÂTE DE CAMPAGNE. Pâté is not hard to make - everything depends on the quality of the ingredients. Next is a bistro classic - FILETS DE SOLE DIEPPOISE. Don't be scared of fish. We will show you how to do this sole with prawns flawlessly every time. For main course, we have the classic sautéed steak - ENTRECÔTE DE BOEUF, SAUCE BEARNAISE. Here again we can show you the trick to a perfect sautéed steak. Béarnaise sauce can be done ahead and held as well. We will show you how. What would a steak be without POMMES FRITES? How do they get those French fries so perfectly crisp? Come to class and we will show you how. Finally for dessert we are going to do something delicate and delicious, CRÊPES SUZETTE - thin little crepes with an orange-Grand Marnier sauce. We think you will really enjoy the flambé.
Come join us for our new Summer Series. Michael, Gia, and Antonio look forward to seeing you, as well as enjoying some great food and wine together.
Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.
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Salsa Pomodoro
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
2 ribs of celery, finely chopped
1 cup of defatted unsalted chicken broth
1 tablespoon chopped garlic
10 Italian plum tomatoes, peeled seeded and chopped or One 16 ounce can of chopped plum tomatoes in juice
Salt and black pepper to taste
1 tablespoon of mixed dried Italian herbs
Cook the first three ingredients in the chicken broth for ten minutes. Add the garlic, the tomatoes, salt, pepper, and dried herbs. Cook over low heat for 35 minutes, stirring occasionally to make sure it does not stick. Keep warm or refrigerate in a non-reactive container until ready to use.
Recipe
MALFATTI TOSCANI
Spinach gnocchi with Parmigiano Reggiano and tomato sauce
Spinach gnocchi with Parmigiano Reggiano and tomato sauce
Ingredients:
2 pounds fresh spinach, very well washed
Salt and pepper
Nutmeg
1 pound ricotta
4 TB sweet butter, softened
1 1/3 cups flour
2 eggs plus 2 egg yolks, well beaten
Melted butter
Fresh grated Parmesan cheese
Directions:
Make the Salsa Pomodoro, below, and reserve. Next, put the spinach in a sauté pan and cook with just a small amount of water, covered. When tender, drain well and squeeze dry. Chop very finely and then beat together with the ricotta and butter. Season to taste with salt, pepper, and nutmeg. (A Cuisinart works very well for this.) Next beat in the flour, the eggs, and then adjust seasoning to taste. Bring a large pot of salted water to the boil. Shape all the gnocchi mixture into walnut-sized dumplings. Cook in the boiling water a few at a time--scooping each out as it cooks and floats to the surface. Drain all the dumplings when they are done. Place some of the Salsa Pomodoro in the bottom of the baking dish, top with the gnocchi, taking care not to crowd the gnocchi in the pan. Sprinkle with Parmesan cheese. Bake for 10-15 minutes at 425-degrees. Serves 8.
Salsa Pomodoro
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
2 ribs of celery, finely chopped
1 cup of defatted unsalted chicken broth
1 tablespoon chopped garlic
10 Italian plum tomatoes, peeled seeded and chopped or One 16 ounce can of chopped plum tomatoes in juice
Salt and black pepper to taste
1 tablespoon of mixed dried Italian herbs
Cook the first three ingredients in the chicken broth for ten minutes. Add the garlic, the tomatoes, salt, pepper, and dried herbs. Cook over low heat for 35 minutes, stirring occasionally to make sure it does not stick. Keep warm or refrigerate in a non-reactive container until ready to use.
