Depot Hotel – Scuola Rustica Cooking School
Contact Information
241 1st Street West
Sonoma, CA 95476
Culinary Category
Cooking Classes
Cooking Demonstrations
Culinary Focus
French
Italian
International
Description
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.
Highlights
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.
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