Chef Frank “opens the books” to three generations of family recipes. In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts). Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.
There are no pre-requisites and each session is self-contained. You may attend any or all.
- Session 1 (September 16) – Mother Sauces
- Session 2 (September 30) – Building Flavor
- Pasta e Fagioli
- Session 3 (October 14) – Vedure
- String Beans
- Brussels Sprouts
- Session 4 (October 28) – Pestos
- Kale Pesto
- Red Pepper Pesto
- Pesto Bianco
- Avocado Pesto
- Session 5 (November 11) – Noni Specialties
- Noni’s Chicken
Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian. Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.