This meal is full of deep flavors, perfect for a cool fall night with snow beginning to blanket our mountains. The meal is also full of great techniques-create handmade ravioli filled with an egg yolk, create a cooked red wine sauce, prepare a soft polenta with flecks of red bran characteristic of the Italian Trentino flint corn from Anson Mills, and learn to make the Italian Budino custard. Sautéed spinach and a salad with fall mushrooms and greens will add a bright freshness to the meal.
Menu: Egg Yolk Ravioli with Brown Butter and Sage; Fall Mushroom Salad with Seasonal Greens; Pollo Al Vin Cotto with Sauteed Spinach served over Rustic Polenta Integrale; Chocolate Budino Tarts
*** Sign up by November 16 to secure your spot ***
Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only