I have delicious memories of the Italian restaurants where my family occasionally went to dinner. I loved those places, and Saltimbocca was a favorite dish and always on the menus. I rarely see it today and think of it as “retro” dish, possibly because veal is no longer commonplace. In this class, we will make a chicken Saltimbocca, pounding chicken breasts until they are thin and tender, then topping them with sage, prosciutto and fontina cheese. To accompany this entree, you will assemble a beautiful and classic antipasto platter with a variety of cheeses, meats, and condiments to enjoy with a fall panzanella salad. You will also learn to make a white wine pan sauce for the saltimbocca and prepare an orzo dish with fresh herbs. Our dessert pear cake is a very traditional Italian fall dessert.

Menu: Antipasto Platter; Fall Panzanella Salad with Roasted Squash and Hazelnuts; Chicken Saltimbocca with White Wine Leek Pan Sauce, Orzo with Lemon and Herbs; Torta di Pere - Pear Cake

** Sign up by September 24 to reserve your spot**

Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only