I'm bringing La Cucina di Terresa to the Bay Area for a 5-day series of plant-based cooking classes from Wednesday March 3 - Sunday March 7, 2010.

— Each class will highlight a grain or pulse, those protein-packed seeds and pods that often leave us perplexed.
We’ll chop, knead, whip, roll, roast, toast, and along the way stir up creative well-balanced recipes − variations on rustic Italian dishes, as well as my own seasonal creations − that could easily supplant any meat dish on your table.

— All produce and ingredients will be seasonal and organic; eggs and milk products from animals treated humanely.
— Each three-course meal will be paired with California wines that enhance the gustatory pleasure of vegetable dishes; wines of a lighter flair, with fresh minerality and balanced acidity.

— Each class will accomodate a maximum of 7 cooks.
— Aprons and knives (and knife-sharpening techniques) will be provided; you need but bring a pair of willing hands and a curious palate.
— Printouts of the various recipes and related information will go home with each cook, as will as any leftovers…
— Morning classes will begin at 10 am sharp and end around 3 pm
— Evening classes will begin at 5 pm sharp and end around 10 pm
At each class we’ll cook up an array of meat-free recipes, sit down to savor what we’ve created, and take a last lingering sip of tea, coffee or wine before parting ways.
— I’ll post a small detailed photo-journal and “creative” group portrait of each class on my website, which participating cooks can download.
— The price per person for each class is $120. For 2 or more classes, a 10% discount will apply.
Come join in the party as we stir up marvels for the palate that celebrate the earth and the hands that toil it.

To buy a GIFT CERTIFICATE, click please contact me from HERE.

MENUS

— Wednesday DINNER, March 3, 5 - 10 pm : Oakland Hills kitchen - IS FULL
Farinata w/ ground fennel seed, green onion chutney
Lemon-orange salad & Bruschetta w/ Black Olive Patè
Stuffed Swiss chard leaves
Erbazzone (green herb tart)
Almond blancmanger with lavender syrup 

— Thursday DINNER, March 4, 5 - 10 pm : San Francisco kitchen - 3 spots left
Fava bean purée, sautéed chicory bruschetta
White bean bruschetta w/ fresh mint olive oil, walnuts
Sautéed green olive, fresh mint salad
Panissa [Italian rice–bean dish] with roasted spring vegetables
Lemon tarte w/ roasted seed medley

— Friday dinner, March 5, 5 - 10 pm: Berkeley kitchen - 2 spots left
Watercress bruschetta w/ fresh hazelnut olive oil
Raw carrot-roasted millet salad w/ horseradish sauce
Quinoa risotto w/ seasonal vegetable or quinoa cakes
Tarte Tatin w/ bay leaf, or Castagnaccio (chestnut cake) with fresh lemon marmalade

— Saturday lunch, March 6, 10 am - 3 pm : Berkeley kitchen - 4 spots left
Rice crackers w/ fresh goat cheese and marmalade
Honey-Thyme Roasted fennel w/ Fresh Goat Cheese
Arancini (by way of risotto) with seasonal vegetable filling
Baci di dama / Lemon granita  

— Sunday lunch, March 7, 10 am - 3 pm : Emeryville kitchen - 2 spots left
Pinzimonio w/ seasoned olive oil and fresh garlic mayonnaise
Buckwheat polenta w/ orange seasoned wilted greens
French macarons w/ salted caramel filling
* because macarons are time consuming, Sunday’s lunch fare will be lesser

- You can view many of the dishes we'll be cooking here.
- My roasted radishes (if available) as well as other nibbles will be served at the beginning of each class.