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Fun for Foodies Vacations If you consider food and wine one of your hobbies, or your passion, you might enjoy planning a Jacob Hill Inn "Fun for Foodies Vacation," where you'll enjoy regional culinary experiences while staying at one of Southeastern New England's finest inns. Please
note: The price for each work shop is in addition to your room charges. "Extraordinary
Epicurean Experiences" |
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The Italian Center for Culture and Gastronomy-Chef Walter's Cooking School - Chef Walter Potenza graduated from the Culinary School of Villa Santa Maria in Chiete in 1971. Less than a year after graduating Chef Walter moved to the United States and quickly began to draw rave reviews as a unique and authentic Italian chef. He directed some of the finest restaurants in New England before opening his first restaurant and Currently operates Walter's Restaurant and Spezia Foodsmiths on historic Federal Hill in Providence, Rhode Island. Chef Walter has created very special hands-on cooking classes, team building classes and private cooking party programs. Individuals will learn to capture the art of specialty gourmet cooking. Groups will experience working together as a team to bond relationships and work more effectively in organizations. They began their 13th year of culinary events in 2008. Over 3,900 students have participated in these classes since. Tuesday classes are limited to 8 students and Wednesdays are reserved for special group programs which you can choose from the additional topics listed below. All classes are hands-on. Each class is $75.00 per person unless otherwise specified. Classes run from 6:30 - 9:30pm with 1 ½ hours dedicated to cooking and the remainder to enjoy the wonderful food that was prepared by the class. Price includes cooking class, dinner with one glass of wine. They will supply you with recipes, apron, and side towel. The rest is lots of fun with some good friends and wine to complement the evening. Gnocchi Workshop Hands on November 18, 2008 The only difficult thing about gnocchi is its pronunciation, but many home cooks are mystified by this classic pasta. Chef Walter will show you how to mix, roll and shape gnocchi. These classic Italian potato dumplings are light, airy, and fluffy. In addition, we will show you how to make some traditional accompanying sauces for each one. The Art of Terra cotta Cookery Hands on November 25, 2008 This is a class that never gets old. Master the art of Terracotta Cookery. Learn why Chef Walter Potenza is the “Master of Clay.” Discover Terra Cotta cookery and its health benefits. Learn this easy, low-fat style of cooking in unglazed Terra Cotta pots. This cooking dates back to the Etruscans, 250 years before the Roman Empire. What were their secrets to a healthier life? Receive a 15% discount on Chef Walter’s Terraware when you enroll in this class! Plan ahead for your Holiday gifts. Mediterranean cooking / Spain to Greece December 2, 2008 To experience the warm sun drenched climate of the North African Coast. To marvel in the wonders of the excellent cuisine the Mediterranean has to offer. While the sun may not be shining outside here, it will be in this class. One Pot Meals for Winter Hands on December 9, 2008 The warmth of a simmering pot and its aromatic perfume soothe both the heart and soul ~ especially with the upcoming cold Winter months. In this class you’ll create easy dishes that will nourish you over the course of the week. Country Cooking – Trattoria Style December 16, 2008 Trattorias are Italy's informal, often family-run, restaurants, and they are usually home to the best cooking in the country. Simple dishes prepared with great care and the freshest ingredients typify trattoria cooking; nothing fancy, but everything absolutely delicious and memorable. This new class is a celebration of trattorias all over Italy where I tasted some of the most delectable meals of my life. Ragús and Stews - Hands on January 20, 2009 Making ragùs or stews involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Enhance your cooking by learning the fundamentals of searing, braising and stewing. How to make ragús and stews to add to any pasta dish or to serve alone. We’ll show you how to make our famous veal stew, lamb stew, Bolognese sauce and more. This class is not one you want to miss. Pasta Ripiena - Filled Pasta - Hands-on January 27, 2009 Learn how to make ravioli like a pasta master. We will share with you tips on how to make the perfect past and then stuff it with a variety of delectable ingredients. Did you know that a Ravioli can be used as a Cicchette, an appetizer, an entree and even as dessert. Techniques of Italian Cooking Wednesdays, February 4th, 11th and 18th $350.00 This series provides a thorough introduction to Italian cooking through an in-depth exploration of typical ingredients and techniques, allowing you to prepare complete meals representative of Italy’s great gastronomic regions. You’ll master pasta preparation, both homemade and dried, to which you will be able to pair tasty sauces (while knowing the difference between a ragu and a marinara!). You will learn about meat cookery by making dishes like saltimbocca and scaloppini, explore the Italian approach to cooking seafood, and learn various ricotta- and risotto-based preparations. This course consists of three 3 hour classes. A Decadent Evening of Chocolate and Port - DEMONSTRATION $60.00 February 3, 2009 Americans are just beginning to catch on to the long-standing European tradition of pairing wine with dessert. The complex flavor profile of Port is an exceptionally good match with chocolate, as Chocolatier Bernadette Ciccione of Ocean State Chocolates will demonstrate in this decadent class. If you’re a lover of chocolate or a Port enthusiast, you won’t want to miss this preview class featuring recipes and pairing ideas. Valentine’s Day is just around the corner.
Napoli In Cucina Hands on February 10, 2009 Naples is chaotic and fascinating and it has spawned some of the world’s greatest foods. Influenced by The French and Spanish Historic cooking. Neapolitan cooking is the gateway of the South Italian culinary treasures. The Essentials of Emilia-Romagna February 17, 2009 Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera, you will learn to make the most traditional dishes of this area. Northern Italian - from Piemonte to Veneto - Hands-on February 24, 2009 Some of the most mouth watering dishes come from the north of Italy. This class is always in high demand! We will prepare some of the most amazing and authentic northern Italian dishes such as Rigatoni alla Bolognese, stuffed chicken breast, risotto with wild mushrooms, and of course dessert.
Healthful Cooking March 4th, March 11th and March 18th $350.00 Great eating doesn’t have to come with an expanding waistline. We’re not talking diet, calorie counting, or complete deprivation of the things that make a meal enjoyable. Rather, modification is the key word here! This new series of classes was conceived intelligently, with a 21st-century cook in mind. On day 1, you will explore the use of herbs and spices to make sure that every dish delivers full flavor. The second class will be spent learning light dishes that you can make at the beginning, or after a long day, for easy everyday dinning. On day 3, you will prepare a festive meal designed to entertain friends and family without ever compromising your light cooking choices. This course consists of three 3-hour classes. Gluten-Free Cooking March 3, 2009 Do you have sensitivity to gluten? Gluten-free meals can be creative, tasty and simple and provide wholesome goodness for your special diet. Our restaurants are GF and allergy sensitive ! Tastes of the Mediterranean Hands- on March 10, 2009 The Mediterranean is a fabulous source of foods that rely on fresh produce, herbs, fish and meat. In this class you will learn how to prepare light and easy dishes that burst with flavor and are sure to become favorites for your entire family. Abruzzo Hands on March 17, 2009 In this region, the mountains stretch from the Adriatic to the highest point of the Apennines. The traditional cooking is a more rustic version. On the Coast, they are famous for their majestic fish stews and soups, which are matters of great local pride and often heated discussions. This is the section of Italy named the “Garden of Europe” for its green pastures, natural habitat, the largest national park, the Adriatic Sea and the finest food, but most of all my birthplace with a very memorable cuisine of which most are unaware. Sauce Workshop: The Classics - Hands on April 7, 2009 In this comprehensive back to basics sauce class, students will learn the traditional methods of preparing classic “foundation” sauces. We’ll provide lots of instruction and personal guidance and will also share ideas for incorporating classic sauces into menus and making some popular variations of the classic sauces. Sauces will be tasted throughout the class. At the conclusion, you will sample a few prepared dishes to highlight some of the sauces. Mastering Pan Sauces April 14, 2009 What do professional chefs know about getting flavorful dishes to the table quickly and effortlessly? The answer is pan sauces, and once you’ve learned a few simple steps you’ll be able to create an infinite number of your own sauces. Join Chef Walter, for an instructive menu that makes the most of quick-cooking cuts of chicken, lamb and beef. Since pan sauces are made directly in the pan you use to sear your meat, they have the benefit of being amazingly quick to prepare---sometimes even in minutes. Sauce Workshop: Contemporary Sauces Hands on April 28, 2009 In this comprehensive back-to-basics sauce class, we will tech you thetraditional methods of preparing contemporary sauces that may appear difficult to recreate but are, in fact, easy for the home cook to make. Students will be guided through an impressive assortment of contemporary sauces with lots of instruction and personal guidance. Successful suggestions will be offered for using these sauces in your menus at home. Some sauces will be tasted during the class; others will be enjoyed at the conclusion of class. Basic Table Manners $60.00 May 5, 2009 Chef Walter Potenza has been teaching children the basic art of the table and restaurant etiquette for the past 20 years. Participants will learn to set the table, determine which utensil is appropriate and how to be a gracious host of hostess. Participants will enjoy a luncheon at which they will practice their newfound skills. For ages 9 and up. Classes are also available for adults or corporate. Olive Oil Workshop - DEMONSTRATION $35.00 May 12, 2009 Come celebrate this versatile fruit, the olive, in this special demonstration cooking class, lecture and comparative tasting devoted to the olive and olive oil. Food bites...served. Chef Walter is a "Mastro Olearo", and a member of the IOOC / International Olive Oil Council / Madrid Spain Tapas and Sangria - DEMONSTRATION $ 60.00 May 19, 2009 The Italians have Cicchette which means an introduction and the Spanish have Tapas or “Little Dishes.” This is a centuries-old tradition in Spain and part of the fiber of Spanish life, but have only recently attracted attention in this country. We are obviously just as fond of "little bites" as Spaniards, and tapas take appetizers into a whole new world, placing them squarely at center stage and creating an entirely new style of eating and entertaining. Additional Class topics Customize your own class, maximum 12 guests Below are two sample classes Seafood from the Ligurian Coast - Hands-on Baked Italian Pasta Dishes - Hands-on |
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