When:
March 20, 2021 @ 1:00 pm – 2:30 pm
2021-03-20T13:00:00-07:00
2021-03-20T14:30:00-07:00
VIRTUAL: Italian Comfort Foods

Saturday 1:00-2:30 PM PT/ 4:00-5:30PM ET
March 20, 2021

Instructors: Lisa Lavagetto and Julie Steinfeld

What is better than a warm cozy soup in the winter! Learn how to create classic italian dishes that will warm your soul and belly! Lisa and Julie will show you the secret to making soft and pillowy gnocchi that will melt in your mouth.   The Pasta e Fagioli is so delicious; it can be a meal in itself. Learn how to make a classic zabaglione dessert that is the perfect finish to a hearty Italian meal.

Menu:

Gnocchi with Mushroom Truffle

Pasta e Fagioli Soup

Vanilla Zabaglione with Brandied Cherries and fresh Raspberries

$25 per person

All Levels
All Ages

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Lisa Lavagetto

Lisa Lavagetto

Chef

After marrying into a first generation Italian family, Lisa Lavagetto began her love affair with Italian cuisine at the hands of her husband’s grandmother who was a resort chef on Lake Como in Italy. After refining her craft in the family restaurants Lisa came to Ramekins in 1998. Over the years, she has had the opportunity to work with such luminaries as Mark Miller, Ming Tsai, Rick Bayless, Jacques Pepin, and Paula Wolfert. While working at Ramekins Culinary School, Lisa won five gold medals and the Best in Show at the Professional Food competition at the Sonoma Harvest Fair.  In her position, most recently she was on an episode of Guy’s Grocery Games on the Food Network.

Julie Steinfeld

Julie Steinfeld

Chef

Julie Steinfeld fell in love with food and cooking right out of college at Tulane University. She honed her skills as a chef and pastry expert in the New York restaurant scene. She consulted on, tested and implemented recipes for cookbooks and magazines including Gourmet and Chocolatier, to name a few. She also accepted an invitation to prepare desserts for the James Beard Foundation. In the early 1990s, Julie brought her skills to the West coast.  She brings 15 years of catering experience and most recently served as kitchen manager and a lead instructor at Ramekins Culinary School in Sonoma, CA,