MON – THUR 10:00AM – 11:30 AM
July 20-23, 2020
Instructors: Lisa Lavagetto & Julie Steinfeld
Families and kids, join us for a trip around the culinary world. Learn knife skills including usage, care and safety when cutting. Learn different measuring tools and proper equipment. We’ll also focus on safety and sanitation in the kitchen. Check out the menus below. Don’t miss this amazing culinary adventure!
From Italy: Handmade pasta (3 shapes!) Pomodoro Sauce and Chocolate Budino
From Mexico: Kings Ranch Casserole, Black Bean and Pasta Salad, Mexican Wedding Cookies
From Asia: Singapore Curried Rice Noodles, Spring Rolls, Coconut Sweet Rice with Mango
American Classics: Meatloaf Cupcakes with Mashed Potato Frosting, Baby Spinach Salad with Warm Bacon Dressing and Strawberry Shortcakes
Recipes will be emailed to participants in their email confirmation
Fee: Individuals $100; Families with multiple participants $205
Tuition includes instruction by two expert chefs, recipe sourcing, and recipes presented in various stages of completion.
Appropriate for families with kids ages 7-12
The deadline for enrolling in this class is Wednesday, July 15; the class may be cancelled if we do not reach minimum enrollment by this time.
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 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,