May 1- Beginning Cheesemaking: Ricotta A/TX

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cheese.jpg

May 1- Beginning Cheesemaking: Ricotta A/TX

60.00

Itching to create your favorite Italian dishes from scratch? Hope to make your classic ravioli taste like your sweet Sicilian Nonna? Elevate your basic quiche, omelette, salad, spread, or dip? In this beginning class, learn the basic skills necessary to make soft cheeses, and bring home your own batch of fresh, homemade herbed ricotta cheese, ready to make your best bites shine.

May 1| 6:30-8:30 |BYOB

Class will be held at a private kitchen in the Bouldin Creek area of South Austin. Address will be provided 24 hours prior to class. No refunds are given, but you may transfer your spot with notice.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

 

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