Barrio Norte, Buenos Aires, Argentina
Bored? Sitting at home wishing you had something to do, something to stimulate your interest, your intellect, your skills, your tastebuds? Wishing you knew more about what’s going on in the kitchen behind the scenes of all the food you’ve been eating, or wish you were eating? Let’s do something together about that….
Classes are offered both in person and online. For in person classes, simply because of the size of the kitchen, they are limited to no more than three students at a time. Generally, we offer options for 2-4 different classes each month, and these can be scheduled for any day or time that both you and we are available. If there’s a different topic for a class you’re interested in, feel free to ask!
| UPCOMING CLASSES (Details of the classes below in desciptions) |
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| Monday, June 2, 11:00am Argentina Ain’t All Beef Fully booked |
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| Monday, June 9, 11:00am Limeño Lunch |
Tuesday, June 10, 11:00am Color Palate of Italy 1 Basic flavors & ingredients |
| Tuesday, June 17, 11:00am Color Palate of Italy 2 Pasta, Pasta, Pasta |
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| Monday, June 23, 11:00am Basilicata, the Fiery Instep |
Tuesday, June 24, 11:00am Color Palate of Italy 3 That’s Amore, the Pizza Story |
- Argentina Ain’t All Beef. Not everything in Argentina is about steak. In this class we’ll make empanadas with a classic Patagonian mushroom filling, a main course of Pejerrey a la Colonial (assuming good fresh pejerrey are available, if not, we’ll substitute another classic local fish dish), with two side dishes – Humita en la Olla (a sort of corn pudding) and Zapallitos Rellenos (cheese stuffed globe zucchini). Monday, June 2nd, 11am-2pm. US$60, including wine.
- Our original class series, the Color Palate of Italy. This is a ten-session course, meeting once a week (although we can arrange an intensive version that meets more often). Currently scheduled to begin on Tuesday, June 10th, 11am-2pm, and continue on Tuesdays through August 12th. Taking individual sessions is fine if you’re not here for the whole period, and we can also arrange for any of the classes to be held on another day that works for all of us. Each class is US$60, or you can book the entire series for US$500 (this series can be taken via Zoom, the cost would then be $40/class, $350 for the series).
- Basic flavors and ingredients of Italian cooking
- Pasta, Pasta, Pasta!
- That’s Amore, the Pizza Story
- With, or Against, the Grain(s)
- Getting a Little on the Side
- Fish Gotta Swim…
- …Birds Gotta Fly
- Beef and Pork
- Got Game?
- What’s so Awful About Offal?
- Limeño Lunch. A trio of classic lunch dishes from the capital of Perú. We’ll make a traditional ceviche, followed by Tallarines Verdes – a Peruvian pasta dish made with a reinterpretation of pesto, accompanied by a grilled scallop of chicken or beef, and Papas a la Huancaina, a side of potatoes in a cheese & chili sauce. Monday, June 9nd, 11am-2pm. US$60, including wine.
- Basilicata, The Fiery Instep. We’re off to southern Italy and the ancient province of Lucania, now called Basilicata. We’ll make a traditional sausage and vegetable pie, and learn the ins and outs of making a true Spaghetti all’assassina. Then we’ll finish off lunch with coffee and accompanying cocoa-almond-lemon cookies, Pizzicannelli. Monday, June 23rd, 11am-2pm. US$60, including wine.
Although we’ve picked out a trio of classes as “features” for the month, the majority of our classes are on a bespoke basis – subject simply to our availability, for lunch or dinnertime, and on a range of topics. The offerings include a variety of Mediterranean cuisines and Latin American cuisines – everything from how to make a simple ceviche, to empanadas, to pastas, pizzas, paellas, and even the sweet side of things, desserts, particularly from either the Italian or Andean repertoires. One of the perennial favorites is a ten session, Color Palate of Italy course that covers a little bit of everything in the basics of Italian cooking. That has a follow-on program of standalone classes, each focusing on one of Italy’s 20 regions. Either of these can be taken as a series or picking out individual sessions of interest (ask for the “syllabus” of the two series if you’re interested).
Classes that get requested time and again are our intro to pasta class and our intro to pizza making class. Empanada making is an often asked for course, sometimes paired with a traditional Argentine main dish, either meat, chicken, or fish. One that came together from out of the blue, is a four session “Chinese Lunches” series, each focusing on a different region of China and introductions to some of the most important techniques of the cuisine. We’ve also offered some interesting classes on gluten-free baking, and various vegan or vegetarian classes on different regional cuisines of the Americas. On the wine side, primarily I offer an introduction to, and/or tastings of, Argentine wines, but am happy to discuss other options.
Book a class here. If you have a request for a class on a topic I didn’t mention above, feel free to ask – we’ll do our best to work something out!