Professional Culinary Institute: March 24

Banquets/Meetings

Private Wine Events

PCI Hobby Classes for March 24, 2007
Class Descriptions:

Mar. 24, 2007 - Saturday Culinary: 10am-2:30pm $150.00 Greek Kitchen Chef George Hadres & Chef Niko
Description:	Niko Kamenis and our own George Hadres will lead the class through the preparation of some traditional Greek dishes not commonly found in restaurants but well known in any Greek home. Menu will produce a complete meal including dessert. Opa!!

Mar. 24, 2007 - Saturday Baking & Pastry: 10am-1:00pm $150.00 Couture Cupcakes Chef Christine Law
	Designer cupcakes shops are popping up all over the Bay Area, but there's no need to pay as much as $4 a piece when you can make your own. Pastry Chef Christine Law will share recipes and decorating techniques to make simple, elegant, expensive-looking treats that you can take pride in saying you made yourself! Better-Than-Hostess Chocolate Cupcakes with Sea Salt Caramel Cream Filling Banana-Pecan Chocolate Chip Cupcakes with Creamy Butterscotch Filling Glazed Orange Buttermilk Cupcakes with Pineapple Orange Marmalade Coconut Cream Pie Cupcakes with Shaved Coconut and Raspberry Filling

Mar. 24, 2007 - Saturday Special Guest: 10am-2:30pm $150 An Italian Easter Chef Evelyne Slomon
Description:	Easter is the biggest holiday in Europe; in Italy, it is a week-long celebration. The Easter meal is a festive feast grounded in ritual and tradition. Every Italian family has its own ways for preparing the traditional dishes that are based on spring vegetables, spring lamb and the creamy Torta Pasqualina. Learn how to prepare an Italian Easter feast that would make any "nonna" proud. Whether you observe Easter or not, you're sure to enjoy this exceptional dinner party. These delicious and easy to prepare dishes are perfect for entertaining family and friends. Evelyne will show you how to make this an effortless meal that will allow you to enjoy both the meal and your company. ANTIPASTO Bruschetta con Fiori di Latte e Verdura Cruda Grilled Bruschetta with Warm Fresh Mozzarella di Bufala Topped with Shaved Fennel and Spring Radish Salad PRIMI Fettuccine con Piselli, Cipolla e Menta Fresh Egg Fettuccine with Peas, Spring Onions, Fresh Mint and Saffron Butter Sauce SECUNDI Agnello al Forno Roast Spring Lamb with Garlic, Rosemary, Sage and Aromatic Root Vegetables Asparigi in Salsa di Miele Asparagus with Agri-Dolci Blossom Honey Vinaigrette, Topped with Mimosa Eggs Fagioli all'Uccelletto Slow-Cooked White Beans and Sage DOLCI Torta Pasqualina Traditional Easter Pie with Creamy Ricotta Custard and Pasta Frolla Crust