La Tavola Marche (farm, inn and cooking school) has just changed the game when it comes to online cooking classes. They are offering not only live classes, but for the first time – live cooking classes from Italy in the kitchen of their 300 year old stone farmhouse!
La Tavola Marche (founded in 2007) is a farm to fork, hands on wildly popular cooking school (featured in Food & Wine, USA Today, Gourmet, The Guardian).
La Tavola Marche’s “LIVE from ITALY” Online Cooking Classes focus not only the recipes at hand but the technique and theories behind each dish. It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! Plus the classes are recorded and you are sent a copy. Either join in the fun and cook along with us or sit back and watch with a glass of wine.
La Tavola Marche is connecting with food & Italy lovers across the globe offering a glimpse of life in Italy with a Sunday cooking class (offered twice a month) without needing to buy a plane ticket! Chef Jason Bartner is an American expat and Executive Chef from NYC, classically trained at the French Culinary Institute, he combines years of high end international kitchen experience with the laid back, ego-free feel of an American Jamie Oliver.
The next LIVE from ITALY Online Cooking Class asks you to cook outside the box with Braised Rabbit Hunter’s Style and Roasted Potatoes with Rosemary. (Chicken can be easily substituted for rabbit if you prefer.) As well as Knife Care 101: Maintenance, care, sharpening, purchasing and using your knives.
About the Menu:
Coniglio alla Cacciatore or Rabbit in the Style of the Hunter is a famous dish, whose recipe varies widely throughout the boot. Most Americans associate ‘cacciatore’ (which literally means ‘hunter’) as a dish with a tomato base – well, not this version! Braising the rabbit in vinegar creates one of the most mouth-watering, fall-off-the-bone dishes you’ll eat! In previous online classes you’ve trusted us with chicken livers and whole fish so why not give this a try too!
Ever wonder why roasted potatoes taste so much better in Italy?! Well, it could be a few reasons. First the potatoes are golden and buttery to begin with (and homegrown at their farm) and secondly because they are made with with a two-step roasting process. This two part cooking process uses two different temperatures to achieve the desired flavor and look of the potatoes. While the potatoes are roasting Jason will discuss and answer your questions on knives: maintenance, pricing/purchasing recommendations and care, including a demo on sharpening.
About the Class
LIVE from ITALY: Online Cooking Class on Sunday, 16 February 2014
Braised Rabbit or Chicken in the Style of the Hunter
Roasted Potatoes with Rosemary
Knife Care 101: Maintenance, care and sharpening.
Early Broadcast: 1pm EST / 10am PST
Late Broadcast: 4pm EST / 1pm PST
(The class will last about an hour in duration.)
*To register, email: email@example.com
For more details, upcoming class & menus: http://livefromitalyonline.tumblr.com/
About the Cooking School & Chef
Founded in 2007, La Tavola Marche (farm, inn & cooking school) is the leading cooking school in Le Marche, Italy and #2 of 912 B&B/Inn’s on TripAdvisor. The 300 year old stone farm house sits on over 250 acres of farmland and truffle rich woods. Cooking classes include pasta & sauces, pizza in the wood burning oven, whole hog butchery, sausages & charcuterie, antipasti & desserts and a five course dinner party class. Mushroom and truffle hunts, wine tours, market trips, foraging and more!
Chef Jason Bartner takes the ego out of cooking by creating seasonal dishes from the farm to the table at his organic farm & cooking school in central Italy. Jason is a professional chef, culinary instructor & organic farmer with over 15 years of high-end culinary experience in Seattle, San Francisco, New York City, Amsterdam & Italy. Jason studied at the French Culinary Institute in New York, training with culinary legends including Jacques Pepin the worked his way up to Executive Chef in NYC.