so this past weekend saw the next cooking class fundraiser that i put together for the charity where i currently work. this time, the class was led by the incredible chef antonio mure of ado ristorante in venice, ca. for this lesson, chef toni was accompanied by food historian/author linda civitello - who, as a graduate from vassar and u.c.l.a. (as well as a slew of other speciality schools in europe) enriched our guests with a ton of fun and interesting food facts.
i love watching great teachers teach, and you could tell that chef toni was a great teacher who cooked with alot of heart. he was animated and charming, but also was humble - it was fun
to see how he and linda worked out their disagreement of where pasta came from though! he asserted it came from china, whereas she asserted it came from italy. the truth is, is that the idea of the pasta noodles certainly came from china, whereas the flour used to make traditional pasta came from italy...so in this sense, both were right...the class was taught demo style and all of the guests enjoyed the three course meal at the end of class. the menu featured a butternut squash soup starter, filet mignon with risotto and barolo truffle sauce entree and crema di vanilla dessert. needless to say, i broke my nutrition guidelines by enjoying alot of sugar, butter and meat- but heck, i worked hard and deserve to enjoy the perks of this job!
at the end of the
day, over $1500 was raised for the culinary training program and we made an impression on more new people. chef toni and linda both enjoyed their audience, the ctp students got a very rare chance to work alongside a very well-established chef and i had a chance to make people look good and do good for a cause. now bring on the crema di vanilla!!
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