Italian Cooking from Farmers' Market *NEW* *Online*

Explore the wonders of farm to table cuisine in New England. Summer is the best time for the bountiful produce and vegetables. We will highlight different vegetables from your local farmers’ markets prepared with ease with the taste of Italy. In this online interactive class, we’ll make baked zucchini, fresh basil, and mushroom frittata, Tuscan beans, escarole, and heirloom tomatoes with rigatoni, Sicilian stuffed peppers with roasted eggplant, rice, and seasonal vegetables, baked summer squash and parmesan casserole. You are welcome to cook along in this online class or just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link. Instructor: Diane Manteca

Sections

LOCF-SU21.01

Start Date

August 26, 2021

Time

6:00pm

Location

Online

Cost

$65.00

Availability

7

Thursday, August 26 from 6-8:30pm.
This class will be online via Zoom. You will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Please also check your spam folder.
If you register 12 hours or less before the class begins or after the start date, please contact zoom@ccae.org for the link.

Instructors: Diane Manteca

Instructor

Diane Manteca

Diane has been a professional chef for thirty three years, working in high end gourmet establishments, along with catering. She owned the Brickyard Café in Cambridge for 8 years, which was an eclectic and popular café style restaurant in the Fresh Pond area. Diane has co-authored a Zone cookbook on healthy eating and worked as a food consultant and developed recipes for a major specialty food company. Chef Diane has also cooked for fund raising events, and cookbook signings for culinary celebrities.

Diane owned Sassy River Sauces, a specialty food company, selling at Farmer’s Markets and major food establishments. She is now a personal chef with clients in metro west and the Boston area. Her teaching career spans 30 years, with Italian cooking as her specialty, along with Moroccan, African, Asian, Cuban and regional cooking from the United States. She travels to Italy often to learn regional Italian cooking and brings her knowledge back to teach her students.