Our journey (or "giro") around Italy starts on the gorgeous island of Sicily! At the crossroads of the Mediterranean, Sicily's ancient cuisine highlights key island-grown ingredients: shellfish and citrus, tuna and swordfish, pistachios, almonds and ricotta.
Melanzane Involtini on Crespelle (stuffed eggplant rolls on crisps)
Tuna and Seafood alla Capanatina with Passatelli Pasta (with caponata sauce)
Torta di Pane (almond tarte) Limoncello with Poached Pears
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.