Truffles Top Off Seattle Cooking Class (Feb 10, 2011)

The last thing that I expected from my February 10th Seattle cooking class was the incorporation of black truffle into our menu! Yes, truffles are certainly a highlight of Umbrian culinary specialties but they do not figure in the menus I teach at my U.S. cooking classes of Umbrian rural cuisine. Betsy, owner of Seattle Caviar, was an enthusiastic participant in a recent Seattle class and brought me a good-sized black truffle as a gift! Mamma mia! Che sorpresa!
For this class, hostesses Gail and Lynn had gathered together a delightful group of women who paired up, tackled their recipes and put on a feast that included a Sicliian cauliflower pasta dish enhanced with currants and pine nuts, tangy green beans with mint, and eggplants with basil and parsley… to name a few favorites. And shaved black truffle on bruschetta, rubbed with garlic and drenched in olive oil, was a treat NONE of us had anticipated! Mille grazie, Betsy! Gail, Lynn and all my gruppo, may we feast together again soon… and how about in Umbria next time?!
And here is a comment from Gail, hosting a class for the first time (after participating twice in other Seattle cooking classes I have taught): “Three times is a charm: this was the BEST group, the BEST dinner and the BEST time! Thank you….” Gail
Co-host Kay wrote me “So wonderful… to have you in my home. A fantastic evening for all – wonderful food and loved the lessons you taught. Reunion in Umbria!”
… and from participants:
“Absolutely too much fun and tasteful treats. Thank you for sharing your ideas and your strengths.” Martha
“Such a joy to share a love of cooking with wonderful women.” Toni
“Thank you for your expertise, your charm and the most amazing evening.” Deborah
“Amazing, wonderful… and the cauliflower pasta was my favorite!” Joan

CLICK HERE to see more photos of a wonderful cooking evening with Gail and Kay in Seattle.