Just a Little Bit Off
Four classes that focus on the less familiar
meats, vegetables, grains and wines you need to know more about
tickets available here through Brown Paper Tickets
Piccolo Restaurant and Rosemont Market
Piccolo Restaurant takes its inspiration from the home cooking of Southern and Central Italy. Using seasonal produce, fish, and meat from nearby, together with the finest ingredients imported directly from Italy, Piccolo offers inspired country food of the best sort.
Rosemont Market is in many ways a grocery counterpart to Piccolo's intimate cuisine. Their four stores in Greater Portland sell a broad array of locally grown vegetables, locally raised meat, dairy, eggs and more. Rosemont exists to support enlightened home cooking, and gatherings of family and friends around a communal table.
Together, Rosemont and Piccolo are proud to offer Just a Little Bit Off, an exciting series of four cooking classes whose main goal is to inspire home cooks to become more comfortable with less well-known products and preparations from traditional Western food cultures.
Piccolo chef Damian Sansonetti, along with special guests from Portland's food and wine world, will demonstrate techniques and recipes that any interested home cooks can use to dramatically expand their range.
In groups of no more than a dozen, we will explore the glories of less familiar vegetables, "off" cuts of meat (which are usually the tastiest kinds!), unfamiliar (but simple to execute) preparations, and small-production wines from out-of-the-way and often unfamiliar regions.
Of course, each class will end with a terrific meal, prepared by the chefs! And you'll leave with recipes. Class time is 11am-2pm. Cost is $85 per class, or $375 for the entire series of five classes.
vegetables and eggs
STARTING AT ROSEMONT COMMERCIAL STREET. As the close of the harvest season draws near, we'll show how to prepare and preserve the bounty of Maine's farms and gardens, as well as feel more comfortable following the seasonal availability in our neck of the woods. We'll also take a close, fascinating look at little-known uses for farm-fresh eggs.
Lunch with local vegetable preparations and wine to follow
The Coolest Cuts
Piccolo chef Damian Sansonetti and Rosemont chief butcher Evan Mills will demonstrate the advantages of working from whole animals. They'll show how the home cook can break down whole chickens and larger cuts of beef and pork and make full use of every tasty bit. We'll get into imaginative preparations of offal and more, with an eye toward your best Thanksgiving ever!
Lunch and wine to follow.
meals and desserts for groups
Just in time for the colder months, we'll focus on getting the best flavors out of your raw materials, for communal celebrations. Roasting and braising will take center stage. In the second half of the class, Damian will be joined by his wife, Ilma Lopez, Piccolo's co-owner and pastry chef, who will demonstrate and prepare delicious desserts. We will also take time to get into some great crowd-pleasing wines for the holiday season.
Lunch, sweets and wine to follow.
Whole and Hearty
grains and pastas
Rye, farro, spelt and barley are just a few of the wonderful, traditional whole grains that are due for reconsideration. We'll present a number of local and regional sources for these delicious ingredients, and get into some great uses for warm, filling Winter Comfort Foods: salads, soups and side dishes. Pasta making, including hand-kneading and appropriate coordination of shapes and saucing, will be part of the fun.
Lunch with family-style pastas and wine to follow.
Language of Love
perfect meals for two
There's no better route to the heart than cooking for and with your beloved. In anticipation of Valentine's Day, we will present a number of irresistible options for a Date Night to End All Date Nights. Amazing heart-warming preparations, paired with soul-melting wines.
A dinner-like lunch, dessert and and wine to follow.