Cooking Classes Fall 2017-Winter 2018!

Cooking Classes at Simone’s!

With Chef Joe Simone and Staff

Fall 2017-Winter 2018

All classes held at Simone’s Restaurant, 275 Child Street in Warren, RI

Classes are held on Monday evenings beginning promptly at 6:30pm.

Cost: $60/seat includes demonstration, recipes, tastes and wine!

Monday October 16 Early Fall

Roasted Butternut Squash with Zaatar and Yogurt Sauce, Roasted Beet Salad with young Arugula and Goat Cheese Vinaigrette, Pork Schnitzel with Leeks, Pancetta and Long-Cooked Cauliflower. Apple-Raisin Turnovers with Vanilla-Creme Fraiche Ice Cream

Monday November 6 Thanksgiving Dinner at Simone’s!

This is arguably our most popular class and we bring it back due to popular demand. We take the guesswork out of Thanksgiving! Complete with recipes and a timeline we will teach you to make,Extra-Virgin Olive Oil fried Almonds with Malden Salt, Butternut Squash, Ginger and Apple Bisque, Roast Brine Cured Turkey, Prosciutto Gravy, Buttermilk Mashed Potatoes, Roasted Brussel Sprouts with Bacon and Parmigiano, The Four Seasons’ Cranberry Sauce, Raelene’s Pumpkin Cheesecake

Monday 4 December—Holiday Cocktail Party!

Old world Cheese Thins, Tiny Biscuits with Smoked Salmon, Cucumbers and soft Butter, Deep Fried Olives filled with Roquefort, Crostini with Venetian Shrimp Pate, Tiny Littleneck Clam “Stuffies”, Sliced Sirloin or Tenderloin with Truffle Butter, Smoked Bluefish Pate, Sparkling wine will be served.

Mon 22 January 2018—Pasta Boot Camp I—repeating due to popular demand!

Learn to make the basics of the Italian Pasta Sauce Repertoire: Aglio-Olio, Pomodoro, Amatriciana, Carbonara, Arrabiata, Pesto. Taste the Dolce Vita! And learn that you don’t need to rely on jarred sauce again. Favolosa! Oh we will serve a nice Crunchy Salad with Red Wine Vinaigrette to go with all of the pasta! Plus Joe will share tips on which pasta to buy and where to buy it!

Monday 12 February Winter is for Braising!

Braising is one of the oldest cooking methods and all of us here love to Braise. The Italian word for braise is In Umido. Learn to make Peposo—a Tuscan Beef Braise with Chianti and Pepper with Mashed Potatoes. Also learn a simple Italian Lemon braised Chicken with Polenta and root vegetables, For a first course we will braise wild mushrooms in wine and stock. Poached Pears for dessert.

Monday 5 March—Let’s have a Pizza Party!

We will take you through the steps of making your own dough and also give pointers for those who wish to buy dough and finish at home. We will show you how to make our pizza sauce and we will sample several different pizze. Salad and Dessert will be served.

Monday 26 March Pasta Boot Camp 2—Fresh Pasta

Joe will demonstrate and teach how to make Fresh Pasta. Learn to make Tagliatelle alla Bolognese, Pasta with Melting Asparagus and Parmigiano, Papardalle with Jonah Crabmeat, Lemon and Crème Fraiche, and Spinach Gnocchi baked with Simple Tomato Sauce. Dessert will be served.