Lindsay trained in Italy and she is sharing some of Nonna's secrets in this class. Learn how to make fresh ricotta cheese and gnocchi, combined with preserves from the winter months. Pair with your favourite bottle of wine to create a vacation-like escape after a long Saskatchewan winter.
Chef: Lindsay Janzen
- Capaonata or peperonata on crostini with fresh made ricotta
- Lentil gnocchi, crispy skin, bottom cured trout, beet and crab apple jam, bacon
- Espresso zabaglione with chocolate orange biscotti
Price: $75 + gst