ZUCCA - Cooking Class for Eight
Item Number: 247
Time Left: CLOSED
Value: Priceless
Online Close: Apr 23, 2009 8:00 PM MDT
Bid History: 0 bids
Description
You may choose:
1). Dinner party for 8 in the La Stanza private dining room with wine parings and education. (Wine is optional, and not included.)
2). Cooking class party for 8 in the La Stanza private dining room. (Wine parings and education are available, but not included.)
Mediterranean cooking / Spain to Greece
To experience the warm sun drenched climate of the North African Coast. To marvel in the wonders of the excellent cuisine the Mediterranean has to offer. While the sun may not be shining outside here, it will be in this class.
“La Stanza”
Zucca Trattoria - myzucca.com
Menu
Roasted Beet Salad
With Gorgonzola Panna Cotta, Toasted Hazelnuts and Caramelized Apple with Orange Blossom Honey & Mussini Balsamic and Wild Cherry Glaze
Principessa Gavia Gavi ’06 - Piemonte
Cubic Tuna
Soy-Chianti Reduction, Julienne of Bosc Pear, Micro Shots
Chianti Classico Rocca delle Macie ’05 - Toscana
Choco-Coco-Pasta
Cocoa House Made Pappardelle with Braised Pork Ragu Way of Madras, Grana Padano Emulsion
Bodegas Norton Torrontes ’07 - Argentina
Roasted Sea Bass
Meyer Lemon Puree, Braised Savoy Cabbage, Pancetta, Sage Tempura
Arancio Chardonnay ’07 - Sicilia
Spiced Duck Confit
Honey Braised Turnips & Brussels Sprouts, Amarena Cherry Gastrique
Arancio Nero D’Avola ’06 - Sicilia
Rack Of Baby Lamb
Fennel Crust, Cawliflower Puree and Textures, Pine Nuts, Cranberries and Raisins
Caparzo San Giovese ’06 – Toscana
Chocolate Melting
Warm “El Rey” Bucare Single StateVenezuelan Chocolate Cake with a Molten Center Served with Crème Anglaise and Toasted Almonds
Vigna del Papa ’02 – Toscana
* Wine Pairings available at an additional cost
Special Instructions
Executive Chef Elio Scanu
Chef Scanu's passion for the culinary arts has led him to professionally train in the kitchens of world class restaurants; Galileo in Washington D.C., Zafferano in London, Vivendo Restaurant at the St. Regis Hotel in Rome and managed the kitchen at his own restaurant, Intermezzo in Venezuela. He has also worked with many, many others. He has sautéed, minced, and garnished beside some of the most celebrated chefs in Europe, North and South America such as Giorgio Locatelli, Marco Pierre White, Eric Ripert, Umberto Vezzoli, Joel Robuchon, Mario Domanti, Laurent Cantineaux, Edgar Leal and Vincent Ordonez to name a few.
His impeccable taste for the finer things of life led his own restaurant, Intermezzo to have one of the Best Ten Restaurants Wine Menus and named one of the Top Ten Fine Dining Destinations in Venezuela not just once, but three times. Chef Scanu has been the Visiting Lecturer at the Second International Gastronomic Summit and the Visiting Chef at Pomar Winery in Caracas, Venezuela for 4 years where he was in charge of Food and Wine Pairings for new vintages and imports. Before opening Zucca Trattoria, Chef Scanu served as the Executive Chef and Food and Beverage Director at Snowbasin Ski Resort for four years. With his culinary skill, Snowbasin was rated the #2 Resort for Food on the Mountain in North America by Ski Magazine in 2006, 2007 and 2008.
Enjoy!