New: Nuvo Italian vegetarian cooking class coming on October 30

 

Harkening back to ancient Roman times, olive oil, garlic, cheese, and herbs have been combined around the Mediterranean region to become the essence of classic Italian cuisine. The best Italian dishes are the simplest ones, using the freshest seasonal ingredients and focusing on enhancing natural flavors. Modern Italian cuisine is more focused on regional specialties and often shows influences from neighboring countries. But the core philosophy of simplicity and sourcing fresh, local, seasonal ingredients remains the same. Tonight's vegetarian recipes were developed to highlight the seasonal flavors of fall with an emphasis on nutrition and taste:

• Butternut Squash Ravioli with Ricotta Cheese
• Shaved Brussels Sprouts Salad with Dried Cranberries and Sunflower Seeds
• Dirty Chai Tiramisu

Kayla Lammy will be our guest chef for this cooking class. Kayla is currently a second-year master’s student in the Food Science and Human Nutrition department at the University of Illinois, concentrating in Clinical and Community Nutrition. Her goal is to become a registered dietitian. She recognizes the central role food plays in all of our lives—our survival, joy, connection, and culture. Kayla’s passion for nutrition stemmed from her love of cooking and baking. 

Join us for this hands-on cooking class where we will be making ravioli from scratch, starting with flour, eggs, and water. Register today at the "early bird" tuition of $40 per seat (which goes up to $50 starting October 16).  

More information about my cooking classes and pop-up events can always be found on my website, where you'll also find over 200 recipes from my classes (no ads!). You can also subscribe to my email newsletter or follow me on Instagram or Facebook and like my posts. Bon appétit!