Monday, November 22, 2010
Cooking At Tavolo
We began with a glass of wine and a brief explanation of the dishes, after meeting with the Chefs.
We are, yet again, the exclusive Boston food blogger to be inside the kitchens at Tavolo this weekend to participate in one of the Saturday Cooking Class series the restaurant is hosting. Once a month from 12:00-2:00 PM Chefs Nuno Alves and Chris Douglass (recently named as one of the ten most influential restaurateurs in Boston) welcome a limited number of lucky guests into their kitchen. For those of you who love TV cooking shows this is a rare treat. It's like being IN a cooking show.
We toured the tidy and extremely well-organized prep and storage areas and even stepped inside the freezer and the micro office.
Once we settled into the kitchen it was time to start the cooking.
This week's menu featured Italian Side Dishes. The plates included Delicata Squash, Brussels Sprouts, Cauliflower, Arancini and Pasta alla Putanesca. There is a new menu for each class. January will feature WARM WINTER SOUPS, February BRAISING BASICS and March ALL ABOUT LAMB (including butchering lessons).
As the Chefs demonstrated cooking techniques we watched, laughed, asked questions and sipped wine.
The Delicata Squash was hollowed out for frying. Choose a smooth, firm squash. Save those bumpy ones for your table decoration.
We learned about both quality ingredients and the best techniques for preparation. We also discussed the best equipment and proper use.
Even the kitchen staff gathered to watch what was going on!
Frying the rings of Delicata Squash.
We learned chopping techniques for thin slicing the cauliflower.
Chef Nuno Alves roasting the Cauliflower.
Fresh pomegranate was used to make the molasses dressing for the Squash dish.
Finally, all of the dishes are prepared.
The fresh Risotto (used to make the arancini) and Cauliflower With Citrus.
The Arancini and Delicata Squash.
Pasta all Putanesca.
The Pasta all Putanesca and Brussels Sprouts With Pancetta strips.
The Delicata Squash With Pomegranate Molasses.
The plated Italian Side Dishes.
The two hour cooking class with these two fine Chefs cost $60 per class and include lunch with wine. You can also sign up for three classes at a discounted rate of $150. What a great gift idea for the food-lover in your life! Call the restaurant to reserve your seat as all classes end up sold out. They are very conveniently located on the Red Line.
1918 Dorchester Avenue
All of the recipes for these dishes are available upon request. Simply send us an email.