Cooking Class Recipes

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Portofino Sparkler

Friday, March 10th, 2017

Ingredients: 1 part Lemon Rosemary Cocktail Elixir 3 parts Prosecco Lemon slice Directions: Pour the Lemon Rosemary Cocktail Elixir into champagne flutes, top with Prosecco and garnish with a slice of lemon.

Lemon Rosemary Cocktail Elixir

Friday, March 10th, 2017

Ingredients: 4 Meyer lemons, peels and juice 2 cups sugar 1 cup water (more or less depending on how much juice is squeezed from the lemons.) 4 sprigs rosemary Directions: With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Juice the lemons. Add enough water to the lemon juice to make 2 […]

Catalan Soup of White Beans Garnished with Shrimp Flambèe

Friday, March 10th, 2017

Adapted from The Neew Mediterranean Diet Cookbook by Nancy Harmon Jenkins. Makes 8 servings Ingredients: For the Beans: 1/4 cup diced jamón or Italian prosciutto 2 tablespoons Poggi Bonsi Extra Virgin Olive Oil 1 medium yellow onion, chopped 4 tablespoons Garlic It! Twilight 1 cup dried Cannellini beans, soaked overnight and drained Poggi Bonsi Fine French […]

Spring in the Northwest with Chef Megan

Thursday, March 2nd, 2017

 There’s nothing like the flavors of spring in the Pacific Northwest! Chef Megan Barone will be sharing this seasonal menu featuring fresh local ingredients gathered from the Pike Place Market. Class includes plenty of food, wine and a recipe booklet. Class will be held at Pike Place Market Atrium Kitchen.   1 “Prosecco Primavera” Elderflower […]

Our Menu of Mediterranean Favorites

Wednesday, February 22nd, 2017

Mediterranean Favorites Mediterranean cooking is some of the most delicious and healthiest in the world. In this class, we’ll recreate our favorite recipes developed in over 3 years of cooking classes at Poggi Bonsi. Tuesday or Wednesday March 14 or 15, 2017 6-8pm at our new cooking class venue: The Atrium Kitchen at Pike Place […]

Cooking with Fede of Trampetti Olive Oil

Wednesday, February 22nd, 2017

Thursday, February 23, 2017 We’re delighted to welcome Federico Bibi of Trampetti Olive Oil to the Atrium Kitchen! Fede will share his extensive knowledge about olive oil production and his passion for the simple, delicious cuisine of his native Umbria 1 Aperol Spiritosi Spritz Tomato and White Bean Bruschetta Bruschetta Capriciosa with Arugula and Tomato […]

Mini Frittatas with Spinach, Antipasto, and Goat Cheese

Tuesday, February 14th, 2017

Makes 4 dozen mini quiches Ingredients: 6 large eggs, beaten 1 cup heavy cream 1/2 cup Parmesan cheese, grated 4 ounces goat cheese, crumbled Salt and pepper 1/2 fresh spinach, chopped 1/2 jar Casina Rossa Homemade Antipasto, drained and chopped Olive oil Directions: Preheat oven to 375º F. Brush muffin tins with olive oil Whisk together […]

Sgroppino Cocktail

Tuesday, February 14th, 2017

Makes 2 cocktails Ingredients: 2 tablespoons chilled Gin 1 cup chilled Prosecco 2 scoops Lemon (or other flavor) Sorbet 1/2 teaspoon Ritrovo Selection Lemon Balsamic Vinegar 2 basil leaves, chiffonade Directions: 1. Pour the gin and Prosecco equally into two cocktail glasses. 2. Drop a scoop of sorbet in the glass and drizzle with the lemon balsamic, top […]

Tiramisu Boozy Milkshake

Tuesday, February 14th, 2017

Makes one shake Ingredients: About 3-1/2 large scoops vanilla bean ice cream 1/4 cup dark coffee liqueur 1/4 cup Baileys About 1/4 cup milk 6 ladyfingers 1 tablespoon chocolate shavings Whipped cream Directions: Place the ice cream, coffee liqueur, Baileys, milk and 4 ladyfingers into a blender. Pulse on low or until thick and creamy. […]

Homemade Foccacia Bread with Bistecca, Balsamic Onions & Garlic It Mayo

Tuesday, February 14th, 2017

Makes about 16 appetizer-sized sandwiches 1 recipe Schiacciata Bread (Tuscan Foccacia Bread), cut into 2-3″ squares 1 recipe Poggi Bonsi Balsamic Onions Ingredients: 2 (12-ounce) lean New York strip steaks 1 teaspoon Casina Rossa Herbs & Sald 3/4 teaspoon black pepper 1 tablespoon olive oil Garlic It Mayo* Fresh arugula Directions for the bistecca: Let steaks […]

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