Today a mother of four, living on Staten Island, she is constantly looking to serve the classics with a new twist, but still maintaining the integrity of the dish – making classic dishes, by using natural, fresh ingredients that are in season and that spark flavor in every bite.
We will cover be basics. Anyone who enjoys cooking will be able to develop skills to recreating any dish.
Teaching and cooking are a natural combination.
The love for Rome is still very strong as she recalls the German occupation and the arrival of the Allies that freed Rome and Italy. “Living in the city was difficult during those times because it was hard to find the right ingredients and food in general,” Patrizia said. “Sometimes we could find something at the black market but, even with these difficulties, everything tasted good with a bit of rosemary, garlic and other herbs. The smell coming from the kitchen was appetizing. My husband was from Rome as well and we shared the passion for cooking and in particular for Roman Cuisine, which has been always at the center of our family life as we gathered around the table with our children. I would like to bring these same simple, but wonderful tastes to Casa Belvedere.”
I attended a cooking class for sauces at Casa Belvedere on May 18th and I just wanted to thank you for a lovely evening.
This was my first visit to Casa Belvedere and you were a welcoming and knowledgeable hostess.
The class was great, I had such fun and learned quite a lot. I have made Pasta Primavera several times and everyone loved it (Pesto is next).
Just wanted to let you know how much I enjoyed the evening and I am looking forward to another class in the fall.
Thanks again,
Prudy Parascondola
Casa Belvedere “In Cucina” Culinary Classes
Spring 2013 Session begins April 17th
Casa Belvedere offers Italian Culinary Classes! Casa Belvedere’s “In Cucina” Culinary Program is a recreational cooking series designed to be both an educational and a fun experience. Our new team of instructors has a wide range of classes to offer for adults and children ages 8+. Daytime and evening classes are available. Classes are conducted in an intimate setting and are geared for anyone who wants to cook – from the novice to the more experienced home chef. Held in the NEW state-of-the-art kitchen in Casa Belvedere mansion, participants will expand their skills, learn new techniques and gain confidence in the kitchen. Cooking lessons will be hands-on with the students as they will interact with the instructor and learn the different techniques on how to prepare a myriad of culinary delights from traditional and regional Italian dishes to innovative variations on everyday and essential meals. With the Spring 2013 “In Cucina” program, students can buy individual classes or purchase a group of classes. A discount will be given to students who purchase a minimum of 6 classes. Consider signing up with a friend or family member and take part and share in the fun and learning together. Each new adult student receives a Free Apron!
Pricing, Registration and Payment:
Classes meet weekdays or weeknights according to the posted schedule.
Pricing: Adult Lunch classes $45 per person , Adult evening classes $75 per person, and children’s classes $35 per child.
Private Cooking Parties Available. For Children and Adults, minimum 8 participants. Call for more information.
Registration and payments accepted by phone, online or in person. To register and pay online, click the “Donate Now” button above, complete the form, and please indicate in the comments box your selected classes. For additional information, call 718-273-7660 or email info@casa-belvedere.org.
| Class | Date | Time | Instructor |
| Italian Regional Cooking -Emilia Romagna/Bologna in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, April 17, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Mediterranean Cooking at Lunch | Thursday, April 18, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Wine & Cheese Flight –101 | Thursday, April 18, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Hands-on Cooking & Essential Recipes Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, April 19, 2013 | 6:30 – 8:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, April 22, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Crostini Pasta all’amatriciana Vitello arrosto con salsa di cipolle (Roasted Veal with onion reduction) Peperoni rossi e gialli all’aceto balsamico (Red and Yellow Peppers with Balsamic Vinegar) Crostata alle ciliege (Cherries Tart) |
Tuesday, April 23, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, April 24, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Wine Tasting | Wednesday, April 24, 2013 | 6:30 – 8:30 PM | Sommelier Susannah Gold |
| Mediterranean Cooking at Lunch | Thursday, April 25, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Cordials & Libations | Thursday, April 25, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Italian Regional Cooking -Sicilia/Palermo in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Friday, April 26, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Fish & Seafood | Monday, April 29, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Three Sauces: Marinara con gamberelli (Marinara with Shrimps) Bistecca pizzaiola (Steak Pizzaiola) Sugo finto rigatoni – (Rigatoni Fake Sauce) Le patate in umido (The Potato Stew) |
Tuesday, April 30, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, May 01, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Regional Cooking – Piemonte/Torino in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, May 01, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Mediterranean Cooking at Lunch | Thursday, May 02, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Wine & Cheese Flight –102 | Thursday, May 02, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, May 03, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, May 06, 2013 | 3:00 – 4:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Fresh Pasta: Lasagna rossa (Red Lasagna) Lasagna verde con carciofi (Green Lasagna with artichokes) Polpette al vino e alla salvia (Meatballs with wine and sage) Spinaci al parmigiano (Parmigiano Spinach) |
Tuesday, May 07, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, May 08, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Regional Cooking – Veneto/Venezia in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, May 08, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Mediterranean Cooking at Lunch | Thursday, May 09, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Cured Meat & Cheese Making(Part 1) | Thursday, May 09, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, May 10, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, May 13, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Insalata di finocchio, arancia e olive nere (Fennel Salad with oranges and black olives) Fresh Ravioli di ricotta e spinaci (Fresh Spinach and Ricotta Ravioli) Ciambelle al vino (Wine buns) |
Tuesday, May 14, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, May 15, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Wine Tasting | Wednesday, May 15, 2013 | 6:30 – 8:30 PM | Sommelier Susannah Gold |
| Mediterranean Cooking at Lunch | Thursday, May 16, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Sunday Sauce | Thursday, May 16, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, May 17, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, May 20, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Gnocchi di ricotta Saltimbocca alla Romana Ciambellone |
Tuesday, May 21, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, May 22, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Regional Cooking – Lombardia/Milano in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, May 22, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Mediterranean Cooking at Lunch | Thursday, May 23, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Pizza Making | Thursday, May 23, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, May 24, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, June 03, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Three Soups: Lenticchie (Lentils) Escarola e fagioli (Escarola and beans) Cucuzza Crostini di cavolo all’aceto (Crostini with Vinegar Cabbage) |
Tuesday, June 04, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, June 05, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Regional Cooking – Liguria/Genova in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, June 05, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Dinner on the Mediterranean The Art of the Crespelle – an exploration of all the ways these delicate and inexpensive crepes – of different flavors, fillings, and styles – can play a role in every course, from appetizer to dessert..and can be made ahead! Learn the formula and technique for perfect crepes. Prepare savory filling for appetizer “purses”; cheese and vegetable options for a crespelle pasta course and fun ways to ceate show-stopping desserts for company dinners. |
Thursday, June 06, 2013 | 6:30 – 8:30 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, June 07, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, June 10, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking I Risotti: Alla zucca (Squash) Ai frutti di mare (Seafood) Ai piselli (Peas) |
Tuesday, June 11, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, June 12, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Regional Cooking – Lazio/Roma in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, June 12, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Dinner on the Mediterranean From Apertivo to Affogato …a delightful and relaxed way to entertain friends..Savory starters that combine easily with wine or cocktails…to simple but special desserts to bring the evening to an sweet finale. Learn what to make and what to buy …and how to make it all look spectacular. Stuff, pickle, spread, wrap and roll an assortment of delicious bites to serve to impromptu guests or at an elegant cocktail party. Some of these little nibbles can be used for kids parties, summer entertaining, or for a cozy movie night at home. |
Thursday, June 13, 2013 | 6:30 – 8:30 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, June 14, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, June 17, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Supli (Rice balls) Asparagi al parmigiano (Parmigiano Asparagus)) Torta di Mele (Apple pie) |
Tuesday, June 18, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, June 19, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Wine Tasting | Wednesday, June 19, 2013 | 6:30 – 8:30 PM | Sommelier Susannah Gold |
| Meditteranean Cooking at Lunch | Thursday, June 20, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| From the Farm | Thursday, June 20, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
| Cooking with Kids* Gina Palladino Birnbach
Cooking with Kids Friday, April 19 Friday, May 3 3:00 – 4:30 PM – Sauces Friday, May 10 Friday, May 17 Friday, May 24 Friday, June 7 3:00 – 4:30 PM – Secondi Friday, June 14 Friday, June 21 |
Friday, June 21, 2013 | 3:00 – 4:30 PM | Gina Palladino Birnbach |
| Fish & Seafood | Monday, June 24, 2013 | 6:30 – 8:30 PM | Mike Campbell |
| Roman Cuisine & Learning Italian Through Cooking Coda di rospo con patate al forno (Monkfish with baked potatoes) Sea bass alla Livornese Escarola con olive e caperi (Escarola with olives and capers) Carciofi alla Giudea (Artichokes Judea) |
Tuesday, June 25, 2013 | 6:30 – 8:30 PM | Patrizia Signorelli |
| Mediterranean Cooking at Lunch | Wednesday, June 26, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Italian Regional Cooking – Basilicata/Potenza in Bocca Regional Italian Cuisine Classes – Spring 2013
Class Dates & Descriptions: Wed. April 17 | Fri. April 26 | Wed. May 1 | Wed. May 8 | Wed. May 22 | Wed. June 5 | Wed. June 12 | Wed. June 26 Italian cuisine has developed through the centuries through political and social changes. Its roots can be traced to the IV century BC. It was influenced by the Etruscans, Ancient Greeks, Ancient Romans, Byzantine Empire (an extension of the Roman Empire), Jewish and Arabic. Important changes came about with the discovery of the New World and the introduction of tomatoes, potatoes, corn and peppers. It’s difficult to picture Italian cuisine today without these foods, especially the tomatoes, all of which have become fundamental. Its primary characteristics are in its simplicity. Italian cooks place great emphasis on the quality of the ingredients rather than the complexity of their preparation. All ingredients are finalized to exalt and not to alter the taste of the product used. The dishes and recipes have been created by “le none” more so than chefs and are therefore readily adoptable to the home cook. Cheese and wine are also an important part of Italian cuisine with many variations and specific legal tutelage “Denominazione di origine controllata” (DOC) as is “il café” especially espresso. Italian cuisine known for its Regional diversity, abundance in its flavors and condiments is considered one of the most famous with worldwide influence. From simple and delicious peasant dishes to elaborate and refined holiday fare, Authentic Regional Italian Cuisine is a celebration of life and a feast for the senses. My mission is to introduce, share and inspire so that your culinary repertoire may grow and flourish. Join me this spring at Casa Belvedere and surround yourself with the flavors of Emilia Romagna, Sicilia, Piemonte, Veneto, Lombardia, Liguria, Puglia and Basilicata, Lazio and Calabria for a truly unforgettable experience. Classes will consist of demonstration with hand-on participation. Participants will be separated into groups of 3-4 depending on number participating in class. April 17 April 26 (Fri.) May 1 May 8 May 22 June 5 June 12 June 26 |
Wednesday, June 26, 2013 | 6:30 – 8:30 PM | Rose Marie Pinizzoto Nastasi Bio Rose Marie Pinizzotto Nastasi Born in Messina, Sicily Rose Marie came to the US at the age of 6 with her family. Rose Marie’s passion for the culinary arts expressed itself at an early age. In fact by the age of twelve she was already cooking and creating her own recipes. “I am not what you would call self taught, but rather “influenced” by my mother and several aunts, all great cooks in their own right” she explains. However, it wasn’t until Rose Marie returned to Sicily at the age of sixteen that her passion and training increased enormously. Nonna Catarina, cousin Rosina Pitrone (owner of the famous bar Irera of Messina), and several other family members willingly shared their combined knowledge in the art of Sicilian cooking and baking. Besides family there were many others such as Signora Calderone, owner of the renowned restaurant La Forchetta del Castello in Santa Lucia del Mela contributed to her knowledge and training with new and interesting recipes”. In the mid 1980s Rose Marie created her own business organizing and guiding culinary tours to Italy. She traveled to Los Angeles where she attended an IACP (International Associating of Culinary Professionals) convention. Months later she became certified with the IACP, joined the Beard Foundation (taught classes), and the N.Y. Association of Cooking Teachers. She has taught classes at NYU, Beard Foundation, Peter Kump’s in NYC, promoted polly-O Cheeses throughout the tri state area, has owned her own restaurant and bakery, was consultant for the Silver Palate, NYC, and food stylist for Maryann Esposito of Ciao Italia. Today, a mother and a grandmother Rose Marie lives in New Jersey where she continues creating and improving her repertoire, always on the lookout and ready for a new adventure. If you could describe Rose Marie in one word, it would be “authentic”. Her intensive training has given her combined excellence in knowledge and technique as well as the passion of an artist. |
| Mediterranean Cooking at Lunch | Thursday, June 27, 2013 | 12:00 – 2:00 PM | Judy Serra Lieberman Bio Judy Serra Lieberman has been active in and around the food and hospitality business for many years. She took her professional chef’s training at the New York Restaurant School and spent time in restaurants in Manhattan, France, and Italy, before launching her own catering projects in NYC. Those successes led her to write THE COMPLETE OFF-PREMISE CATERER, the first book of its kind to outline that career for professionals. She has continued to write on food and beverage for other industry journals. But it is her Italian family background that always shows through. “My most valuable lessons in the kitchen were learned from my grandparents, parents, and assorted passionate relatives and friends — all tasting and debating…. gardening and gathering and arguing over the best sauce, the perfect pasta, just the right wine… those happy noises, tastes, and aromas linger in my mind today.” Her Italian heritage – of cooking and sharing – recently found a home at Decker Farm, where, along with Chef Cavagnaro, she enjoyed sharing authentic farm to table feasts with devoted locals. And she is particularly happy to share her stories and recipes with new friends and students at Casa Belvedere. Mediterranean Cooking at Lunch Here are some of the recipes proposed. Starters might include: Entrees might include: Desserts might include: |
| Cured Meat & Cheese Making(Part 2) | Thursday, June 27, 2013 | 6:30 – 8:30 PM | Dave Cavagnaro Bio
David Cavagnaro brings an eclectic background to the kitchen table. He crafts assorted cheeses, makes wine and vinegar, sausages, bread and an extensive range of baked goods. His specialties include soups and stocks. And he is also an excellent instructor on topics such as raising one’s own chickens, rabbits and bees, making soap and macerated spirits such as limoncello and anisette. The skills and knowledge come from David’s experience as a restaurant owner on Staten Island, as the resident farmer and executive chef at Decker Farm in New Springville and as a seasoned veteran of the food service business. |
* $35 per child, All Cooking with Kids classes are drop off participation only.
