Blue Zones: Sardinia

A Blue Zone is a region in the world where people live significantly longer and healthier lives, often surpassing 100 years of age. Sardinia is known for having the highest concentration of male centenarians! In this class, we will explore some of the foods of the region.

Check-in is at 4:45 pm and we will start promptly at 5:00 pm.

Menu:

• Minestrone with fava beans- A soup consisting of a medley of vegetables.
• Malloreddus with fava and pecorino- Malloreddus is a type of pasta that we will craft by hand!
• Chicken with capers- Chicken stewed with aromatics
• Amaretti Cookies- A delicious almond cookie

Allergy Advisory: Please notify Chef Dallas of allergies ahead of the class and request more information at [email protected]

Bring a container: we will likely have leftovers to take home!

Where will the event be delivered at?

The Class will take place in our kitchens near Hennepin Barbers and Moe's Bagels. Our location near the laundromat is our lecture hall and admissions office.

Who do I contact with questions?

Please email our Home Cook Chef Instructor, Dallas Houle, at [email protected]

What is the cancellation policy?

Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.

The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.

*It is extremely rare for an event to be canceled due to weather.

Is there an age requirement?

Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.

Is there a dress code?

This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during the event.

Know what’s Happening Next — before everyone else does.

Get App

Host or Publisher Auguste Escoffier School of Culinary Arts