Tour of Italy Cuisine

 If you are tired of spaghetti and marinara sauce as your go-to recipe and are ready to expand your vegetarian Italian repertoire, join us for this hands-on cooking class, where you make delicious focaccia bread and eggplant parmesan with an easy rustica tomato sauce.  In addition to these vegetarian courses, the instructors will demonstrate tableside Caesar salad - a perfect complement to this cuisine for flexitarians. (Recipes contain eggs, cheese, garlic, olive oil, onions and anchovy).

Laurie Weidner and Jeff Kean have taught previous Co-Op classes, sharing family favorites. They volunteered for years at a cooking school affiliated with Whole Foods, and enjoyed the experience so much that they have continued to take cooking classes in their travels domestically, as well as in Italy, the Czech Republic, Greece, Austria and Spain. 

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Host or Publisher Laurie Weidner and Jessie Twineham