If you would like to put together your own class of family and friends, we will do our best to accommodate you.
All classes are hands-on unless otherwise specified.
Each cooking class is $95.00 per class per person, unless otherwise specified.
Classes run from 6:30 - 9:30 pm, with 2 hours dedicated to cooking,
Tuscany in the Fall‑ Hands‑on
Monday, October 7, 2013
The scenery dresses with new colors.
The wineries and the woods achieve the yellow and the red where the sun lightly shines. Autumn is also the season of the flavors, the fruits of the earth. Travel with Chef Walter on the roads of Gusto. You will find richness in the history and novelty and the cuisine. It is the time of the first Crush and the first Oil. The precious elements of every dish in Tuscan cooking.
Ragús and Stews Hands-on
Monday, October 21, 2013
Making ragùs or stews involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Enhance your cooking by learning the fundamentals of searing, braising and stewing. How to make ragús and stews to add to any pasta dish or to serve alone.
We’ll show you how to make our famous veal stew, lamb stew, Bolognese sauce and more.
This class is not one you want to miss.
Cooking Party for Friends and Family - Hands-on Price is $140 for 2
Monday, October 28, 2013
VERY Popular class!!!! How it works… You cook as a team and then invite a friend or family member to join you. This class is designed for 12 students and 12 guests. The menu is left entirely up to chef Walter and he will guide you as you prepare an entire meal for 24. You will cook for 1 1/2 hours so have
your guest plan on arriving at around 8:00pm (ish).
Italian Cookies Workshop ‑ Hands‑on
Monday, November 4, 2013
This class in focused on authentic Italian Holiday Cookies and their religious background. The participants of this class will prepare Seven (7) recipes will be offered and will receive three (3) pounds of cookie varietals and be able to arrange their own holiday cookie gift trays.
The Art of Terracotta Cookery - Hands-on
Monday, November 25, 2013
Learn why Chef Walter Potenza is the “Master of Clay.” Discover Terra Cotta cookery and its health benefits. Learn this easy, low-fat style of cooking in unglazed Terra Cotta pots. This cooking dates back to the Etruscans, 250 years before the Roman Empire. What were their secrets to a healthier life? Receive a 15% discount on Chef Walter’s Terraware. Great Christmas present! You can fill it with your favorite ingredients.
The Antipasto Table ‑ Vegetarian Style ‑ Hands‑on
Monday, December 2, 2013
Spend this evening learning to create a beautiful, flavorful buffet of healthy Italian finger foods to entertain friends, family or just yourself. The preparation is all done ahead of time so you can enjoy time with your guests. Appetizers are famous for their use of fresh vegetables. We will teach you to prepare an astonishing array of antipasti that can be served as an introductory course or to a complete meal,
or a light lunch or buffet on their own.
Feast of the 7 Fishes - Hands‑on $140 / Per person
Monday, December 09, 2013
Memories from Christmas Eve ~ purchasing fish from the fish cart, soaking the baccala, everyone in the kitchen helping clean the fish, laughing and looking forward to a wonderful feast. Come and share this warm and exciting evening and start your own traditions.
Essentials of Tuscan Cooking Hands-on
Monday, December 16, 2013
Tuscany‘s roots originate from cucina a povera, or peasant cookery. The Tuscans are well known for their superior yet simple dishes, which arise from using the freshest available products. They believe in enhancing the purity and natural flavor of ingredients, rather than trying to camouflage
with excess sauces and seasonings.
Northern Italian - from Piemonte to Veneto - Hands-on
Monday, January 20, 2014
Some of the most mouth watering dishes come from the north of Italy. This class is always in high demand! We will prepare some of the most amazing and authentic northern Italian dishes such as rigatoni alla Bolognese, stuffed chicken breast, risotto with wild mushrooms, and of course dessert.
Ravioli, Agnolotti, Tortellini, Cappellacci - Filled Pasta – Hands-on
Monday, January 27, 2013
Ravioli, Agnolotti, Tortellini…Learn how to make filled pasta like a master. We will share with you tips on how to make the perfect pasta and then stuff it with a variety of delectable ingredients. Did you know that Ravioli can be used as a Cicchette, an appetizer, an entrée and even as dessert?
Monday, February 03, 2014
In Spain, they are called “Tapas”; and in Italy they are called “cicchette”. Many Mediterranean countries have a culinary tradition of little snacks and tempting appetizers to accompany aperitifs such as sherry to enjoy in the evening. With these irresistible recipes, you will be able to hone your own small plates skills.
Soups and Minestre
Monday, February 10, 2014
Soups in Italy are as diverse as the Italian regions, and they say: “Tell me what soup you eat, and I will tell you where you come from.” The origin of soup is connected with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This technique was available in the Mediterranean areas about 5000 B.C. Ever wondered how Italians can make a meal out of a soup? In Italy there are light soups, mainly based on broth, generally served at the beginning of the dinner, or rustic chowder‑like minestre added either of pasta or rice, that are thick and satisfying.
Whichever you prefer, we’ll show you how.
Hand-made Fresh Pasta Workshop ~ Pasta 101
Monday, February 17, 2014
The Italian tradition is very rich in regards to fresh pasta, whether in a simple style or filled. Preparing homemade fresh pasta in the Italian culinary tradition is running the risk of becoming antiquated with the new generation. Preparing fresh pasta is very simple, rather quick and will allow you
to create extremely special recipes.
The Joys of Cooking Gluten Free
Monday, February 24, 2014
New to this whole gluten-free thing? Not sure how to substitute the wheat flour in a favorite recipe? Need to cook without additional problematic ingredients– such as milk or soy? This class is for you. Gluten-free cooking is all about learning how to substitute gluten-free grains and starches for wheat, barley and rye,
in all of their various forms.
Couples Night Out – Hands‑on
Monday, March 3, 2014
Newly married or single again? Learn the basics of kitchen organization, get information on the proper tools to have on hand and see how easy it really is. With this cooking class, instead of buying plates you can send your friends and family on the road to creating dishes.
Mastering Pan Sauces – Hands-on (limited to 6 students) $100
Monday, March 10, 2014
What do professional chefs know about getting flavorful dishes to the table quickly and effortlessly? The answer is pan sauces, and once you’ve learned a few simple steps you’ll be able to create an infinite number of your own sauces. Join Chef Walter for an instructive menu that makes the most of quick-cooking cuts of chicken, lamb and beef. Since pan sauces are made directly in the pan you use to sear your meat, they have the benefit of being amazingly quick to prepare---sometimes even in minutes.
Tastes of the Mediterranean ‑ Hands- on
Monday, March 17, 2014
The Mediterranean is a fabulous source of foods that rely on fresh produce, herbs, fish and meat. In this class you will learn how to prepare light and easy dishes that burst with flavor and are sure to become favorites for your entire family.
Sauce Workshop: The Classics - Hands‑on
Monday, March 24, 2014
In this comprehensive back‑to‑basics sauce class, students will learn the traditional methods of preparing classic “foundation” sauces. We’ll provide lots of instruction and personal guidance and will also share ideas for incorporating classic sauces into menus and making some popular variations of the classic sauces. Sauces will be tasted throughout the class. At the conclusion, you will sample a few prepared dishes t
o highlight some of the sauces.
The Cuisine of the Italian Jews ‑ Hands ‑ on
Monday, March 31, 2014
Chef Walter is nationally recognized as an expert on the Cuisine of the Italian‑Jewish Heritage. In this class we will cover the history of the Jewish heritage in Italy and the food popular in the Trastevere Jewish section of Rome, as well as the Ghetto Vecio in Venice.
Abruzzo ‑ Hands‑on
Monday, April 7, 2014
In this region, the mountains stretch from the Adriatic to the highest point of the Apennines. The traditional cooking is a more rustic version. On the Coast, they are famous for their majestic fish stews and soups, which are matters of great local pride and often heated discussions. This is the section of Italy named the “Garden of Europe” for its green pastures, natural habitat, the largest national park, the Adriatic Sea and the finest food, but most of all, my birthplace with a very memorable cuisine of which most are unaware.
Monday, April 14th, Tuesday, April 15th and Wednesday, April 16th
A special Passover menu will be served on the above dates. Reservations recommended.
Sauce Workshop; Contemporary Sauces-Hands-on
Monday, April 21, 2014
In this comprehensive back-to-basics sauce class, we will teach you the traditional methods of preparing contemporary sauces that may appear difficult to recreate but are, in fact, easy for the home cook to make. Students will be guided through an impressive assortment of contemporary sauces with lots of instruction and personal guidance. Successful suggestions will be offered for using these sauces in your menus at home. Some sauces will be tasted during the class; others will be enjoyed at the conclusion of class.
Paella and Sangria
Monday, April 28, 2014
One of the most delicious dishes served throughout Andalusia is Paella. La Paella is actually the pan in which the rice dish is cooked and originally always made of iron. The word itself is Valencian and has its roots in the Latin Patella. In this fun evening you will learn how to make Spain’s most famous dish while developing some useful culinary skills. Taking on many forms and incomparable in flavor, paella is the perfect dish for entertaining and enjoying the fruits of your labor, family-style. Chef will coach students in creating a complete meal with various paella, along with some tapas and sangria.
Free-Form Fruit Tarts for Summer - Hands - on
Monday, May 5, 2014
Freeform tarts are a simple yet creative way to showcase the juicy fruits of summer. In this class students will have the opportunity to roll, shape, and bake their own pie dough filled with their choice of seasonal fruits. The best news is that these tasty, self‑contained pies travel well; that means students
can take the fruits of their labor home with them.