Food Notes

By The Daily Progress Staff

Published: September 9, 2008

Making pizza with mom and dad has class

Charlottesville Cooking School will offer a Parent-Child Pizza Class with Marisa Catalano from 2 to 5 p.m. Saturday.

Parent-child teams will spend the afternoon learning to make tomato sauce and pizza dough and then eating their creations.

The fee is $90 per parent-child team.

A dumpling-making class for parents and children, also taught by Catalano, will be 2 to 5 p.m. Sept. 27. Family teams will learn to make Japanese pork gyoza (pan-fried dumplings) with sesame dipping sauce, shrimp shu mai with chili dipping sauce and vegetable wontons with soy dipping sauce.

The fee is $90 per parent-child team.

A class geared to kitchen professionals, “Pro-Series Class” with Eric Speer, will be from 9 a.m. to noon and 1 to 4 p.m. Sept. 15, 22 and 29.

The three-part course, appropriate for people in the industry who’ve never had formal training or people looking for the skills to work in or manage a professional kitchen, will cover food safety, sanitation, food and equipment identification and knife skills.

The class is $350.

“Cooking with Local Fall Vegetables’’ with Martha Stafford will be from 6 to 10 p.m. Sept. 17.

Techniques for cooking with autumn’s heartier fare will be featured, such as soups and purees, roasting, baking, steaming, braising and making crisps and free-form tarts.

The fee is $65.

“Art of Seasoning’’ with Speer will be offered twice, from 10 a.m. to 2 p.m. Sept. 17 and 6 to 10 p.m. Sept. 26. Speer will teach five-onion soup au gratin, Chesapeake Bay crab and corn chowder and butternut squash with candied pecans, and students will learn knife skills, caramelization and soup presentation. The class is $65.

“Cooking with Fresh Herbs’’ with Ashley Clarke will be offered, twice, from 6 to 8:30 p.m. Sept. 18 and 10 a.m. to 12:30 p.m. Sept. 24.

Clarke will teach how to create herb crusts for meats and fish and flavored oils for soups, salads and vegetables, as well as how to select herbs to combine with fruits and vegetables. The fee is $45.

Learn more at http://www.charlottesvillecookingschool.com or call 963-COOK.

Savor a little Mediterranean flavor at DelFosse

DelFosse Vineyards and Winery will present its Mediterranean BBQ from 11 a.m. to 3 p.m. Sunday.

Genevieve DelFosse’s menu includes brochettes (kebabs) of marinated lamb, chicken and shrimp served over a bed of mixed organic greens with balsamic vinaigrette and a spicy couscous salad.

DelFosse wines will be served, and a complimentary glass is included. Guests get a 10 percent discount on wines purchased at the event,

The event is $20, and reservations are required. Visit http://www.delfossewine.com or call 263-6100.

Free wine tasting on tap at Waynesboro shop

South River Restaurant and Wine Shop in Waynesboro will have a free wine tasting from 6 to 8 p.m. Thursday featuring favorite Italian and Spanish wines. Bravo Distributors representatives will offer suggestions and answer questions about the wines.

Also coming up will be high tea at 3 p.m. Sept. 16 and a wine dinner featuring Stone Mountain Vineyards at 7 p.m. Sept. 25.

For information, visit http://www.southrivergrill.com or call (540) 942-5667.

Food Network celeb makes a stop at ODU

Food Network celebrity, chef and cookbook author Paula Deen will offer two live presentations at 2 and 6 p.m. Saturday at Old Dominion University Constant Convocation Center in Norfolk to raise money for Children’s Hospital of the King’s Daughters.

Exhibit hours will be 11 a.m. to 9 p.m. Deen’s appearance at the Metropolitan Cooking and Entertaining Show is presented by Smithfield and Farm Fresh.

Tickets are $71.50 to $60.50. Buy tickets online at http://www.metrocooking.com/norfolk.html or call (888) 695-0888. 

From staff reports

An item in Wednesday’s Food Notes column incorrectly listed a free frozen yogurt event at Arch’s Frozen Yogurt next to Arby’s on U.S. 29. Tonight’s event was not for the general public.