Pepperonata with Bertilla

Saturday, August 25th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Meld together summer vegetables from your garden or farmers market to form this flavorful and piquant side dish.  Pepperonata makes an exquisite accompaniment to grilled meat or chicken, or base for a light summer risotto.  Students participate in the preparation and then take some home for their refrigerator.

Fundamental Cooking Class:  Pomorola (fresh tomato sauce) with Bertilla

Saturday, September 8th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

With tomatoes at their peak season, Bertilla teaches you how to make this comforting honest sauce that will form the base of many recipes, including risotto, pasta sauces, soup enhancers and more.  Learn to blanch, peel, mill and cook this fundamental of Italian cooking.  This is why your grandmother's recipes always taste better!

Crafting the Finest Italian Panini with Preston

Saturday, September 15th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Learn the art of constructing the original super sandwich with Preston Sandbakken.  Enrich your culinary skills beyond the PB&J and learn to make a panini that will not only satisfy your taste buds, but those of your friends and family as well!  Making your own custom Italian panini will teach you to expand your concept of what a sandwich can be and give you the confidence to experiment making new creations at home, making any sandwich a gourmet dining experience.  All experience levels are welcome!

Vegan Cashew Brie Cheese-Making Class with Sacha

Sunday, September 16th, 10 am to Noon

$55 ($50 for Murer House members); plus $15 for ingredients paid directly to the instructor

More and more people are turning to a vegan diet. While dairy cheese is often claimed one of the hardest foods to give up, there are ever increasing choices of non-dairy cheese. You can even make your own at home; by culturing cashews you can create a delicious and healthy rinded brie in just a week.  In this class, students mold and take home a small wheel to age and enjoy. Class includes vegan and non-vegan cheese tasting.

Breakfast Panini Workshop with Preston

Saturday, October 6th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Breakfast is often the most neglected meal of the day.  Preston Sandbakken will introduce you to two breakfast paninis that will start your day off right!  Students make Preston's French Toasty Griddled Slam Dunker and also a more savory sandwich with fried egg, cheese and avocado (and other secret ingredients).  All experience levels are welcome!

Gnocchi Workshop with Bertilla

Saturday, October 6th, 1:30 pm to 3:30 pm

$40 + $5 for ingredients paid directly to the instructor

Gnocchi is the classic Italian comfort food.  Bertilla Rossetto Durand shows you how to make these delicate pillows with potato and flour, light in your mouth, but firm enough to stay together as you cook them.  Students make their own to take home or eat in class with your choice of sage butter or pomorola (rustic tomato sauce).

Tiramisú with Irene

Saturday, October 20th, 10:00 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Learn to make a perfect tiramisú! This dessert is a classic, complete with savoiardi, mascarpone and a touch of marsala!  Requiring only a few ingredients, anyone can learn to make this sophisticated dish!  Although the origins of this famous dessert are not clear (because disputes between the regions of Veneto, Friuli Venezia Giulia, Piedmont and Tuscany) it is still a cornerstone of Italian cuisine prepared without exception from Venice to Sicily.  Each student makes a sample size tiramisu to take home.

Pasta Fatta in Casa with Bertilla

Saturday, October 27th, 10 am to Noon

$40 plus $5 for ingredients paid directly to the instructor

Handmade egg pasta, a treat not just for special occasions, but every day.  Using an easy recipe and working in small teams, learn how to make this delicious pasta.  Eat it fresh with your favorite sauce, fashion it into interesting shapes, or layer in lasagna.  Students take home or sample their pasta with freshly made pomarola or pesto sauce.

Fontina Cheese-Making Class with Sacha

Sunday, October 28th, 10 am to Noon

$55 ($50 for Murer House members); plus $15 for ingredients paid directly to the instructor

An iconic cheese from the Aosta Valley in the Italian Alps is noted for its earthy, mushroomy, and woody taste, has a rich and creamy interior and a tan/orange colored rind. Learn how to make your own Fontina with Winters Cheese Company cheesemaker Sacha Laurin.  This hands-on class gives you experience in all phases of this wonderful cheese and you take home a little cheese of your own!  Class includes cheese and kombucha tasting.

Burrata Cheese-Making Class with Sacha

Sunday, November 4th, 10 am to Noon

$55 ($50 for Murer House members); plus $15 for ingredients paid directly to the instructor

A specialty of Puglia, Italy, burrata resembles a soft mozzarella with a surprise inside: a lava-like center that derives its name from Italian for butter.  This hands-on class will help you understand protein elongation and filata cheese.  Students create delicious burrata with our own stracciatella and cream. 

Polenta con Salsiccie with Bertilla

Saturday, November 10th, 10 am to Noon

$40 plus $5 for ingredients paid directly to the instructor

For many years, polenta has been used as a versatile side dish in Italian cooking, whether served fresh or baked, fried or grilled.  In this class, learn how to make polenta in the traditional manner and then sample it accompanied by freshly roasted sausages.

Risotto with Zucca d'Inverno with Bertilla

Saturday, November 17th, 10 am to Noon

$40 plus $5 for ingredients paid directly to the instructor

Risotto, a seasonal yet always flavorful dish.  Learn to make this comforting winter risotto using a delicate winter squash, enhanced by a touch of saffron.  Enjoy it as a main winter meal or as a side.  Students sample their risotto accompanied by a light salad, or take it home to enjoy later.

Biscotti-Biscottini-Holiday Biscotti with Franca

Saturday, December 1st, 10 am to Noon

$40 plus $5 for ingredients paid directly to the instructor

Twice baked Italian cookies enjoyed with a cappuccino, gelato or a glass of vino.  Join Franca for a wonderful morning of Biscotti baking....the art she learned from her father Dario in Italy.  Sinful chocolate biscotti with hazelnuts and dark and white chocolate chips,  tantalizing toasted almond biscotti, and peppermint biscotti to dunk and to share.  Each student will sample each, an inspiration to go home and BAKE!

Lasagna with Bertilla

Saturday, December 15th, 10 am to Noon

$40 plus $5 for ingredients paid directly to the instructor

Each student makes a personal lasagna al forno, one of Emilia-Romagna’s most classic dishes enjoyed especially during the holidays.  Layers of fresh ragu and bechemel sauces, parmesan cheese and hand-made pasta create a luxuriously rich combination.  Students can enjoy their lasagna in class or take it home to enjoy later.



To Enroll, email folsomite@aol.com or call us at 916-985-3250.

After you have made your reservation mail your checks payable to the Murer House Foundation no later than one week before class at 1125 Joe Murer Court, Folsom, CA 95630 or pay online.

Classes are designed for adults.  Please let us know if any students in your group are under 18.  Students 13 to 17 years old must be accompanied by an adult.

There is a 10 person minimum for most classes.  Cancellations for future credit or full refunds are accepted 72 hours before class  There are no refunds after 72 hours notice unless we are able to fill the vacancy.  

 Please be aware that our classes can contain products that may cause allergies, may be GMO, often contain gluten, and also present hazards found in normal kitchen situations, including sharp knives, hot pots and ovens and other situations.  By signing up for a class, you understand these risks and assume all liability.