Braided Biscotti from Treviso!

Saturday, May 26th, 10 am to Noon

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

Bertilla Rossetto Durand helps you make Northern Italian style braided cookies with hints of lemon, orange and anise, just like her mom used to make in the province of Trevis near Venice.  Each student makes and bakes their own cookies to take home or enjoy with espresso at the end of class!

Summer Risotto with Zucchini

Saturday, June 9th , 10 am to Noon

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

Learn to make this delicate and comforting summer risotto using peak of season zucchini with Bertilla Rossetto Durand.  A family favorite in Bertilla's home, she'll show you how you can also add a hint of saffron.

Chevre and Cream Cheese-making Workshop

Sunday, June 17th, 10 am to Noon 

$55 +$15 for ingredients paid directly to the instructor 

Learn to make quick and delicious chevre (with goats milk) and cream cheese at home. Sacha Laurin, cheese maker for the Winters Cheese Company, guides you through this hands-on class. Make creamy and delicious cheese like you've never experienced before. Sample numerous cheese and try Sacha's home-made cheesecake! Students take home cheese made in class using only the best milks.

Gnocchi Workshop

Saturday, June 23rd, 10 am to Noon

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

Gnocchi is the classic Italian comfort food.  Bertilla Rossetto Durand and Patricia Fontana 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).

Fundamental Cooking Class:  Brodo di Pollo (chicken broth)

Saturday, July 28th, 10 am to Noon

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

Want to take your cooking to the next level?  Your risotto, soups, beans and sauces are going to be so much more flavorful when you learn to make your own chicken broth at home.  No more chemicals and unneeded salt.  Bertilla Rossetto Durand shares this family cooking fundamental that you can use fresh or freeze to have handy when you need it.  

Good Health in a Bottle: Homemade Kombucha

Sunday, August 5th, 10 am to 12:30 pm 

$35 + $5 for ingredients paid directly to the instructor

Join fermentation specialist Sacha Laurin to discover the healing power of kombucha.  You will learn about crafting this sparkling, detoxifying fermented green tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols.  Try a variety of kombuchas and tastings.  You will leave class with your own mother culture and a customized brew to start your first batch of many!

Fundamental Cooking Class:  Pomorola (fresh tomato sauce)

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!



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.

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.