Feta Cheese Making Workshop

Sunday, April 2nd, 9:30 am to Noon

$55 ($50 for members) plus $15 materials fee

Learn to make your own feta cheese at home with Winters Cheese Company cheesemaker Sacha Laurin!  Students make their own cheese in class using organic milk. The class includes handouts, all materials, and a wonderful cheese tasting.

TO REGISTER FOR THIS CLASS PLEASE CALL OR EMAIL

Hand-made Garganelli Pasta with Pesto alla Genovese with Orietta

Friday, May 5^th, 10 am to noon

$40 + $5 for ingredients (to pay to the instructor), must be 21 years old to drink

This egg-based pasta originated in Emilia Romagna when the ravioli filling was no longer available. It is formed by rolling a flat, square noodle into a tubular shape. It is a fun and interesting pasta to make, something really unique.  Garganelli will be served with the traditional Pesto from Genova.

Sommelier Class

Friday, May 12^th, 10 am to noon

Learn the secrets of professional sommeliers. Compare Italian varietals planted in California. Discover the most popular wines of Italy and master the skills of Italian wine tasting!

In this class we will learn about the science of tasting & detecting defects; sensory analysis (sight, smell, taste and texture), and blind tasting and comparing white wines, Pinot Grigio, Chardonnay, and Rosè.

Hand-made Fettuccine and Ragú alla Bolognese * with Orietta

Saturday, May 20^th,  1 pm to 3 pm

$40+ $5 for ingredients (to pay to the instructor)

One of Italian most versatile recipes and Orietta’s best: Ragú alla Bolognese (ground beef, pancetta and tomatoes sauce). This meat-based sauce originating from Bologna and soon become successful everywhere. It is used to dress many Italian dishes, from the simple Uovo la Tegamino and Polenta to the more complex Lasagne. The sauce will be served with hand-made fettuccine that the class will prepare together.

Home-made Ravioli* with Orietta

Friday, June 2^nd, 10 am to noon

$40+ $5 for ingredients (to pay to the instructor)

Learn to make ravioli from scratch!  Work the dough and roll the roller! Have fun filling the pasta with ricotta and spinach. Then, taste the magic! Ravioli will be served with the classic butter and sage sauce.

Introduction to Home Winemaking

Saturday, June 3^rd , 1 to 4 PM

Home winemaking is a great hobby to share with family members or friends. And few things are as satisfying as sharing a glass of wine made by your own hand. We live in a great region for home winemakers. We are surrounded by good grapes, a world class university program, and lots of good home winemakers and clubs. This class will provide an overview on what is involved in making wine at home from where to buy grapes to bottling. We will have equipment on display and hands on demonstrations. Attendees will get to sample some homemade wine.  Class is geared towards the first time home winemaker.

Cost: $50

Instructor-Al Gianini has been a home winemaker for over dozen years and has won numerous awards for his wine.

Home-made Cannelloni* GF with Orietta

Friday, June 16^th,  10 am to noon 

$40+ $5 for ingredients (to pay to the instructor), must be 21 years old to drink

Why should you buy Cannelloni pasta when prepare it from scratch is so easy? Fresh or as left over, Cannelloni is one of the best Italian dishes. Filled with ricotta and spinach, topped with ragú, and baked with fresh Parmigiano, nothing can compare to the wonderful taste and the homey atmosphere this dish will immediately give your family.

Summer Risotto: Risotto alle Zucchine* with Orietta

Friday, July 7^th,  10 am to noon

$40 + $5 for ingredients (to pay the instructor)

Take advantage of the summer’s seasonal produce to make this tasty Italian risotto recipe.  Learn how to prepare zucchini risotto with fresh cheese and surprise your friends and family at the table with a tasty and authentic Italian recipe.

Home-made Tortellini with Orietta

Friday, July 21^st, 10 am to noon

$40+ $5 for ingredients (to pay the instructor), must be 21 years old to drink

A typical dish of Emilia Romagna, tortellini are one of the most famous and loved Italian dishes all over the world. Filled with mortadella, parmigiana, prosciutto and nutmeg, tortellini are usually served with broth, and are a great way to start any Italian meal.  

Culinary trip to Rome: Bucatini all’Amatriciana and Rigatoni alla Carbonara* with Orietta

Friday, August 4^th, 10 am to noon

$40+ $5 for ingredients (to pay the instructor)

Why should you have one type of pasta when you can have two? Let’s take a culinary trip to Rome and learn two of the most famous recipes: Amatriciana and Carbonara. Discover why each sauce calls for a different type of pasta and why Italians are so peculiar about the pasta they use. These easy to make Roman sauces will be a success at your dinner table!

 Melanzane alla Parmigiana (eggplant parmigiana)* with Orietta

Friday, August 25^th, 10 am to noon

$40+ for $7 for ingredients (to pay the instructor)

One of the most famous Neapolitan recipes, eggplant, mozzarella and tomatoes.  Learn “the authentic way” they prepare it in Capri, Positano, and Ischia, and just like you will make it for dinner at home!

Minestrone: The Classic Italian Comfort Food Soup* with Orietta

Friday, September 8^th, 10 am to noon

$40+ $5 for ingredients (to pay the instructor)

Made from whatever vegetables are in season or left over from the night before, minestrone is a must have soup for the cold days of fall. It can be vegetarian, contain meat, or a meat-based broth, but Orietta’s Roman style minestrone comes always with Borlotti beans and pasta.

Fall Risotto with Porcini Mushrooms or Truffles (truffles if available)* with Orietta

Friday, October 6^th ,  10 am to noon

$40+ $5 for ingredients (to pay the instructor), must be 21 years old to drink

Take advantage of the fall’s best gift: porcini mushrooms and learn how to make a tasty risotto recipe.  This dish is popular throughout northern Italy, especially in Piedmont, and together with truffle risotto, is one of the must have recipes for the fall season. 

Italian Holiday Meal: A Celebration Dinner* with Orietta

Friday, December 1^st,  Noon to 4 pm

$55+ $15 for ingredients (to pay the instructor), must be 21 years old to drink

This special four hour class is also a complete four course meal.  Learn the traditional Italian holiday meal from beginning to end: Supplí, Fettuccine al Ragù, Arista (pork braised in white wine), and Panna Cotta (sweetened double cream served with honey).  A feast for your senses and full immersion in the Italian culinary tradition during the holidays.  This season you can be entertaining with these unique recipes.

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.

Student fees can be refunded or applied to another class up to 72 hours before class.

For more information visit WWW.MURERHOUSE.ORG.

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.