Back by popular demand, A Taste of Italy returns to Cedar Crest Lodge on Saturday, March 17th!
This Italian cooking class in Kansas is a hands-on experience inspired by the flavors and techniques we learned during our Italian cooking vacation in 2016. We spent 6 days immersed in the ways of the locals in the Roman countryside and it was, well, life-changing!
All things in life are better shared, so when we returned from our trip, we knew we wanted to bring what we learned to our own guests. Like the Italians, farm to table cooking is something we have always embraced, so incorporating recipes and techniques from our experience was an easy first step. If you’ve joined us for dinner you’ve likely tried a few of these dishes, but for those true foodies, we wanted to take what we learned and create a next level experience – enter A Taste of Italy.
We hosted our first Italian cooking class last year, and after many requests, we’ve decided to bring it back for one special weekend. Together, we will prepare and enjoy a delicious Italian dinner, complete with complimentary appetizers and wine. Although we are not formally trained, our combined experience and attention to detail provide a fun, educational, and filling experience!
Join Us!
Join Us!When: Saturday, March 17th, 2018 – 2:00 PM
Overnight Guests: Make a weekend out of it and enjoy a special class rate of $59 per person, only for our overnight guests. Included in the room rate is our cooking class in Kansas for 2, appetizers, dinner, wine, and overnight accommodations. Tax and gratuity separate.
General Admission: Can’t stay the night? Join us for the class only for $75 per person.
Call 913-352-6533 To Reserve
A Taste of What To Expect:
Speaking of Italian cooking – Are you still perfecting your homemade tomato sauce recipe? Look no further. Get a sneak peek at some of the deliciousness we’ll be sharing in our class and try our homemade red sauce recipe – no sugar added!
Cedar Crest Lodge Secret Homemade Red Sauce Recipe
- 6 gallons homegrown tomatoes, peeled. We freeze our extra to use throughout the year, you can also used canned if you need to. If so we recommend a good Italian tomato.
- 6 large carrots, finely diced
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1/4 cup fresh oregano leaves
- 2 TBSP olive oil
- Salt to taste
Warm olive oil in large heavy bottomed stock pot. Add carrots, cook for about 5 minutes over medium heat then add onion. Cook for another 10 minutes together over low heat. Stir in garlic and cook just until fragrant. Add in tomatoes and turn heat up to medium. Cook, stirring occasionally until tomatoes have broken down. Add fresh oregano and simmer sauce over low heat until sauce has reduced and thickened. At this time, add salt to taste and use sauce as is OR use immersion blender to puree sauce.
This sauce can be used for pasta, appetizers, or meat courses.
Makes about 6 quarts
Bon Appetit!