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Monday, February 18th
Chef Jill Vedaa of The Wine Bar in
Rocky River $50.00
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The
Wine Bar has become the West Side’s
most talked-about new hot spot and
we’re delighted that their
Chef Jill Vedaa will be giving a
demonstration class at Solari. Jill
began her career in the culinary
world almost 15 years ago, and has
worked alongside some of Cleveland’s
best chefs, including Michael Symon
and Karen Small. Please sign up early
for her class! Menu will be available
soon.
Appetizer I: Castelvatrano
green olive and cured meat antipasto
Appetizer II: Roasted
artichoke hearts with fennel, capers
and lemon zest
Entrée: Barley
risotto with cremini mushrooms
and white truffle
oil
Dessert: Marinated
berries with zabigilione
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Monday, February 25th
Chef/Owner James Bell of Three Birds
$50.00
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What a pleasure to
welcome James Bell back to Solari!
Three Birds, in its lovely restored
brick building in western Lakewood,
has become one of Cleveland’s
most-acclaimed restaurants, and with
good reason. James’ classes
are always filled quickly, so please
make your reservation soon.
Antipasto: Artichoke and Fontina
Pizza
Primo: Leek, Clam and Shrimp Risotto
Secondo: Pork Tenderloin with Braised
Fennel
Dessert: Winter Pears with Gorgonzola,
Walnut Pound Cake with Port Reduction
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Monday,
March 3rd
Chef Isabella Nicoletti
of Paesano’s
in Ann Arbor, Michigan
$50.00
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If you haven’t been to one of Isabella’s classes
here at Solari, this is your big chance. Always sold out, Isabella’s
fabulous food and irreverent humor make for a very fun evening – in addition
to all of the cooking tips and great recipes you’ll learn! Her menu this
time has everything – wonderful fresh ingredients, classic cooking techniques
and delicious recipes you’ll definitely try at home. Don’t wait
to call. . .
Antipasto: Sopressa Scottata nell’Aceto
con Polenta e Spinaci (Vinegar-sauteed Sopressa with Polenta and Spinach)
Primi: Risi e Bisi (Risotto with Peas and Pancetta)
Secondi: Salmone al Parmigiano con Insalata
di Asparagi e Salsa al Limone (Parmesan-crusted Salmon with Asparagus Salad
and Lemon Sauce)
Dolce: Tartufi al Cioccolato (Chocolate Truffles)
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Tuesday,
March 11th
Chef Bob Sferra of Culinary Occasions
$50.00
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Having
grown up in a big Italian family, Bob
Sferra says food “symbolizes
everything that I LOVE”! A graduate
in Pastry Arts of The French Culinary
Institute in NYC, Bob’s experience
also includes working with Parker Bosley,
as Executive Chef at The Harp in Cleveland
and, most recently, as Culinary Director
for the Viking Store at Legacy. Culinary
Occasions provides catering for private
and corporate events as well as culinary
classes and travel. Check out this
wonderful Easter menu!
Antipasto: Homemade Fresh Mozzarella
with Marinated Olives, Fresh Basil
and Crostini
Primo: Cannellini Bean Salad with
Red Onions, Bell Peppers, Oranges and
Red Wine Vinaigrette
Secondo: Savory Italian Easter Pie
Dolce: Frangelico Berries with Mascarpone
Whipped Cream in a Vanilla Pizzelle
Basket
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As always, our classes are held from 7:00 p.m. to 9:00 p.m. at
Solari, 19036 Old Detroit Road in Rocky River. All classes include
a generous sampling of everything demonstrated, with tastes of
wines chosen by the chefs to complement the foods.
You may come
to the store to make your class reservation, or call us at
440-333-9600 with your credit card number. Class fees are non-refundable.
Please note that there are plenty of parking spaces available
behind the store, off Depot Street. We hope to see you soon.
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