How easy is it to live off of the Mediterranean diet? Much easier now that chef Sara Jenkins has introduced her smartphone app, Sara Jenkins New Italian Pantry. In this class, you'll learn firsthand chef Sara's secrets to making Italian food using a breadth of ingredients from the Mediterranean coast. On your menu: Pinzimonio -- raw seasonal vegetables, aromatic salt and estate bottled extra virgin olive oil; Bagna Cauda -- anchovy and garlic dip with seasonal vegetables; Crostini with Greek Yogurt, Olive Oil and Fresh Chili; Lentil Vegetable Salad; Pasta with Wilted Cooking Greens; Asparagus Risotto; Roasted Leg of Lamb with Black Olives; Braised Chicken Legs with Olives and Lemons; Herbed Smashed Potatoes; and Celery, Pecorino and Basil Salad; and Olive Oil Cake. Sara Jenkins has developed a reputation as a fine rustic Italian chef. At Porsena she draws on memories of her Tuscan and Roman childhood to create a pasta-centric menu featuring Italy's finest artisanal pastas. In 2008 she opened Porchetta, a wildly successful storefront in the East Village focusing on porchetta, a richly seasoned roast pork common in Italy as street or festival food. Chef Jenkins opened Porsena Extra Bar in 2012, a wine bar serving small Mediterranean plates, a selection of raw milk cheeses, hand-crafted cured meats, and seasonal vegetables. Wherever Jenkins cooks, she creates excitement with cuisine based on the Mediterranean flavors she grew up with. At the end of the class, everyone will recieve a code for Sara's New Italian Pantry app.
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