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GOURMET CIOPPINO COOKING CLASS

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FMV: $800

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Embark on a culinary journey with Nature Center Director Gretchen Whitman's husband Mark as he creates his signature dish, Cioppino. Not a bouillabaisse, nor is it fish-stew or a paella. This is CIOPPINO! When roughly translated from Italian we get, "torn-to-pieces." The dish dates back to the mid-19th Century when Italian fisherman returned home to their San Francisco docks and combined a medley of leftovers from the days' catch, with onions, tomatoes, peppers, herbs and wine to create a true gastronomic wonder. By leftovers, we mean: shrimp, scallops, clams, mussels, monkfish and cod. Mark's recipe comes by way of Bodega Bay. This class will be hosted in the newly constructed Zero-Waste sustainable home of Justine and Daniel Magariel in their spacious designer kitchen. It includes take home aprons by the Flying Fish Studio for all participants and all the ingredients for the culinary creation. Of course, a hearty loaf of bread and two specially selected bottles of red wine to be paired with your group's creation will complete the meal. Limited to 8 participants. Date to be determined.