academia barilla  September 2008
   

Barilla Italian Cooking Weekend at the New York Wine and Culinary Center

Barilla America and the New York Wine and Culinary Center are pleased [...]

new-york-wine-culinary-center-logoBarilla America and the New York Wine and Culinary Center are pleased to present the 2nd annual Barilla Italian Cooking Weekend.

Check out the New York Wine and Culinary Center website to discover the full program of cooking classes, gourmet demos and guided tours designed for the NY Italian food Lovers for this weekend.

We already blogged last year about the first Barilla Italian Cooking Weekend, but this year the culinary program is really inspiring. and it is for a good cause, too!

foodlink-logoAll of the classes listed below are sponsored by Barilla with 100 percent of the ticket price for the classes being donated to Foodlink to support the food banks in our area, the goal being raising $10,000 for Foodlink. Each participant will also receive a Barilla gift bag filled with the Barilla products we all enjoy.

lorenzo-boni-barilla-usaCOOKING CLASS: DINNER IN TUSCANY WITH BARILLA EXECUTIVE CHEF LORENZO BONI
Sep 19 2008 – 7:00pm – 9:00pm
Instructor: Chef Lorenzo Boni
Cost: $50.00 – Ticket price donated to Foodlink – Sold Out

Chef Lorenzo Boni’s menu for this special event is influenced by the food culture of Italy’s Toscana Region. We may not be dining in a quaint restaurant in Florence (or Firenze) enjoying a beautiful sunset, scenic gardens, renaissance fountains or breathtaking art, but we can enjoy the delicious cuisine of the region.

We will begin our evening with a glass of Prosecco served with an antipasti of Crostini con Salsa ai Ceci, Scampi e Cavolo Nero (Bread Croutons with Chick Pea Sauce, Scampi and Cauliflower), followed by Mostaccioli al Ragù Toscano (Mostaccioli with Tuscan Sauce), Tagliata di Manzo con Salsa ai Funghi Porcini (Beef Tenderloin with Porcini Sauce) and Cannellini con Salvia (Cannellini Beans with Sage). Each course will be served with a pairing of Italian and NYS wine.

After dinner in the Theater, we will continue the evening in the Wine Tasting Room with coffee and Chef Lorenzo’s famous Gelato (and more wine of course!).

Please join us as we kick off our Barilla Italian Cooking Weekend with this special Tuscan Dinner!!

 Sold out!!

GUIDED TOUR: BARILLA PLANT TOUR – AVON, NY

  • Sep 20 2008 – 11:30am – 2:00pm
  • Sep 20 2008 – 2:30pm – 5:00pm

Cost: $10.00 – Ticket price donated to Foodlink

Barilla\'s new plant in Avon, NY

In 2007, Barilla opened its second US based manufacturing facility in Avon, NY, where pretty much all of the Barilla products sold in America are produced (with only a few exceptions), following the original Italian recipes and the exacting standard and processes that have been used for generations in Italy.

Join the New York Wine and Culinary Center next Saturday, September 20, as Barilla opens its doors at the Avon plant and discover all the secrets of Barilla’s commitment to quality in the manufacturing process.

Travel by motor coach bus round-trip, originating from the New York Wine and Culinary Center, to and from the Barilla Plant in Avon, NY. This is a unique opportunity to tour the Barilla manufacturing plant. At the plant, you’ll be guided through the state-of-the art food manufacturing facility.

The Barilla plant must adhere to all standard regulations to ensure the utmost safety for guests. To make your tour more enjoyable, please visit the NYWC website for travel and safety tips in advance of your upcoming visit.

barilla-italian-cooking-weekend

COOKING CLASSES: PASTA 101 AND COOKING DEMONSTRATIONS
Cost: $10.00 – Ticket price donated to Foodlink
Instructor: Barilla Italian Cooking Weekend Chef Instructors

Class Schedule:

September 20 2008

  • 11:00am – 12:00 – Mario’s via Abruzzi Executive Chef Paul Maytag – recipe to be announced
  • 12:30pm – 1:30pm – Rochester Institute of Technology Executive Chef Stephen Kingston – Shrimp Pasta
  • 2:00pm – 3:00pm – Barilla Executive Chef Lorenzo Boni – Linguine with Clams and Leeks
  • 4:00pm – 5:00pm – Barilla Executive Chef Lorenzo Boni – Linguine with Clams and Leeks

September 21 2008

  • 12:00 – 1:00pm – Casa de Pasta Executive Chef Dominick Dardano – Egg Fettuccini with Prosciutto, Roasted Tomatoes, Garlic and Pecorino Gran Cru
  • 2:00pm – 3:00pm – Senior Executive Chef Steven Miller, Cornell University – Penne with Broccoli Rabe and Parmigiano Reggiano Cheese
  • 4:00pm – 5:00pm – Barilla Executive Chef Lorenzo Boni – Linguine with Clams and Leeks

TASTING CLASSES: TASTING OLIVE OILS, BALSAMIC VINEGAR AND MUCH MORE
Instructor: Chef Italo Besseghini
Cost: $10.00 – Ticket price donated to Foodlink

Class Schedule:

September 20 2008
11:00am – 12:00
12:30pm – 1:30pm
2:00pm – 3:00pm
3:30pm – 4:30pm

September 21 2008
12:00 – 1:00pm
2:00pm – 3:00pm
4:00pm – 5:00pm

italo-besseghini-academia-barilla

Aceto Balsamico of Modena is as precious and difficult to produce as fine wine, bringing hundreds of years of artisanship to the table. The preciousness of Balsamic Vinegar comes from the quality of the grapes, the length of the aging process and the types of casks used. The best Balsamic Vinegar is made exclusively from grape must, and is aged 12 to 25 years. Extra Virgin Olive Oil – like wine – requires a proper tasting technique to discover how surprisingly delicious and flavorful a good olive oil can be.

In addition to understanding these products and learning the proper tasting techniques of Academia Barilla regional Italian olive oils and balsamic vinegars, Chef Italo Besseghini will prepare a tasting of other Italian culinary specialties. You’ll be delighted with this creative 4-course tasting and you’ll receive plenty of useful tips and recipes!!

COOKING CLASSES: INTERACTIVE COOKING DEMONSTRATIONS
Instructor: Barilla Italian Cooking Weekend Chef Instructors
Cost: $10.00 – Ticket price donated to Foodlink

Class schedule:

September 20 2008

  • 11:30am – 12:30pm – Barilla Executive Chef Lorenzo Boni – Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms
  • 1:30pm – 2:30pm – Wegmans Executive Chef Mark Makovec – recipe to be announced
  • 3:00pm – 4:00pm Barilla Executive Chef Lorenzo Boni – Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms – Sold Out

September 21 2008

  • 1:00pm – 2:00pm – Barilla Executive Chef Lorenzo Boni – Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms – Sold Out
  • 3:00pm – 4:00pm – Wegmans Executive Chef Mark Makovec – recipe to be announced
Please join us for the Barilla Italian Cooking Weekend and sign up for the classes of your choice at the New York Wine and Culinary website soon as you can. Classes and Plant tours will sell out quickly, and some of them are already sold out!!
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