Italian Cooking Session 1 ~ Sicily and Southern Italy ~ Chef Malcolm Jessop (8/23/17)


In the first of our regional Italian class series, we will focus on Sicily and the South. The simple food of the south relies heavily on fresh and local ingredients, and is influenced by the historic colonization by the Greeks, Saracens, and the Normans, each bringing new ingredients and techniques.

The menu may feature dishes such as Zucchini ribbon salad with lemon, chilies, and Burrata, Eggplant caponata, Pepperonata bruschetta, Polpette di Tonno (Tuna “meatballs” in spiced tomato sugo), Moscato Zabaglione with Strawberries and Sicilian cookies.

Includes a Silverado Cooking School apron & recipes to take home!

7 in stock

Product Description

Hands-on dinner class, 6-9pm, $140 includes a logo apron & recipes to take home, 14 person max

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.



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