SUNDAY SUPPER

 

 

Sunday Supper has been a tradition in Italian-American households since our grandparents arrived in this country over 100 years ago. Join us as we start the afternoon putting together a hot & cold antipasti to snack while trying to recreate the warm feeling you’d get sitting around that table with family and friends on a cold Sunday afternoon. Our first version of this class was so much fun we thought we’d continue the series with a few new different menus.

 

Ingredients for each class are subject to change based on product availability.

Please remember that we can't offer refunds to classes because our seating is very limited. If you can't make a class, you can send a friend in your place. Email us at least six hours before the class starts and let us know who will be taking your place. Schola is BYOB so bring a bottle or two of whatever you'd like to enjoy while cooking and eating. 

Sunday Supper I - Sunday November 7, 4:30PM

Sunday Super has been a tradition in Italian-American households since our grandparents arrived in this country over 100 years ago. Join us as we start the afternoon putting together a hot & cold antipasti to snack on while making the two classics - baked macaroni with hard boiled eggs and Spaghetti, made traditionally on the Chitarra, in Sunday gravy loaded with meatballs & sweet Italian sausage. We’ll bake biscotti and almond cookies for dessert and try to recreate the warm feeling you’d get sitting around that table with family and friends on a cold Sunday afternoon.   $59   TICKETS

Sunday Supper II - TBD

Sunday Supper has been a tradition in Italian-American households since our grandparents arrived in this country over 100 years ago. Our first version of this class has been so much fun we thought we’d continue the series with a few new different menus. For the second version, we’ll still make a large pot of Sunday red sauce but this time we bake some rosemary and onion focaccia to enjoy with some fresh Mozzarella and oven roasted tomatoes. Then create the perfect eggplant Parmesan, pound pork loin for pork Milanese and make fresh rigatoni for our Sunday sauce. We’ll finish by making Bomboloni, the traditional Italian doughnut. 

Sunday Supper III - TBD

To start we’ll bake mussels topped with spicy red sauce and cheese then hand make spaghetti on the Torchio for the classic Spaghetti al Tonno or pasta with tuna, anchovies and olives. We’ll crank out sheets of pasta to make a meatless Lasagna…stuff, roll, tie and braise beef for Braciole in our Sunday sauce and bake orange olive oil cakes to finish.