Saturday July 25, 2026 at 6:00PM
Summer is the perfect time to let great ingredients shine, and Italian cooking has always understood that philosophy. When tomatoes are vine-ripened, herbs are growing in the garden, peaches are at their sweetest, and berries are overflowing at the market, simple preparations often produce the most memorable meals.
Join me for Summer at the Italian Table, a demonstration-style cooking class inspired by the flavors of an Italian summer. We’ll begin with a rustic Panzanella Salad, where grilled seasonal vegetables, ripe tomatoes, herbs, and crusty bread come together in one of Italy’s most beloved warm-weather dishes. Next we’ll prepare a fresh Pasta Puttanesca, highlighting ripe tomatoes, olives, capers, basil, and Parmigiano-Reggiano in a lighter summertime version of the classic recipe.
Our entrée features Herb-Marinated Pork Tenderloin with Fresh Peach Salsa, combining fresh Italian herbs with one of summer’s sweetest fruits for a dish that’s equally suited for a casual family dinner or entertaining friends. We’ll finish the evening with Zabaglione, Italy’s classic wine custard served over fresh berries—a dessert that’s elegant, surprisingly easy to prepare, and guaranteed to impress your guests.
As always, this class is designed with home cooks in mind. We’ll talk about the little techniques, timing tricks, ingredient substitutions, and “what if…” questions that don’t always make it into a printed recipe. A few of these recipes also appear in my cookbook, Step by Step Italian: Recipes from CC’s Cooking Classes, but class gives us the opportunity to explore the why behind the recipes—not just the how.
Whether you’re looking for new ideas for summer entertaining or simply want to enjoy an evening celebrating the season’s freshest ingredients, you’ll leave inspired to bring a little taste of Italy to your own table.
Menu:
Panzanella Salad
Pasta Puttanesca
Pork Tenderloin with Peach Salsa
Zabaglione with Fresh Berries
Tuition for this class is $70 per person. You can reserve below.