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Marc Vetri Introduces Cooking School
Cheeses of Piemonte at Osteria osteriaphilly.com
Marc Vetri Introduces Cooking School
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| Cheeses of Piemonte at Osteria |
| osteriaphilly.com |
Any serious home cook who has tasted the wild boar ragu with chestnut fettuccine at Vetri knows that the waves of happiness that run from the tongue to the brain are accompanied by a a lime-green passenger: envy. Though intellectually you know chef Marc Vetri spent years honing his craft, in Italy no less, slavishly rolling pasta until he could spin out perfect sheets, you jealously wonder why you never took the time to learn this transcendent practice.
Your chance to quit coveting and start rolling has arrived: The prep kitchen at Osteria has been converted into a culinary school, and lessons on pasta making, pizza making, wine tastings and cheese classes are set to start. In addition to learning from masters of Italian cuisine Vetri and Jeff Michaud, guest chefs and winemakers will be visiting to share their expertise. For those who can eat without envy, simply choose a theme and allow Vetri or Michaud to cook for your group, while you host and hold forth like a bon vivant.
Call or e-mail Osteria for more information: 215-763-0920 or info@osteriaphilly.com.
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