Classes are for students 18+ unless otherwise noted.
Fees are for one adult and one child unless otherwise noted. Please register under adult’s name.
Classes for high school students
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Explore the world of winter risottos, learning tried-and-true methods to create this creamy rice dish using seasonal ingredients that are abundant in early and late winter. Banish any fears you may have about this cooking technique that often intimidates home cooks. We’ll discuss the unique qualities of aborio and carnaroli rice, where they come from, and how much you should pay for them. Then we will make a lucious pumpkin and pancetta risotto, one featuring a vibrant combination of Swiss chard and roasted peppers, a Brussels sprouts and chestnut variation, and a delightful fall apple and savory turkey risotto. Go home with new skills and the confidence to replicate these recipes and experiment with creating your own unique risotto masterpieces. Tuition includes all food fees. Please bring several containers to take home finished dishes, and if you like, an apron.
Diane Manteca has been a professional chef for thirty-three years, working in high end gourmet establishments and catering. For eight years she owned the eclectic and popular Brickyard Café in Cambridge. Diane has co-authored a Zone cookbook on healthy eating and worked as a food consultant and developed recipes for a major specialty food company. Her teaching career spans over 30 years with Italian cooking as her specialty, along with Moroccan, African, Asian, Cuban French, and regional cooking from the United States. She travels to Italy often to learn regional Italian cooking and brings her knowledge back to teach her students.
Diane Manteca
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