THE 2016 BAKING AND ITALIAN COOKING CLASSES SCHEDULE
The following are the baking and Italian Cooking Classes being offered this spring by Lenny The Bake and
Fran.
March 5, 2016: NEW YORK CITY NEAPOLITIAN PIZZA, including my version of a White Pizza
March 19, 2016: Fran will demonstrate how to make Marinara sauce and Puttanesca Sauce. Both are red sauces and
we will use two different hard pasta shapes to accompany each red sauce. Marianna Sauce is also the base for other
red sauces, such as Anchovy sauce, Pizza sauce, etc. We will discuss the ingredients used and where to purchase them
in Montana.
April 2, 2016: Giant Ciabatta Party bread, regular Ciabatta bread, and Ciabatta Rolls. This class, in addition to learning
how to bake Ciabatta breads, we will create a Party Sandwich from either the Giant Ciabatta bread or regular size loaf
which we will eat during the class. The size of the loaf used will be determined by the number of people in the class.
April 16, 2016: Another Italian Cooking Class by Fran. She will demonstrate how to prepare Broccoli Rabe (Rapine)
with sausages and peppers. We will also demonstrate how we prepare and use Escarole, which can be sautéed, or
added to chicken broth, or combined with Cannellini beans, or eaten raw in a in a salad. Naturally, the class will be able
to have a sample of all the dishes presented.
May 7, 2016: Pineapple Upside-Down Cake. It seems that many of you were served this cake by your parents. I will add
a little twist to this cake by adding a Flaming Rum liquid before it is served. Since we are using rum, I will also bake a
Rum Baba Ring, but we will not flame the rum for this offering. Unless the students request it.
May 21, 2016: Chicken Parmigiana and Eggplant Parmigiana. Fran and I will demonstrate how to prepare these dishes,
including how to butcher the chicken breasts for “cutlets” and how to make thin eggplant slices, etc.
June 4, 2016: Scali Braided Italian bread and Anise Flavored Biscotti. This is the next to last baking class for the spring
series so I thought we would bake two items for this class because making bread takes almost 4-hours. I can bake up a
batch of Biscotti in one hour. We can enjoy coffee and biscotti while the bread dough rises during the class discussion
period about baking, etc.
June18, 2016: Homemade Cheese Ravioli from scratch with a thick tomato sauce. This will be a fun class and I may be
able to talk Fran into making some meatballs to go along with this class. Ravioli can be filled with many different
ingredients. However, my favorite is with a ricotta cheese mixture.
NOTES: These classes are held on Saturdays from Noon to 4 PM at The Livingston Food Pantry Building at 202 South 2 nd
Street Livingston, MT. The cost for any class is $20.00 payable with cash of check payable to The Livingston Food Pantry
at the day of the class. No deposits required. Please notify us 24 hours in advance of a class if you are unable to attend.
Class size is a maximum of 20 people. The minimum number required is 8 people to hold a class.
You may bring the beverage of your choice to any class to accompany the items being demonstrated. The Food Pantry is
a NO SMOKING facility;
You can sign up for any class using the email address: [email protected] Or telephone me at 222-6997 or
Michael McCormack at 223-1745
POTOGRAPHS OF THE 2016 BAKING & ITALIAN COOKING CLASSES OFFERINGS
NYC Style Neapolitan Round Pizza
Lenny’s White Pizza Slice
Bucatini Pasta Puttanesca
Giant Ciabatta Party Bread Loaf
Broccoli Rabe and Sausages
Escarole & Tomato Salad
Sautéed Escarole
Pineapple Upside Down Cake For Flaming Rum
Eggplant Parmigiana
Homemade Cheese Ravioli
Anise Flavored Biscotti
Scali Braided Italian Bread
Lenny Gregrey a.k.a. Lenny The Bake
January 16, 2016