Audio By Carbonatix
Cecconi’s is launching a monthly series when executive chef Sergio Sigala will be instructing guests on the true nature of summertime cooking in Italy. For this first installment, Sigala is focusing on his favorite summer dishes, demo-ing a four course meal featuring simple ingredients with easy to follow directions.
You’ll be welcomed by the Soho Beach House with open arms (not the norm without membership) and led into the main kitchen at Cecconi’s. This is an intimate cooking lesson for true foodies; there are only 8 spots per class. The line up includes a starter of crostini topped with a mixture of fava beans, mint and pecorino
cheese, and a chilled avocado soup with crab meat. Next on the agenda is a tuna capaccio with grapefruit segments, celery and fried capers (you’ll have to practice those knife skills to attain a thin slice like the pro’s do) and lastly, the entree is a rigatoni with grilled veggies, basil pesto and creamy burrata.
Participants sit together and eat lunch after class, plus you’ll take
Will you step up to support New Times this year?
At New Times, we’re small and scrappy — and we make the most of every dollar from our supporters. Right now, we’re $16,750 away from reaching our December 31 goal of $30,000. If you’ve ever learned something new, stayed informed, or felt more connected because of New Times, now’s the time to give back.
home the recipes and the satisfaction of knowing that you have the best
of all possible souvenirs — the ability to bring your meal to life at
home.
Class starts promptly at 10 a.m. and doesn’t break the bank at $45 per
person. A few spaces are still available for today, but you’ll have to move quickly. Usually you can reserve by emailing the restaurant directly at
miami@cecconisrestaurant.com, but to sneak into today’s class, just call them (like now).
Follow Short Order on Facebook and Twitter @Short_Order.
