We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Ragù Bolognese on Creamy Polenta
Bitter Greens and Sunchoke Salad with Parmesan and Lemon Vinaigrette

Shopping List:
Produce:
bitter greens like radicchio, puntarelle, frisee, or escarole
sunchokes
shallot
onion
carrot
celery
lemon
garlic

Dairy:
butter
milk (whole milk is best)
parmigiano reggiano or grana padano cheese

Protein:
ground meat – beef, pork, or a mixture of both

Dry Goods / Pantry:
water or broth
beef or chicken stock
olive oil
tomato paste
canned tomatoes, crushed, diced or whole peeled will work
dry white wine
Freshly grated nutmeg
Kosher salt
Freshly ground black pepper
Flakey salt

Cocktail Ingredients:
prosecco
Aperol
club soda or sparkling water

Equipment List:
2 wide, heavy bottomed pots for polenta and ragù
Food processor
Large mixing bowl for salad
2 medium mixing bowls for soffritto and sunchokes
Mandoline
Microplane for zesting
Vegetable peeler
Whisk
Wooden spoon
Cutting board and chef knife