" . . . As I walked past the barbershop, I saw mandolins, hanging like salami. . . "

Mandolins, Like Salami

Thursday, May 22nd 6:30 - 8pm  $10

Instructor: Sheri Mignano

A unique presentation of the folk music of Italy, Ballo Liscio.  The ethnic blending of this style of music, mostly learned by ear, fused together gypsy, semi-classical, old and new. 

Through slides, recordings and live music you will be transported to the heart of old Italia.  Sheri has lined up three mandolin players to entertain us with the music of this sensuous and fickle instrument that seems have had its hey day in Italian barbershops.

At the end of the evening we will be hosting a book signing by the author.

All of you who have enjoyed Sheri's music at movie nights are sure to find this class entertaining, informative and fun.

Light refreshments served.

I Sughi (Sauces)

Thursday, May 15th, 11:30am -2:30pm  $80

Chef: Veronica Case

Italian sauces are simple and to the point.  Sauces can be spooned on top of pasta, tossed with it, baked with it, or served separately.

But not so fast, here is the really tricky part:  All Italian sauce preparation calls upon the measurement, technique, and all-around philosophy of life known as quanto basto -- literally, "the amount that is enough" or "the right amount." The philospher-cook must always know and use precisely quanto basto.

If you, like me, have a perpetual quandry about this nebulous, need to know, measuring system then this is the class for you. Chef Case will lead us through 4 or 5 of the staple Italian sauces and serve them up in traditional recipes with instructions that are sure to make it easy for you to make them at home.

Menu

Pesto con Linquine, Patate e Fagiolini

Pesto with Linquine, Potatoes, and Green Beans

Ragu (Bolognese) con Tagliatelle

Traditional Ragu (Bolognese Style) with Tagliatelle

Pollo con Sugo di Pomodoro, Vino Bianco e Rosmarino

Braised Chicken with Tomato, White Wine and Rosemary Sauce

Pesce Spada con Sugo di Pomodoro, Caperi e Olivi

Swordfish with Tomato, Capers, and Olives

Cucina Vegetariana

Friday, May 16th, 6:30 - 9:30pm  $80

Chef: Veronica Case

Italy doesn't have a vegetarian tradition per se. Quite the contrary; in the past much of the population couldn't afford to eat meat more than once a week, and as a result eating meat often was a status symbol of sorts. 

Italian cuisine is probably one of the best for vegetarians. There are plenty of classic vegetarian dishes, and most things that aren't vegetarian to begin with can be easily adapted.

In this class, Chef Case will explore some of the best of these recipes and serve them up with a glass of Italian wine.

                                      Menu

Fiori di Zucca Fritti con Sugo alla Marinara

Fried Zucchini Blossoms with Spicy Marinara Sauce

Zuppa di Pomodoro con Formaggio di Capra

e Parmigiano

Roasted Tomato Soup w/Herbed Goat Cheese Drizzle

                       &  Parmesan Croutons

Risotto Primavera

Spring Vegetable Risotto

Sorbetto di Ananas e Basilico

Pineapple & Basil Sorbet

Italian Regional Cuisine - Campania

Saturday, May 17th, 6:30 - 9:30pm  $80

Chef: Veronica Case

The food of Campania is in many ways the food of Italy. So many of the dishes that are native to Campania have been adopted by the rest of Italy, if not the world. Italian food would not be the same without Campania's Spaghetti topped with Pommarola, the famous tomato sauce. Campania is also the birthplace of the modern Pizza, with the world's first Pizzeria (still in business) started on the streets of Naples. The cooks of Campania were the first to use tomatoes, debunking the once common myth of their deadliness.

Join us for a wonderful class celebrating the rich food history of this region of astonishingly beautiful landscapes that the ancients rightly called, "felix ager", a happy land.

Menu

Insalata Caprese con Mozzarella di Bufala

Salad of Mozzarella Cheese and Basil

Timballo di Melanzane con Pomodoro, Basilico e Taleggio

Eggplant Timbale with Tomato, Basil and Taleggio Cheese

Linguine al Marinaio

Linguine with Seafood

                      Mousse di Limoncello con Bacche Miste

   Limoncello Mouse with Mixed Berries

Detail of Marcia Teusink's "The Geology of Memory IV"

c-print mounted on gator board

mapping reason

An Art Exhibition and Sale

Continuing Show: April 5th to May 5th 2008 

Mon - Fri, 11am-3pm

Works are for sale for the duration of the show

If reason means orderly thought, and mapping is to draw visual connections, then to map reason seems logical.

Fourteen American and international artists have interpreted this theme in their own visual languages. It turns out mapping reason is not logical, neither physically nor mentally. The artists’ “maps” are neither geopolitical, drawn to scale nor necessarily a flat surface. In attempting to map reason, logic itself slips away. The works have hints of connection, though highly personal in nature. How do we make connections with one another and read each other’s "maps" in an increasingly separated society?
Through time, patience and communication? By recognizing that the other person is you?