AUTUMN COOKING Classes with Jim Rua & Franco RUA

Franco and Jim are continuing their popular series of cooking classes with 6 Autumn programs beginning October 16, 2017, through November 27th.  Classes will include cooking instructions and four course meal as described (with wine) at each session.  Classes will be limited to 12 participants and must be reserved on our website, first come first served.  The cost is $70 per person, plus tax and a 20% gratuity shared by two servers: total cost $90.00 per person. Classes begin at 6:30 PM and will conclude around 9 PM. The schedule is as follows, we hope you can make it:

Schedule of Classes for OCTOBER - NOVEMBER 2017 Autumn Harvest


 Monday, October 16, 2017, 6:30 PM

Appetizers: Grilled Radicchio with Grilled Fennel & Wine Poached Pears, Tuscan Bread Salad -Panzanella

Pasta: Ragu of Wild Boar with Pappardelle

Main Course: Veal Saltimbocca alla Romana: Scaloppini Sautéed with Prosciutto & Sage

Dolce: TBD


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Cooking Class October 16, 2017
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Monday, October 23, 2017, 6:30 PM

Appetizers:Grilled Sweet Mini Peppers with Eggplant and Arugula,Frittata with Potatoes and Asparagus

Pasta: Risotto with Rabbit and Tuscan Kale

Main Course: Arista di Maiale: Roasted Pork Loin alla Toscana

Dolce: TBD

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Cooking Class October 23, 2017
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Monday, October 30, 2017, 6:30 PM

Appetizers: Grilled Mixed Mushrooms with Arugula and Parmigiana, Oven Roasted Plum Tomatoes with Pecorino

Pasta: Soft Polenta with Pork Sausage

Main Course: Roasted Game Hens Stuffed with Savory Chicken Forcemeat

Dolce: TBD

Cooking Class October 30, 2017
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Monday, November 6, 2017, 6:30 PM

Appetizers: Octopus Marinara, Roasted Sweet Red Peppers with Anchovies and Olives

Pasta:  Spaghetti with White Clam Sauce alla Capriccio

Main Course: Monkfish with Calamari and Mussels, in Brodetto

Dolce: TBD


Cooking Class November 6, 2017
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Monday, November 13, 2017, 6:30 PM

Appetizers: Broccoli Rabe with Pancetta and Cannellini Beans, Hearts of Escarole with Radishes, Cucumbers, Celery, Tomatoes.  House made vinegar dressing with Tuscan olive oil

Pasta: House made Rigatoni with Amatriciana: Guanciale (homemade), caramelized Onions, Tomatoes, Garlic, Herbs

Main Course:  Braised Roman Lamb: Abbacchio alla Romano

Dolce: TBD


Monday, November 20, 2017, 6:30 PM

Appetizers: Mixed Grill of Autumn Vegetables: Pumpkin, Zucchini, Fennel, Onions, Peppers, Asparagus with Shrimp Saute

Pasta:  Handmade Pasta (Malfatti) with Ragu of Mushrooms

Main Course: Pan Seared Steaks Pizzaiola alla Napolitana

Dolce: TBD



Monday, November 27, 2017, 6:30 PM

Cacciagione-- A Hunter's Thanksgiving

Appetizers: Sweet Peppers Stuffed with Savory Turkey Polpetti, Mushrooms Sautéed with Pheasant Sausage

Pasta: Homemade Pappardelle with Rabbit and Sausage Ragu

Main Course: Stuffed Quail, Served with Lentils and Roasted Vegetables

Dolce: TBD


Cooking Class November 27, 2017
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If you have any questions about our Cooking School and would like to contact us. Please email our Private Party Manager Colleen McKenna at

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