Fall Cooking Classes

Classes start with coffee and scones to begin the day and are instruction and demonstration led by Chef Jody Adams followed by a multi-course lunch with expertly paired wines. Guests receive a packet of recipes to follow along and take notes. Classes are from 11am-2:30pm.

October 14; Fall Harvest

$125, inclusive of tax and gratuity

ANTIPASTI OF BURRATA… roasted figs, mushrooms and toasted breadcrumbs

AUTUMN SQUASH RAVIOLI… bacon, celery root and apples

GRILLED PORK TENDERLOIN… peppers, capers, olives and pine nuts

FARM VEGETABLES

November 10; Winter Truffle Indulgence

$135, inclusive of tax and gratuity

Crudo… truffle salt

TRUFFLED TAGLIATELLE

TRUFFLED POTATO… slow cooked egg and black truffles

Arugula and herb salad… grilled beef and truffle vinaigrette

 

December 8; Jody’s Seven Fishes:
An American Italian Christmas eve

$150, inclusive of tax and gratuity

Oysters… spicy mint granita

Deep fried mussels and herbs

Octopus salad… celery, preserved lemons, olives and beans

Lobster ravioli… grappa and two sauces

Olive oil braised fish stew… halibut, shrimp, squid, slow cooked cherry tomatoes, garlic, capers, potatoes and fennel

 

Cambridge Rindge & Latin School

A portion of proceeds from cooking classes go toward the Rialto Restaurant Scholarship offered yearly at the Cambridge Rindge & Latin School. Please inquire about making an additional donation toward the Rialto Scholarship Fund.