Past Cooking Classes

Classes take place from 11am – 2:30pm in Rialto. We begin the day with coffee and scones in the bar & lounge before heading into the dining room where Chef Jody Adams leads a cooking demonstration featuring the days recipes. The demonstration is followed by a multi-course lunch with expertly paired wines. Guests receive a packet of recipes to follow along and take notes.

November 10; Winter Truffle Indulgence

$135, inclusive of tax and gratuity

CRUDO with TRUFFLE SALT
TRUFFLED TAGLIATELLE
TRUFFLED POTATO with SLOW COOKED EGG and BLACK TRUFFLES
ARUGULA and HERB SALAD with GRILLED BEEF and TRUFFLE VINAIGRETTE

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

$150, inclusive of tax and gratuity

OYSTERS with SPICY MINT GRANITA
DEEP FRIED MUSSELS and HERBS
OCTOPUS SALAD with CELERY, PRESERVED LEMONS, OLIVES and BEANS
LOBSTER RAVIOLI with GRAPPA and TWO SAUCES
OLIVE OIL BRAISED FISH STEW with HALIBUT, SHRIMP, SQUID, and CHERRY TOMATOES

January 20; Comfort Cooking for Company
Recipes for a buffet

$125, inclusive of tax and gratuity

WARM SALT COD CROSTINI
BRAISED CHICKEN THIGHS with LEMON, OLIVES & ARTICHOKES
ROASTED CAULIFLOWER with PISTACHIOS, ORANGES, MINT & PARMESAN
WARM SPINACH & MUSHROOM SALAD

February 10; Cooking for the ones you love
with Taza Chocolate

$125, inclusive of tax and gratuity

On Sunday, February 10 we will be joined by Taza Chocolate as Chef Jody Adams and Steve Nil explore both sweet and savory recipes using the locally made stone-ground chocolate. Pick up a few new tricks just in time to impress your sweetie this Valentine’s Day. For inquires and to reserve your space call 617-651-5050.

ANTIPASTO of PROSCIUTTO, BURRATA & COCOA NIBS
PAPPARDELLE with ROASTED SQUASH, RAISINS, PINE NUTS, GINGER & CHOCOLATE
SWEET & SOUR RABBIT with CHOCOLATE & SPICES
RICOTTA, CHOCOLATE & DRIED FRUIT PIZZA

March 10; Sunday Family Meal
Mastering The Whole Veal Shank

$125, inclusive of tax and gratuity

SEASONAL BRUSCHETTA
SLOW COOKED WHOLE VEAL SHANK
FENNEL SALAD WITH BLOOD ORANGE AND LEMON
FENNEL & SAFFRON RISOTTO

 

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.