Fresh Mozzarella & Bruschetta
There are few things so satisfying as a simple, fresh slice of Mozzarella. Have you ever been curious enough to try and make your own? In this hands-on, one of a kind, class you will learn the basics of how to make your own Mozzarella cheese at home. We’ll set you straight on coagulation, explaining how milk turns from fluid to firm curds. Then we’ll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh Mozzarella.
Our expert Chef Instructor, who has spent time living and cooking in Italy, will take this cheese making class one step further and teach you how to make bruschetta in the most traditional fashion.
The word bruschetta originates from 'bruscare', which in Roman dialect means 'to toast over coals'. Traditionally, bruschetta was conceived as a delicious way for farmers to show off their olive oil. They would toast thick wedges of bread over glowing coals, then douse the toasts in their fragrant olive oil. Today bruschetta is a familiar mainstay in any appetizer spread. You'll learn to impress your guests with a new recipe, rooted in tradition, and topped with your own Mozzarella & deliciously prepared seasonal vegetables.
Whether you are a novice in the kitchen, or have made cheese at home before, this class is sure to teach you something new about sustainable and traditional Italian cooking. We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen.
Please arrive 15 minutes early to check in and get settled, wearing your mask. Guests are invited to BYOB. The sweet richness of fresh mozzarella pairs beautifully with a lightly acidic white wine. What grows together, goes together, so consider picking up a bottle of Greco di Tufo or Fiano di Avellino, two well-known wines from Campania (where Buffalo Mozzarella hails from). Rosé would also make a great pair. Miraval and Avaline are two of the chef's favorites.
Chef Brianna is a writer and personal chef in Chicago. She graduated from The Culinary Institute of America and has cooked extensively in restaurants around the world, most notably Blue Hill at Stone Barns, Chez Panisse, and the Rome Sustainable Food Project at the American Academy in Rome.
She has lived and cooking in Italy and has a deep, undying passion for Italian food culture and all the quirky idiosyncrasies that go along with it. She is most happy when she’s cooking, or eating, vegetables. She writes a weekly column on her blog, www.briannabond.wordpress.com, and caters events around the city.
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