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School of Continuing Studies and Academic Outreach

Professional Development Online Registration

Regional Italian Cooking with Chef Sheridan

Dates: October 22 - November 12, 2020

Meets: 5:30 PM to 8:30 PM

Location: Hutcheson Hall Foods Lab

Registration Fee: $179.00 *Rates may vary (Please see Fees tab below)*

There are 4 openings remaining at this time.

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Welcome Spring with the beauty and flair of Regional Italian Cooking! Savor all of the exquisite dishes of Italy in this hands-on, community-wide course.
REGIONAL ITALIAN CUISINE
Italy is made up of twenty regions with distinct characteristics. Local cooking preferences and customs are shaped by geographic, historical, and climatic differences.
In this class, we will focus on a different region each week, exploring the culture and history of each region through its' food.
We will prepare dishes from the following categories:

Antipasto- Appetizers

Il Primo (First Course)- most often the antipasto course consists of cold dishes, and the primo course is usually a hot dish like pasta, risotto, gnocchi or soup.

Il Secondo (Second Course)- now comes the main dish, as Americans would refer to it as, of meat, fish or poultry. The type of meat that was served traditionally depended on the region. Fish- islands and coastal; veal, pork,, and chicken- northern; wild game- regions throughout Italy; beef- became more common after WWII.

Contorno (Side Dishes)- usually served at the same time as the secondo, the contorno course consists of cooked vegetables. A salad is often served as well, which may seem a bit different since Americans typically serve salad before the main dish, not with.

Formaggio e Frutta (Cheese and Fruit)- the first introduction of the dessert courses begins with cheeses and fruits paired together. This can help clean the diners' palettes in preparation for the real desserts that will soon follow.
Dolce (Sweet)- the true dessert course.

Sheridan Nice is the owner of Mona Lisa's Gelato & Cafe' in Johnson City, TN, with her partner and husband, Steve Nice. She is a graduate of LaVarenne, Ecole de Cuisine, Paris and a recipient of a Baking and Pastry scholarship from IACP, International Association of Culinary Professionals, to the Culinary Institute of America, Napa Valley. Sheridan is a long-time member of IACP.

Cost $179,00

Free for faculty/staff through Education Assistance Fund (must be full-time employee for 6 months)

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Fee: $179.00
Hours:12.00

Hutcheson Hall Foods Lab

East Tennessee State University campus
Johnson City, TN

Sheridan Nice

Sheridan Nice is the owner of Mona Lisa's Gelato & Cafe in Johnson City, TN, with her parnter and husband, Steve Nice. She is a graduate of La Varenne, Ecole de Cuisine, Paris and a recipient of a Baking and Pastry scholarship from IACP, International Association of Culinary Professionals, to the Culinary Institute of America, Napa Valley.
Date Day Time Location
10/22/2020Thursday5:30 PM to 8:30 PM Hutcheson Hall Foods Lab
10/29/2020Thursday5:30 PM to 8:30 PM Hutcheson Hall Foods Lab
11/05/2020Thursday5:30 PM to 8:30 PM Hutcheson Hall Foods Lab
11/12/2020Thursday5:30 PM to 8:30 PM Hutcheson Hall Foods Lab

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