Old World Cooking Classes featuring Rusyn recipes with Old World Catering
Known for reviving and preserving those cherished recipes of the old world, Ambridge resident John Righetti will hold a series of classes to teach how to make some of our region’s ethnic favorites. Then you can make them for parties, family dinners and gatherings with friends. You will learn how easy these time-honored recipes are to make and the regional variations on each so you can use the same basic recipe with very different tastes.
Classes are on Saturdays from 10 am-12 p.m. at the Visitor’s Center kitchen and Classroom or at the Lenz House, Old Economy Village, Ambridge PA. Each class is $35 and includes all your food supplies. Take home what you make!
Subscribe to the whole series and save. Sign up now for all 3 classes and pay only $90. A savings of $15!
Class 1 Sat. Oct. 20 Polenta
Polenta—Europe’s other Pasta, classic to Northern Italy. But did you know there are polenta recipes from Croatians, Romanians and even Carpatho –Rusyns? Come learn how to use this imported corn meal to make dishes that include tasty sides and main entrees. We will learn two north Italian recipes, then some eastern European versions --- with imported sheep’s cheese!
Class 2 Sat. Nov. 17 Soup’s On!
Just in time for winter. Hearty European soups you can make from scratch. Let’s start with creamy potato/bean/sour cream soup, then Carpatho-Rusyn pumpkin soup (nothing like what you expect!) then the Vegan Italian Tuscan bean soup. All 3 soups are meatless.
Class 3 Sat. Jan. 26 Stuffed cabbage and halushky
These two classic east European dishes—learn them both! Whether you call them holubky, sarma, golabki or toltott kapusta, stuffed cabbage are easier to make than you think – and each nationality has its own recipes. Learn the basics and how to regionalize it so that your stuffed cabbage are classically Polish… or Hungarian …or…
Halushky – it just means pasta in East European languages so cabbage doesn’t have to be a part of it. Learn to make the Carpathian Mountain version—potato dumplings, then 4 dressings that can be used with them to make this the ultimate side dish – or dessert!
To register, contact John Righetti at 412 518 7149 or firstname.lastname@example.org.