LA SCUOLA DI EATALY CHICAGO

Ever since Eataly Chicago opened its doors in early December 2013, the all-things Italian mega-emporium has continued to dazzle everyone with its impressive offerings.  Eataly Chicago recently opened its long awaited cooking school, La Scuola di Eataly and has become the icing on the cake.

Esteemed and legendary chef, restaurateur, cookbook author, and award-winning television celebrity Lidia Bastianich is La Scuola’s Dean, who has meticulously curated the classes, menus, course materials, food ingredients, libations, and chef instructors.  Following is a brief summary on what “students” can expect from the cooking school classes ~

“At Eataly, good eating is about engagement and education. We want you to know our food, our chefs and the producers who inspire us. Beloved Chef Lidia Bastianich has handcrafted a variety of classes at our cooking school, each offering a unique culinary experience. La Scuola di Eataly is Italy for food lovers from the people who are most passionate about food, wine and beer.”

I was thrilled to attend a recent class, “La Scuola 101”, which was taught by Dean Bastianich.  This outstanding class included the following coursework menu and wine pairings. 

~ Menu ~

Insalata Cotta & Cruda (Cooked & Raw Salad)

Risotto Alle Pere Con Grana Padano (Risotto with Pears, Black Pepper & Grana Padano)

Pesce Spada All’Uso Di Bagnara & Zucchine Con Acciughe & Capperi (Steamed Swordfish Bagnara-          Style & Zucchini with Anchovies & Capers)

Zabaglione Con Biscotti (Traditional Custard with Italian cookies)

(Also served, crusty whole-wheat Italian bread and extra virgin olive oil for dipping.)

~ Vini ~

Flor, Prosecco NV, Veneto

Bastianich, Adriatico Friulano 2011, Fruili-Venezia Giulia

Bastianich, Vespa Bianco 2011, Friuli-Venezia Giulia

Bastianich, Rosato 2012, Friuli-Venezia Giulia

Fontanafredda, Brachetto D’Acqui DOGG 2012, Piemonte

~ Tips Gleaned & Reiterated ~

1.     Risotto requires Arborio rice, which has the highest starch content; the slow cooking process insures the release of the starch to yield the perfect finished dish.

2.     The best vinaigrette has a measured balance of 2/3 parts oil to 1/3 part acid.

3.     Using a coarse salt for recipes that have a longer cooking time, will allow for the salt to dissolve.

4.     Different salts take on the characteristic taste profile depending on their location of harvest.

5.     Olive oils will have different taste characteristics depending on the region they’re from; Lombardy/Liguria are buttery and light; Umbria/Tuscany are peppery; Calabria/Sicily are green/vegetal.

6.     Be sure to read the olive oil label; if it doesn’t state “Product of Italy”, then it’s not a pure product and probably a blended version.

7.     Balsamic vinegar takes on average seven years to properly age; the taste characteristic will depend on the types of barrel wood used throughout the aging process.

8.     Regions will have their preference for the type of cheese used; Lombardy, Grana Padano; Parma and proximate regions, Parmigiano-Reggiano.

9.     To neutralize or tame the taste of a recipe, add fruit, like apple or pear.

10.  As always, fresh is best to assure quality in the finished dish.

~ An A-Plus ~

Each of the dishes were thoroughly explained throughout the cooking process; there was also sufficient time for students to ask questions throughout the process; each of the wines were exceptional tasting, with a bright and clean crispness that never over-powered the delicate tastes profiles for each dish. 

One of the things I’ve always admired about Chef Lidia through watching her shows on PBS, is that she takes the time to simplify things without being condescending or patronizing.  She always makes you feel like you’re the only person in the conversation.  She clearly loves family, food, wine, history, cooking, and teaching; she makes her passions known honestly, while making you a part of those passions.  And while she shares aspects of her family, history, and difficult upbringing with great pride and clarity, there’s also the subtle reminder that she has a curiosity to continue learning newer things and continue sharing with others.  

 

~ Details ~

Classes are conducted in a classroom setting that includes tables that can accommodate up to fifty students.  The classroom is equipped with high-tech commercial grade equipment by Sub-Zero and Wolf, and part of the ArcLinea Design Cooking School concept and outreach.  While chef instructors use a mic for projection, there are also two widescreen viewing monitors, so students won’t miss out on any of the expert demonstrations by the chef instructors; and, while the classes aren’t hands-on, they do offer an in-depth, step-by-step primer on all of the minutia for each of the prepared recipes, including techniques in prepping, cooking and shortcuts, ingredient detail and suggested products (e.g. seasonal, organic, fresh, frozen, etc.), presentation and entertaining techniques, etc. 

Each two-hour class costs between $75 and $110.  In addition to receiving copies of recipes for each prepared dish, information on each wine pairing is also provided; students get to taste generously sized portions of each course, as well as a glass of each featured wine pairing; students also receive a discount for purchases made that day in the store; all ingredients used for each of the dishes are readily available in the store. 

~ Resources ~

La Scuola di Eataly ~ http://www.eataly.com/chicago-school/

Lidia Bastianich ~ http://www.lidiasitaly.com/

~ Lastly ~

No matter the level of proficiency in cooking, all students will learn something new and invaluable in each of the many classes offered.  To read my review article on Eataly Chicago’s opening, “Eataly Chicago Hits The City In Grand Style”, click on the archival date for December 9, 2013. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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