Cooking Classes Fall and Winter 2016-2017!

Cooking Classes at Simone’s with Chef Joe & his Team

We are thrilled to formally announce our Fall 2016 and Winter 2017 Cooking Classes. All classes are taught at Simone’s, 275 Child Street in Warren, and are held on Monday evenings beginning promptly at 6:30pm. Each class is $60 per student and includes demonstration, recipes, tastes, and wine! Call the restaurant at 401.247.1200 or email [email protected] to reserve your seat!

October 17th—“Kinda Fall, Kinda Italian, Kinda Vegetarian” Favorites

Learn to Make: fried beets with goat cheese and arugula, baked eggplant with pomarola sauce, pumpkin ravioli in sage butter, Italian apple cake and more!

November 7th—Thanksgiving at Simone’s

Take the guesswork out of Thanksgiving! Learn to Make: extra-virgin olive oil fried almonds with Malden salt, butternut squash, ginger and apple bisque, roast brine-cured turkey, prosciutto gravy, buttermilk mashed potatoes, roasted Brussels sprouts with bacon and Parmigiano, The Four Seasons’ cranberry sauce, and Raelene’s pumpkin cheesecake.

December 5th—A Holiday Dinner

Celebrate the season! Learn to Make: baked oysters with spinach and Pernod, endive salad with warm walnuts, blue cheese and a sherry vinaigrette, roast beef tenderloin with horseradish sauce, creamed spinach and mushrooms, and gingerbread with whipped cream.

January 23rd—From Stock to Soup

Chef Joe makes all of his own stocks at the restaurant and is eager to share his tips and tricks (hint: freeze cleaned lobster bodies!). Learn to Make: lobster stock and lobster bisque, vegetable stock and vegan passato di verdura, chicken stock and Simone’s take on chicken soup/stew (perfect for the freezer!).

February 6th—Dinner for Two (or more!)

Whether you’re cooking for your Valentine or a small crowd, enjoy a fancy and delicious menu for a February evening. Learn to Make: crackers with grated beets and goat cheese, crabmeat and avocado salad with horseradish and crème fraîche, sustainably raised veal stew with hot buttered spaetzle, and baked-to-order chocolate pudding.

March 6th—Brunch!

Chef Joe built his business on Brunch. Prepare some of his favorites! Learn to Make: chourico hash, baked French toast, Mediterranean breakfast with marinated tomatoes and grilled bread, Hollandaise sauce, and a Dutch Baby with fresh fruit.

March 27th—Clams and Mussels and Cioppino, oh my!

Celebrate mussels and clams and have a great time doing so! Learn to Make: steamed mussels with shallots and crème fraîche, grilled clams with dill oreganato, roasted Cioppino with clams, mussels and scallops, and our take on Linguini alle Vongole. Dessert will be served.